1 pound extra lean ground beef or turkey (the lean is more imp. than the type)
1 onion, finely diced
1 teaspoon kosher salt
1 tablespoon garlic powder
1 tablespoon sugar
1 tablespoon prepared mustard
1 tablespoon apple cider vinegar
2 cups beef broth
8 hamburger buns (I used gluten free bread, toasted)
traditional hamburger fixen's (pickles, tomatoes, lettuce, mustard, etc)
The Directions.
Use a 6-quart slow cooker.
Crumble in the ground meat (it needs to be thawed, or it'll cook in a big clump).
Add onion, sugar, spices,
mustard, and vinegar.
Pour in the beef broth.
Mix well until everything is fully incorporated---you may want to use your hands. Cook on low for 8 to 10 hours.
Stir well before serving
by scooping with a slotted spoons onto hamburger buns.
Top with your desired fixings.
The Verdict.
The
first time I heard of Loose Meat Sandwiches was on the Roseanne television show back in the 90s.
I forgot all about them until our family friend, Harvey, asked if I had ever made them in the crockpot. When I said I hadn't he told me that they'd work great.
Harvey was right!
The meat is juicy and tender with a slight tang from the pickle and mustard.
It doesn't taste salty as much as savory---which I was
worried about. I've had hamburger-with-gravy sandwiches before and didn't really care for them, but this is not that.
The kids loved their dinner, and Adam ate 1 1/2 sandwiches.
I served the leftover meat over mashed potatoes with frozen peas the next night.
In Honor of Crocktober...
