Fix-It and Forget-It Christmas Cookbook (47 page)

½ tsp. black pepper

1 tsp. seasoned salt

1 medium onion, chopped

1 qt. dill pickle juice

4 dill pickles, chopped

8 hamburger rolls

½ lb. fresh mushrooms, sliced and sautéed

2 cups grated cheddar,
or
Swiss, cheese

1. Combine all ingredients except rolls, mushrooms, and cheese in slow cooker.

2. Cover. Cook on High 4-5 hours.

3. Shred meat using two forks. Reduce heat to Low and cook 1 hour, or until meat is very tender.

4. Serve on hamburger buns with sautéed, sliced, fresh mushrooms and grated cheddar or Swiss cheese.

Ranch Hand Beef

Sharon Timpe

Mequon, WI

Makes 10-12 servings

Prep. Time: 10 minutes

Cooking Time: 4-9 hours

Ideal slow cooker size: 4-qt.

3-3½-lb. boneless beef chuck roast

1 cup thinly sliced onions

10¾-oz. can cream of celery soup

4-oz. can sliced mushrooms, drained

12-oz. can beer

½ cup ketchup

1 large bay leaf

½ tsp. salt

¼ tsp. lemon pepper

2 Tbsp. chopped fresh parsley,
or
1½ tsp. dried parsley

1. Place roast in slow cooker.

2. Combine remaining ingredients in a large bowl. Pour over roast.

3. Cover. Cook on Low 7-9 hours or on medium setting 4-6 hours, until meat is tender.

4. Remove bay leaf.

5. Shred roast with two forks. Mix meat through sauce.

Serving suggestion: This works well two ways: served on
buns
as sandwiches, or over cooked
noodles
. Or, to give this dish a Mexican theme, serve the beef over
tortilla chips
or
fritos
and have bowls of shredded
lettuce
, diced
avocado
, sliced
green onions
, sliced ripe
olives
,
sour cream
, diced
tomatoes
, and shredded
cheese
for garnishing the meat.

Variation:

If you prefer a thicker sauce, stir 2 Tbsp. cornstarch into ¼ cup water. When smooth, stir into hot sauce in cooker, 15 minutes before serving.

Beef Barbecue Sandwiches

Melba Eshleman

Manheim, PA

Makes 12-16 servings

Prep. Time: 10 minutes

Refrigeration Time: 8-10 hours

Cooking Time: 10-12 hours

Ideal slow cooker size: 4-qt.

3-4-lb. beef roast (bottom round or rump is best)

½ cup water

½ cup ketchup

1 tsp. chili powder

1½ Tbsp. Worcestershire sauce

2 Tbsp. vinegar

1 tsp. salt

1 Tbsp. sugar

1 tsp. dry mustard

1 medium onion, finely chopped

½ cup water

1. The night before serving, place roast in slow cooker with ½ cup water.

2. Cover. Cook on Low 10-12 hours.

3. Also the night before serving, combine remaining ingredients (except rolls) and refrigerate 8-10 hours.

4. In the morning, shred roast with fork and return to cooker. Pour remaining ingredients over top. Mix together.

5. Heat on Low until lunch or suppertime.

Serving suggestion: Serve on
kaiser rolls
.

Easy Roast Beef Barbecue

Rose Hankins

Stevensville, MD

Makes 12-16 servings

Prep. Time: 10 minutes

Cooking Time: 12 hours

Ideal slow cooker size: 4-qt.

3-4-lb. beef roast

12-oz. bottle barbecue sauce

½ cup water

½ cup ketchup

½ cup chopped onions

½ cup chopped green pepper

1. Combine ingredients in slow cooker.

2. Cover. Cook on Low 12 hours.

3. Shred meat using 2 forks. Mix thoroughly through sauce.

Serving suggestion: This is enough Barbecue to serve on 12-16
sandwich rolls
. Offer
cole slaw
as a side dish, or as an additional sandwich filler.

Herby Beef Sandwiches

Jean A. Shaner

York, PA

Makes 10-12 servings

Prep. Time: 5 minutes

Cooking Time: 7-8 hours

Ideal slow cooker size: 4-qt.

3-4-lb. boneless beef chuck roast

3 Tbsp. fresh basil,
or
1 Tbsp. dried basil

3 Tbsp. fresh oregano,
or
1 Tbsp. dried oregano

1½ cups water

1 pkg. dry onion soup mix

1. Place roast in slow cooker.

2. Combine basil, oregano, and water in a bowl. Pour over roast.

3. Sprinkle with onion soup mix.

4. Cover. Cook on Low 7-8 hours.

5. Shred meat with fork. Stir sauce through shredded meat.

Serving suggestion: I like to serve these on crusty
Italian rolls
. This amount of beef fills 10-12 rolls.