2 Easy Crock-Pot Meals for the Cabin

Yum. There's nothing like leaving the cabin in the morning, then coming back to a yummy crock-pot-cookin' smell!

Yum. I sure do love my crock pot.

Here’s a perfect day. You wake up lazily in a log cabin. Throw a few ingredients in the crock pot, then head out for a day of hiking in the Great Smoky Mountains. Grab a quick lunch somewhere, then play in a stream for an hour or two. Then come back to the cabin, exhausted and hungry, to the wonderful aroma of dinner cooking away.

Crock pots are perfect for a mountain cabin. Less work, less fuss. But they can be used for other kinds of travel, too! My mother has cooked various things in a crock pot during hotel stays. Make sure your hotel has a fridge, then keep chili or other soups or stews cold until you need them, then heat up in the crock pot. Dinner is solved! My grandma has even been known to reheat SAUSAGE GRAVY in a crock pot. That’s right, we once had biscuits and gravy in a hotel room! :)

Anyway, here are two of my favorite hearty crock pot meals. The best thing about them is they feed off each other. Make Crock Pot Roast and Veggies one night, then use the leftover roast for Beef BBQ the next night. Enjoy!

Crock Pot Roast and Veggies

Ingredients:

3 TBS flour
3/4 cup ketchup
4 tsp Worcestershire sauce
1 TBS brown sugar
1 TBS cider vinegar
1 tsp salt, divided
1/2 prepared mustard
1/4 tsp pepper
1 boneless beef sirloin tip roast (3ish pounds)
1 pound fresh baby carrots
1 medium onion, sliced
5-6 potatoes, peeled

In a small bowl, combine the flour, ketchup, Worcestershire sauce, brown sugar, vinegar, 3/4 tsp salt, and mustard. Sprinkle pepper and remaining salt over roast.

Place roast, carrots, onions, and potatoes in crock pot. Cover with sauce. Cook on low in crock pot for 8ish hours. Serve with rolls.

Yields 8 servings.

Crock Pot BBQ Beef

Ingredients:

Leftover roast beef, shredded (about 4 servings)
1/2 cup ketchup
1 TBS mustard
1 tsp lemon juice
1/8 tsp garlic powder
1/4 cup maple syrup
1 TBS Worcestershire sauce
1/4 tsp chili powder (or to taste)
dash cayenne pepper (or to taste)
dash hot pepper sauce (or to taste)
4 sandwich rolls

Place beef in crock pot. In a bowl, combine ketchup, mustard, lemon juice, garlic powder, maple syrup, Worcestershire sauce, chili powder, cayenne pepper, and hot sauce until mixture is well blended. Pour sauce over beef. Cook on low for about 4 hours. Serve mixture spooned into sandwich rolls. (Note: This recipe also works well on the stove. Oh, and this recipe can be used with chicken, as well.) I like to serve these sandwiches with fresh, crisp potato chips and a salad.

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