Category: Slow cooker

Nana’s Meat Spaghetti Sauce

~ elisag325 ~ Leave a comment

8-12 quart non stick sauce pot

  • 2-3 packages of meatloaf mix and or ground sweet sausage (I have used both) 
  • Fresh Basil  good handful
    3-4 large cans crush tomatoes        with or without basil and garlic 
  • 1-2 large can dice tomatoes                          “ 
  • 1 teaspoon fennel seeds, they help to sweeten the sauce
  • Salt and pepper to taste 
  • 5 large cloves of crushed fresh garlic 
  • Olive oil to coat pan  good tablespoon
  • Brown meatloaf mix in olive oil / ground sausage.  If very greasy, I pour the meat in a fine strainer to help reduce the fat and then place back in sauce pan pan 
  • Add garlic, salt, pepper 
  • Add tomatoes and some fresh basil and season with salt and pepper 
  • Simmer on low, stirring for a couple of hours usually minimum of 2

This will make enough for two – three meals. Stays fresh in frig for at least two weeks,

can be frozen for several months.

I’ve also put everything in the crock pot and let it simmer on high without the lid for a while

I season each ingredient separately therefore I’m not over salting or under salting

N. Carolina Barbecue

~ Robbie Gladmon ~ Leave a comment
  • 4 – 5 pound pork roast
  • 1 onion, chopped
  • 1 c. vinegar
  • 1/2 c. catsup
  • 1/2 c. Worcestershire sauce
  • 3 table brown sugar
  • 2 table dry mustard
  • 1 tea. salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon pepper
  1. Pre heat oven 325
  2. Mix: all ingredients
  3. Pour over roast
  4. Bake 5 -6 hours
  5. Remove meat from bone & shred
  6. Refrigerate sauce remove fat
  7. reheat meat with sauce bake 15 minutes until through

SLOW COOKED BRISKET SLIDERS

~ elisag325 ~ Leave a comment
  • 6-7 cup slow cooker
  • 4 lb brisket
  • 2 tbsp olive oil
  • 2 large onions (peeled)
  • 1 1/2 cups low sodium beef broth
  • 3 tbsp ketchup
  • 2  tbsp package onion soup mix
  • 3 tbsp corn starch
  • 1/4 cup parsley
  • 24 slider buns
  1. Cut brisket into quarters, season with salt and pepper (moderation)
    Heat oil on high   sear brisket pieces 3 minutes/side in heavy skillet
  2.  Slice onions and place in slow cooker.  Stir in beef broth, ketchup, soup mix
    Place brisket pieces on top, cover, cook on  low 8-10 hours until very tender
  3. Transfer brisket to cutting board and slice into bite size pieces (I placed cut brisket into corning ware so I could reheat on the stove or you can place brisket into crock pot to keep warm after you remove the liquid)
  4. Transfer onions and liquid to sauce pan – heat to simmer
    In a small bowl  stir together cornstarch and 1/2 cup water (I used the left over broth instead of water)
    Whisk cornstarch into liquid until thickened (I wanted the gravy to stick to the meat so I used more cornstarch & broth)
  5. Add enough gravy to brisket to coat the meat – add chopped parsley – toss to combine
  6. Split and toast buns until golden