Weekly Crock Pot Challenge

This blog carnival originated at my personal blog, Pink...Like the Color. I have decided to move it here to my cooking/recipe blog. No button this week as I am having it re-designed for this site.

For those new to this, what is my weekly crock pot challenge? I have taken a personal challenge to use my crock pot twice a week. I love that dinner is waiting for us when we get home for the day. I usually can also get enough for another meal. How easy for busy families? It's great! I have decided to extend this challenge to my readers. You don't have to use it twice a week, but even going for once a week is good too.

Due to my gall bladder surgery on Friday, I will only be using my crock pot once. I do have a recipe that a reader was willing to share.


If you accept my challenge, write about it on your site and sign my Mr. Linky below.

Beef Pot Roast

You need:
Cut of beef that your family likes. Also enough to feed your family
1 package of dry onion soup mix
1 can of condensed cream of mushroom soup
Baby carrots (optional)
Potatoes (optional)

Directions:

Put beef in crock pot. It can still be frozen. Add the cream of mushroom soup and the package of dry onion soup mix. Cook on low for 8 hours. You can add the baby carrots and potatoes right away if you would like or add about halfway through the cook time. At the end of the day, your whole meal is right there waiting for you!

Country-Style Pork Ribs with Sauerkraut

Cover the bottom of the crock pot with a layer of sauerkraut, approximately 1/2 jar. (The sauerkraut should be poured straight from the jar, with the juice. Do not rinse the kraut.) Season country-style pork ribs with salt and pepper and place on top of the sauerkraut, two layers deep; it's fine to place the ribs tightly together. Cover the ribs with the sauerkraut, 1/2 to 1 full jar. Then pour about 2/3 of a beer over the ribs and kraut. Turn the crock pot on low. Cook for about 6 hours, but this is flexible. The meat should fall off the bones.

Note: This recipe is for COUNTRY-STYLE PORK RIBS, not for spareribs, and not for beef ribs.

Thank you to Sherry Kerr for sharing this recipe.

Do you have a recipe you would like me to feature? Please send it to me at laura@pinkfamilydinners.net.