Slow Cooker Beef and Noodles

*Important Note*
This dish takes a long time to cook but little effort so please make sure to plan accordingly. The meat needs to cook for 24 hours before serving.The dish takes 25 hours total to make and it is best served immediately after completion.

3 beef rib steaks
3 envelopes powdered brown gravy mix
3 cans beef broth
2 cups sliced portobello mushrooms
1/2 cup diced onions
1 stick butter
1 bag egg noodles

In a bowl whisk together the 3 envelopes of Brown gravy with the 3 cans of beef broth. Place the 3 rib steaks, onions, and mushrooms into the slow cooker on low. Pour the gravy mixture over top of all the ingredients making sure everything is completely submerged. Let cook for 24 hours on low stirring and checking occasionally. After 24 hours remove the meat from the liquid. Return the liquid to the slow cooker on low heat. Separate the bones from the meat and discard them. Shred the meat and return it to the slow cooker with the liquid that is already in there. Add the stick of butter and the bag of noodles. Let cook on low for an hour stirring occasionally to make sure the noodles are cooking evenly and not sticking. Serve immediately. Also freezes nicely for future meals.

Slow Cooker French Dip Sandwich

I love the French Dip sandwich from Arby's and I knew there had to be a way to imitate it. After a little experimenting I have found it! It is super easy to make but it does require some planning because it takes 8 hours in the crock pot.  However, it is well worth the wait. The meat is so soft and tender it just melts in your mouth. It goes great with the ultimate garden salad on the side. Perfect for lunch or dinner and great when serving groups.

Ingredients:

Beef roast, your choice of cut I used rump roast
2 cans of condensed beef broth
1 cup water
1 tbsp. Garlic powder
1 tbsp. Onion powder
Salt and pepper to taste
Hoogie Buns

Directions:

Place meat, both cans of broth, garlic, onion, salt, pepper and cup of water into the crock pot on the low setting. Let cook for 7 hours. Remove the meat from the broth use 2 forks to shred it up. Return shredded meat to the broth in the crock pot for an additional hour on the low setting. Serve on hoogie buns with a cup of the broth in the side for dipping. Serves 8+

Cheesy Beef and Bacon Pockets

1lb ground beef
1lb bacon
1 onion minced
16 slices of Velveeta cheese
Ketchup
Mustard
1/2 tbsp. Onion powder
1/2 tbsp. Garlic powder
Salt
Pepper
1 egg
4 packages of crescent rolls

Preheat the oven to 350°F. Turn the griddle on 350°F. Cook the bacon first on the griddle. Cook it to the level of crispness you like. While the bacon is cooking mix together the hamburger with garlic, onion, salt, and, pepper. Form into 8 patties. Once bacon is finished cooking remove from griddle. Make 8 equal piles of onion on the griddle and place a hamburger pattie on each. Cook on each side for 5 minutes. While hamburgers are cooking roll out crescent roll dough. Use 4 crescent rolls for each pocket. The dough should be two long and two wide. It will be a big rectangle. Place a slice of cheese in the center, length wise, of each dough rectangle. On top of that place two slices of bacon cut in half, a squirt of ketchup, and a squirt of mustard. Once the hamburgers are done cooking add some of the onion then place the hamburger on top followed by another slice of cheese. Wrap each end of the dough over the meat pinching the sides shut. Place the pockets, seems down, on a greased cookie sheet. Beat the egg in a bowl and brush the top of each pocket with it. Bake on 350°F for 20-25 minutes. Serves 8.