3 envelope roast beef sliders

3 to 4 pound beef chuck roast
1 cup of water
One envelope of dry onion soup mix
One envelope of dry Italian dressing mix
One envelope of dry brown gravy mix
1 (8 ounce) jar of Pace Original Mild Picante Sauce
1 sweet onion, sliced and sauteed until browned
Swiss Cheese, shredded
12 Dinner rolls

Instructions

Whisk together the water with ingredients from all 3 of the envelopes.
Pour about 1/4 cup of the liquid on the bottom of the crockpot, place the roast on top.

Pour the remaining liquid mixture all over the top and all around the roast. Pour the jar of picante sauce on top of the roast, cover and cook on low for 8 hours, or on high 4 to 5 hours.

To thicken gravy, remove the roast and tent with foil to keep warm. Transfer the contents of the crockpot to a saucepan and stir in one tablespoon of cornstarch with just enough water to loosen. Stir into the sauce, bring up to a boil, reduce and simmer until thickened.

This would be used as a gravy over roast and potatoes for first meal.

Sliders will be 2nd meal.

If you only want to make sliders just drain the extra contents and only

shred the roastfor the sliders.

To Make Sliders: Preheat oven to 400 degrees.
Butter the insides of dinner rolls and toast, butter side down, on a baking sheet in the oven just until warmed through and browned on the bottoms.
Meanwhile in a skillet, caramelize a sliced onion in a tablespoon of canola oil and one tablespoon of butter. Use a fork to shred the meat. Place a scoop of beef on the bottom half of dinner rolls, then top with caramelized onion, and some finely shredded Swiss cheese. If you like, stack all the sliders back on the baking sheet and cover the whole pan tightly with aluminum foil. Return to the oven just long enough to melt the cheese.

Sour cream horseradish sauce:
1/4 cup of mayonnaise
1/4 cup of sour cream
1 tablespoons of horseradish
2 tablespoons of chili sauce
1/4 teaspoon of cayenne pepper

Prepare and refrigerate till needed.

Slow Cooker Angel Chicken

4 boneless, skinless chicken breasts
1 8oz. pkg. baby bella sliced mushrooms
1 can condensed golden mushroom soup
1 stick of butter
1 pkg. dry Italian salad dressing mix
1/2 cup chicken broth
1/2 of an 8oz. tub of cream cheese spread with chive & onion
rice or pasta

First things first…

Melt butter in a saucepan and add the Italian salad dressing packet. Stir in the soup, chicken broth, and cream cheese until it combines and melts.

Place the mushrooms on the bottom of your crock pot and place the chicken breasts on top.

Pour the sauce mix on top of the chicken, cover with lid, and cook on low for 5 hours!!!! ( I cooked mine for about 3.5 hours and it was done!!)

Brown sugar & balsamic glazed pork loin

1 (2 pound) boneless pork loin

1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Directions:
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Creamy BBQ Pulled Pork

{Thanks Traci for giving me this YUMMY recipe}
Choose any of your favorite BBQ sauces.

What the pork looked like after shredding,
before adding cream cheese.

Adding 1 brick of cream cheese

All mixed together.
Creamy BBQ deliciousness!

1 pork roast
1 bottle of your favorite BBQ sauce {any flavor}
1 brick, 8 oz Cream Cheese

In your crockpot put your pork roast in and cover with bottle of BBQ sauce. Cook on low until shreddable. I cooked mine on low for 7 hours. 30 minutes before done add your cream cheese and mix all together. The cream cheese adds a creamy tang. So good!

We served them on sandwich buns
{another Traci suggestion, we got the bakery hotdog buns
at Macey's and they were delicious!}