This recipe came about one day when I was feeling very
I put the roast and veggies in the crock-pot, early in the day, and enjoyed the inviting aroma of our upcoming dinner all afternoon. When it was time to eat, I just pulled out some burger buns and potato salad and we had a meal fit for company (well, OUR kind of company anyway).
CHUCK ROAST
SLOPPY JOE'S
2 pounds LEAN beef chuck roast
1 cup chopped onion
2/3 cup chopped celery
2/3 cup green pepper chopped small
2/3 cup ketchup
1/2 cup water
2 tablespoons Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon mustard POWDER
1/4 teaspoon cayenne powder
Trim the fatty parts off of the chuck roast and cut the meat into a few large pieces, then brown them in a frying pan before putting into a large crock-pot.
In the same frying pan, sauté the vegetables until the onions are almost transparent; tuck them in and around the meat.
Mix the rest of the ingredients and pour over the meat and veggies. Crock-pot on high for 4 to 5 hours or low for 8 hours. It isn't necessary, but I like to rotate the meat (and coat it with sauce) a couple times during the afternoon.
Thirty minutes (or so) before serving, remove the meat and thicken the sauce with a slurry of 1 tablespoon cornstarch and 2 tablespoons of water. Once the sauce is nice and thick, slice the beef (or just pull it apart) and put it back into the sauce so it will stay hot.
When it is time to eat, pile the meat and sauce on a warm buttered bun or French bread ....oh so good!!! We like our Sloppy Joe's with a swirl of yellow mustard.
NOTE: My Crockpot takes 4 hours on high to make the meat extremely tender but still slice-able. If you like your beef super-shredded (like pulled pork) cook it an extra hour.
NOTE: Browning the meat and veggies isn't absolutely necessary, but it really adds to the overall yummy-ness.
In the same frying pan, sauté the vegetables until the onions are almost transparent; tuck them in and around the meat.
Mix the rest of the ingredients and pour over the meat and veggies. Crock-pot on high for 4 to 5 hours or low for 8 hours. It isn't necessary, but I like to rotate the meat (and coat it with sauce) a couple times during the afternoon.
Thirty minutes (or so) before serving, remove the meat and thicken the sauce with a slurry of 1 tablespoon cornstarch and 2 tablespoons of water. Once the sauce is nice and thick, slice the beef (or just pull it apart) and put it back into the sauce so it will stay hot.
When it is time to eat, pile the meat and sauce on a warm buttered bun or French bread ....oh so good!!! We like our Sloppy Joe's with a swirl of yellow mustard.
NOTE: My Crockpot takes 4 hours on high to make the meat extremely tender but still slice-able. If you like your beef super-shredded (like pulled pork) cook it an extra hour.
NOTE: Browning the meat and veggies isn't absolutely necessary, but it really adds to the overall yummy-ness.
ENJOY !!!
