crock pot

Crockpot Beef Short Ribs

Yummy in my tummy! Always love to get another helping of this!

Crockpot Steak Bites

Grandma's old Recipes | PEPPER STEAK IN A CROCK POT - OMG DON’T LOSE THIS | Facebook

Slow Cooked Tender London Broil

5.1M views · 3.7K comments | Dinner in 25 minutes! Wow a crowd! ❤️🐝 | I love easy food! You really don’t need a recipe for this one but here goes. One frozen roast Two tablespoons Worcestershire One healing teaspoon beef... | By The Busy Bee | Okay, this is about to get a little strange but we're gonna start it off with two cups of water. It's going in my Crock Pot. And about two tablespoons of Worcestershire sauce. Yeah, always gotta put a little extra dash. Imma grab a teaspoon and I'm gonna get a heaping teaspoon of better than bouillon beef bouillon and we're gonna give this a stir. Now, I realized that up to this point, everything's been fairly normal. We all kinda season the broth before we put in a roaster or anything in the Crock Pot but my roast is three pounds and frozen solid. It's gonna have to simmer all day long and I don't wanna have to spend a time when I get home from the bus. Hey, guys. Okay, so I just got off the bus and my roast has been cooking in the crock pot since probably 530 this morning and it's four twenty-one. So, we're just gonna round up and say four thirty. It's been in there for about 11 hours and it is all two pieces and it's so good. So, let's get busy because I've got my onions already sauteing in some butter. I've got one large Vidalia onion and I cut it into rings and then I put it in here with about a third of a stick of butter and um I put the lid on the on the onions. I know you can't see em real well. Here they are. They're in here. I put the lid on it cuz I want them to sweat and wilt. So, I'm gonna open them up and give em a little stir. I'm gonna throw that one on the floor. I didn't want that one. It's always something you know but we want this to saute and get nice and caramelized and yummy cuz what we're doing, we're gonna take the roast out of the crock pot and we're gonna shred it and then we're gonna put the shredded beef on this open Italian loaf. See, there's the top. I just opened it up and we're gonna put that shredded meat all along here and then we're gonna put the caramelized onions on the top and then a layer of cheese over that and then we're gonna put it in the under broil and and let it melt the cheese and then we've got something we can cut into slices and eat like a French dip sandwich. Now, I don't know about you but me, I am bad about burning bread because my ADHD kicks in on me and I'm like, you know what? I can run go. I can do that and come right back and when I do that and then I do this and then I do the other and then I realize, oh, my bread. So, I have learned that to not burn bread in my house, I sit right there. There's a bucket of pears sitting there right now. I have to sit there and so that I don't leave the oven. I set a timer for about two minutes. So, every two minutes, I check it and you may be great about not burning bread. I can't do it to save my neck. So, okay. Imma let this sweat. Imma start shredding some beef and then I will bring you back when we are putting it all together. Okay. I forgot, you need to see this. This is my pot roast. Can you can you see how it's just like coming all the pieces? And remember, I know we always, I love braising a roast before I put it in the crock pot but sometimes, you just don't have time and I want you to know that you can still have a good dinner. Even if you don't throw it out and braise it, you can put it in there and put the flavor, the seasonings, whatever you want in there on it. Shut it and let it go. So, we're dispensing with the myth of I don't have time to cook. Yeah, you do. So, here's what we're doing and I mean, it is just completely the pieces and that's perfect. Okay. Now that I preached, I'm gonna go back to chomping. Okay, I wanted to show you. See my onions? They're almost done and I have made the executive decision that I'm I have made the executive decision that I'm gonna take just a tiny shot. Probably about a fourth a cup of the broth off that roast and I'm gonna put it in here. And let this finish off. Yeah. That's gonna look good. Yeah. Okay, the onions are absolutely perfect. I'm gonna show em to you. That's that's his stuff right there. Alright. Now, I saved you a bowl over there, mister I don't like onions. Oh, you did? Yes, I did. Alright, now I know some of y'all are worried about carbs and bread and all that good stuff. So, this side over here that's open, we're just gonna pick a little bit out of the middle and this is all the bread that you will not be eating. So, you do not have to worry about so many carbs and and all that good stuff and if you feel more inclined to use your special bread, maybe you eat Ezekiel bread. Whatever bread you want to use, you may do so. So, you may have to guard your roast beef from vultures and buzzers. Okay. So, what I'm gonna do, this pot top gets hot. So, I have to use the top. Here you go. Alright, I'm gonna take my tongs and I'm gonna take what's left of this beef and I'm gonna run it right up through the middle of this and just spread it out and then, over the top of that, that Chris is not like onions so I did leave him some of the roast beef over there. And if he decides he wants some of this, he can pick the owns up. Alright. So, we've got our roast, all of our bread. We're gonna take our caramelized onions and just go right up the middle. Hey, baby. I've got some Swiss cheese in that bowl. Would you get it for me? Oh, that's Such a rat. Okay, we're just gonna sprinkle these onions at the beef. Get yourself over there. Okay. This is made in America. Hush. Bring me the cheese. Alright, here we go with the onions, caramelized onions, are young. No, that is not. It's a good try though. It's white. You're getting close. I'm gonna have to put it too. I can do it. Baby, it's alright. You might be good looking, you just ain't good at looking. That's okay. That's all I'm gonna tell you. Does this yet? That's all you said. Yeah. Oh, nope. Nope. You know what? We might have to use it. I know, I bought Swiss cheese today. Well, you can use Swiss cheese. You can use American cheese. You can use white queso cheese. I don't care what cheese you use. I like the idea of provolone or Swiss for the is what we've got so far. Okay. So, I'm gonna go ahead and get broil on and let it get started heating up. I bought Swiss peas. I said it's in the refrigerator. I think so. Yeah, I knew that. I knew it too soon, baby. We all know. Alright, so I've got some Swiss cheese and I'm gonna lay. You know what? I think I'm gonna do Swiss cheese on this side and I'm gonna do that white queso on the other side Here we go, baby. I'm gonna use some of your tickets too. As long as we got cheese. Sprinkle it Alright. Now, we got cheese. We're going to boil and just like I told you, I'm gonna set the kitchen timer for 2 minutes cuz I know if I don't, I will Okay, while that's in the broiler, we are going to strain the broth from where we cook the roast. We're going to pour it into a cup and we've we're gonna try to strain it if we can find a strainer. A strainer. Here we go and I'm just gonna pour it up and we're gonna set this to this side so that we can dip in it as we do. Alright, there's still a little bit more in here but that's okay. I think I have enough. Alright. We'll be back when it comes out of it. Okay, I know we've been starting and stopping a lot but y'all know I have trouble with uploading things. This has been in the broiler for a grand total of three minutes. And it is absolutely Beautiful. Look at that. See how the edges? Um I don't wanna drop this. See how the edges are lightly browned and the cheese is nice and warm and gooey and melted. It is 439 and I started all of these with the onions and shredding exactly four twenty-one. So, in less than twenty minutes, I have dinner. Now, what I want to show you is how I intended for this to go. Oh, let me get my bread now. What I envisioned here was taking a piece I'm putting it on the plate and then and cut it with this just cuz I want to but you get a bite of the bread and the meat and the onions and I've got a uh little bowl right here of the juice, the broth from that roast and I strained it and they are Amara. Mmm. Oh my goodness. Oh, wow. That is so good. Okay. Now, you know how to whip this together. It takes literally practically no time at all. I mean, I took what? 5 minutes this morning putting that roast in the Crock Pot and then, 20 minutes maybe when I got home and Y'all, that'll feed a crowd. Okay. Alright. Y'all get busy. I'm gonna go eat my dinner and um lots of love. I'll see you later. Be kind. Bye.

18M views · 129K reactions | Best crockpot dinner hack | Best crockpot dinner hack y'all, this potato soup hack is so easy and so good! | By Kristin's Friends | Alright, y'all. One two pound bag of frozen hash brown cubes. I don't know why I was trying to show y'all upside down. Alright. One can of soup jello, cream of chicken, soup jello pudding. Shake, shake, shake, and listen to that funny noise it makes. Alright. Next y'all, we have some sharp cheddar. We're going to do about a cup or so. I'm just guessing but you know, that that's about a cup and you know what? If there's a little extra, that's totally fine. Cheese is delicious. It makes everything taste better. Alright, we have cream cheese, 8 ounces. So much. Well, I was I was going to try and get this off without touching it but that that didn't work. Alright. It's okay. I tried. I tried. Alright, y'all. Now, I have two packets of ranch seasoning. Two. One, two. Right on in our crockpot. Alright. Okay, y'all. Here I have one bag of bacon bits. It's the mega pack. Uh 9 ounces. So, we're going to use most of this. We're going to save a little bit and I'll show y'all why and we definitely don't want this in there. I don't even, what is this stuff? Do you all know? Absorber? I don't even know. Alright. Anyways, alright. We're going to save a little tiny bit just for our garnish, okay? Uh we have some green onion. We always need our green onion right on top and then y'all I have one whole container of reduced sodium chicken broth. Alright, so we pouring this in on top of everything. So y'all this is the best hack to make baked potato soup. It is so good. Y'all are going to love this. So yes, of course, we make it from scratch sometimes but sometimes it's also great to do this. Life is busy. Life can be hard. So, we just going to give this a little mix kind of. We're going to push the cream cheese down on in there because we ain't really going to be able to mix that but it's fine. Alright, mixy mixy mixy mixy as much as we can yeah so y'all again if y'all want to make everything from scratch you can but this is just an easy hack I love making this Fred loves this we all love it it's it's just great it's great for fall and winter and yeah I love having soup or something warm and ready in the crockpot on this cold days although it ain't that cold here yet but anyways alright y'all so I'm going to mix this a little bit more we going to cover this with our lid and we're going to cook it on hot for about four hours and y'all are going to see what how we garnish this and y'all are going to love I can't even talk anyway we'll be back alright y'all so this has been cooking on hot for about 3 hours so I'm just going to give this a nice little mix alright everything's incorporated and yeah that's it so if y'all want y'all can puree this but you also don't have to it's whatever you want but if y'all want like a creamy smooth soup you can use an immersion blender or something but I don't know I kind of like it chunky like this I think it taste real good so we just going to leave it like this so again after you mix it all just to make sure all that cream cheese is broken apart which it is time to serve it up y'all so this is the best easy way to make a delicious baked potato soup semi homemade it's a hack right y'all so we just using easy things frozen hash browns oh my goodness y'all it's going to be so good alright so once you serve yourself a little what I like to do I like to put a little more cheese on top because ain't no such thing as too much cheese we're going to garnish with a little bit of cheese little bit of bacon because no such thing as too much cheese or bacon, right y'all? Little bit of green onion. Look at that y'all. That looks so good. That looks gourmet. Perfect, beautiful and it's time to try it. So, huh. Okay, y'all. Imma have a real little bite because I literally just turn this off. It's still steaming but I'm just going to I'm just going to make sure it's good. Gotta make sure it's good y'all. Y'all okay you know what it's real hot but I don't care because this is so good the ranch seasoning here makes this y'all this is so good y'all have to try it

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1.3M views · 15K reactions | Best crockpot dinner hack! | Best crockpot dinner hack! this beef brisket hack is so good y'all! | By Kristin's Friends | Alright, y'all. I have a four-pound chuck roast right on in my crockpot. I put a little olive oil at the bottom. One tablespoon of brown sugar right on top. Alright, we're taking one tablespoon of chili powder. I'm measuring today because I don't know. I'm just feeling spicy. Alright, we have some paprika. We're using 2 tablespoons of paprika. One Two. Alright. Now we also using two tablespoons of wash your sister sauce. What's this here sauce? Worship sure sauce. That's dedicated to my good friend Millie. Me and her never knew how to say that word. So we used to say. That's the best way to say it y'all. Okay? Alright. Now y'all we're doing about I'm doing some peppercorns. Just like that much, okay? And then we're doing about one teaspoon of cumin that's about right and then 1 teaspoon of salt or so it's a big piece of meat y'all but we making we making a brisket hack so I know this ain't a brisket but it's going to taste like a brisket so I just had a large chuck roast four pounds alright so I'm going to rub this in to the meat and I'm going to flip it over and we're going to get all this stuff and I'm going to rub it on this side too alright y'all it's going to be so good I'm so excited alright so really we this is it we're just using these spices and we have one more thing to add y'all want to wear gloves you can but y'all know I thought about it actually but I decided I didn't want to alright y'all last thing we going to add to this I have some sweet baby rays so we going to add about two cups of barbecue sauce this is let's see 18 ounces we're going to add this whole thing alright so we're going to put this right on top of our of our chunk roast you. All of it. All of it y'all. Alright? So I'm going to cover this up y'all. Y'all y'all can cook this on low for about 10 hours or high for 5 hours. My personal recommendation is low. I feel like this always turns out better if you cook it low and slow. Um but that's it y'all. I'm going to get the rest of this out of the bottle. Cover it up and then I can't wait to try it. I'm so excited. Okay y'all so this is a chuck roast. This has been cooking. Oh it looks delicious. On low in my crockpot for about 8 hours. Uh I actually put it on high for about the first 30 minutes but oh my goodness. I think this is done y'all. Um Um this was a four pound chuck roast. So at this point y'all I'm going to I'm just going to shred this meat apart but y'all this looks so good. It's like fork tender. Fred you're going to love this. Oh my goodness. I just want to eat this right now. So y'all I I'm going to finish shredding this apart. Um and then I think I'm going to make some sandwiches Fred. I'm going to put it on bun. A bun with some cheese. Don't that sound good? Alright y'all. So I have some brioche buns here. I'm just going to butter these up a little bit and I'm going to toast these right here in my pan alright so I want to make some sandwiches with this brisket I just made. So I'm buttering up some brioche bread. And I'm going to toast it up y'all. I'm so excited. It's going to be so good and that's it. So I'm making one for me and one for Fred. Toasting these up right here in my pan. Alright y'all. So here's my bread I toasted up. So I'm going to put cheese on mine. I don't think Fred wants cheese. So I'm going to put I'm going to put cheese on mine. And then let's get some of this juicy brisket even though it's not brisket but it's a brisket hack. Look at this wet juicy meat y'all. This is going to be so good. Oh my goodness. I'm so excited. Put right here. Alright. Um if y'all want to put anything else on there, you can but all I want to put on here is probably another piece of cheese y'all. Honestly, I think this going to be so good. Y'all my hair is crazy. I'm hot. It's still over 100 degrees in Las Vegas. But I just made some delicious crockpot brisket. It's going to be so hot but y'all I'm about to I'm about to take a big old bite. This is going to be messy too. I already know but I'm excited y'all. It's going to be so good. Oh my goodness y'all. Okay y'all this might seriously be one of the best things I've ever made. I'm not even kidding. Uh this is so good. I have sauce on my face but I don't even care y'all. It's so good. I just I don't know. I'm speechless. I'm going to keep eating. Mm mm.

1.3M views · 120K reactions | Pot Roast in August | RichardEats | richardeats_ · Original audio

Nobody could stop eating this! Be careful

Crock Pot Garlic Potatoes