Wednesday, April 23, 2014

Slow Cooker Shredded Beef Sandwiches & Broccoli Salad

 
Hello there.
 
Crock pots? Pshh yeah, I dig those!
 
Who doesn't love waking up in the morning, throwing a few ingredients into a pot, working all day, & coming inside to a almost forgotten, hot, hardy, DELICIOUS meal that will be sure to send you on your way to a well-rested night's sleep? Even if you do have to wake up at 1am & check heifers..
 
I mean, hellooooo! That's my kind of cooking.
No fuss. No rush. No worries. Yes filling. Yes easy. Yes good.
 
So here y'all go! These absolutely wonderful shredded beef sandwiches are sure to please any meat lover.
 
& the broccoli salad? I think you will be pleasantly surprised! 
 
 
 
Shredded Beef Sandwiches
*Crock Pot*
 
  • 4 Pound Sirloin Tip Roast, Cut in Half
  • 14 Ounces Beef Broth
  • 12 Ounces Beer
  • 1 Cup Water
  • 1/4 Cup Cider Vinegar
  • 1 Envelope Onion Soup Mix
  • 1 Garlic Clove, Minced
  • 1 1/2 Teaspoons Dried Oregano
  • 1 Teaspoon Basil
  • 10 Sandwich Rolls, Split
Place the sirloin tip roast into {not a small} slow cooker.

In a large liquid measuring cup, or mixing bowl, or whatever you would like to use, combine the beef broth, beer, water, cider vinegar, onion soup mix, garlic, oregano, & basil.

Pour this liquid over the roast that is patiently waiting in the crock pot.

Cook the roast on low for 7 to 8 hours.

When it is ready, lift the roast out of the crock pot & shred the meat with two forks. Once shredded, return all of the roast back to the crock pot & the lonely pool of delicious au jus.

Make sure everything is heated through & then serve on the rolls. You can also serve the sandwiches with a side of au jus {for dipping} but we didn't. It's THAT good.


 
Broccoli Salad
*NOT Crock Pot*
 

I would just like to say that this is about the only way to eat broccoli.. ;)
  • 1 Large {or} 2 Small Bunches of Broccoli, Cut Into Bite Size Florets
  • 1 Small Onion, Diced {Optional}
  • 8 Ounces Sharp Cheddar Cheese, Cubed
  • 1/2 Cup White Vinegar
  • 1 Cup Sugar
  • 1/2 Cup Warm Water
  • 1 Pound Bacon, Cooked & Crumbled
In a medium-large-ish mixing bowl, combine the oh-so-delightful-broccoli, onion, & sharp cheddar cheese.

In a small mixing bowl, whisk the white vinegar, sugar, & water, creating a sweet dressing.

Now, pour the dressing over the other broccoli-salad-components & stir it UP!

Keep the salad in the refrigerator 12 to 24 hours to let everything marry together. When you are ready to sit down & partake, add the bacon!

You may be skeptical.. I know, because I sure was! I mean, who wants to eat raw broccoli? But the bacon, cheese, & sweet dressing really does do wonders.

Saying this, I'm not for certain how healthy this actually makes the "broccoli salad"..

Hmm, oh well.

No comments:

Post a Comment