Archive for the ‘crock pot’ Category

I’m all about good food, but also like to save money and save time.  This recipe covers all the bases.  First off, one of my main grocery shopping strategies is to take advantage of sale meats.  Last week, Kroger had pork shoulder on sale for about 1.39 per pound, so I bought a 6 pound roast and threw it in my garage fridge (check the sell by date – mine was good for a couple weeks).  Yesterday morning around 8 am, I started the Pork Shoulder in the crockpot.   By 6pm, we were ready to eat.   Here’s the recipe:

Crockpot Pulled Pork

1 pork shoulder (6 lbs is a good size and fits in a large crockpot)

olive oil to sear pork

1 can beer

1 onion, cut in half then sliced

salt and pepper

Put the sliced onion in the bottom of your crockpot, add some salt and pepper (use your judgement), and a splash of beer.  Meanwhile, heat a frying pan over medium high heat and sear the pork as best you can on all sides.  I think you could just throw the pork directly in the crockpot, but I like to sear mine first.  Add pork to crockpot and pour over some more beer.  Add more salt and pepper.  Put the cover on the crockpot and heat on low for at least 8 hours.  I usually like to flip my roast about half way through cooking, but you don’t have to.  About an hour before you want to eat, pull out the pork and set it on a plate to cool, breaking into some chunks if you can.   Let cool for about 1/2 an hour.  You can leave the lid off the crockpot and let the onions and juice cook down a bit.   After 1/2 an hour, don some gloves if you have them (this helps keep your hands clean and also seems to help mitigate the heat a little bit), and start pulling any fat off the meat, take out the bone, and shred the meat back into the crockpot.  The gloves really help with this (I keep a bag of plastic disposable gloves in my kitchen and they are great for lots of things.) and you can usually shred the meat in about 15 minutes or so.  The dog is my best friend while I am doing this!  At this point, the meat is pretty much ready to go, but you can let it sit in the hot broth with the cover on for a while longer until whenever you are ready to eat.

To serve, we eat this on buns, with a little BBQ sauce served table side for those who desire it.  For a family of 4, we got one dinner the night I cooked this, plus I bagged enough to freeze for another generous dinner, and had enough leftover for a couple of lunch sandwiches.

Not bad – 2 dinners and a couple lunches for under ten bucks!




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Last week a local supermarket had rump roasts on sale, so I picked up about a 2.5 lb roast for about $4.  When I brought it home, my husband groaned because it is one of the few cuts of meat that we often are not too successful with.  I did some internet research and put together a SLiM Page with the results I found.


My experience has been that with the cuts of rump roast I generally buy, if I try to roast it, it will come out dry and tough, so I decided to go with a crock pot recipe and last night I made the Rump Roast Au Jus from Allrecipes.com.  You can find the original recipe in the SLiM Page link above.  I modified the recipe slightly as my roast was smaller and I wanted a thicker gravy to serve with mashed potatoes.   It came out great, but as the comments on Allrecipes.com suggested, it might be too peppery for some, so cut back a bit on pepper if you are worried.  We had to salt a bit at the table, but I don’t mind doing that – I generally only salt things lightly while cooking so we can adjust when we eat.  I served this with packaged mashed potato mix and a green salad.  It is definitely a keeper.

Rump Roast Au Jus – Lynn’s version

½ T. ground black pepper

½ T. paprika

1 t. chili powder

¼ t. celery salt

¼ t. ground cayenne

¼ t. garlic powder

1/8 t. mustard powder

1 2.5-3 lb rump roast

½ C. water

2 T. cornstarch mixed with 2-3 T. water to thicken gravy at the end of cooking

Mix all seasonings together to make a dry rub and rub all over the rump roast (I did not put any rub on the fat slab that you usually find on one side of the roast).  Place the roast in a Crockpot (I put it fat side down), pour the water around the sides (I tried to avoid rinsing the rub off as I was pouring), put the cover on the crock pot and cook on low for about 7-8 hours.

I checked on the roast and turned it a couple times during the cooking so that different sides would sit in the au jus.

To serve, I put the roast on a platter to rest and poured the juice into a sauce pan on the stove.    You may cover the roast with tinfoil if desired while it rests.  If you have not done it already, mix the cornstarch with some water.    We do this by putting both in an old Tupperware kids Sippy Cup with a lid – put your thumb over the spout and shake to mix.  Be careful when you remove your thumb as a little cornstarch mix may squirt out.  (If you don’t have a Sippy Cup or something else to shake and mix, then just whisk the cornstarch and water together)  Take the lid off the Sippy Cup and slowly whisk about half of the cornstarch mix into the gravy.  Bring to a gentle boil and see if it thickens to the consistency you like for gravy.  If not, whisk in more cornstarch mix and let boil gently again.

Slice or shred the beef and serve with gravy and mashed potatoes.

Let me know what you think.

Best regards,


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