Root Beer Barbecue Beef Sandwiches- Crockpot

 

 I have been cleaning out my kitchen cabinets after a remodel and I found one of my favorite recipes, which I thought I had lost!!!!!! I immediately text my husband to let him know I found the recipe because I know he would be excited because it's THAT GOOD!!!! I am so happy I found this so I could share it with you!!! 

This is not the healthiest recipe but it is definitely a crowd pleaser...

It's great for family dinner or even large group gatherings!

People who try this will be begging you to give them the recipe!!! SERIOUSLY!!!

Ingredients:

• 1 boneless beef rump roast (4lbs)
• 2 cups barbecue sauce
• 1 cup root beer
• dash of salt and pepper (if desired)
• about 16 sandwich buns/ croissants

What To Do:

1. Place beef in your crackpot. then pour 1 1/2 cups of Barbecue sauce and Root Beer over the meat.
2. Cover and cook on low setting 10 to 12 hours.
3. About 20 minutes before serving remove beef from crockpot and put on a plate. Pour juices into a 12 inch skillet. Cook over medium-high heat for about 15 minutes, stirring occasionally. Meanwhile, shred beef and return to crockpot!
4. Stir remaining 1/2 cup of Barbecue sauce into the reduced juices in skillet then pour into crockpot over the shredded beef! Stir and salt and pepper to taste!

I love how simple it is to make this, just throw your meat in and your crockpot does the rest!!! A few tips that I have are, if you want to have a vegetable side just simply throw in some baby carrots and chunks of sweet potato in at the beginning and let it cook with your meat. For added nutrition to the meal, add baby spinach leaves in your sandwich buns! Also, if you are going to be serving this to kids or people who don't like spicy flavor.... be carful when choosing your barbecue sauce! I use KC Masterpiece Honey and it gives the best flavor!!! Not spicy at all!!!!

At dinner tonight, I asked my kids what they thought about the meal and what I should tell people reading my blog about it...

Kiki said: "It tastes like Barbecue! I like Barbecue because I taste Barbecue chips! When mommy makes this I feel happy!"

      

Brenden said, "It's juicy and has good flavor! You should make it cause it tastes awesome! I would totally choose this over a restaurant!"

With your left over Root Beer you can make one of my favorite drinks, the Diesel!

Click HERE to see how to make it!

Healthy Waffle Recipe~ Blueberry/Carrot

I don't know about you but I have little time in the morning to get my son up and off to school. With such time constraints, how do you get your child to eat something healthy so they can feel good and ready to learn!?!

I have found that my kids LOVE yogurt and waffles. The yogurt is a MUST because it keeps a healthy amount of good bacteria in their guts! Among other things, this helps to protect them against stomach flu bugs that seem to ALWAYS be going around! I don't feed them yogurt full of dyes and sugar, I mix organic plain or greek yogurt with some fresh fruit and sometimes a little honey. 

The healthiest option for toaster waffles is Earths Best Blueberry Waffles.... Don't forget, they are MINI!!! All of my kids love these! They are in PERFECT bite size.... no having to cut them up! If you have a toddler, mini waffles are the perfect size for them to eat all by themselves!!! 

There are two things I don't like about feeding my kids these waffles.... I can't control what is in them, added sugar, and the price! One box with 32 mini waffles in it costs about $3.50 plus tax. This was adding up when you count that I go through about 12 waffles per morning! 

So I search Amazon and found a mini waffle maker by Sunbeam for 20 dollars, click HERE to go to Amazon and see it! It was one of the BEST purchases I have made to save my family TONS of money!! If you make waffles like the recipe below, you can serve your family waffles for dinner and they will think you are the coolest mom. They wont even know you snuck veggies into that meal...unless you tell them.

Healthy Waffle Recipe

• 2 1/4 cups flour (I used white whole wheat...use buckwheat for gluten free)
• 4 1/2 teaspoons baking powder
• 3/8 teaspoons salt
• **optional** a little cinnamon
• 3 eggs (one separated)
• 3 tablespoons 100 % maple syrup, or other sweetener 
• 1 1/2 cups milk or dairy substitute
• 1 teaspoon vanilla
• 1/2 to 1 cup carrot puree, you don't have to use carrot... get creative, any veggie puree will work
• 1/2 to 1 cup frozen blueberries chopped up in food processor... blend as little or as much as you like... I tried to keep mine a little chunky.

Directions:

1. Mix together dry ingredients and set aside
2. Separate one of the eggs, then add the yolk, eggs, milk, maple syrup, vanilla, and carrot puree together and whisk.
3. Beat the one egg white in a clean bowl until peaks form.
4. Add the wet to the dry, mixing until just combined. 
5. Mix in your blueberries.
6. Fold in egg white.
7. Your mixture is now ready to cook... these are great even if you don't have a mini waffles maker. Just don't forget to spray with cooking spray or brush with olive oil before putting batter in!

If you are using the mini waffle maker this makes well over 80 waffles! We ate a bunch as I was cooking them and I still got 6 bags with 12 each all ready for the freezer! This is about three boxes of waffles in ONE time making them! Which is half the price of the waffle maker....

As you see below, I laid the waffles flat in a quart ziplock freezer bag! These freeze really well!

I had to get a picture of my 9 month old GOBBLING up a waffle! He loves them so much, this is the best shot I could get!

Also, CLICK HERE to check out an experiment I did with adding vegetables to waffle mix!

Below is a new post of a grain & dairy free waffle recipe that I have tried and is now my families FAVORITE recipe!!! Click on the picture below to get the recipe!