Gluten Free Frugal Crock-Pot Blog

This gal has a blog filled with 365 days of crock-pot meals that are gluten free. (go here)That is a wild amount of crock-potting! But I must admit on occasion, I love to throw stuff in my crock-pot in the morning and then go about my business while my house is filled with the aroma of dinner. Not only does it save energy compared to the oven, it is fantastic for when you have somewhere to go in the evening and won't have time to cook. Rachel Ray, suggests adding toppings to make recipes from the slow cooker more exciting such as nuts or fresh veggies (cut like matchsticks) to give it some crunch.  Here is an example of one of the meals from this blog.

Italian Beef Sandwiches

The Ingredients.

serves 8-10 for sandwiches, 6 if spooned over rice

 

3 to 4 pound beef rump roast

1 onion, sliced in rings

2 tablespoons dried oregano

2 tablespoons dried basil

1 teaspoon cayenne pepper

1 teaspoon kosher salt

1/2 teaspoon anise

1 (14.5-ounce) can whole tomatoes (undrained)

1 (12-ounce) bottle beer (Redbridge, by Anheuser Busch is gluten free)

8 hoagie rolls (I use gluten free bread)

8 slices of mozzarella cheese (you could use daiya or goat cheese)

The Directions.

Use a 6-quart slow cooker. Put the meat into your cooker (frozen is okay). Top with sliced onion, and all the dried herbs and spices. It will seem like there are way too many herbs—try not to worry. Add the entire can of tomatoes and bottle of beer. Cover and cook on low for 8 hours, or until meat shreds easily with two large forks. Shred the meat completely, and stir well.

Serve on toasted rolls with melted mozzarella cheese.