My father was a cook in the Army and taught me the basics in the kitchen. My childhood baby-sitter inspired my love of cooking, too...in fact, she gave me this recipe. —Julie Brendt, Antelope, California
When Florence Robinson of Lenox, Iowa wants to impress company, she puts these satisfying sandwiches on the menu. "I serve the au jus sauce in individual bowls for dipping. It's delicious," she assures.
You'll need just five ingredients to feed a crowd these tender tangy sandwiches. "On weekends, I start the roast the night before, so I can shred it in the morning," says Lori Piatt of Danville, Illinois.
Since I prepare the beef for these robust sandwiches in the slow cooker, it's easy to fix a meal for a hungry bunch. The savory homemade sauce assures I come home with no leftovers. —Debbi Smith, Crossett, Arkansas
Our whole family is excited when I plug in the slow cooker to make these fall-off-the-bone tender ribs. We like them served over rice or egg noodles. Husband Mark and I have eight children, ages 16 years to 3 months, whom I homeschool.
Our family loves this hearty stew. I like to serve steaming helping in old-fashioned soup plates with thick crusty slices of homemade bread. To get the 11 cups of chopped cabbage for this stew, you'll need to start with a small head of cabbage, about 2 to 2-1/2 pounds. Or for quicker prep, substitute coleslaw mix from the produce department.—Karen Ann Bland, Gove, Kansas
Here's a thick, hearty sauce that turns ordinary spaghetti and garlic bread into a filling feast. When I'm in a hurry, I make this slow cooker recipe in an electric frying pan instead. —Mary Tallman, Arbor Vitae, Wisconsin
Come home to warm comfort food! This beef stew is based on my mom’s wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. —Marcella West, Washburn, Illinois
"I enjoy fixing a sit-down meal for my husband and myself every evening, so this entree is often on the menu," writes Anita Keppinger from Philomath, Oregon. "It's fairly inexpensive and takes little effort to prepare. The tender beef tastes wonderful."
Tender cubes of beef are treated to a burgundy wine sauce and savory vegetables in Sherri Mott's robust entree. "I made this often when I worked full-time," she writes from New Carlisle, Indiana. "It's good over noodles or mashed potatoes."