This beef recipe will remind you of the French countryside even if you have never been there. Red wine, sliced orange, sliced lemon,  mushrooms and a long cooking time make this meat fall apart, buttery tender with an aroma that may have you neighbors’ knocking at your door. You better close the windows.

I cut some fresh spinach in a large chiffonade to add color to the dish for presentation. You don’t need to do that but I liked how it looked.

You can cook it anywhere from 6 to 12 hours depending on the size of the roast and the way your crockpot heats.A great menu for this is:

Autumn Slow Cooker Beef Menu

Slow cooker beef

Anise Carrots

Buttered Red Potatoes

Homemade Brown and Serve Dinner rolls

And something yummy for dessert.  Take a peek at the archives – I am sure you will find something that you like. ….. Give this one a try, I think it is a keeper.

Slow Cooker Beef and Wine

• 1 beef roast, about 2 -3 lbs
• 4 stalks of celery, chopped
• 2 onions, peeled and chopped
• 1 oranges, sliced
• 1 lemon, sliced
• 1 lb mushrooms, sliced
• 2 cups fruity red wine
• 1 cup of  kalamata black or smoked green olives
• Herbes de provence, kosher salt, and cracked pepper

1. Mix about a tablespoon each of salt, herbes de provence and pepper. Rub on all sides of the meat and allow to stand for about 30 minutes to 1 hour.
2. Brown on all sides in some fat or oil in a large, heavy skilled. Bacon fat is perfect but olive oil will work.
3. Place all ingredients in the crockpot and cook for about 8 hours.

serves 8 or so

image: marye audet

Post from: Baking Delights

Pulled pork is quite different from barbeque.  While you can certainly have pork barbeque you just can’t have pulled beef, or pulled chicken!

Back in the day, pulled pork was the staple at most southern get togethers.  There would be mountains of pulled pork, buckets of cole slaw, oceans of sweet tea, and of course, the only official dessert to serve with a pulled pork sandwich, Pig Pickin’ Cake.  Yep. A yellow cake with mandarin orange, pineapple, pudding, and traditionally cool whip.  I do mine different and I am hoping to get my recipe posted soon.

The beauty of pulled pork is that you can easily do it in a slow cooker and it just gets better as leftovers.  When you are done with the sandwiches use the leftovers in tortillas, omelets, baked potatoes, mac and cheese or over rice.

I am giving you a recipe for 16. My family will EASILY go through this in one meal if I leave the room for a moment.  You can freeze it in portions for a quick meal.
While the tenderloin is traditional I have used it with other types of pork…Also, the Dr. Pepper can be substituted with equal amounts of:

• coffee
• tea ( try a black tea with ginger)
• coca cola
• gingerale
• beer
• root beer

Pulled Pork

4 lbs pork tenderloin, roast, or boneless ribs.
2 (12 fluid ounce) cans  Dr. Pepper

36 ozs of your favorite barbecue sauce, homemade or commercial.
16 Sandwich rolls

Put the pork and the Dr. Pepper in the slow cooker for 7-10 hours.  Pork will shred easily with a fork when it is done.  Serve with the barbecue sauce on the sandwich rolls.  For a really authentic presentation top the pork with cole slaw when serving the sandwiches.

Image:
MaryeAudet

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Post from: Baking Delights