A Sandwich, a Salad, and Crockpot Potatoes

It’s a whole meal recipe day here at Chaos Served Daily.  Aren’t you excited?

This recipe for Drip Beef brings back memories of Sunday dinners at my grandmother’s house in Oklahoma.  My aunt and mom both made this often, probably because it can be cooked the day before and tastes even better when reheated.

My GI Joe would happily eat this for every meal.  Well, no, I’d probably have to rotate in a pizza occasionally. Anyway, we usually make sandwiches or sliders with the Drip Beef, but love it on loaded baked potoates, as well.  Speaking of baked potatoes, here’s a bonus recipe/tip.

Have you made baked potatoes in your slow cooker?  Well, they turn out perfectly, without heating up your kitchen in the summer. Just wash your potatoes, wrap them in foil, and put them in the crockpot. That’s it. No water. And you won’t even need to wash the crockpot afterward. Cook them on high for 6 hours or low for 10 hours.  You can fit 4 large potatoes in a 4-qt crock, or about 10 in a 6-qt one. It’s a fabulous trick when you’re craving baked potatoes in the summer!

0712-Dripped-Beef

Drip Beef

Serves 8-10

  • 1 Tbsp oregano
  • 1 Tbsp crushed rosemary
  • 1 Tbsp garlic powder
  • 1 Tbsp seasoning salt
  • 1 bay leaf
  • 2 Tbsp salt
  • 1 Tbsp ground black pepper
  • 4 lb roast (the cheaper, the better)

Place roast in crock pot and add all seasonings. Add water to nearly cover. Cook on high 4-6 hours or low for 8-10 hours. You can also cook on the stovetop in a Dutch oven. Bring it to a boil, then reduce heat and simmer 6-8 hours.

Let cool slightly, then shred meat using two forks.

Serve on crusty rolls with horseradish mixed with sour cream and green onions. Serve a dish of juice for dipping if desired.

Wedge-Salad

Wedge Salad with Chunky Gorgonzola Dressing

Serves 6

  • 1 head of iceberg lettuce
  • ½ cup plain yogurt (nonfat or Greek nonfat)
  • ¼ cup cottage cheese
  • ¼ cup mayonnaise
  • ¾ cup crumbled Gorgonzola, divided
  • Sliced green onions
  • Diced cucumbers
  • Crumbled bacon
  • Diced tomatoes

To make dressing: In blender, combine yogurt, cottage cheese, mayo, and ¼ cup Gorgonzola. Blend until almost smooth. Stir in remaining Gorgonzola.

For salad: Remove outer leaves from lettuce head. Cut into 6 wedges. Place on plate and top with dressing, then onions, bacon, cucumbers, and tomatoes.

Click here for a printable version

8 thoughts on “A Sandwich, a Salad, and Crockpot Potatoes

  1. Oh my, Mr. Wonderful is gonna love this. Thanks (I think). Glad you got the “printable” feature on the new blog, by the way. So helpful for completing my “Ms. Megan Cooks” book.

    By the way, everything seems to be working with your new blog. Love the banner. When I get back to blogging, I’ll pick your brain about the how, why, etc. of switching. ‘Til then, I’ll continue to live vicariously here! Ha.

    • But you’re gonna have all my best recipes so I’ll never be able to entertain you and Mr. Wonderful!

      Thanks about the blog banner…this is definitely a process, switching over…I should quit being so cheap and hire an expert!

  2. Yay, what a great way for me to figure out what we are going to eat tomorrow :) Oh, and NOW I finally know what a wedge salad is… I’m so glad I am joining the rest of the planet on that one…

    • Wedge salads are so much better than they sound…

      We went to the splash pad today and everyone almost froze. But wouldn’t admit it, of course…I only knew because they didn’t want Chillers afterward from McD;s!

  3. Yum yum! And I’d forgotten about the crock pot potatoes trick. Thanks for reminding me. I’m going to try it with sweet potatoes. :) And I TOO am going to have that drip beef sometime before the next week. Thanks Megan!

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