In a slow cooker add the roast, onions and potatoes. In a medium bowl, combine the remaining ingredients and pour over the roast, onions and potatoes. Cover and cook on high 4 to 6 hours or low for 8 to 10 hours.
In a slow cooker add the chicken, onion, celery, cream of chicken soup, evaporated milk, chicken bouillon and poultry seasoning.Cook on high for 4 hours or low for 8 hours. When there is about 30 minutes remaining on the cook time, remove chicken breasts and shred the chicken. Add the chicken back to the crock pot with the frozen veggies and continue the last 30 minutes of cooking.
In the slow cooker combine the oil, broth, soy sauce, grill shaker seasoning, garlic, ginger, and hoisin. Whisk to combine. Add the pork loin and coat with the sauce. Cook on low for 6 hours.
Remove pork from slow cooker and shred. Pour the remaining sauce over the pork and serve over rice and veggies.
In a large skillet, on medium high heat, add the olive oil. When the oil is hot, add the chicken, do not crowd the pan and cook until no longer pink and the chicken has started to brown. Remove the chicken from the pan and place on a plate. Wipe the skillet clean with a paper towel. In the same pan add the half and half, garlic, bouillon, Italian seasoning, and grated parmesan cheese.
Preheat oven to 350 degrees.
In a large bowl, mix together the thawed potatoes, ½ cup melted butter, sour cream, cheese, cream of chicken soup and seasonings. Pour the potato mixture into a 13x9 baking dish.
In a medium bowl, melt ¼ cup butter and mix with corn flakes. Top the potatoes evenly with the buttered corn flakes.
Preheat grill to medium-high. In a medium bowl, add the ground beef, bleu cheese crumbles, Black & Bleu, onion powder, garlic powder, Worcestershire sauce, salt and pepper. Mix by hand just until combined. Form into 4 patties and dust with more Black & Bleu, if desired. In a small bowl, combine mayonnaise and Black & Bleu, set aside.
In a medium bowl add the gorgonzola, parsley, shallot and garlic. In a separate bowl, whisk together the olive oil, lemon juice and sherry vinegar. Pour over the gorgonzola cheese mix and stir. Refrigerate 2 to 4 hours to allow flavors to meld. Best served at room temperature with crackers.