I would like to share a couple of recipes from Saving Dinner by Leanne Ely that my family enjoys!
Crocked Barbecued Beef
2 pounds chuck roast, boneless and trimmed of all visible fat
Salt and pepper to taste
1 1/2 cups ketchup
1/8 cup honey
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/4 cup barbecue sauce
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
In a Crock-Pot, place chuck roast. Salt and pepper it to your personal taste.
In a large bowl, mix the rest of the ingredients until well blended. Pour on top of the roast, cover, and cook on low for 8-10 hours.
Remove roast from Crock-Pot and shred meat with a fork. Return meat to Crock-Pot, stirring well to coat evenly with the sauce. Cook for another hour and serve.
*I sometimes put this in the Crock-Pot the night before, to let it cook all night and all through the day. It really is good this way. Serve on buns with baked beans and fries and enjoy a wonderful meal.
Black and White Checkered Chili
1 Tablespoon vegetable oil
1 medium onion, chopped
1 clove garlic, pressed
1 can chopped green chilies
3 cups chicken broth
1 tablespoon chili powder
1 can diced tomatoes, drained
1 15-ounce can black beans, drained
1 15-ounce can cannellini beans, rinsed and drained
1/2 cup cilantro, chopped
Heat oil in 3-quart saucepan over medium-high heat. Saute onion and garlic till translucent. Stir in remaining ingredients, except cilantro. Heat to boiling: reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Sprinkle with chopped cilantro and serve.
I reference this cookbook quite a bit. Leanne Ely is also host of SavingDinner.com
Check it out sometime!