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September 17, 2008 by Scott.
INGREDIENTS (6 servings):
- 3 pounds beef chuck roast
- 1/3 cup soy sauce
- 1 (1 ounce) package dry onion soup mix
- 2 teaspoons freshly ground black pepper
DIRECTIONS:
1. Pour the soy sauce and dry onion soup mix into the slow cooker. Mix well. Place chuck roast into slow cooker. Add water until the top 1/2 inch of the roast is not covered. Add the fresh ground pepper over the top.
2. Cover and cook on low for 22 hours.
Posted in Slow Cooker, Beef | No Comments »
September 9, 2008 by Scott.
This is similar to Grandpa’s Chicken only made in a slow cooker rather than BBQ (you could even use his recipe in the slow cooker if desired).
INGREDIENTS
* 1 small sweet onion, sliced
* 8 cloves garlic, crushed
* 3/4 cup soy sauce
* 1/2 cup vinegar
* 1 (3 pound) whole chicken, cut into pieces
DIRECTIONS
1. Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.
Posted in Slow Cooker, Chicken | 1 Comment »
March 25, 2008 by Scott.
Ingredients:
- 2-3 1/2 lb pork shoulder or butt
- 3 TBS Liquid smoke
- 3 TBS Hawaiian salt
- 1 bay leaf (optional)
Directions:
- Water to fill crock pot half way after pork is inside - approx 2 to 3 cups
- Cook 4-6 hrs on high or 8-10hrs on low - we start on high 1st hour or until it is starting to cook, then turn down to low and cook for 8-12hrs.
- Turn over 1/2 half way through cooking.
When done, remove pig and allow to cool so it can be shredded with a fork - DO NOT pour out all the liquid - save at least a cup to be added after shredding. Add enough of the liquid back to make pork mixture moist, or to taste. You can save even more of the liquid to cook cabbage to serve with the pig. We usually mix the cabbage with the pig before serving.
Posted in Slow Cooker, Pork | No Comments »
February 1, 2008 by Scott.
Ingredients:
- 2 lbs cubed stewing beef
- ~15 baby carrots or more , halved
- 1/2 Cup dried minced onion
- 3 Large potatoes, cubed
- 1 can (10 3/4 ounces) tomato soup
- 1 soup can water
- 1 teaspoon salt (to taste)
- 2 tablespoons vinegar (any will do)
- pepper to taste
Directions:
Combine all ingredients in 3.5 to 5-quart slow cooker layering bottom with carrots and potatoes. Heat on high for 5-6 hours or low 10-12 hrs. Makes 4-6 servings.
Posted in Slow Cooker, Beef | No Comments »