I’m not ashamed to say it. I can put away some pot roast. Put a bowl of pot roast in front of me, and there’s only one outcome: an empty bowl. Put a bowl of this slow cooker BBQ pot roast in front of me and there’s only one outcome: me asking for seconds and probably thirds. That same great flavor as a traditional pot roast, completely amped up with BBQ flavors. Surprisingly different and really a treat to eat!
I used a sweet and spicy BBQ sauce when I made this slow cooker BBQ pot roast. You want something with a smoky flavor, and maybe even a bit of a spicy kick. After all, this isn’t your normal pot roast.
Also try my slow cooker Mississippi pot roast.
Slow Cooker BBQ Pot Roast
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings 8 servings
- 2 - 3 pound chuck roast some fat removed
- 1/2 white onion chopped
- 1 small green bell pepper chopped
- 2 stalks celery chopped
- 2 large Russet potatoes chopped into chunks (I left the skin on)
- 2 cloves garlic minced
- 1/2 cup tomato sauce
- 1/2 cup your favorite BBQ sauce I used Heinz Memphis Sweet & Spicy
- 2 beef bouillon cubes
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme crumbled
- 1/2 cup water plus more, possibly
Place everything into your slow cooker, starting with the meat first.
Cook on low 8-10 hours or until the meat is fall-apart tender, stirring every hour after the first 4 hours. Add more water as you go if the pot roast is thicker than you prefer.
I usually cook wings on my Char-Broil Big Easy or on my charcoal grill using the Vortex. I have to admit, I was pretty pessimistic about the idea of cooking wings in a slow cooker. Would I like the texture? Would they taste as great as wings off the grill?
One thing’s for sure, making Buffalo Ranch wings in a slow cooker really couldn’t get any easier. It was the perfect recipe for my working-from-home lunch. Toss everything in first thing in the morning and at lunch, enjoy some wings!
So how were they? Well, mighty tasty for starters. In fact, I loved the flavor. Big time. Texture-wise, they got barely crispy but the meat was oh-so-tender and juicy. For truly crispy skin you’ll have to leave them under the broiler for a good bit of time, but keep an eye on them. I found the skin to be melt-in-my-mouth tender and I didn’t actually miss not having super-crunchy wings. In fact, it was a nice change. I loved them!
Although not traditional Buffalo wings to a purist, I still enjoyed these slow cooker Buffalo Ranch wings more than I actually thought I would. No mess, no fuss and very tasty. Certainly much easier than firing up a grill or even deep fryer to make a batch of the wings you normally expect.
Meijer makes a fantastic Buffalo wild sauce that is great for this recipe. My BBQ Ranch wings are also absolutely yummy!
Slow Cooker Buffalo Ranch Wings
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings
- 2 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
- 1 cup your favorite Buffalo wing sauce
- 1 packet Ranch dressing mix about 3 tablespoons of homemade
- Kosher salt and freshly ground black pepper to taste
- Ranch dressing for serving
Place the wings into the bottom of your slow cooker.
Combine the wing sauce, Ranch dressing mix and salt and pepper and pour over the wings.
Cover and cook on high for 2 1/2 hours - 3 hours until the meat is starting to pull back from the bones.
Carefully transfer the wings to a baking sheet lined with foil and sprayed with non-stick spray. Place under the broiler and broil until just starting to crisp.
Let cool slightly then serve with Ranch dressing for dipping.
It’s not that you have to hold me down and force me to eat my veggies, it’s just that I think they need a little ‘help’ to make them good. If you add cheese, then they’re great and I’m going to eat them like they’re going out of style. This slow cooker cauliflower and cheese is a super-simple way to make a delicious side dish that anyone will love.
I’ve made slow cooker cauliflower with cheese a number of times. Sometimes I mix it up by using half a head each of cauliflower and broccoli. Or just broccoli. Whatever you prefer, it’s good stuff!
For a little kick, add a few pinches of red pepper flake. For a little crunch, serve topped with a few good sprinkles of French fried onions.
Also try my mashed cauliflower.
Slow Cooker Cauliflower and Cheese
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
- 1 head cauliflower or broccoli cut into florets (or do 1/2 head of each)
- 1 10.5 ounce can condensed cheddar soup
- 1 5 ounce can evaporated milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1/4 cup finely diced onion
- 2 cups shredded cheddar
Lightly spray a 3-4 quart slow cooker with non-stick spray.
Add the florets.
In a medium saucepan over medium heat, combine the remaining ingredients. Stir until the cheddar has melted.
Pour the cheese mixture over the florets. Cover and cook on low 2 to 3 hours or until crisp-tender. Cook longer if you like your veggies more tender.