In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
Remove the meat from the au jus and shred it with a fork until it is finely shred.
Return the meat to the crock pot full of au jus to get warm for 20 minutes.
After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.
Pour ingredients over meat and cook in crock-pot on low all day. Either slice or pull apart for sandwiches.
Place beef and frozen onions in 3 1/2 to 4 quart crock pot. Top with olives and pimentos. Pour marinara sauce over top.
Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
Serve over pasta.
Trim fat from roast and cut into 1\" cubes.
Layer beef, onions, and peppers in crock pot.
Pour spaghetti sauce on top.
Cover and cook on low 9-10 hours.
Serve over hot cooked pasta.
Rinse beef and trim excess fat.
Put beef in crock pot and reminder of ingredients (through beef broth).
Cover and cook on low for 8-10 hours.
Shred meat with forks.
Return shredded beef to crock pot and serve with sauce.
Serve on sandwich rolls with sauce and your favorite toppings. Some of our favorite toppings are onion slices, grated cheese, sour cream and extra salsa.
horoughly into water.
- Place beef in Crock Pot.
- Cover with gravy
Brown sausage and ground beef, drain.
Put sausage and beef in crock pot.
Add remaining ingredients.
Cover and cook on low 8-10 hours or on high 4-5 hours.
This sauce will freeze.
4 quart crock pot with cooking spray.
If beef is tied
For the crock pot/slow cooker method; in a
br>Place in the crock pot or large stock pot along with remaining
Spray crock pot with Pam.
Mix all ingredients except for the beef in crock pot.
Add the beef to the crock pot.
Cover and cook on low 8-9 hours or until everything is tender.
Stir well before serving.
Remove fat from beef.
Place in a 4 qt crock pot.
Top with onion.
Mix teriyaki and orange peel; pour over meat and onions.
Cover and cook on low for 8 to 10 hours or until beef is tender.
Remove beef from crock pot to a cutting board; cover to keep warm.
Mix water and cornstarch.
Slowly pour cornstarch mixture into juices left in the crockpot.
Cover and cook on high setting for about 15 minutes, stirring occasionally until sauce has thickened.
Cut beef across the grain into thin slices.
Serve sauce with beef.
Cook bacon in large skillet until crisp.
Remove, drain, and set aside.
Add beef cubes and brown well.
Place browned beef cubes in crock pot.
Brown carrot and yellow onion.
Season with salt and pepper.
Stir in flour.
Add broth, mix well and add all to crock pot.
Add cooked bacon, wine, tomato paste, garlic, bay leaf, pearl onions, and sliced mushrooms.
Cover and cook on low 10-12 hours or high for 5-6 hours.
Rehydrate tomatoes as directed on package, drain and coarsely chop (or use canned undrained).
Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in a crock pot slow cooker.
Cover and cook on low heat setting 8 or 9 hours or until veggies and beef are tender.
Whisk together 1/4 cup water and the flour and gradually stir into beef mixture.
Cover and cook in 3.5-4 quart crock pot on high heat setting 10-15 minutes longer or until slightly thickened.
Remove bay leaf.
killet; set aside.
Cut Italian sausage into 1 1/2
In crock pot combine beef, spaghetti sauce mix, tomato sauce and cheeses.
Cook on low for 2 hours.
Turn switch to high.
Dissolve cornstarch in wine.
Add to crock pot and cook for additional 15 minutes on high.
Dip Italian bread chunks in fondue.
he beer into bottom of crock pot.
Pour ONLY (8 oz
Place beef roast in a 5-quart crock pot.
Add in diced tomatoes
Place roast, bouillon cubes, garlic salt and Italian dressing in crock-pot.
Add enough water to cover beef.
Cook on low for 8 hours.
Heat up garlic bread or spread garlic spread on French bread.
Wrap in foil and heat in oven for about 10 minutes.
Shred beef with fork and knife; serve with gravy on garlic bread.
Add a salad and a vegetable to this \"delicious\" sandwich.
Cook roast in crock-pot overnight, 7 to 8 hours, on high (add 2 cups water, salt and pepper to taste).
Take meat out and slice into small pieces.
Add onion gravy mix, oregano and garlic to broth left in crock-pot.
Make sure all gravy mix is dissolved. Return beef to crock-pot and cook on low for 2 to 3 hours.
Serve on hard rolls.