Here is a photo of the yummy French Dip for the Slow Cooker from October 2007. I have two different French dip recipes on the site, but this is the one I make the most often. We really enjoy serving this with a salad and Roasted Rosemary Potatoes made with regular potatoes, sweet potatoes or a mix. The French Bread recipe you can find here.
To join me for Gluten Free-zer Friday, please add your link to a gluten free freezer- friendly recipe below. I can’t wait to see what everyone comes up with!
* * * * * * * * *
I thought I would toss out a good summer slow cooker meal. And this slow cooker meal does double duty, because you’re also cooking…
We love Sloppy Joes (or as we call them, Sloppy Daddy)! This variation made without the canned sauce is delicious and you can control all the ingredients to suit your family. If you need it to be corn free, make sure all ingredients used are corn free (such as your hot sauce). If you need it to be fish free, you will either need to use a vegan gluten free Worcestershire sauce or skip it and altogether.
I altered this recipe from Not Your Mother’s Slow Cooker Cookbook to my family’s tastes and added freezer instructions. Enjoy!
Sloppy Joes in the Slow Cooker with Freezer Instructions
- 2 pounds lean ground beef
- 2 medium onions diced
- 1 large bell pepper seeded and diced
- 2 large ribs celery diced
- 3 cloves garlic minced
- 12 oz. canned tomato paste
- 1/4 cup cider vinegar
- 1/4 cup packed dark brown sugar
- 2 teaspoons paprika
- 1 teaspoon dry mustard
- 1 1/2 teaspoons salt
- 1/2 to 1 teaspoon chili powder or to taste
- 1 tablespoon Worcestershire sauce be sure gluten free
- 1/2 teaspoon hot sauce be sure gluten free
- 1/4 teaspoon cayenne pepper
- To serve: gluten & dairy free hamburger buns or baked russet or sweet potatoes
- Heat a large skillet over medium-high heat. Add the beef, onion, bell pepper, celery and garlic to the pan, breaking up the meat as it cooks.
- When the meat is cooked through, drain any excess grease. Transfer the meat and vegetables to slow cooker. Add the remaining ingredients and stir well.
- Cover and cook on low for 6 to 7 hours. When mixture is finished cooking stir and taste. Add more vinegar, sugar, salt or pepper if needed. Serve the meat mixture spooned on to the buns or baked russet or sweet potato.
- To freeze: After cooking the meat mixture and draining the grease, allow to cool. Place in gallon sized freezer bag with remaining sloppy joe ingredients. Remove as much air as possible, seal and label before freezing. To serve: Place contents of bag in slow cooker after thawing. Cover and cook on low for 6-7 hours.
Apples and pork roast pair perfectly. Cook them in a slow cooker where the apple gets a chance to braise with the pork, working the sweet flavor though the meat and you have an amazing meal for your family. I hope you enjoy this as much as we did!
Slow Cooker Apple Pork Roast Recipe
- 2 pounds pork roast
- 1 medium onion thinly sliced
- 1 large cooking apple cored and cut in 1/2" wedges slices
- 1 cup unsweetened applesauce
- 2 tablespoons maple syrup or honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon ground cinnamon
- ½ tablespoon ground ginger
- ½ teaspoon rubbed or ground sage
- ½ teaspoon crushed red pepper flakes
- salt and ground black pepper to taste
- Cut evenly spaced slits in pork roast, about half-way through, about 1 1/2 to 2 inches apart. Place sliced apples into the slits in the roast.
- Season with salt and pepper into roast and place in slow cooker. Tuck onions and remaining apples around roast. Stir together applesauce, maple syrup or honey, vinegar, cinnamon, ginger, sage and red pepper flakes and pour over the pork roast in the slow cooker.
- Cover slow cooker. Set on low and leave to cook for 6 to 8 hours. I do not recommend cooking on high heat.
- To Freeze: Cut evenly spaced slits in pork roast, about half-way through, about 1 1/2 to 2 inches apart. Place sliced apples into the slits in the roast.
- Season with salt and pepper into roast and place in a gallon-sized freezer bag with remaining apples and onions. Remove as much air as possible and seal. In a quart-sized freezer bag, stir together applesauce, maple syrup or honey, vinegar, cinnamon, ginger, sage and red pepper flakes. Remove as much air as possible and seal. Place both bags into another gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.
- To serve: Thaw. Place pork, apples and onions into slow cooker. Pour contents of smaller bag over roast. Cover slow cooker. Set on low and leave to cook for 6 to 8 hours. I do not recommend cooking on high heat.
Tonight we are having a soup and salad potluck for our small group. Here is the soup we are bringing. It fills up a 6 quart crock pot, so you might want to divide it by 2 for a 4 quart crock pot. Left overs freeze well.
Ground Beef and Bean Stew
- 2 lbs ground beef or chuck
- 6 cups turkey stock you could use beef or chicken, but I had this on hand
- 2 14.5 oz cans diced tomatoes (undrained)
- 1 bunch green onions thinly sliced
- 4 thinly sliced carrots
- 2 celery ribs thinly sliced
- 1 medium red bell pepper
- 4 cloves garlic minced
- 1 Tablespoon dried basil
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 10 pkg frozen corn
- 4 15 oz. cans black beans, drained and rinsed
- 3 cups cooked rice
- Brown ground beef. Put into a 6 quart crock pot with rest of ingredients except corn, beans, and rice. Cook on high for 1 hour. Change to low for 4-5 hours or until veggies are tender (or skip the hour on high and cook on low for a total of 6 to 7 hours). Add corn, beans and rice. Stir. Cook on low for 1 more hour or until heated.
- Serve with tortilla chips, guacamole, and tofu sour cream if desired.
- To freeze: In a gallon sized freezer bag mix together cooked and cooled ground beef, stock, tomatoes, green onions, carrot, celery, bell pepper, garlic, basil, salt, oregano, cumin, and chili powder. In another gallon sized freezer bag package corn, beens, and rice. Remove as much air as possible from both bags and seal. Bundle both bags together, label and freeze.
- To serve: Directions: Thaw. Pour contents of bag with stock into 6 quart slow cooker. Set on low and leave to cook for 6 to 7 hours. Add contents of rice, beans & corn and cook low for one hour more.