Thursday, October 30, 2008

BooMama's Souptacular Crockpotalooza


This sounded like a very fun thing to do. Just click on the button above and it will direct you to everyone that is participating in this Souptacular Crockpotalooza carnival.


1 2-3 lb. boneless sirloin pork roast
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cooking oil
2 medium onions, cut into wedges
2 cup root beer
2 tablespoons minced garlic
Barbecue Sauce

Trim fat from pork. Sprinkle pork with salt and pepper. In a large skillet, brown roast on all sides in hot oil. Drain off fat. Transfer roast to a crock pot. Add onion wedges, 1 cup root beer, and garlic. Cook, covered, on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.

Using two forks, pull pork apart into shreds. Spoon barbecue sauce over pork and onions to desired taste. Serve on buns with lettuce and tomato or coleslaw.

*Note: I made this for my next-door neighbors when they had their second child. Within six months, they were expecting their third child. When they told us they were expecting again, Mike put in his order for more barbecue.


2 tablespoons butter
2 medium stalks celery, sliced (1 cup)
1 medium carrot, coarsely shredded (1 cup)
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1 1/2 cups cooked wild rice
1 cup water
1 can (10 1/2oz) condensed chicken broth
1 cup half-and-half

Melt butter in 3-quart saucepan over medium-high heat. cook celery, carrot, onion and bell pepper in butter about 4 minutes, stirring occasionally, until tender.

Stir in flour and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.

Stir in half-and-half. Heat just until hot. (Do not boil or soup may curdle.)
*This recipe is from Betty Crocker's One Dish Meals

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