I don’t know about you, but I love my crockpot. It’s kind of a family joke around here, that mom is always buying another crockpot. I think I own five of them currently and believe it or not, there have been times that I have used at least four at a time. After church soup buffets are a super, simple way to have lunch for a crowd, after all.
But today, rather than a soup recipe, and in light of the upcoming Superbowl, I thought I would share a family favorite. This recipe makes a delicious weeknight meal when paired with a salad and some baked fries. Or go the really easy route and just have it with some chips. I’m sure it would also be welcome at a Superbowl party.
Beef on a Bun
What you’ll need:
- 1 tbsp. dried minced onion
- 2 tsp. salt
- 2 tsp. garlic powder
- 2 tsp. dried oregano
- 1 tsp. dried marjoram
- 1 tsp. celery seed
- 1/4 tsp. cayenne pepper or black pepper
- 1 boneless chuck roast (3-4 lbs.)
- 8-10 sandwich rolls
Place roast in the crockpot. Dump/rub the seasonings over the roast. Cover and cook on low for 6-8 hours or until meat is tender. No liquid is added to the crockpot. The moisture comes from the roast. Shred with a fork. Serve on rolls.
We like to put mayo and shredded cheese on our sandwiches and we prefer a good hard roll, but that’s completely up to you.
*Note: I often will often use venison for this recipe. It’s amazing cooked this way.
Michele Laramay
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