The Daily Southerner, Tarboro, NC

Karen's Kitchen

November 9, 2011

Some things are better slowwww

PRINCEVILLE — We stay so busy that we end up just throwing together dinner many nights. Or even worse – going through the dreaded drive-through window for fast food. With just a little planning, we don’t have to do that. Most of us own a Crockpot, we just don’t use it often enough. Here are some great Crockpot recipes that will make your kids want to sit down to a family dinner. I hope you enjoy them.

Our first recipe is root beer barbeque. I don’t like root beer. Ever. So, I use Coke. You can do it either way. The kids will get a kick out of pouring in the root beer! Once you put this on the bun, add just a bit

Root Beer BBQ Beef Sandwiches

1 boneless beef rump roast (4 lbs)

2 cups barbecue sauce

(any flavor that you like)

1 cup root beer

(you can substitute Coke or Pepsi)

Dash salt and pepper, if desired

16 sandwich buns; split

In 3 1/2- to 4-quart slow cooker, place beef. In 4-cup measuring cup or bowl, mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef.

Cover; cook on Low heat setting 10 to 12 hours.

About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.

Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.

Makes 16 sandwiches

Slow Nachos

Nachos

1 (3-lb.) boneless beef chuck roast, trimmed of fat

1 (1 oz) pkg. Taco Seasoning Mix

2 garlic cloves, minced

3 tablespoons brown sugar

1/2 cup chopped onion

1/2 cup chopped chili peppers

(you choose how hot)

10 oz. restaurant-style tortilla chips

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Karen's Kitchen
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