(Saturday, November 20, 2010)
Thanksgiving is coming up. It is always a fun time of year to make old holiday favorites and try new ones. But, let's face it, Thanksgiving dinner is a lot of work. It takes hours and hours to make and it gets gobbled up in 30 minutes or less...and then there are the dishes that need to be done!So, in order to make Thanksgiving as enjoyable as possible, I think it's important to take it easy cooking-wise just before and just after the big feast. One of the easiest ways to do this is to use the slow cooker. I LOVE the slow cooker! Bless the person who invented it (according to a quick google search, it appears that Rival Industries created the first slow cooker called the "Crock Pot" in the 1970's). Wonderful invention! I just wish I had invented it because I would be very wealthy. But I guess since I was only born in 1979, it would have been a lot to ask of an infant to come up with such an invention.
I find slow cooker sandwiches to be the easiest of all slow cooker recipes because you simply slice or shred the meat, place it on a bun and serve it with some easy side dishes. It also makes kitchen clean up so easy. Don't forget to use Reynold's Slow Cooker liners. Because then you don't even have to clean your slow cooker afterward.
Oh, and while some of these recipes call for a specific type of roast, I have found that any cut or type of roast works well. If you use a bone-in roast, just remember to remove the bones when you are cutting or shredding the meat.
I'm sharing a teriyaki pulled pork sandwich (a nice change of pace from the usual BBQ pulled sandwiches), pepperoncini beef sandwiches, and two versions of French Dip sandwiches (the first one is a new find, the second one is an old favorite). Both of the French Dip recipes are delicious, in my opinion. But the second one takes a lot less prep time. They both make a yummy au jus to dip the sandwiches in. To quote Homer Simpson, "Ahhhh. Au jus. Not quite gravy...not quite blood. Mmmmmmm." Hopefully that quote didn't gross you out, but I always get a kick out of it. Plus, it's a good way for me to test to see if you actually read the entire blog post!
One final note: shredded meat is very freezer friendly. If you have extra shredded meat, put it in a freezer zip top bag, label it (what it is and the date you froze it) and pop it in the freezer. When you are ready to use it, simply defrost it in the fridge overnight and reheat it in the microwave. So easy!
I hope you like these recipes and I hope they help to simplify your holidays!
Teriyaki Pulled Pork SandwichesIngredients:
1 (3 lb) boneless pork shoulder roast, trimmed
1 bottle teriyaki sauce or marinade
1 (20 ounce) can sliced pineapple rings, drained and liquid reserved
8 whole wheat hamburger buns
Directions:
Place roast in a 5 quart slow cooker. Pour teriyaki sauce/marinade and liquid from canned pineapple rings over the pork. Cover and cook on low for 8-10 hours, or until the meat is tender.
Remove roast and shred meat with two forks. Return the meat to the slow cooker and stir.
Toast whole wheat hamburger buns and use a slotted spoon to top the bun with shredded pork and a pineapple ring.
Source: This is a recipe that I found on Allrecipes.com, but it is actually a Taste of Home Test Kitchen recipe.
Notes: I slightly altered the original recipe. The original recipe has a few more steps to it. First, they browned the roast in 2 teaspoons of olive oil over medium heat and then cut the roast in half before placing it in the slow cooker. I simply found this to be an unnecessary step. They also discarded the juice from the pineapple rings and called for a can of unsweetened pineapple juice. Now, why buy another can of pineapple juice when you can use the juice from the pineapple rings and attain the same results? Also, in the original recipe, they thickened the teriyaki sauce in the slow cooker by whisking 3 tablespoons of flour into the teriyaki sauce and covering it and cooking it in the crock pot on high for 30-40 minutes until the sauce was thickened. At that point, they put the meat back into the slow cooker until the meat was heated again. Thickening the sauce isn't necessary, but it does make for a less juicy and messy sandwich. Again, I found this to be an extra step that wasn't absolutely necessary. Oh, and be sure to use whole wheat hamburger buns. They add such a nice flavor to the sandwiches. It adds much more depth to the taste than using just white buns for this recipe. If you keep a frozen pork roast and frozen buns in your freezer, this makes an easy pantry recipe that you can put together at the drop of a hat!
Pepperoncini Beef SandwichesIngredients:
1 (3 lb) beef chuck roast
4 cloves garlic, sliced (optional)
1 (16 ounce) jar sliced pepperoncini peppers
Sliced Pepper Jack or Jalapeno cheese
Buns or rolls
Directions:
If using garlic, make small cuts in roast and insert garlic slices into the cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over the meat.
Cover, and cook on low for 8-10 hours, or until meat is tender. Shred or slice the beef. Place on toasted buns or hoagie rolls and top with cheese and pepperoncini, if desired. You can also place the sandwiches open-faced onto a foil covered jelly roll pan and broil for 1 minute to toast the bread and melt the cheese prior to serving.
Source: Allrecipes.com, submitted by Joyce.
Notes: If I'm in a hurry, I either skip the garlic, or just add it to the slow cooker with the jar of pepperoncini. Broiling the sandwiches is a must, in my opinion. Just make sure to watch the sandwiches closely while they are broiling. They can burn quickly if you aren't paying attention!
French Dip SandwichesIngredients:
1 large sweet onion, sliced
1 3/4 cups beef broth
1 boneless beef rump roast (4 lbs.), trimmed of fat
2 tablespoons balsamic vinegar
1 package (0.7 oz) Italian dressing mix
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 hoagie buns, split
1 large green bell pepper, cut into thin strips
12 slices (1 oz each) provolone cheese, cut in half
Directions:
Spray slow cooker with cooking spray (or use slow cooker liner). In slow cooker, place onion; add broth. Brush all surfaces of beef roast with vinegar. Place roast on top of onions. Sprinkle with Italian dressing mix, salt, and pepper.
Cover; cook on low heat setting for 8-10 hours, or until meat is tender.
Remove beef from slow cooker; place on cutting board. Cut beef across grain into thin slices. Return slices to slow cooker; mix well. (You can also shred the meat, if you prefer)
Spoon beef onto bottom halves of buns and top each with bell pepper, cheese, and top half of bun. Serve sandwiches with juices from slow cooker.
Source: A cookbook of my mother's entitled Slow Cooker Sensations.
Notes: You can simply pour the balsamic vinegar over the roast. You don't really need to brush it on. I added a total of three cans of beef broth to the slow cooker. This allowed my entire roast to be immersed...which helped to make it really tender. Also, we usually saute or broil the bell peppers until they are softened. It takes a little of the bitter taste out of the green peppers. You can also use any kind of bell peppers you like. This sandwich is fantastic with green, yellow, orange, or red bell peppers. Oh, and although I didn't toast or broil my sandwiches this time (as seen in the picture above), I usually do because I like to melt the cheese on the sandwich prior to serving (just as described in the pepperoncini beef sandwich recipe above).
French Dip Sandwiches
Ingredients:
1 beef roast
2 cans beef consomme
1 can French onion soup
Hoagie rolls
Butter
Salt and pepper, to taste
Directions:
Place roast in a slow cooker and pour consomme and onion soup on top. Cover and cook on low for 8-10 hours, or until the meat is tender.
Serve on buttered, salted, and peppered hoagie rolls and use the consomme/onion soup mixture as an au jus to dip the sandwiches in.
Source: I have no idea. This is a recipe that my mom has been making since I was a child. I don't know where she got it from.
