Kitchen Table Chat Recipes

SHREDDED BEEF SANDWICHES

INGREDIENTS:
1 (2 1/2 to 3 1/2 lbs.) lean chuck roast
1 large onion, quartered and thinly sliced
1 envelope onion soup mix
2 or 3 cloves garlic, thinly sliced
1 (10 1/2 oz.) can of tomato soup
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. dijon mustard
1/4 teaspoon hot ground pepper mix
1/2 teaspoon celery seed
salt to taste

Directions:
Trim fat from beef and cut into 4 or 5 large chunks to fit
in crockpot. Combine remaining ingredients and pour over beef.
Cook in a crock pot for 8 to 10 (4 to 5 on high) hours on low.
Pour juice into a small saucepan and simmer on the stovetop
for 15 to 20 minutes to reduce and thicken. In the meantime
shred beef with 2 forks or potato masher. Return thickened
sauce to the beef in the crockpot. Keep warm and serve with
buns and coleslaw.

Yield: 6-8 Servings

Texas Barbecued Beef

Ingredients:
1 boneless pot roast, lean chuck, rump roast, or top round, about 4 pounds
1/2 cup water
1 1/2 cups ketchup
1 1/4 cups cola or Dr. Pepper
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1/4 teaspoon Tabasco sauce
8 split sandwich buns

Directions:
Put roast in slow cooker with 1/2 cup water. Cover and cook on LOW for
10 to 12 hours, until ver tender, or HIGH for about 6 hours). Drain
juices off. Remove meat; shred with forks. Discard fat. Put back on
crockpot and stir in ketchup, cola, mustard, flavoring, and Tabasco.
Cover and cook on HIGH for 1 hour. Serve on toasted or warmed split
buns.
Serves 8.

Texas Dump Stew

Ingredients:

2  pounds ground beef or ground turkey
1 large onion, cut into quarters
1 can (10-3/4 ounces) tomato soup, condensed and undiluted
1 can (16 ounces) stewed tomatoes, undrained
1 can (16 ounces) whole kernel corn, undrained
1 can (16 ounces) cut green beans, undrained
1 can (16 ounces) sliced carrots, undrained
Salt and pepper, to taste
2 cups cooked elbow macaroni

Directions:

In skillet, cook ground beef until nearly browned. Add onion. Saute until
just tender and ground beef is cooked through.
Dump all ingredients, except macaroni, into large stockpot; salt and pepper
to taste. Cook over medium-high heat 5-10 minutes or until heated through.
Simmer on low heat another 20-30 minutes this allows flavors to really come
together). Stir in macaroni.

Serves 8-10.

Recipe Notes:
This is really good with cornbread.
This can be made in the crockpot. Cook meat as above, then dump everything
but macaroni in crockpot. Set on LOW; cook 4-5 hours. Turn off heat; mix in
macaroni and let stand for 20 minutes, covered.

Freezing Notes:

This freezes very nicely, but I don’t like to freeze with the macaroni. I
cook that up the day I serve and then stir it in.

Crockpot Seven Layer Casserole

Ingredients:

1/2 pound ground beef, browned and drained
2 tablespoons bacon bits
1 small onion, chopped
15 ounces tomato sauce
1/2 cup water
1/2 teaspoon chili powder
salt and pepper
2/3 cup long grain rice
8 ounces whole kernel corn, drained
1/2 cup chopped green bell pepper

Directions:

Place beef in bottom of crockpot. Top with bacon bits and onion.
Combine the tomato sauce, water, chili powder, salt and pepper. Pour
half of the mixture over the ingredients in crockpot. Sprinkle rice
over top. Add in the corn and green pepper. Pour remaining tomato
mixture over top. Cover; cook on low for 5-6 hours or until rice is done.