Beef Balsmaic Sandwiches

We call these 'Crock Pot Sandwiches' to keep things simple.  I have no idea where my mom found this recipe.  She started making it after I was long gone from home, and married.  It has become a family favorite for sure.  My kids get so excited when they come home from school and smell this from the crock pot.  

I keep things simple by serving cut up veggies and or fruit on the side, or coleslaw is really good on the side.  

I have done this as a freezer meal for friends.  I cook it up in the crock pot, then let it sit and cool a bit before transferring to plastic bags and freeze flat.  I like to freeze my leftovers to do sandwiches another night, or make shredded beef enchilada's.  

2 1/2 - 3 pound boneless beef rump roast
1/2 tsp. Italian Seasoning
1/2 tsp. salt
1/2 tsp. garlic powder
Pepper
1 large sweet onion (I use yellow if I have no sweet on hand)
3/4 cup balsamic vinaigrette dressing (I use the low oil Paul Newman's - It's my favorite)
8 Sandwich buns split, ciabatta buns are great.
1/4 cup sun dried tomato spread (I mix a Tbsp or 2 with a 1/4 cup of Mayonnaise.
sliced Provolone cheese

1. Spray large skillet with cooking spray.  If roast comes in netting, do not remove.  Sprinkle beef with seasonings, and brown on all sides.

2. Spray a 5-6 qt. slow cooker with cooking spray.  Place sliced onion on bottom.  Place beef on top.  Pour dressing over the beef and onion.

3.  Cover on low setting and cook for 8-9 hours.

4.  Place beef on large cutting board and cut off netting if necessary.  Cut or shred beef.  Return beef to the crock pot, and the juices.

To Serve - Spread the Sun dried tomato mix on both sides of a toasted bun.

Place some shredded beef and onion on, using a slotted spoon.   Top with a slice of cheese.

Delicious!

Don't forget to use the leftovers for delicious shredded beef enchiladas! 

Adobo Chili Chicken Wraps

This is one of my favorite crock pot meals.  It works great as a freezer meal.  I have had some fun experimenting with this one.  I have used this filling on seasoned rice and in enchilada's.  I also use this when I make NY Burrito's.  I heat up rice in some Olive Oil and Kosher Salt.  Add in some Cumin, Chili powder, and fresh Cilantro.  Then the water to cook the rice.  I layer in a tortilla the rice, the chicken with adobo, then toppings.  It is SO good!

In a 3-4 quart cooker layer –

1 can (15 oz.) black beans, rinsed

2½ lbs. boneless skinless chicken thighs

2 cloves garlic, minced

2 T chopped chipotle chiles in adobo sauce (from 7-11oz. can)

1 t ground cumin

1 cup salsa

Cover and cook on low setting for 7-8 hours (High setting for 4-6 hours)

Scoop out chicken pieces onto plate and shred up, taking off any extra fat etc.  Stir back into bean mixture.  Dispose of fat and extra’s.

***I usually freeze half of this, because it makes a lot.  I let it cool and then freeze in a Ziploc bag.  Lay flat in freezer.  I will usually do burritos the first time then do something new with the frozen portion later in the month.

Warm flour tortilla’s (I wrap tortillas in foil then heat in oven.) and serve with toppings such as –

Sour cream           Chopped Tomatoes (I love the taste of the fresh tomatoes on this filling.)

Shredded cheese