That's all I use the crock pot for, but if you leave out the vegetables and just put in beef stock, you'll have great roast beef "sammiches" packing their own au jus.
I made kimchi stew Sunday night. But instead of the kimchi I usually buy from the store, I used kimchi made by one of my friends that I've been keeping in the fridge for about two years now. Best I've ever made.
They are fully edible and make nice wraps for other stuff. Strangely, the first time I ever eat them was in South Korea. Ideally you want the small young ones which are bright green because the large older ones, which turn dark green, can be slightly bitter and have very stringy fibers in them.
W00t! Last night I threw in some pork, a few seasonings, bacon, a few dashes of Liquid Smoke, covered it with water, and let it cook all night. This morning, I tried my hand at making a mustard based BBQ sauce. The pork was, of course, just fall apart tender, but what got me was the BBQ sauce. When I finished it, I thought, "Hmm. That's a bit tart, maybe I should add some more molasses to it." I figured, though, I should try it on the pork before I added the molasses. I don't know what it is, but the pork completely gets rid of the tartness of the sauce. I had thought that one would just add a dab of it to the pork, but it can be slathered on with no dangers that it'll be too strong.
My chili recipe. Very generic, but it tastes good. Ingredients: [Meat] 3 lbs. ground beef (or small chopped stew beef, or steak) [Vegetables] 1 large RED onion, chopped 5 cloves garlic, minced [I used pre-minced garlic] 1 small can diced green chilies [Beans] 1 15-ounce can kidney beans, drained and rinsed 1 15-ounce cans pinto beans, drained and rinsed 1 15-ounce can black beans [Liquid] 1 15-ounce can tomato sauce 2 cups beef stock [Dry Ingredients] 3 Tablespoons chili powder 1 teaspoon dried oregano ½ teaspoon cumin 1 ½ teaspoons salt 1 teaspoon ground black pepper 3/16 cup cornmeal Directions: 1. Brown the beef and drain the fat. Put the browned beef in the Crock Pot. 2. Sautee the onions, garlic and chilies. Put them in the Crock Pot. 3. Add the beans to the Crock Pot. 4. Add the liquid ingredients to the Crock Pit. 5. Stir in the Dry Ingredients. 6. Place the Crock Pot stoneware in the refrigerator over night to allow all the juices to seep in. 7. Take the Crock Pot stoneware out of the fridge and put it in the cooking element. 8. Cook on low for 8 hours.
I made quite a bit more kraut, got some berries, and made that recipe a couple nights ago. Best thing ever made in my slow cooker.
This looks like it could be awesome. http://www.foodiecrush.com/2013/10/slow-cooker-thai-chicken-soup/
