Tag Archives: slow-cooker

Slow Cooker ‘Baked Beans’ (made-from-scratch..not canned)

P1030813Baked Beans! They’re sweet and saucy and a favorite staple at summer cookouts. I love eating deviled eggs topped with a little taste of baked beans- or a little coleslaw and a little baked beans on the fork together. Perfect combination!

I’ve been in the process of replacing the processed foods that my family eats. Slowly but surely, progress is being made and I am finding acceptable replacements. One of these foods that we enjoy that needed replacing was canned baked beans.

I had tried a few different variations of ingredients, looking for a similar taste as the Baked beans I was used to, but kept falling short.

BUT- I am finally pleased with this version I am sharing today! You even start with dry beans- nothing canned!

But, you might be thinking- “Sorry, Kari, I don’t want to be going through the whole soaking beans process and get that involved just to have something simple like baked beans.”  And I say- “Yes- I completely agree! But you don’t have to do all that. This uses a slow-cooker- and there is not preliminary soaking required. Start the beans in the morning, go about your day, and with just a couple other steps, you will have baked beans-completely from scratch- for dinner!” How does that sound?


  • 1 1/2 cups dry white great northern beans
  • 1 1/2 cups dry pinto beans
  • 12-15 c. water
  • 1 T salt
  • 1 tsp pepper
  • 1/3 cup molasses
  • 1/2 c. packed brown sugar
  • 1/3 cup pure maple syrup 
  • Large squirt of ketchup (i recommend an organic variety)
  • Large squirt mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cloves garlic, minced
  • 1/2 whole onion, diced
  • 1/2 of a Green or Red pepper, chopped


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Slow-Cooker Shredded Beef Sandwiches with Mushrooms and Swiss


This is such a good sandwich!  You have juicy shredded beef, sweet and buttery mushrooms and gooey Swiss cheese- all on top of a delicious bun. What’s not to like?



  • 3-4lb. sirloin tip roast
  • 1 T. extra virgin olive oil
  • 1 tsp. kosher salt
  • 1/4- 1/2 pepper
  • 1/2 tsp. crushed red pepper
  • 1/2 tsp. italian seasoning
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 2 1/2 – 3. c. water
  • Buns (I suggest Homemade Sandwich Buns)

For the mushrooms:

  • 1 package sliced, white mushrooms
  • 1/4 c. butter
  • 1 cup liquid from the roast after it has cooked.

Place the roast in a crock pot. Rub with the olive oil. Sprinkle with salt, pepper, crushed red pepper, italian seasoning. Place diced garlic on top of the roast and sprinkle the onions on and around the roast. Pour the water in around the roast.


Cover and cook on low for about 5-6 hours.

When your roast is done cooking, carefully remove it from the crock pot and place in a large bowl. Using two knives, pull the beef apart and shred it up.

Measure out 1 cup of the juices from the crock pot and set aside.

Return the shredded beef to the crock pot with the remaining liquid so that it soaks up that moisture.

Now, we are going to work on the mushrooms that will top the beef on the sandwich.

Pour the reserved liquid into a saute pan and add 1/4 cup butter. Give the mushrooms a rough chop and add to the saute pan with the liquid and butter. Turn to medium- medium/high heat and allow to boil.


Continue to cook it until the liquid has thickened and cooked down and the mushrooms have darkened.

Now it’s time to assemble the sandwich. On a baking sheet, place the bottoms of the buns. Use tongs to lift some of the beef out of the crock pot. Allow some of the excess juices to drip off, and then place on the bun. Top this with some mushrooms. And top that with a slice of Swiss Cheese.

Place under the broiler in the oven just until the cheese melts.


Replace the bun top and serve!

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