The weather is getting colder. It's time for me to pull out the crockpot. I usually cook in the crockpot once or twice a week when the weather starts to turn cold. I know it's a great alternative to heating up the house with the oven in the summer too. But we tend to do a lot of outdoor grilling in the summer. So it's slowcooker time around our house.
This is an easy way to cook a pot roast. We love pot roast sandwiches or add barbecue sauce and make it a bbq beef sandwich. But this meat is also great on salads or nachos or in burritos. The leftovers don't last long around my house. I always have the seasoning on hand and when the meat goes on sale I usually stock up. That makes this an easy meal. Just pull the meat out of the freezer one day and throw it in the crockpot the next morning.
Easy Pot Roast for Sandwiches
1 pot roast, my crockpot easily holds a 5-6 pound roast
McCormick's Montreal Seasoning
Oil the inside of your slowcooker. Place pot roast inside of slowcooker. Generously season the roast with Montreal Seasoning, usually a few Tablespoons. The seasoning can get peppery. If you're not a pepper fan, then go easy. Cover and cook on high for one hour. Reduce heat to low and cook an additional 6-8 hours. Try not to lift the lid during the cooking time.
Here's how it looks before shredding. See that yummy juice in the bottom? Don't pour it off. It will be absorbed into the meat after you shred it. Now shred the meat using 2 forks
Serve warm on rolls or bread.
*water is not needed, really
*if you don't have the time to cook on high first, that's ok. Just cook on low for 8-10 hours
*For bbq beef, just add the sauce to the meat after shredding. Can heat on low for another 30 minutes. But not necessary
Here's just one more way we've been using Rhodes Grilled Rolls. I wasn't kidding when I said that we LOVE them!
BBQ Pork Sandwich
We have been grilling like crazy over at my house. We have adapted the Rhodes Grilled Rolls into nice little individual pizzas.
Start with Frozen Rhodes Rolls, texas size.
Place them on a greased tray and cover with sprayed plastic wrap. Let them thaw for about 1 1/2 hours.
Preheat your grill to a medium heat (about 350 degrees)
Roll out the dough to form a thin circle, around 6 inches. Brush with olive oil.
Place dough on grill, oiled side down. Cook for 1-3 minutes on med-low. When grill marks are starting to turn light brown, turn the dough.
Brush with pizza sauce. Add cheese and whatever toppings you want.
Close grill lid for about 3-5 minutes or until cheese melts.
We love these pizzas with pepperoni. Or with pesto or Alfredo sauce in stead of pizza sauce. They are also great with grilled veggies. Just grill up the veggies first. We also make large pizzas. They are just a little trickier to flip and cook evenly. Plus its fun to have everyone "make their own".
I love Shirley J Universal Sauce. It's the #1 product in the Shirley J line. It's a great replacement for any cream based dishes and soups. I've been wanting to try it out converting my easy hamburger stroganoff. I finally made it. We all loved it. Not to mention is was super easy. The hamburger was browned and the sauce made, right as the rice was finished. The whole dinner was made in under 30 minutes. That's my kind of quick meal. The family agreed!
Hamburger Stroganoff--Shirley J Style
1 pound hamburger, browned
1 tsp. beef bouillon
3/4 tsp. Shirley J onion seasoning
4 cups water
1 cup Shirley J Universal sauce
1/2 cup sour cream
In large pan mix together water and Universal sauce mix. Bring to a slow boil. Add beef bouillon, onion seasoning and hamburger. Simmer on low for 10 minutes. Add salt and pepper to taste. Stir in sour cream right before serving.
Serve over noodles or rice.
Chicken Enchilada's are a favorite of my family. I've been making a scratch version for years. My recipe in fact for those makes 6 pans at a time. So I was not sure how I would like the Shirley J version using the Universal Sauce. I was overwhelmed with the goodness. My son asked me why I would mess with something I had perfected over the years. He too was amazed at how good they tasted. Plus he didn't know how much time I had saved. These enchiladas are easy, quick and delicious.
Shirley J Chicken Enchiladas
1 cup Shirley J's Universal sauce mix
4 cups water
1 7 oz can chopped green chilies
1 1/2 tsp cumin
1 tsp chicken bouillon
2 12 oz cans chicken, drained
3 cups grated cheese, mozzarella or monterey jack work well
8-10 tortillas
Mix water and universal sauce together in a saucepan. Mix together and bring to a slow boil. Add green chilies, cumin and bouillon. Stir and remove from heat. Set aside. In small bowl, break up chicken and add 11/2 cups of the cheese and 1 1/2 cups of the sauce. Mix together. Place 2-3 T. of chicken mixture in center of tortilla and roll up. Place rolled up tortillas in 9x13 pan. Continue until all chicken mixture is used. Pour remaining sauce over tortillas. Sprinkle the top with remaining cheese. Bake at 350 for 20-30 minutes.
