Spaghetti and Meatballs
For the meatballs
1 lb. ground beef
1/4 c. bread crumbs
1/4 c. freshly grated parmesan
1/4 c. freshly chopped parsley
1large egg, beaten
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp crushed red pepper flakes
For the Sauce
2 28 ounce cans crushed tomatoes
2 tbsp tomato paste
1/2 onion chopped
2 tsp oregano
1 clove garlic, minced
Kosher salt
Black pepper
Red pepper flakes
1 1/2 cup low sodium chicken broth
3/4 lb spaghetti
Grated parmesan for garnish
Directions
Make meatballs: In a large bowl, mix together ground beef, bread crumbs, Parmesan, parsley, egg, salt, and crushed red pepper flakes. Form into 16 meatballs and place in the bottom of a Crock Pot.
In another large bowl, mix together crushed tomatoes, tomato paste, onion, oregano, and garlic. Season with salt, pepper and a pinch of red pepper flakes. Pour sauce over meatballs. Cover Crock Pot with lid and cook on high for 3 hours or on low for 5 hours.
Add broth spaghetti to Crock Pot, breaking noodles in half to fit and stirring to coat noodles. Replace lid and continue cooking on low for 1 1/2 hour more hours, stirring about every 30 minutes and breaking up any clumps of noodles and adding more broth as needed.
Garnish with Parmesan and parsley before serving.
For the meatballs
1 lb. ground beef
1/4 c. bread crumbs
1/4 c. freshly grated parmesan
1/4 c. freshly chopped parsley
1large egg, beaten
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp crushed red pepper flakes
For the Sauce
2 28 ounce cans crushed tomatoes
2 tbsp tomato paste
1/2 onion chopped
2 tsp oregano
1 clove garlic, minced
Kosher salt
Black pepper
Red pepper flakes
1 1/2 cup low sodium chicken broth
3/4 lb spaghetti
Grated parmesan for garnish
Directions
Make meatballs: In a large bowl, mix together ground beef, bread crumbs, Parmesan, parsley, egg, salt, and crushed red pepper flakes. Form into 16 meatballs and place in the bottom of a Crock Pot.
In another large bowl, mix together crushed tomatoes, tomato paste, onion, oregano, and garlic. Season with salt, pepper and a pinch of red pepper flakes. Pour sauce over meatballs. Cover Crock Pot with lid and cook on high for 3 hours or on low for 5 hours.
Add broth spaghetti to Crock Pot, breaking noodles in half to fit and stirring to coat noodles. Replace lid and continue cooking on low for 1 1/2 hour more hours, stirring about every 30 minutes and breaking up any clumps of noodles and adding more broth as needed.
Garnish with Parmesan and parsley before serving.
Slow Cooker Garlic Parmesan Chicken
3 TBSP olive oil, divided
2 lb chicken breast
Kosher salt
Ground pepper
1 lb baby red potatoes, quartered
2 tbsp butter, softened
5 cloves garlic, chopped
2 tbsp thyme
Chopped parsley
2 tbsp fresh grated parmesan, plus more for serving
Directions:
In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side.
Meanwhile, in a large slow cooker, toss potatoes with remaining 2 tablespoons oil, butter, garlic, thyme, parsley, and Parmesan and season generously with salt and pepper.
Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
Garnish with Parmesan before serving.
3 TBSP olive oil, divided
2 lb chicken breast
Kosher salt
Ground pepper
1 lb baby red potatoes, quartered
2 tbsp butter, softened
5 cloves garlic, chopped
2 tbsp thyme
Chopped parsley
2 tbsp fresh grated parmesan, plus more for serving
Directions:
In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side.
Meanwhile, in a large slow cooker, toss potatoes with remaining 2 tablespoons oil, butter, garlic, thyme, parsley, and Parmesan and season generously with salt and pepper.
Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
Garnish with Parmesan before serving.
Chicken Tortilla Soup
Ingredients:
1 lb. boneless skinless chicken breasts
1 15-oz. can black beans, rinsed
1 c. frozen corn
2 bell peppers, chopped
1 white onion, chopped
1 15-oz. can fire-roasted tomatoes
1/4 c. freshly chopped cilantro, plus more for garnish
3 cloves garlic, minced
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. kosher salt
2 c. low-sodium chicken broth
1 c. shredded Monterey jack
1 tbsp. extra-virgin olive oil
3 small corn tortillas, cut into strips Sliced avocado, Sour cream, Lime wedges,
Directions:
In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes.
Transfer to a paper towel-lined plate and season with salt. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.
Slow Cooker Shredded Mexican Chicken
2 pounds chicken breasts
1 tablespoon olive oil
1/2 cup mild salsa (medium if you like spicy)
3-4 tablespoons brown sugar **
1 4 oz. can mild diced green chilies
1 14.5 oz. can fire roasted diced tomatoes, drained (or regular)
1 tablespoon chili powder
1 1/2 teaspoons salt
1 tsp EACH ground cumin, garlic pwdr, onion pwdr,
1/2 tsp EACH smoked paprika, dry oregano, pepper
1/2 teaspoon ground chipotle chili pepper (optional for more heat)
1 teaspoons liquid smoke
Hot sauce to taste
Instructions:
Rub chicken breasts with oil and place in the bottom of your slow cooker.
Add all of the remaining ingredients except for the hot sauce.
Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining).
Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices.
Drain all excess liquid (see note***). Taste and add hot sauce to taste if desired.
Recipe Notes *
***Use 3 tablespoons brown sugar if using mild salsa and not using ground chipotle chili pepper.
Use 4 tablespoons if you are using medium salsa and/or the ground chipotle chili pepper. The brown sugar balances out the heat.
I use both medium salsa and the chipotle chili pepper and it has a kick but not overly spicy in my opinion - perfect to be smothered in cheese.
****Chicken freezes beautifully.
Mississippi Pot Roast or Chicken
Ingredients
1 (3-4 pounds) chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1/4 cup butter
4-5 pepperoncini peppersInstructionsPlace roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!Do not add any water or broth to this! It will make enough liquid as it cooks.
This tastes delicious with potatoes and carrots! I like to add a few quartered russet potatoes and a large handful of baby carrots to the crockpot when there is about 1-2 hours left of cooking time.
Ingredients
1 (3-4 pounds) chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1/4 cup butter
4-5 pepperoncini peppersInstructionsPlace roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!Do not add any water or broth to this! It will make enough liquid as it cooks.
This tastes delicious with potatoes and carrots! I like to add a few quartered russet potatoes and a large handful of baby carrots to the crockpot when there is about 1-2 hours left of cooking time.
Garlic Brown Sugar Chicken In A Crock
Ingredients:
1 large chicken, cut into serving pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup Sprite or 1/4 cup 7-Up soda
2 -3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)
Directions:
Place chicken in crock pot.
Mix all remaining ingredients and pour over chicken.
Cook on low for 6-8 hours.
Serve over rice or noodles.
You can thicken the juices after cooking with a little cornstarch.
http://www.food.com/recipe/crock-pot-garlic-brown-sugar-chicken-16531?oc=linkback">http://www.food.com/recipe/crock-pot-garlic-brown-sugar-chicken-16531?oc=linkback</a>
Ingredients:
1 large chicken, cut into serving pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup Sprite or 1/4 cup 7-Up soda
2 -3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)
Directions:
Place chicken in crock pot.
Mix all remaining ingredients and pour over chicken.
Cook on low for 6-8 hours.
Serve over rice or noodles.
You can thicken the juices after cooking with a little cornstarch.
http://www.food.com/recipe/crock-pot-garlic-brown-sugar-chicken-16531?oc=linkback">http://www.food.com/recipe/crock-pot-garlic-brown-sugar-chicken-16531?oc=linkback</a>
Slow Cooker Ham & White Beans
1 lb package dried northern beans
ham bone, hocks, shanks or diced ham (about 1 pound)
2 tsp onion powder
6 cups water
salt & pepper to taste
Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.
http://www.plainchicken.com/2012/01/slow-cooker-ham-white-beans.html
1 lb package dried northern beans
ham bone, hocks, shanks or diced ham (about 1 pound)
2 tsp onion powder
6 cups water
salt & pepper to taste
Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.
http://www.plainchicken.com/2012/01/slow-cooker-ham-white-beans.html
Tomato Basil Parmesan Soup in the Crock Pot
INGREDIENTS:
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (I would go with only a cup and a half though)
1 tsp salt
¼ tsp black pepper
DIRECTIONS:
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
Cover and cook on LOW for another 30 minutes or so until ready to serve.
http://www.pinfoody.com
INGREDIENTS:
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (I would go with only a cup and a half though)
1 tsp salt
¼ tsp black pepper
DIRECTIONS:
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
Cover and cook on LOW for another 30 minutes or so until ready to serve.
http://www.pinfoody.com
Slow Cooker Southwestern Potato Soup
Ingredients:
4 Yukon gold potatoes, peeled and sliced
4 c. chicken stock
1 garlic clove
1 c. sharp Cheddar cheese, shredded
1/4 c. chopped fresh cilantro
4 oz. can chopped green chiles
½ c. corn
1 tsp. ground cumin
1 tsp. paprika
Salt and freshly ground black pepper
1 cup heavy cream or Half-n-Half (optional)
1/4 c. shredded cheddar for garnish
Directions:
Place the potatoes in crock; sprinkle with paprika, and add 1 cup of the chicken stock into the slow cooker.
Cover and crock on HIGH for 2 hours, or until the potatoes are just tender.
Transfer 2/3 of potatoes to a food processor or blender, along with the cooking liquid. Add the garlic. Blend or process until smooth.
Return the potato purée to the slow cooker and stir in the shredded cheese, corn, the remaining 2/3 cup stock, heavy cream or Half-n-Half, green chiles, cumin, and cilantro.
Cover and crock on LOW 1 hour longer, or until the soup is heated.
You can add additional chicken stock or broth if the soup is too thick, or mash the remaining potato chunks if you’d like it thicker.
If desired, garnish with additional cilantro, sour cream, and shredded cheddar when serving.
http://www.getcrocked.com/2013/11/13/slow-cooker-southwestern-potato-soup/
Ingredients:
4 Yukon gold potatoes, peeled and sliced
4 c. chicken stock
1 garlic clove
1 c. sharp Cheddar cheese, shredded
1/4 c. chopped fresh cilantro
4 oz. can chopped green chiles
½ c. corn
1 tsp. ground cumin
1 tsp. paprika
Salt and freshly ground black pepper
1 cup heavy cream or Half-n-Half (optional)
1/4 c. shredded cheddar for garnish
Directions:
Place the potatoes in crock; sprinkle with paprika, and add 1 cup of the chicken stock into the slow cooker.
Cover and crock on HIGH for 2 hours, or until the potatoes are just tender.
Transfer 2/3 of potatoes to a food processor or blender, along with the cooking liquid. Add the garlic. Blend or process until smooth.
Return the potato purée to the slow cooker and stir in the shredded cheese, corn, the remaining 2/3 cup stock, heavy cream or Half-n-Half, green chiles, cumin, and cilantro.
Cover and crock on LOW 1 hour longer, or until the soup is heated.
You can add additional chicken stock or broth if the soup is too thick, or mash the remaining potato chunks if you’d like it thicker.
If desired, garnish with additional cilantro, sour cream, and shredded cheddar when serving.
http://www.getcrocked.com/2013/11/13/slow-cooker-southwestern-potato-soup/
To Die For Crockpot Roast
Ingredients:
1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water
Directions:
Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on low for 7-9 hours.
Comfort Food Face-off
http://www.food.com/recipe/to-die-for-crock-pot-roast-27208?oc=linkback">http://www.food.com/recipe/to-die-for-crock-pot-roast-27208?oc=linkback</a>
Slow Cooker Balsamic Pot Roast
Ingredients:
4 – 5 Lbs of Beef Chuck Roast
2 Cups of Beef Broth
1/2 Cup Light Brown Sugar
1/4 Cup Balsamic Vinegar
1 Tbls of Soy Sauce
1 Tsp of Salt
1/4 Tsp of Red Pepper Flakes
3 Cloves of Fresh Garlic – Pressed
Zest of 1/2 an Orange
Red Potatoes – Washed
Instructions:
Place Meat and Potatoes into crock pot and turn on low heat. Whisk together all the other ingredients and pour over the top of the meat. Cook on low for 6-8 hours.
http://mychiclife.com/2013/07/19/slow-cooker-balsamic-pot-roast/#sthash.2J26ecKE.dpuf
Ingredients:
4 – 5 Lbs of Beef Chuck Roast
2 Cups of Beef Broth
1/2 Cup Light Brown Sugar
1/4 Cup Balsamic Vinegar
1 Tbls of Soy Sauce
1 Tsp of Salt
1/4 Tsp of Red Pepper Flakes
3 Cloves of Fresh Garlic – Pressed
Zest of 1/2 an Orange
Red Potatoes – Washed
Instructions:
Place Meat and Potatoes into crock pot and turn on low heat. Whisk together all the other ingredients and pour over the top of the meat. Cook on low for 6-8 hours.
http://mychiclife.com/2013/07/19/slow-cooker-balsamic-pot-roast/#sthash.2J26ecKE.dpuf
BBQ Pot Roast over Cheddar Ranch Grits
Roast:
2 tsp garlic salt
1/2 tsp pepper
1 (4-5 lb.) boneless chuck roast, trimmed
1 (12 oz) can coke
1 (12 oz) bottle chili sauce
2 Tbsp worcestershire sauce
2 Tbsp hot sauce
3 Tbsp cornstarch
1/4 cup milk
Sprinkle garlic salt and pepper over roast. Place roast in 6-quart slow cooker. Combine coke, chili sauce, worcestershire and hot sauce; pour over roast. Cover and cook on high 5-6 hours or on low 8-9 hours.
Remove roast from slow cooker, reserving juices in slow cooker; keep roast warm.
Combine cornstarch and milk, stirring well; stir into slow cooker. Cook, uncovered on high 15 minutes or until thickened, stirring occasionally. Serve sauce over roast.
Grits:
1 1/2 cup quick cook grits (not instant)
3 cups chicken broth
2 Tbsp Ranch dressing mix
1 1/2 - 2 cup shredded cheddar cheese
In a medium pan, bring chicken broth to a boil. Slowly stir in grits. Reduce heat to medium low. Cook 5 minutes, stirring occasionally Stir in Ranch mix and cheese. Cook until cheese is melted. Serve immediately.
Roast:
2 tsp garlic salt
1/2 tsp pepper
1 (4-5 lb.) boneless chuck roast, trimmed
1 (12 oz) can coke
1 (12 oz) bottle chili sauce
2 Tbsp worcestershire sauce
2 Tbsp hot sauce
3 Tbsp cornstarch
1/4 cup milk
Sprinkle garlic salt and pepper over roast. Place roast in 6-quart slow cooker. Combine coke, chili sauce, worcestershire and hot sauce; pour over roast. Cover and cook on high 5-6 hours or on low 8-9 hours.
Remove roast from slow cooker, reserving juices in slow cooker; keep roast warm.
Combine cornstarch and milk, stirring well; stir into slow cooker. Cook, uncovered on high 15 minutes or until thickened, stirring occasionally. Serve sauce over roast.
Grits:
1 1/2 cup quick cook grits (not instant)
3 cups chicken broth
2 Tbsp Ranch dressing mix
1 1/2 - 2 cup shredded cheddar cheese
In a medium pan, bring chicken broth to a boil. Slowly stir in grits. Reduce heat to medium low. Cook 5 minutes, stirring occasionally Stir in Ranch mix and cheese. Cook until cheese is melted. Serve immediately.
Best Danged Beef Pot Roast ~ Crock Pot
Ingredients:
Small to medium size rump roast
1 envelope onion soup mix
1 envelope brown gravy mix
1 individual size serving apple sauce
2 cups water
salt and pepper, to taste
1 small bag sliced carrots
2 medium to large size potatoes, cut up
1/2 yellow onion, sliced
1 stalk celery, sliced
Directions:
Sear the roast in frying pan with small amount of oil. Sear it well on all sides.
Put roast, then vegetables in crock pot. Mix envelope mixes with water and applesauce, then pour over all.
Set crock pot on low and let it cook for at least 8-10 hours. I let mine cook for about 14 hours. The gravy came out really thick and good, meat was falling apart, and all the veggies were super tender. The applesauce adds a certain something that really makes a huge difference!
If you'd rather use this recipe to make stew, simply cut the roast into bite size pieces, then sear in a frying pan the same as the roast. Or you can make the roast for one night, then cut up the leftover meat and mix it back in for stew.
This would also be delicious as leftovers served over noodles or rice.
http://whenthedinnerbellrings.blogspot.com
Ingredients:
Small to medium size rump roast
1 envelope onion soup mix
1 envelope brown gravy mix
1 individual size serving apple sauce
2 cups water
salt and pepper, to taste
1 small bag sliced carrots
2 medium to large size potatoes, cut up
1/2 yellow onion, sliced
1 stalk celery, sliced
Directions:
Sear the roast in frying pan with small amount of oil. Sear it well on all sides.
Put roast, then vegetables in crock pot. Mix envelope mixes with water and applesauce, then pour over all.
Set crock pot on low and let it cook for at least 8-10 hours. I let mine cook for about 14 hours. The gravy came out really thick and good, meat was falling apart, and all the veggies were super tender. The applesauce adds a certain something that really makes a huge difference!
If you'd rather use this recipe to make stew, simply cut the roast into bite size pieces, then sear in a frying pan the same as the roast. Or you can make the roast for one night, then cut up the leftover meat and mix it back in for stew.
This would also be delicious as leftovers served over noodles or rice.
http://whenthedinnerbellrings.blogspot.com
Spicy Black Eyed Peas
Ingredients:
4 slices of bacon
1medium onion, chopped
1(16 ounce) package dried black-eyed peas, washed 1(12 ounce) can diced tomatoes and green chilies
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 cup water
Directions:
In a large saucepan, cook bacon until crisp. Remove bacon, crumble and set aside to use as topping for peas. Saute onion in bacon drippings until tender. Or you can use Crockpot. Add peas, diced tomatoes and green chilies, salt, chili powder, pepper and water. Cook, covered, over medium heat for 45 minutes to 1 hour, or until peas are tender. Add additional water if necessary.
http://pauladeen.com
Ingredients:
4 slices of bacon
1medium onion, chopped
1(16 ounce) package dried black-eyed peas, washed 1(12 ounce) can diced tomatoes and green chilies
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 cup water
Directions:
In a large saucepan, cook bacon until crisp. Remove bacon, crumble and set aside to use as topping for peas. Saute onion in bacon drippings until tender. Or you can use Crockpot. Add peas, diced tomatoes and green chilies, salt, chili powder, pepper and water. Cook, covered, over medium heat for 45 minutes to 1 hour, or until peas are tender. Add additional water if necessary.
http://pauladeen.com
BBQ Pulled Pork Sandwiches
Time: 10 minutes prep + 9 hours cooking
Yield: meat for 8 sandwiches
1 3 pound pork roast (NOT FROZEN)
2 T olive oil
Montreal Steak Seasoning
3-4 C Root Beer, Dr. Pepper or Coke
1 1/2 - 2 C Sweet Baby Rays BBQ Sauce
8 rolls
***NOTE:I used a Pork Sirloin Tip Roast because they have less fat, but a Pork Loin or Butt Roast would work as well.***
Place your pretty pork roast on a plate. Season it generously with Montreal Steak Seasoning. Pat the seasoning into the roast with your fingers.
Into a large hot skillet pour about 2 T olive oil. Lay the Pork Roast seasoned side down into the skillet.
Grab your Montreal Steak Seasoning and sprinkle it on the unseasoned side of the meat. Let the pork roast get nice and brown. Turn it over and sear it on the other side as well. The Montreal Steak Seasoning will turn a bit crusty. That's what you want. A nice crusty sear. Yum. This will really give your meat a nice smokey/salty flavor. It should smell pretty darn fabulous, too.
Stab that bad boy Pork Roast with a couple of forks and transfer it to a large crock pot.
Pour the soda over the top of your meat. Cover and cook on low for 7 hours, or until the meat shreds nicely with a fork.
Remove the roast from the pan, shred it all up and place it back in the soda juices. Let it cook for 1 hour more.
Drain the juices from the pan and pour the BBQ sauce in. Stir it well to incorporate. Cook for 30-60 more minutes.
Serve on some nice rolls.
This freezes well too.
www.jamiecooksitup.blogspot.com
Time: 10 minutes prep + 9 hours cooking
Yield: meat for 8 sandwiches
1 3 pound pork roast (NOT FROZEN)
2 T olive oil
Montreal Steak Seasoning
3-4 C Root Beer, Dr. Pepper or Coke
1 1/2 - 2 C Sweet Baby Rays BBQ Sauce
8 rolls
***NOTE:I used a Pork Sirloin Tip Roast because they have less fat, but a Pork Loin or Butt Roast would work as well.***
Place your pretty pork roast on a plate. Season it generously with Montreal Steak Seasoning. Pat the seasoning into the roast with your fingers.
Into a large hot skillet pour about 2 T olive oil. Lay the Pork Roast seasoned side down into the skillet.
Grab your Montreal Steak Seasoning and sprinkle it on the unseasoned side of the meat. Let the pork roast get nice and brown. Turn it over and sear it on the other side as well. The Montreal Steak Seasoning will turn a bit crusty. That's what you want. A nice crusty sear. Yum. This will really give your meat a nice smokey/salty flavor. It should smell pretty darn fabulous, too.
Stab that bad boy Pork Roast with a couple of forks and transfer it to a large crock pot.
Pour the soda over the top of your meat. Cover and cook on low for 7 hours, or until the meat shreds nicely with a fork.
Remove the roast from the pan, shred it all up and place it back in the soda juices. Let it cook for 1 hour more.
Drain the juices from the pan and pour the BBQ sauce in. Stir it well to incorporate. Cook for 30-60 more minutes.
Serve on some nice rolls.
This freezes well too.
www.jamiecooksitup.blogspot.com
Slow Cooker Three Envelope Pot Roast Sliders Recipe
Roast:
1 3-4 lb beef roast
1 cup water
1 cup salsa
1 envelope onion soup mix (salt free)
1 envelope Italian dressing mix (salt free)
1 envelope Au Jus mix (salt free)
Whisk together water, salsa and seasoning packets. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours.
If you want to make sliders:
Three Envelope Pot Roast recipe (above), shredded
1 pkg. King's Hawaiian Rolls
Sliced Swiss cheese (1 slice per slider)
Creamy Chipotle Sauce (recipe below)
Cut each roll in half and place on a baking sheet. Place a slice of Swiss cheese on the bottom half of each roll. Place baking sheet in oven with broiler on low. Broil for 1-2 minutes or until edges of the rolls are golden and cheese has melted (be sure to watch them closely so they don't burn!). Remove baking sheet from oven.
Place a spoonful of shredded beef on top of each roll with Swiss cheese on it. Spread Creamy Chipotle sauce on the top half of each roll. Assemble each slider by placing the top half of the roll on top of the bottom.
Creamy Chipotle Sauce:
1/4 cup sour cream (can use light)
1 tsp adobo sauce from chipotle peppers (or 2 Tbsp chili sauce if you don't want the heat)
2 tsp creamy horseradish sauce (I used Kraft)
http://www.sixsistersstuff.com
Roast:
1 3-4 lb beef roast
1 cup water
1 cup salsa
1 envelope onion soup mix (salt free)
1 envelope Italian dressing mix (salt free)
1 envelope Au Jus mix (salt free)
Whisk together water, salsa and seasoning packets. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours.
If you want to make sliders:
Three Envelope Pot Roast recipe (above), shredded
1 pkg. King's Hawaiian Rolls
Sliced Swiss cheese (1 slice per slider)
Creamy Chipotle Sauce (recipe below)
Cut each roll in half and place on a baking sheet. Place a slice of Swiss cheese on the bottom half of each roll. Place baking sheet in oven with broiler on low. Broil for 1-2 minutes or until edges of the rolls are golden and cheese has melted (be sure to watch them closely so they don't burn!). Remove baking sheet from oven.
Place a spoonful of shredded beef on top of each roll with Swiss cheese on it. Spread Creamy Chipotle sauce on the top half of each roll. Assemble each slider by placing the top half of the roll on top of the bottom.
Creamy Chipotle Sauce:
1/4 cup sour cream (can use light)
1 tsp adobo sauce from chipotle peppers (or 2 Tbsp chili sauce if you don't want the heat)
2 tsp creamy horseradish sauce (I used Kraft)
http://www.sixsistersstuff.com
Crock Pot Mexican Stuffed Bell Peppers
Serves 4
Prep Time: 15 minutes
Cook Time: 6 hours
Ingredients:
4 bell peppers
1 pound of 85 percent lean ground beef
1/2 of a yellow onion, diced
1 cup of canned enchilada sauce
1 1/4 cup of shredded jack cheese
3/4 cup of cooked (leftover) mexican rice
salt and pepper
sour cream and diced green onion for toppings
Directions:
Finely dice a 1/2 of a yellow onion. Pour a cup of prepared enchilada sauce into a heat proof measuring cup and add diced onion. Heat the onion/enchilada sauce mixture in the microwave for about 5 minutes to soften onions.
Cut the tops off of four bell peppers. Remove stems and seeds and dice the tops of the bell peppers.
Pour 1/3 of a cup of water into the bottom of the crock pot and nestle bell peppers in.
In a large mixing bowl, combine one pound of uncooked ground beef, onion/enchilada sauce mixture, diced bell peppers, 1 cup of shredded jack cheese, 3/4 cup of cooked rice, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
Fill bell peppers with ground beef mixture and top with more cheese.
Cook on low for about 6 hours. You can test mixture with meat thermometer for doneness. It should be cooked to 160 degrees.
Note: You must used pre-cooked rice. I used leftover mexican rice, but you can also use cooked white rice. Just bump up your seasoning so that the mixture is not too bland. You can add chili powder, garlic powder, cumin, chipotle in adobo. Whatever sounds good to you!
Serves 4
Prep Time: 15 minutes
Cook Time: 6 hours
Ingredients:
4 bell peppers
1 pound of 85 percent lean ground beef
1/2 of a yellow onion, diced
1 cup of canned enchilada sauce
1 1/4 cup of shredded jack cheese
3/4 cup of cooked (leftover) mexican rice
salt and pepper
sour cream and diced green onion for toppings
Directions:
Finely dice a 1/2 of a yellow onion. Pour a cup of prepared enchilada sauce into a heat proof measuring cup and add diced onion. Heat the onion/enchilada sauce mixture in the microwave for about 5 minutes to soften onions.
Cut the tops off of four bell peppers. Remove stems and seeds and dice the tops of the bell peppers.
Pour 1/3 of a cup of water into the bottom of the crock pot and nestle bell peppers in.
In a large mixing bowl, combine one pound of uncooked ground beef, onion/enchilada sauce mixture, diced bell peppers, 1 cup of shredded jack cheese, 3/4 cup of cooked rice, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
Fill bell peppers with ground beef mixture and top with more cheese.
Cook on low for about 6 hours. You can test mixture with meat thermometer for doneness. It should be cooked to 160 degrees.
Note: You must used pre-cooked rice. I used leftover mexican rice, but you can also use cooked white rice. Just bump up your seasoning so that the mixture is not too bland. You can add chili powder, garlic powder, cumin, chipotle in adobo. Whatever sounds good to you!
Sweet Pork Barbacoa
2 pounds pork (I like to use the pork butt – my butcher concurs)
2 cans Coke (NOT diet)
1/2 c. brown sugar
1/2 tsp garlic salt
1/4 c. water
1 can diced green chiles
3/4 can enchilada sauce (I used Old El Paso)
1 c. brown sugar
Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (I’ve done both…they both work.)
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork. (I use two forks because I’m too impatient to wait until it’s cool.)
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.
http://www.onegoodthingbyjillee.com
2 pounds pork (I like to use the pork butt – my butcher concurs)
2 cans Coke (NOT diet)
1/2 c. brown sugar
1/2 tsp garlic salt
1/4 c. water
1 can diced green chiles
3/4 can enchilada sauce (I used Old El Paso)
1 c. brown sugar
Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (I’ve done both…they both work.)
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork. (I use two forks because I’m too impatient to wait until it’s cool.)
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.
http://www.onegoodthingbyjillee.com
Carnitas
2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil
Directions
Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork.
Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves.
Cover and cook on low for 8 to 10 hours or on high 4 hours.
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.
2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil
Directions
Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork.
Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves.
Cover and cook on low for 8 to 10 hours or on high 4 hours.
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.
Favorite Enchiladas
Ingredients:
For the enchiladas:
1 recipe Mexican Style Meat (Recipe below)
3-3.5 cups shredded Pepper Jack or Mont. Jack cheese
10-12 flour tortillas, burrito size
For the enchilada sauce:
1 tablespoon olive oil
1/2 cup minced onions
3 cloves garlic, minced
3 (8oz) cans tomato sauce
2 (4oz) cans chopped green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
a few splashes of hot sauce to taste (optional)
Instructions:
Preheat your oven to 350 degrees.
For the enchilada sauce:
Heat the olive oil in a saucepan. Saute the onions until soft & translucent. Add the garlic & saute for 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, & hot sauce (if using). Cook on medium/low heat for 10 minutes, stirring often.
For the enchiladas:
Pour a little bit of the enchilada sauce in the bottom of a 9x13 pan, just enough to cover the bottom. Lay out the flour tortillas & spoon in a few heaping spoonfuls of the Mexican Style Meat. Then spoon in a couple heaping spoonfuls of shredded cheese, to your liking. Roll like a burrito & place in the baking dish. Repeat until all the tortillas are used.
Cover completely with the remaining sauce. Sprinkle the remaining shredded cheese on top. Bake, uncovered, for 25-30 minutes.
http://www.mrshappyhomemaker.com
Ingredients:
For the enchiladas:
1 recipe Mexican Style Meat (Recipe below)
3-3.5 cups shredded Pepper Jack or Mont. Jack cheese
10-12 flour tortillas, burrito size
For the enchilada sauce:
1 tablespoon olive oil
1/2 cup minced onions
3 cloves garlic, minced
3 (8oz) cans tomato sauce
2 (4oz) cans chopped green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
a few splashes of hot sauce to taste (optional)
Instructions:
Preheat your oven to 350 degrees.
For the enchilada sauce:
Heat the olive oil in a saucepan. Saute the onions until soft & translucent. Add the garlic & saute for 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, & hot sauce (if using). Cook on medium/low heat for 10 minutes, stirring often.
For the enchiladas:
Pour a little bit of the enchilada sauce in the bottom of a 9x13 pan, just enough to cover the bottom. Lay out the flour tortillas & spoon in a few heaping spoonfuls of the Mexican Style Meat. Then spoon in a couple heaping spoonfuls of shredded cheese, to your liking. Roll like a burrito & place in the baking dish. Repeat until all the tortillas are used.
Cover completely with the remaining sauce. Sprinkle the remaining shredded cheese on top. Bake, uncovered, for 25-30 minutes.
http://www.mrshappyhomemaker.com
Mexican Style Meat
Ingredients:
4 pounds of beef, pork, or chicken (cheap cuts of meat work well for this)
good amount of salt & pepper to season meat with
2 tablespoons olive oil
1 large onion, chopped
3 (7oz) diced green chile peppers, undrained
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
1 (5 ounce) bottle hot pepper sauce (I like Frank's hot sauce or Cholula)
1/4 cup of water
Instructions:
Trim the meat of any excess fat, and season well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the meat in the hot skillet, and sear it quickly on all sides.
Transfer the meat to a slow cooker and top it with the chopped onion. Season with chopped green chiles, chili powder, cumin, garlic powder, & hot pepper sauce.
Cover, and cook on low for 8 hours or until meat is tender & falling apart, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker (add more liquid if need be).
Transfer the meat to a bowl and shred it using two forks.
Notes
If the meat comes out 'wetter' than your tastes, feel free to strain any extra juice. While I love mine with the extra juice, I know not everyone likes it that way. However; if you're going to freeze any of the meat - add the strained juice back to the portion you're going to freeze for best results.
www.happyhomemaker.com
Ingredients:
4 pounds of beef, pork, or chicken (cheap cuts of meat work well for this)
good amount of salt & pepper to season meat with
2 tablespoons olive oil
1 large onion, chopped
3 (7oz) diced green chile peppers, undrained
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
1 (5 ounce) bottle hot pepper sauce (I like Frank's hot sauce or Cholula)
1/4 cup of water
Instructions:
Trim the meat of any excess fat, and season well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the meat in the hot skillet, and sear it quickly on all sides.
Transfer the meat to a slow cooker and top it with the chopped onion. Season with chopped green chiles, chili powder, cumin, garlic powder, & hot pepper sauce.
Cover, and cook on low for 8 hours or until meat is tender & falling apart, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker (add more liquid if need be).
Transfer the meat to a bowl and shred it using two forks.
Notes
If the meat comes out 'wetter' than your tastes, feel free to strain any extra juice. While I love mine with the extra juice, I know not everyone likes it that way. However; if you're going to freeze any of the meat - add the strained juice back to the portion you're going to freeze for best results.
www.happyhomemaker.com
Crock Pot Pork Tacos
(4 lb) pork roast or 1 (4 lb) pork tri tip
1 (1 1/4 ounce) envelope taco seasoning mix, spicy or regular, to taste
(15 ounce) can refried beans, any type
2 cups shredded cheese
Directions:
Place pork in crock pot, sprinkle 1/2 the taco envelope on meat.
Smear refried beans on pork, then sprinkle on the rest of the taco mix.
Cook on low for 6-8 hours.
When done, shred or break up roast, stir in cheese and enjoy.
http://www.food.com/recipe/crock-pot-pork-tacos
(4 lb) pork roast or 1 (4 lb) pork tri tip
1 (1 1/4 ounce) envelope taco seasoning mix, spicy or regular, to taste
(15 ounce) can refried beans, any type
2 cups shredded cheese
Directions:
Place pork in crock pot, sprinkle 1/2 the taco envelope on meat.
Smear refried beans on pork, then sprinkle on the rest of the taco mix.
Cook on low for 6-8 hours.
When done, shred or break up roast, stir in cheese and enjoy.
http://www.food.com/recipe/crock-pot-pork-tacos
Shredded Beef Tacos
Ingredients:
1 (2.5 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
Juice of 1 lime
Serve with:
Warmed corn tortillas or warmed fresh flour tortillas*
Green or Iceburg lettuce, chopped
Monterrey Jack or Cheddar cheese, shredded
Guacamole or diced avocados
Sour cream
Fresh salsa
Cilantro
Freshly squeezed lime juice
Hot sauce
Directions:
In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings.
I use two different kinds of tortillas when I make these tacos. Most of the time I use corn tortillas but I also love these tacos using fresh flour tortillas. For the corn tortillas, I heat a griddle over medium high heat then I make a mixture of a few tablespoons extra virgin olive oil and a few tablespoons vegetable oil, then I baste the oil mixture on the tortilla and cook each side until golden on each side. Then move tortilla to a plate lined with a paper towels to soak up extra oil.
http://www.cookingclassyblogspot.com
Ingredients:
1 (2.5 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
Juice of 1 lime
Serve with:
Warmed corn tortillas or warmed fresh flour tortillas*
Green or Iceburg lettuce, chopped
Monterrey Jack or Cheddar cheese, shredded
Guacamole or diced avocados
Sour cream
Fresh salsa
Cilantro
Freshly squeezed lime juice
Hot sauce
Directions:
In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings.
I use two different kinds of tortillas when I make these tacos. Most of the time I use corn tortillas but I also love these tacos using fresh flour tortillas. For the corn tortillas, I heat a griddle over medium high heat then I make a mixture of a few tablespoons extra virgin olive oil and a few tablespoons vegetable oil, then I baste the oil mixture on the tortilla and cook each side until golden on each side. Then move tortilla to a plate lined with a paper towels to soak up extra oil.
http://www.cookingclassyblogspot.com
Chile Colorado Burritos
Ingredients:
1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
1 large can mild enchilada sauce (19 oz.)
2 beef bouillon cubes
1/2 can refried beans (optional)
5-7 burrito size flour tortillas
1 cup of shredded cheddar cheese, (more or less depending on personal preference)
Directions:
Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours*, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.) I've also cooked it in a dutch oven for about 4 hours at 325 degrees. More meat, more time. A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender. If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.
When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito. Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.
Serve.
Makes 5-7 burritos, depending on how full you make them.
*Note: You may have to adjust the cooking time depending on this size of your chunks of meat. Larger chunks (like 1 1/2 to 2 inch chunks) may need a little longer. Scrappy sort of chunks that are less than an inch may need a shorter cooking time.
Ingredients:
1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
1 large can mild enchilada sauce (19 oz.)
2 beef bouillon cubes
1/2 can refried beans (optional)
5-7 burrito size flour tortillas
1 cup of shredded cheddar cheese, (more or less depending on personal preference)
Directions:
Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours*, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.) I've also cooked it in a dutch oven for about 4 hours at 325 degrees. More meat, more time. A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender. If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.
When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito. Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.
Serve.
Makes 5-7 burritos, depending on how full you make them.
*Note: You may have to adjust the cooking time depending on this size of your chunks of meat. Larger chunks (like 1 1/2 to 2 inch chunks) may need a little longer. Scrappy sort of chunks that are less than an inch may need a shorter cooking time.