Savory beef sandwiches

 Savory beef sandwiches

1 Tbl dried minced onion   
2 tsp salt 2 tsp garlic powder    
2 tsp dried oregano
1 tsp dried rosemary, crushed   
1 tsp caraway seeds
1 tsp dried marjoram    
 1 tsp celery seed
¼ tsp cayenne pepper    
3-4lb chuck roast sandwich rolls  

Combine seasoning, rub over roast.  Place in a slow cooker.  Cover and cook on low for 6-8 hours or until meat is tender.  Shred with a fork.  Serve on rolls.

For freezer Club I tripled the recipe.

ONION SANDWICH ROLLS  

1 envelope onion soup mix   
½ cup boiling water
1 Tbl butter or margarine   
3 ½ to 4 cups all-purpose flour
2 pkg quick-rise yeast    
1 Tbl sugar
1 cup warm water  

In a bowl, combine the soup mix, boiling water and butter; cool to 120.  In a mixing bowl, combine 1 cup flour, yeast and sugar.  Add the warm water; beat until smooth.  Stir in 1 cup flour.  Beat in onion soup mixture and enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6 minutes.  Cover and let stand for 10 minutes. Divided dough into 12 portions and shape each into a ball. Preheat to 200 and turn off oven.   Place on greased baking sheets; flatten slightly.  place in oven and let rise for 15 minutes.  Bake at 375 for 16-19 minutes or until golden brown.  Remove from pans to a wire rack.  Yields one dozen.

Crockpot Chicken Tortilla Soup

4 chicken breast
1 can Beans, black, 15 oz.
2 cups Corn, frozen
1 yellow onion
2 tbs. Garlic, minced
1 container Broth, chicken, 32 oz.
1 can tomato puree, 10 oz.
1 can Rotel
1 teaspoon Salt
1 teaspoon Chili powder
1/4 teaspoon Pepper, black
10 each Tortillas, corn
1 cup of cheese, Monterey Jack or Cheddar, shredded

To Prepare for Freezer Club:
-Boil and shred chicken.
-Place in bag with drained beans, corn, chopped onion, garlic, tomato puree, Rotel, and seasonings.
-Slice Tortillas into 1/2 *2 inch strips and place in separate bag.
-Place cheese in separate bag.
-Freeze flat

Cooking Day:
-Thaw soup and place in crock pot
-Add Chicken broth
-Cook on low all day or cook soup in a pot on the stove.
-Place tortilla strips on baking sheet Bake 375 for 5-10 minutes until brown and crisp.
-Garnish with tortilla strips and cheese.

Optional - Can also add avocado and sour cream.

Apple Barbecue pulled pork sandwiches

Pork
4-5 lb Bone-In Pork Shoulder Roast
1 large Onion
2 Tb Salt
2 Tb Pepper
2 Tb Olive Oil

Cooking Liquid
2 cups Apple Juice
1/4 cup Raw Apple Cider Vinegar
1 Tb Sea Salt
1 Tb Pepper
1/2 cup Organic Ketchup
1/2 Tb Unsulphured Molasses
2 tsp Worcestershire Sauce
5 Garlic Cloves (chopped)
2 Tb Whole Grain Dijon Mustard
2 Tb Honey

Bbq Sauce
4 cups Strained Cooking Liquid
1/2 cup Brown Sugar
1 cup Ketchup

For Pork
Coat/rub pork with salt and pepper.
Add oil to a large skillet and sear each side over medium high heat. (about 1-2 minutes per side)
Slice onion into rings and layer on the bottom of your slow cooker.
Transfer seared pork roast to slow cooker, placing on top of the onions.

Cooking Liquid
Combine all ingredients and pour into slow cooker.
The liquid should cover the bottom half of the pork roast.
This mixture can be made and refrigerated overnight to save time in the morning.

Cooking Instructions
Cover and cook on high heat for 6-7 hours or on low heat for 8-9 hours.
Once the pork is done and falling off the bone, remove from the slow cooker.
Transfer pork to a cutting board and pull apart.

Bbq Sauce
Transfer 4 cups of strained cooking liquid to a small saucepan and add the brown sugar and ketchup. (add a bit more brown sugar for a sweet sauce)
Bring to a boil over medium heat.
Cook for approximately 10 minutes or until thickened, stir regularly.
Toss the pulled pork with the sauce and eat as is or on a sandwich roll/bun.