Ingredients
Prep
- 1 C frozen chopped onion
- 3 lbs boneless chuck roast
- 2 C BBQ sauce
- 1/4 C balsamic vinegar
- 1 T minced garlic
- 1/2 t liquid smoke
- 1/2 t dried rosemary
- salt and pepper to taste
- 6 mini frozen corn cobs
- 1 pkg hoagie sub rolls or sandwich buns
- 6 slices sharp cheddar cheese
On Cooking Day
- 1 can baked beans
Instructions
To Assemble
- Add first 8 ingredients to a large zipper bag. Zip to seal and squish to mix.
- Wrap each corn cob in foil and place in large zipper bag.
- Freeze rolls and cheese.
To Cook
- Thaw before cooking.
- Place beef mixture in slow cooker. Cover with sheet of foil and lay foil wrapped corn cobs on top. Cook on low for 8-10 hours or until meat is tender.
- Shred beef with two forks and toss with sauce in slow cooker.
- Serve on rolls with with slices of cheddar cheese.
- Cook beans according to package directions. Serve with corn.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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Instant Pot - place mixture in Instant Pot with 1/2 c water or beef broth. Cook on manual high pressure for 60 minutes. Naturally release for 10 minutes then quick release remaining pressure.
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