slow-cooker pulled beef and beer sliders

The Super Bowl!  Ahhhh, yes.  There’s only one reason I agree to attend gatherings centered around professional sports and that’s the food.  I can only stomach the antics and machismo of a bunch of overpaid prima donnas if my own stomach is full of good grub.  Oh, and if there’s beer!  Because what you’ll need to pair with this recipe is not wine (sorry, my dear Carolyn), it’s beer.  We paired it with Bell’s Amber (a craft brew from my native Michigan) and the combo was delicious.

Serving the beef as a “slider” sandwich is perfect for a party where there’s going to be a lot of other food, too.  Our friends had laid out a nacho/taco bar and pork carnitas, so we added the sliders with toppings of cole slaw, pickles, peperoncinis, and some sharp Vermont cheddar cheese.  The meat was incredibly tender and flavorful, and the mini sandwiches were a hit with the kids, too.  This recipe is definitely a keeper – lots of flavor with pretty minimal work, and would be yummy any time of year when you’re feeding a crowd.  Enjoy!

Slow Cooker Pulled Beef and Beer Sliders
(recipe courtesy Jersey Girl Cooks)
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 Ingredients:
  • ½ cup finely chopped onion
  • 3 lb beef roast (chuck, bottom round or shoulder roast works)
  • salt and pepper for seasoning
  • 2 tsp garlic powder
  • 12 ounces beer
  • ½ cup BBQ sauce (I used Sweet Baby Rays Sweet & Tangy)
  • 12 to 16 mini slider rolls or potato rolls
  • optional: serve with extra BBQ sauce, cheese, pickles, peperoncinis or crispy onions
Directions:
  1. Place the chopped onion in the bottom of the slow cooker.
  2. Season roast with salt, pepper and garlic powder, then place roast in the slow cooker.
  3. In a small bowl, mix together the beer and BBQ sauce. Pour over the roast.
  4. Cook on low for 8 to 10 hours.
  5. When meat is cooked, shred and serve on slider rolls with any of the suggested extras…or, anything else you prefer.

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***Cook’s Notes:  I used a round roast which cooked up beautifully in about 10 hours.  I strained the juice and saved it for re-heating leftovers.  Next time I might tinker with the quantities of beer and BBQ sauce called for during cooking.  I would have liked a little more BBQ flavor, but the meat was still delicious when prepared per the recipe.

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spiced slow-cooker applesauce

Fall is a very tenuous season here in the desert.  Mostly it feels like an extension of summer.  Please note we were still in the triple digits even two weeks ago, and high 90s all last week.  This is the first week since, oh, February probably, where we’ve had a day that didn’t even make it into the 80s.  Halleluia!!!

So I can’t let what little fall we actually have slip by without making applesauce.  I love this recipe.  It’s a complete no-brainer: toss it in the crockpot and let it go.  The house smells amazing while the apples stew and I can go about my day without a care in the world.  Well, that’s a bit of an exaggeration but you know what I mean.  Enjoy!

Spiced Slow Cooker Applesauce
Ingredients:
  • 8 apples, peeled, cored and sliced (I used a combination of Gala and Fuji, but use what you like)
  • 1/2 c water
  • 1/4 c packed brown sugar
  • 1/2 tsp cinnamon
  • pinch of nutmeg
Preparation:
Combine all ingredients in the slow cooker, set to low, cover and cook for 4 to 6 hours.  If necessary, mash apples to desired consistency.  Let cool and serve.
Kitchen Notes: The original recipe called for twice the brown sugar.  I found that way too sweet.  I knocked it in half and, honestly, you could probably do away with the sugar altogether depending on what kind of apples you’re using.