Calling All Carnivores: Hot Roast Beef

Hoagies, Paleo, Party Planning, Roast Beef, Slow cooker, sunday supper

My hot roast beef hoagies are the perfect entree when serving a hungry group. You only have to do a little preparation, and then the slow cooker does the rest. This recipe works for any casual occasion and always impresses. IMG_0900

My only warning is that people may ask for seconds. The last time I made this for a get-together, I was hoping to have leftovers for the next night, but all three and a half pounds of meat were gone! Ask your guests to bring some side dishes or pick up some pre-made items to help complement the meal without adding extra work for yourself.

If you’re making this for a group adhering to Paleo, then serve the roast beef with roasted vegetables. The meat is delicious no matter what, but I’ve found that my guests are less interested in the Paleo lifestyle than I am, at least not during a party.

Make this once and it will become a go-to recipe. It’s simple, delicious and the leftovers (if there are any) are just as good the next day. Store the meat separately from the cheese and rolls, then reheat it on low in either the slow cooker, in a pot on the stove or in the microwave. Assemble the hoagies when the beef is warmed to your liking and enjoy!

Supplies

Slow cooker

Ingredients

4-pound beef rump roast or shoulder roast

1 medium white onion, quartered

1/4 cup Herbes de Provence (A mix of herbs typically containing rosemary, marjoram, savory, thyme, oregano and lavender. It’s a spice blend that is available at most grocery stores, and you can click here if you want to make some yourself.) 

1-ounce envelope Lipton dried onion soup mix

15-ounce can beef broth

12-ounce bottle light beer

2 tablespoons olive oil or vegetable oil

12-16 slices provolone cheese

6-8 crusty rolls

Cooking

Trim any visible excess fat from the beef. Generously season the roast with the 1/4 cup Herbes de Provence. Sear beef (3 minutes a side) in oil over medium-high heat. Place beef in the slow cooker. Surround with onion.

Combine the onion soup mix, broth and beer in large bowl. Use that mixture to cover the beef and onions and cook on high for 6 to 8 hours.

Remove roast from the slow cooker and shred using two forks. Remove 1-1/2 cups of cooking liquid and reserve for au jus. Return beef to the slow cooker and mix well with the remaining liquid.

Slice the rolls in half. Place two slices of cheese inside each roll and fill with beef and onions. Serve with au jus on the side and enjoy!

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One Slow Cooker, Two Mexican Meals

Chicken, meal plans, Mexican, Slow cooker, sunday supper, tips

I like all different types of food and do my best to make a good variety of meals. My husband loves Mexican but it’s not always the best choice for our waistlines. However, I’ve found a quick way to make some delicious chicken that can be used in both tacos and enchiladas.

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This shredded Mexican chicken recipe is as simple as it gets, to me anyway. It’s not only easy but it’s pretty healthy. The chicken recipe only uses four main ingredients, so the majority of calories comes from the taco shells and toppings you choose.

This recipe works great on salads too. Add a little cheese, some canned black beans, corn, fresh tomatoes, avocado, a few crumbled taco chips and two tablespoons of salsa. For those of us who need to watch our portions, this is a hearty salad that doesn’t taste like you’re missing anything while the rest of the table gobbles down tacos.

One of the best parts of this recipe is its leftovers. This easily feeds six people and you should still have some remaining. Either eat tacos again the next night, or better yet, try my enchilada recipe. Check back tomorrow to see how to make restaurant-quality enchiladas with the leftover chicken and tortilla shells from the night before and only three more ingredients.

 

IngredientsIMG_0095

6 chicken breasts

1 large onion, quartered

1 jalapeno pepper, halved

1 cup of your favorite salsa (I prefer “hot” varieties)

1 teaspoon kosher salt

1 teaspoon cuminIMG_0116

(15-20) 8”-12” flour or corn tortillas

Taco toppings of your choice (I suggest shredded cheese, chopped tomatoes, sliced avocado, cilantro and shredded iceberg lettuce)

 

 

Cooking

Clean and trim chicken breast to remove any visible fat. Cut each breast in half. Place at the bottom of a greased slow cooker. Top with jalapeno pepper and onion. Sprinkle with salt and cumin. Cover with salsa. Cook on high for 3-4 hours or on low for 6-7 hours.

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Carefully remove the chicken and leave the sauce in the crock pot. Place the chicken on a cutting board and gently shred the chicken with two forks. Remove half of the cooking liquid. Return the shredded chicken to the slow cooker and mix. Serve immediately or keep chicken warm until ready to assemble the tacos.

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*Tip: try heating the tortillas on medium-high heat in a dry pan for 30-45 seconds on each side but be careful not to burn them. This extra step helps keep the tortillas from getting soggy and also adds a nice crisp.

 

 [FBW]