Crockpot Sloppy Joes
We love these great and easy to make Sloppy Joes. I would add a little less sugar next time I make them but these are yummy! The crock pot is such a wonderful kitchen tool. Enjoy!
We love these great and easy to make Sloppy Joes. I would add a little less sugar next time I make them but these are yummy! The crock pot is such a wonderful kitchen tool. Enjoy!
- 1 clove garlic minced
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 2 tablespoons worcestershire sauce
- 1 teaspoon dry mustard
- 1 cup celery diced
- 3 pounds ground beef
- 1 cup onion chopped
- 1 green pepper chopped
- 2 tablespoons shortening
- 1 cup catsup
- 3 cubes beef bouillon crushed
- 1 6-oz can tomato paste
- 1.25 cups water
- 3 tablespoons vinegar
- 3 teaspoons brown sugar
- Carbohydrate 35.661791370684 g
- Cholesterol 205.07323795 mg
- Fat 70.585784125 g
- Fiber 1.62778626001477 g
- Protein 46.7702093821947 g
- Saturated Fat 26.662255085445 g
- Serving Size 1 1 Serving (531g)
- Sodium 1675.04109523877 mg
- Sugar 34.0340051106693 g
- Trans Fat 17.5704774239 g
- Calories 960 calories
Step-by-step
- Heat shortening in skillet and brown meat, discard fat.
- Combine all ingredients in removable crockpot liner, stirring well.
- Place liner in base.
- Cover and cook on low 6 to 8 hours; or high 3 to 4 hours; or auto 5 hours.
- Serve over warmed burger buns or noodles.
Ground beef anchors this entire production, providing both the primary protein and the rich fat base that carries the aromatics. Browning three pounds requires adequate surface area. Crowding the skillet causes the meat to steam instead of sear. Work in two separate batches if your pan measures under twelve inches across. Drain excess grease thoroughly before transferring the meat into the slow cooker vessel. This prevents the finished sauce from separating or pooling with excess oil during long simmering cycles.
Scaling for Different Crowd Sizes
This recipe yields ten servings, which suits large gatherings or meal prep sessions. Halving the proportions fits smaller households without requiring conversion math adjustments. Reduce the beef to one and one-half pounds. Cut the remaining wet ingredients and seasonings strictly in half. Keep the cooking duration identical at six to eight hours on low heat. The slow cooker requires sufficient volume to generate even heat distribution. Extremely small loads dry out near the edges before the center reaches temperature.
Judging Doneness Without a Probe
Slow-cooked ground meat does not require electronic temperature tracking for safety once the extended timer finishes. Visual cues indicate proper completion. The sauce should reduce visibly, clinging thickly to the meat fibers rather than pooling as liquid at the bottom of the ceramic insert. Aromatics like celery and onions must yield completely to a fork tine without crunch. Stir the mixture vigorously just before serving to reincorporate any surface oils. Ladle the hot mixture directly onto toasted buns or wide egg noodles immediately upon completion.
