Now that the holiday festivities are over and the decorations are all stowed away as of yesterday, I feel so energized. It’s still cold out, but the sun is shining and our snow has even melted away. Not that spring is truly around the corner–here in the Upper Midwest, we could still have lots of snow and ice yet to come. Still, it feels like new beginnings!
And lest dinner preparations take away too much time from the computer in my office, the Crockpot–one of my favorite inventions ever–is working overtime these days. Having supper simmering away, ready at the appointed time without last minute preparations, is always reminiscent of those lovely days while growing up, when dinner appeared on the table thanks to mom, instead of of me. I thought I’d share a couple of super easy Crockpot recipes with you today, and would truly love to hear about some of yours!
CROCKPOT BBQ BEEF
4# boneless rump roast or top round
1/2 cup water
Salt and pepper
Cook on low 10-12 hours or high for 6 hours. Drain juices and discard all fat, shred the meat with forks. Stir in the following sauce mixture, and cook another hour on high. Adjust seasonings. Serve on buttered and toasted buns.
1 1/2 cups regular Rootbeer or Coke (not diet)
2 Tbsp Wright’s Liquid Smoke (or more)
1 tsp salt
1/2 tsp pepper
1 1/2 cups catsup
2 Tbsp prepared mustard
1/4 tsp hot sauce
3 Tbsp + 1 tsp Worcestershire sauce
Salt and pepper
1 can beer
1 package onion soup mix
Cook on low 10-12 hours, or high for 6 hours until it falls apart. Serve on buns with the au jus for dipping. Couldn’t be easier!