Everybody loves a sandwich for dinner, especially if it's one with saucy pulled pork spilling out the sides. You'll need two hands for this easy version of the classic, along with lots of napkins.
Slow Cooker Pulled-Pork Sandwiches
Slow-Cooked Pot Roast with Mustard & Horseradish Gravy
Slow-Cooker Osso Buco
Yields 8 cups pulled pork, enough for 12 to 16 sandwiches.
1 large yellow onion, halved and sliced
3/4 cup jarred tomato salsa (medium heat)
1/3 cup plus 2 Tbs. cider vinegar
1/3 cup packed light brown sugar
1 Tbs. ground cumin
1 Tbs. chili powder
Kosher salt
One 4- to 4-1/2-lb. bone-in pork shoulder, trimmed
3 Tbs. tomato paste
Toasted hamburger buns, for serving
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Slow-Cooked Pot Roast with Mustard & Horseradish Gravy
by Maryellen Driscoll
A slow cooker makes this aromatic pot roast largely hands-off, but if you don't have one, just follow the modifications at the end of the recipe. Serve over egg noodles or mashed potatoes, along with roasted root vegetables or sautéed greens.
Serves 4
2 carrots, peeled and cut in half widthwise
1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges
3 cloves garlic, smashed
3 sprigs fresh thyme
1 large bay leaf
3 whole cloves or allspice berries
1 cup homemade or low-salt canned chicken broth
1 cup dry white wine (such as Sauvignon Blanc)
2 Tbs. tomato paste
1 boneless beef chuck roast (2-1/2 to 3 lb.)
2 Tbs. olive oil
Kosher salt and freshly ground black pepper
2 Tbs. brandy
1/2 tsp. prepared horseradish
1/2 tsp. grainy prepared mustard
2 Tbs. sour cream
1 tsp. all-purpose flour
2 Tbs. minced fresh flat-leaf parsley
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Slow-Cooker Osso Buco
by Allison Fishman
There are two tricks to this recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you’d be hard-pressed to distinguish from the labor-intensive classic (trust us).
Serves 4
1/2 cup all-purpose flour
Four 1-1/2- to 2-inch-thick veal shanks (about 2-1/2 lb.)
Kosher salt and freshly ground black pepper
2 Tbs. unsalted butter
1 cup dry white wine
One 14-1/2-oz. can diced tomatoes
3/4 cup lower-salt chicken broth
1 small red onion, chopped (1-1/2 cups)
1 medium carrot, peeled and cut into
1/4-inch-thick rounds (1/2 cup)
1 stalk celery, chopped (1/2 cup)
5 sprigs fresh thyme
3 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. finely grated lemon zest
1 large clove garlic, minced (1 tsp.)
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