Crock Pot Roast Beef

Crock Pot Roast Beef

By far this is one of my family favorite crock pot meals. It's super easy and very FLAVORFUL! You can also eat this roast beef in so many different ways. Goes great as a regular sandwich. Or you can add some cubed potato and carrots and make it as a "beef stew" meal over rice. Or wrap it in a burrito with some provolone cheese,  bell pepper, and onions...yummy!!! Endless possibility!!

Ingredients: 

5-6 lb CHUCK roast 

1 pack Lipton onion soup mix 

1 teaspoon garlic powder 

1 teaspoon onion powder

1/2 teaspoon pepper 

1/2 teaspoon Tony Chacheres (creole seasoning) 

1 tablespoon Worcestershire sauce

1 medium onion---chopped 

5 cloves garlic minced 

1/2 C water 

*** this time I didn't cut my roast into 3in cube but I usually cube the roast to DECREASE my cooking time to about 6 hrs on HIGH***

DIRECTION: 

Lay the chuck roast in the bottom of the crockpot and add water then add all your seasoning, chopped onion and minced garlic on the top of the roast. Place lid on then set crockpot for 8 hrs on HIGH. After about 7hrs the roast is ready to be shredded. Using 2 forks and shredded the roast. Once it's shredded to your liking add the thicken agent...I like my sauce a little thick and not to runny. This step is strictly optional. 

THICKEN AGENT: 

2 Tablespoon WATER 

1 Tablespoon corn starch (I used this in the end as a thicken agent) 

Mix well then pour over cooked roast after shredding.



We eat our sandwich with Sweet Hawaiian BUNS. Serve with mayo and cole slaw ;)
Your FAMILY will LOVE it!!

This dish is great for party because its easy to make and can serve large groups of people. 

Everything JUST pile on and SET your crockpot for 8 hrs!!  EASY and DELICIOUS!!

Since I was on the go all day...I just make my cole slaw and lay it
in a dish of ice with my mayo so that the kids can serve themselves.

Served with hawaiian sweet bun with a little mayo and cole slaw

Sour Cream Chocolate Bundt Cake

Sour cream chocolate cake 

Every week my kids and I would take turns and think of a dessert for the upcoming week to bake.  Some weeks its baking cookies others its making something simple as making JELLO from a box ;) But I have to say my kids love anything chocolate. I can bake this cake every week for them and they wouldn't be tired of it. 

Ingredients: 

1 box devil food chocolate cake mix (15.25 oz--I used Betty Crocker. That was what I had on hand) 

1 C sour cream 

1 pk INSTANT chocolate pudding mix (5.1 oz--large box)

4 eggs 

1/2 C vegetable oil

1/2 C water 

Preheat oven to 350 degree

GREASE bundt pan really well and set aside. 

Frosting: 

1/2 stick soften butter 

4 C Confection sugar 

1/4 C Cocoa power 
***milk or heavy cream 
extra confection sugar for sprinkling over the top 

Direction: 

In a mixing bowl add cake mix, sour cream, pudding, eggs, oil, and water and beat with an electric mixer. I usually use my little hand held mixer. Pour the mixture into the prepared bundt pan. 

BAKE  50 minutes OR until toothpick comes out clean. 
Let the cake COOL completely before inverting the cake. 

In another  bowl beat the butter with the confection sugar and cocoa powder. Slowly give a few splash of milk or heavy cream.  Beat until you get the consistency of the frosting that you like. 

**In a ziploc bag...pour the frosting into the ziploc bag and snipe the corner of the bag. Piping BIG frosting over the groove of the bundt cake.

Sprinkle with confection sugar 

             cake mix that I used for this cake 

Red Velvet Bundt Cake

Hands down the favorite cake in my house RIGHT now is Red Velvet Cake.  As you can see I said "right" now....every week I think my kids "new" favorite is something else....so that we can try to make all sorts of different dessert.  Every night after dinner we would get a little dessert...since the weather is getting a little cooler to bake...we have decided to bake something every week as our nightly dessert.  Every time we would pickup a cake or cupcake from somewhere...its gonna be a red velvet cake.  My kids favorite one is at "Nothing Bundt Cake" because they have chocolate chip in them. So when we were thinking about what cake top make this week...we all voted on Red Velvet!!! I m trying to use up all the cake mix that I have on hand so we are gonna just use a BOX cake mix but BAM it up a NOTCH ;)

Ingredients: 
1 box of RED VELVET cake mix (I love DUNCAN Hines brand)
1 large box INSTANT vanilla pudding mix
1/2 cup VEGETABLE oil
1 1/4 cup water
4 medium eggs
1 cup semi-sweet MINI chocolate chip


CREAM CHEESE FROSTING:
4 oz SOFTEN butter
1 (8oz) SOFTEN cream cheese
1 teaspoon vanilla extract
4 cup confection sugar
(if the frosting is too thick---add a little MILK)

***grease a BUNDT pan ( set aside)


DIRECTION: 
PREHEAT OVEN to 350

In a large mixing bowl combine your cake mix, vanilla pudding box, eggs, oil and water. I used a hand held mixer since it doesn't have to do any heavy duty mixing.  Once the cake mix is nicely incorporated I fold in my mini chocolate chip.  Pour cake mixture into the GREASED bundt pan. And bake for 50 minutes or until toothpick comes out clean.

FROSTING:
In another mixing bowl I beat the cream cheese and butter until its creamy then I add the confection sugar and vanilla extract.  If you find that its too thick for your liking...add a splash a milk. Pour frosting into a ziploc bag to make piping easier. I usually place a quart side ziploc bag into a tall WIDE mouth GLASS and pour the frosting into the prepared ziploc bag...it makes it so much easier and less messy. Taking a scissor snipe a little corner off the ziploc bag. Start piping the frosting over the groove of the bundt cake.

I like my frosting kinda running because when it cools down...it gets thicker and its not as sweet ;)


You can garnish with a handful of mini chocolate chip over the top of the bundt cake.

ENJOY!!!

                    Red Velvet Cake Mix

               Large Vanilla Instant Pudding mix 

Mini Semi-Sweet Chocolate Chips (I used Toll House) 

                                      Right out the OVEN ;) 

      Waiting for the cake to cool down so we will start with 

                                      making the frosting. 

                         Piping thin frosting all over the cake...

Inside of the red velvet cake...you can see the mini pieces of the chocolate chip 

all through out the cake ;) 

Zea's Thai Rib

INGREDIENTS: 

2 huge SLAB of PORK ribs--baby back ribs (about 6 pounds) 

DRY RUB:
4 t brown sugar
2 t garlic powder
1 t onion powder
1 t paprika
1 t black pepper
2 t Tony Chachere's (creole seasoning)

2 CUP of Thai Rib Sauce. You can use more if you like lots of SAUCE. 

GARNISH: 

1/2 cup sliced green onion 

1/2 cup chopped cilantro 

***I cover my baking pan with FOIL to make cleaning easier because this RIB will make a mess and very sticky.  

DIRECTION: 
WASH the slab of ribs and PAT DRY. Set the ribs onto the baking pan. 

In a small bowl....mix all the dry seasoning. Once the seasoning is well mix...I pour it over the ribs. Making sure to be generous with the seasoning and cover all areas of the ribs. Marinate in the refrigerator for at least 2 hrs...


Preheat oven to 350.

Bake the ribs at 350 for 1 hours---COVERED!! Then uncover and pour 2 cups Thai Rib sauce all over and bake for another 30-45 minutes UNCOVERED!! With a brush bast the Thai Rib Sauce over the ribs then  BROIL for a few seconds to get the caramelize top. Garnish with sliced green onion and chopped cilantro.


ENJOY!!!

Ribs washed and PAT DRY..on a  foiled cover baking pan. Makes cleaning
so much easier and faster because this rib will make a mess. The sauce is very sticky so
by covering with a foil you don't have to be scrubbing your baking pan ;)

                      Dry Seasoning Rub

Ready for the oven--been marinating for about 2 hrs in the refrigerator. 

Bottle of Zea Thai Rib Sauce...got at my local grocery store. You can use any Thai Rib Sauce. 

BBQ Chicken in Crockpot

I don't know about you...but during the school year the CROCK POT is my BEST FRIEND ;)
With the kids in all these after school activities and those lunches....I use my crock pot at least 5 times or more a week. During the FALL I use it even more because we eat lots of different types of  "sandwich" type meals.


This week our local grocery store had a huge sale on boneless chicken breast so I bough 3 huge packs. They were only .99 a pound...that is a great deal especially when its boneless and SKINLESS.


INGREDIENTS: 
3 lbs of boneless skinless chicken breast (about 5 large pieces)
1 chopped onion
1 package Lipton Onion soup mix
2 Tablespoon Worcestershire Sauce
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon Tony Chachere's (cajun seasoning--you can use any brand that you have on hand)
1 CUP WATER
1 Tablespoon CORN STARCH (optional)

BBQ SAUCE mixture: 
1/4 CUP honey
3 CUP good BBQ sauce (I love Sweet Baby Ray)


DIRECTIONS:
In a small bowl mix...add all your dry seasoning---Lipton onion mix, pepper, onion powder, garlic power, and Tony.  Set aside.

***Add the corn starch to the cup of water...stir to dissolved the corn starch (the corn starch is optional...I like my BBQ chicken to be less runny and the liquid to be a little thick that is why I add the corn starch). Pour the corn starch mixture into crock pot.  Next, wash the chicken breast and put in your crock pot with  the chopped onions. Now pour the DRY SEASON MIXTURE over and add the 2 TABLESPOON of Worcestershire sauce.
COVER and set your crock pot for 4 hours HIGH or 6 hours LOW.

After the chicken is cooked...taking 2 forks and start to shred the chicken...it should be very easy to shred at this time...then add the BBQ SAUCE mixture. Mixing in the BBQ sauce really well and cover and set on warm until ready to serve.  My kids like their BBQ chicken  kinda sweet that is why I added some honey.

I serve my BBQ chicken on Sweet Hawaiian BUNS with cole slaw.  I just buy the pre-made cole slaw bag and just add the Marzetti slaw dressing.
Your family will love this BBQ chicken burger!!!! I love mines with a side of dill pickle or potato salad.

ENJOY!!!

Right before cooking...water/corn starch, chicken breast, chopped onions, 

then dry seasoning mixture. Cover and let the CROCK POT cook for you ;) 

           Serve with cole slaw and sliced red onions. 

Bottle Marzetti slaw dressing--found in the refrigerator section by the 

            vegetable sections. Near the pre-package salads.