Crock pot Shredded Barbecue Beef Sandwiches

5 pounds chuck roast
3 TBS vegetable oil
3 cups water
salt and pepper to taste
2 tsp Italian seasoning
1 package Good Seasons Italian salad dressing mix
2 tsp each garlic and onion powder
1 bottle of your favorite barbecue sauce
1 dozen hoagie rolls
In skillet heat oil over medium high heat. Add roast and brown nicely on all sides. Place the roast in a crock pot and add the water to the pan you used for browning the beef. Using a wire whisk, get up all the browned bits off the bottom of the pan and pour the beefy water into the crock cooker. Now add all the seasonings to the roast, cover and cook on low about 8 to 10 hours. When cooked, remove the meat, allow to cool and shred the beef using two forks. Return the beef to the crock pot and cook on high until heated through, about 15 minutes to a half an hour. Use a slotted spoon to remove the beef, pil into a bowl and serve with the rolls and barbecue sauce.

Slow Cooker Beef Stroganoff

We usually have soup on Monday and on Tuesday, since the girls and I go to piano lessons in Fontana, I try to have something ready as soon as we walk in at 6:30. I have a few ideas including this Crock Pot Recipe that I got off Phoebe Terrill Fillmore's blog when she was having Crock Pot Wednesdays.

1 Pound stew meat
1 can golden mushroom soup
1/2 cup chopped onion
1 TBS Worcestershire sauce
1/4 Cup water
4 ounces cream cheese

1. In a slow cooker, combine meat, soup, onion, water and worcestershire sauce.
2. Cook on low setting 6-8 hours or high 4-5 hours
3. Stir in Cream cheese just before serving.
Serve over egg noodles or rice.