Crock-Pot Roast Beef

Happy Friday y’all! Hope everyone is staying warm during this crazy weather! It’s funny how quickly Mr. and I have become acclimated to the Houston weather. Being from Oklahoma, we are used to freezing temperatures, icy roads, and snow! But we absolutely freeze now if the temperature drops into the 60’s! I know…we have become wienies. But I’m okay with that. ūüôā

And since the weather was unseasonably cooler this week, I’ve been looking for warm comfort food to cook. I found this crock-pot recipe on Pinterest and decided to try it out. I used it as the base to mine and added onions, carrots, and garlic.¬†It really can’t get much easier than this recipe.

Roast 8

2 lbs. beef roast

1 envelope brown gravy

1 envelope Ranch dressing

1 envelope Italian dressing

1/2 cup water

1 large onion – sliced

5-6 carrots – chunked

2-3 cloves garlic – minced

Roast 1

Line cooker with liner bag. (don’t crock-pot without these) Add roast, onions and¬†carrots¬†to cooker.

Roast 6

Whisk together gravy, Ranch, and Italian mixes in 1/2 cup water. Add in garlic. Mix well and pour over roast.

Roast 2

Cook on low for 7-8 hours.

Roast 4

Easy, huh? And to make your time in the kitchen a little easier, I want to share a couple of tips with you.

#1 – I get fresh onions in the summertime from my uncle in Oklahoma. We keep out what we know we’ll eat fresh and then slice the rest¬†and put in freezer bags. We put one onion per quart bag – then put in gallon size freezer bags. (gallon size will hold 4-5 quart bags of onions) This way, when I need an onion for a recipe, I just grab a bag out of the freezer and it’s already sliced and ready to go!

#2 – Slow Cooker Liners – these are a lifesaver when it comes to cleaning your crock-pot. These liners are the only reason¬†the inside of my crock-pot is still white!¬†¬†Like I said before… “Don’t crock-pot without these!”

Roast 3

#3 – Garlic Press – if you cook with fresh garlic, this is a wonderful gadget! And if you’re not cooking with fresh garlic…you gotta try it! Yum!

Y’all have a great weekend! Later gators!

Crock-Pot BBQ Brisket

Happy Friday!! What have y’all got going this weekend? Mr. and I are going to Waco tomorrow to the Junk Hippy Roadshow!¬†It is “the fun and funky, shabby and junky, sparkly, shiny, rusty and chippy traveling junk show”!! Lovin’ me a road trip!

I’m also lovin’ my slow cooker. I’ve had this cooker for a couple of years now, but only used it once before we moved into our new house. Nowadays, I use it just about every week. Today’s recipe is another easy-peasy slow cooker one.

Crockpot BBQ Brisket


3-4 lbs. beef brisket

3/4 cup bbq sauce (my favorite is Head Country)

1/4 cup flour

1 onion – sliced

Walker & Sons “Slap Ya Mama” Cajun Seasoning

Fresh Ground Black Pepper

Line cooker with liner bag. Season both sides of meat with seasoning and pepper. Add onion to cooker and place brisket on top of onion.




Combine bbq sauce and flour together and mix well. Pour sauce over meat. Cook on low 4-6 hours or until tender.

That’s it! Easy, huh? And any leftovers make wonderful chopped brisket sandwiches the next day! Yum!

Y’all have a great weekend!

Crock-Pot Sweet Garlic Chicken

Yay, it’s Friday! I don’t know about you, but I am ready for the weekend! So let’s get this post a-going so we can enjoy this weekend.

Yesterday I fixed a new recipe that I found on Pinterest. If you like the smell of garlic and soy sauce simmering, then you’re going to love this¬†recipe!

Crock Pot Sweet Garlic Chicken


Prep was easy-peasy.


  • 4-6 chicken breasts
  • 1 cup packed brown sugar
  • 2/3 cup vinegar (I used apple cider vinegar)
  • 1/4 cup lemon-lime soda (diet or regular)
  • 2-3 Tablespoons minced garlic (I used fresh garlic)
  • 2 Tablespoons soy sauce
  • 1 teaspoon fresh ground pepper
  • 2 Tablespoons corn starch
  • 2 Tablespoons water
  • Red pepper flakes (optional)

Either spray your slow cooker with a non-stick spray or use slow cooker liners. (Personally, I think the liners are awesome! Makes cleanup so much easier.) Place chicken (frozen, thawed or fresh Рmine was frozen) inside cooker. Mix together sugar, vinegar, soda, garlic, soy sauce and pepper. Pour over chicken and cover. Cook on low 6-8 hours or high for 4 hours.

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Once chicken is fully cooked, take pieces out of cooker and pour remaining sauce into saucepan. Heat sauce over med-high to high heat. Combine cornstarch and water together, pour into saucepan, and mix well. Let sauce boil until it thickens and becomes a glaze, stirring often. (mine thickened very quickly) I served the chicken on a bed of white rice and steamed veggies on the side!

Hope y’all have a great weekend!