|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 43g||15%|
|Dietary Fiber 2g||9%|
|Total Sugars 15g|
|Vitamin C 25mg||124%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This "sloppy" barbecued ground beef mixture makes up the filling for delicious sandwiches. French fries or potato chips and coleslaw are excellent choices of sides to serve with the sandwiches. Your family will approve.
With some shredded carrot and diced celery, these sandwiches are also a clever way to get some veggies into the kids. Feel free to add some sliced or chopped mushrooms to the ground beef mixture.
Make this beef for a game-day gathering or tailgating event. They're super easy to fix, and you can serve them hot from the slow cooker.
1 tablespoon extra-virgin olive oil
1 1/2 pounds lean ground beef
1 cup chopped onion
1 bell pepper, green or red, chopped
1/2 cup chopped celery
1 carrot, grated
1 cup ketchup
2 tablespoons brown sugar, packed
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1 dash ground cloves
6 to 8 split hamburger buns, or bulkie rolls, lightly toasted
Heat the olive oil in a large skillet over medium heat. Crumble the ground beef into the skillet, and cook for about 5 minutes, stirring frequently. Add the onion, bell pepper, celery, and grated carrot. Continue cooking, frequently stirring, until the beef is no longer pink and the onion is tender. Drain and discard excess grease.
Transfer the ground beef and vegetables to a slow cooker. Add the sauce mixture and stir to blend.
Cover the pot and cook on low for 3 to 4 hours.
Serve the beef with its sauce over the toasted split buns along with coleslaw, french fries, or potato salad.
- Most meat can go right into the slow cooker with no pre-browning, though browning or searing does add to the appearance and depth of flavor. Ground meat is the exception. You should brown ground beef or any ground meat to destroy any bacteria that might be present. Browning the ground meat also improves the texture, color, and flavor.
- If you will be taking the slow cooker to a party or potluck, wrap it in newspapers or a towel to keep it warm, and be sure to place it on a flat surface in the car so it will not tip over. Use rubber bands or twine to hold the lid securely. Serve within an hour of unplugging, or plug it in and set on low (or warm) to keep the food at a safe temperature for a few hours.