This week’s Works-For-Me Wednesday has a theme: Five Ingredients or Less.
I have two recipes that I cook all the time for friends and family that fit this description. One is the decadent, so-good-you-can’t-believe-it’s-that-simple, closely held secret of FMC. I won’t share that with you just yet. The other recipe is for my favorite crock pot bbq.
I love to make pulled beef sandwiches in the crock pot. All you need is:
3 lb. boneless chuck roast
1 envelope (1.5 oz.) chili seasoning
1-2 bottles barbecue sauce, depending on how saucy you like ‘em
sliced cheese - I like Cheddar
rolls
Spray your crock with non-stick spray. Rub the outside of your roast with the chili seasoning. Put the roast in the crock and cover it with bottled bbq sauce. (I stand by the Dinosaur BBQ!)
Cook for 8-10 hours or longer on low. Remove the roast and pull it (use a pair of forks to shred the meat). Skim the fat from the cooking juices and serve the sandwiches on warm rolls with a spoonful of juices and a slice of cheese. Mmm.
A 3 lb. roast makes about 12 smallish sandwiches. We like to eat this with corn on the cob and salt potatoes. Did I say mmm?
