Slow Cooker Corned Beef & Cabbage

Another great recipe score from Family Fun. This is one of my hubby's favorite meals... and a cinch to prepare. I have never added sugar or vinegar to mine in the past... but I am eager to try this variation. Happy St. Patrick's Day!

The slow cooker is the perfect way to go for this traditional dish, since it must bubble away untended for hours, in any event. Be sure to serve with crusty bread, and Dijon mustard and horseradish on the side.

Ingredients

• 4 cups hot water
• 2 tbsp. cider vinegar
• 2 tbsp. sugar
• 1/2 tsp. freshly ground pepper

• 1 large or 2 medium onions, cut into wedges
• 1 3-lb. corned beef round or brisket, packaged with spices
• 8 small white or yellow potatoes, scrubbed and cut into quarters
• 1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges

Instructions

1. In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.

2. Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes 6 to 8 servings.

French Dip Sandwiches - Crock Pot Style

I found this recipe on another blog.... It is PAINFULLY easy and sure to be a crowd pleaser! Also, try adding a can cream of mushroom soup if you prefer a creamy sauce.

What you need is:

a 2 pound bottom round roast

(The weight of my roast differs each time - it makes no difference)

1 packet of onion soup mix

1 can beef broth

1 loaf of unsliced bread

(I have used French, Italian, sourdough.
Use whatever your store carries)

sliced Swiss cheese

That's it! Screams "Easy!!", right?

Spray the crockpot with nonstick spray.

I do this to help with the cleaning process.

Combine the beef broth and the onion soup mix in a crockpot.

Add the roast and
cook on low for 6 to 8 hours.

Preheat oven to 375 degrees.

When ready, remove roast from the juices
and shred the meat.

Slice the bread longways horizontally.
Slice again top to bottom into individual sandwiches.

On each sandwich, put a layer of beef,
then a slice of cheese.

Put the top piece of bread on and
wrap each sandwich in aluminum foil.
Put them onto a sheetpan for easier handling.

Heat the sandwiches for 20 to 25 minutes.

Serve with bowls of warm au jus from the crockpot for dipping.