Place roast in slow cooker. Add all of the ingredients and cook on low for 8+ hours. When roast is tender, remove roast from crock pot. Pour the cooking liquid now (au jus) into a bowl. Shred the meat and place back into slow cooker.
French Dip is best served on toasted French, or hoagie rolls with provolone or swiss cheese, mayonnaise, and or horseradish if desired.
It's quiche....capish? One of three of our very favorite quite recipes!
It's quiche....capish? One of three of our very favorite quite recipes!
Preheat oven to 425 degrees.
Spray a baking sheet with cooking spray. Unroll pizza dough onto baking sheet, shaping into a 15 x 10 inch rectangle. Set aside.
In a large skillet, add onion, sausage and jalapeño and cook until lightly browned. Stir in eggs and cook until set. Remove from heat.
Toast, bacon, cheese and eggs all in one tasty dish.
In a skillet, heat oil and cook bacon until fat has rendered and bacon has browned. Add onion and pepper flakes and cook until tender, about 5 minutes. Add wine and cook until it has reduced by half.
Cook noodles in boiling salted water one minute less than package instructions. Add kale to the noodles and cook 1 minute longer.
This recipe came from one of our very own associates. Thanks Peter!
Preheat oven to 350 degrees.
Whisk first 6 ingredients to blend in an 8x8-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature for 1 hour or cover and refrigerate overnight, turning occasionally.
Place pork in a slow cooker and pour the whole bottle of root beer over it. Cover and cook on low until well cooked and the pork shreds easily. Should take anywhere from 4-6 hours.
Drain well . Make sure meat is shredded up into pieces. Stir in the barbeque sauce.
Serve over toasted hamburger buns.
In a large bowl, combine the beef, 3 Tablespoons Bar-B-Que sauce and the egg with your hands. Form 4 patties and wrap with 2 slices of bacon per patty, securing with a toothpick.
Slice the apple perpendicular to the core in 1⁄8 inch slices. Carefully remove seeds.
For Gorgonzola topping, mix Gorgonzola with 1⁄3 cup Bar-B-Que sauce until well combined.
