Momz Recipeeze

  PREP TIME 15 minutes COOK TIME 8 hours 10 minutes TOTAL TIME 8 hours 25 minutes SERVINGS 8 servings Ingredients 4 to 5 pound chuck roast or pot roast 1 ounce ranch seasoning mix 1 packet, about 2 tablespoons 1 ounce au jus packet 1 packet Italian Salad Dressing Mix 1/4 cup water Some people add pepperoncini and butter; I don’t like either Instructions Add all to the crockpot Cover and cook on high for an hour and then low for 8-10 hours or until the roast is fork-tender. Once the roast is cooked, shred it with a fork and mix it into the juices in the slow cooker. Serve over mashed potatoes, egg noodles, or rice.

From: https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/#recipe Ingredients 2 kg / 4 lb pork shoulder (pork butt) , skinless, boneless (5lb/2.5kg bone in) (Note 1) 2 1/2 tsp salt 1 tsp black pepper 1 onion , chopped 1 jalapeno , deseeded, chopped 4 cloves garlic, minced 3/4 cup juice from orange (2 oranges) Rub 1 tbsp dried oregano 2 tsp ground cumin 1 tbsp olive oil Instructions Rinse and dry the pork shoulder, rub all over with salt and pepper. Combine the Rub ingredients then rub all over the pork. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges. Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods) Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks. Optional: Skim off the fat from the juices remaining in the slow ...

https://www.gimmesomeoven.com/slow-cooker-potato-soup-recipe/ INGREDIENTS 6 slices cooked bacon*, diced 3–4 cups good quality chicken stock (used a whole LARGE can, 49-1/2 oz of chicken broth) 2 pounds Yukon gold potatoes**, peeled (if desired) and diced (used Russet potatoes) 1 medium white or yellow onion, peeled and diced (used a bag of frozen leeks from Trader Joes) 4 tablespoons bacon grease* (or butter) (used bacon grease and added butter to make 4 tablespoons 1/3 cup all-purpose flour 1 (12-ounce) can 2% evaporated milk (used a combo of about 1 c. 1% milk and 1/2 c. heavy cream 1 cup shredded reduced-fat sharp cheddar cheese 1/2 cup plain low-fat Greek yogurt or low-fat sour cream (used heavy cream) 1 teaspoon Kosher salt, or more to taste 1/2 teaspoon freshly-cracked black pepper optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream INSTRUCTIONS Add bacon, 3 cups chicken stock, potatoes a...

Tender Shredded flank steak in a flavorful tomato based sauce. From: themagicalslowcooker.com Prep Time 20 mins Course: Main Course Calories: 308kcal  Author: Sarah Olson Equipment Slow Cooker Size: 4 quart or larger Ingredients 3 lbs. beef flank steak 1 cup beef broth 6 oz. can tomato paste 14 oz. can petite diced tomatoes  1-1/2 tsp. salt 1/4 tsp. pepper 1 tsp. oregano 1 tsp. cumin 1/2 tsp. turmeric 1 Tbsp. apple cider vinegar 1 small white onion diced 2 bell peppers (orange and green) diced 1 cup Spanish olives 3 whole garlic cloves peeled Instructions Cook Time 9 hrs Total Time 9 hrs 20 mins Servings: 8 Cuisine: Cuban Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric and apple cider vinegar to the slow cooker. Stir. Add the flank steak and flip it around in the sauce so it gets coated. Add the bell pepper, onion, olives and garlic cloves, mix those items together to combine on top of the meat. Cover and cook on low for 9 h...

Use either frozen dough or make your favorite roll recipe.   Raise 15-18 rolls in a greased 9x13x2" baking dish. Pour half of the coconut syrup over all. Bake in a 350F degree oven for 30 - 35 minutes. Drizzle with more syrup. Enjoy. Coconut Syrup (Mix well): 2 cans cream of coconut 1 cup sugar These rolls glisten with the glorious coconut syrup. After you scoop it out of the pan, take a spoon and drizzle extra syrup on top for serving. Yum!!!!

2 large beef chuck roast (approximately 6 lbs) trimmed and cut into 1 1/2" cubed Salt and pepper 2 tablespoons vegetable oil 3 large onions, chopped fine 12 oz (about 1 1/2 cup) canned crushed tomatoes 2 cups beef stock 3 tablespoons soy sauce 2 pounds carrots, peeled and cut into 1-inch pieces 1 pound potatoes, peeled and cut into 1-inch pieces 2 bay leaves 2 1/2 tablespoons Minute Tapioca Prepare carrots and potatoes and transfer to slow-cooker insert. Sprinkle with tapioca and add 2 bay leaves. Dry beef with paper towels, then season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow-cooker insert and repeat with remaining beef (you shouldn't need more oil.) Add 1 tablespoon oil, onions and 1/4 teaspoon salt to empty skillet and cook until golden brown, about 6 minutes. Add tomatoes and cook, stirring wel...

One of the easiest things to make. Throw a chuck roast in the crockpot and add BBQ SAUCE. Cover and cook on high for 6-8 hours or on low for 10-12. Shred and serve on burger buns.

1 can refried beans 1 can drained/rinsed black beans 1 can chicken broth 1.5 cups frozen corn 1/2 cup water ¾ cup salsa 1 cup shredded or diced chicken 2 cups shredded cheddar cheese tortilla chips Stir the first 7 ingredients into a pot and bring to a boil. Once boiling, let simmer (covered) for 10 minutes. Stir in 1 cup of cheese and let melt. Crush up some chips and put in the bottom of the bowl. Top with soup. Garnish with cheese and a few more chips.