I’ve said it before and I’ll say it again — and I’m sure every year for the rest of my life because I can admittedly be annoying that way — I will NEVER understand why the Super Bowl game starts so late in the evening on a Sunday! Now (and hopefully we don’t lose readers from what I’m about to say) I could really care LESS about football. There I said it…take away my “American citizen” card but it just is what it is. I did enjoy going to games in high school and college and even a Bears game here or there, but I’ve never enjoyed sitting and watching on tv.
Ok, all that being said, I DO enjoy hanging out with friends and eating a ton of food so it irks me to no end that the game is when it is! Why can’t it be moved earlier? Or to Saturday? Or (considering the way this country is with this game) declared a national holiday and have off on Monday? I feel like there are a lot of families who kind of get the shaft unless they a. host, b. have older or no kids, c. don’t mind missing bedtime on a school night (which is pretty much a cardinal sin in my mind — I know, I might need to loosen up a little bit).
So, for those of you who are hosting a Super Bowl party, or are signed up to bring something to a Super Bowl party, or are like me and will be hanging out at home (umm, I guess that covers everyone unless you’re going to dinner and a movie or something), this is a great, easy recipe. I originally had it at one of my afore-posted-about sister-in-law’s get togethers and immediately asked for the recipe. I’ve made it more than a few times for dinner and I cannot say enough about feeling like some domestic goddess when dinner is “made” at 9 am (I may have mentioned this before — or maybe not — or maybe it was Erin — anyway I’m too lazy to go back and read all of our posts right now but I think I’m safe to say that on this blog, dinner in the slow cooker in the morning = domestic goddess). Enjoy!
~Leah
- 3-4 lb sirloin tip roast
- 1 pkg instant onion soup mix
- 1 can cream of mushroom soup
- 2 beef bullion cubes (I like to use the low sodium)
- 1 cup water
- Hawaiian bread buns (the small ones)
- Kraft horseradish sauce (optional)
- Place the meat in crock pot.
- Mix all the ingredients up through the water and pour over the meat.
- Cook on low for 6-8 hours then shred with forks in the crock and stir with the juice.
- Keep crock on warm for serving.
- Serve on rolls and top with horseradish sauce (optional).
I’m going to make this on Sunday
Have not made it in awhile, and now my mouth is watering . Think I will make this and the Mac and cheese Wendy posted!