This recipe is a gem: fast, easy, delicious, and very few ingredients. We made it last Wednesday, and it fed three adults and one pint-sized human for dinner, and then it fed me for lunch the next day, and then it filled burritos on Friday night for two adults and a young’un. I can’t recommend a recipe any more highly than that!
The original recipe called for 1 c. of ketchup, but that seemed both expensive (that’s somewhere around half a bottle!) and too sweet, so I altered it a bit and added some spices. You could probably double the spices, the brown sugar, and the tomato paste and skip the ketchup entirely if you were so inclined.
You could also probably skip the onions, but I thought it made a nice additional topping to the sloppy joes.
Seriously, this took me 5 minutes to make, and it gave us two dinners. That’s a pretty good return on investment!
beef roast (I just used a basic chuck roast)
1/2-1 onion, cut into rings
1/2 c. apple cider vinegar
1/4 c. brown sugar
1/2 c. ketchup
1 small can (6 oz) tomato paste
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
2 c. broth (any kind will do, though I used some of the Leftover Veggie Broth I had frozen)
1. Place beef in crock pot.
2. Place onion rings around and over the beef
3. In a small bowl, whisk together vinegar, sugar, ketchup, tomato paste, salt, onion powder, and garlic powder.
4. Pour the mixture over top of the beef and onions.
5. Pour broth over top of all of it.
6. Cook on low 6-8 hours.
We ate it on hamburger buns with a little BBQ sauce like a sloppy joe. We also later ate it in burritos (just add a smudge of taco seasoning when you reheat). You could make it over mashed potatoes or to go with veggies. I like versatility; it helps you use up leftovers!
Also…if you’re being super thrifty, don’t throw away the soupy sludge at the bottom of the crockpot. The tomato-y beef broth would make the perfect starter for veggie beef soup or, perhaps, for a minestrone! I froze the stuff left in my crockpot, and it probably equalled about 2 cups.