coooome 'n get it.

I had some success a couple weeks ago with making a dinner menu and sticking to that. And, after going way too long without a grocery store run {save for random necessities}, I've made another grocery run and another weekly menu:

Sunday -- Hot Chicken Salad with Ranch Dip and chips
Monday -- BBQ Shredded Beef and Kraft Bacon Ranch Pasta salad
Tuesday -- Taco Spaghetti {we've had this and J requested to have it again}
Wednesday -- we usually go out with the in-laws
Thursday -- Spicy Jalepeno Burgers with sweet potato fries
Friday -- this was salmon, but now we have plans with friends!

So, the verdict on the hot chicken salad was that it was good, but definitely missing something. J said he liked it but wasn't sure he really wanted it again. Maybe if I can add grapes or apples to it to add something sweet {it's a very savory dish}, he'll like it a little better.

And, tonight, I made the shredded beef. And, can I tell you, it was beyond easy {my fave!}. If you have a crock pot and a significant other/group of best friends/strangers off the street who love BBQ this is the recipe for you!

Ingredients:

3 lb. chuck roast

Salt, pepper and garlic powder to taste {we used J's dad's trusty pepper/onion salt/garlic salt rub}

1 bottle Kraft Sweet and Spice Chipotle BBQ sauce {couldn't find it, so we used Albert's Medium BBQ sauce}

1 bottle of beer {we used Miller Lite}

I bottle Sweet Baby Rays Honey BBQ sauce

Directions:

Season all sides of the beef with salt, pepper and garlic powder and place in a large crock pot

Cover roast with Sweet and Spicy Chipotle BBQ sauce

Pour beer over and on sides of roast

Cover and cook on high for 7 hours

Remove roast from crock pot and discard remaining liquid

Shred beef with fork and put back in crock pot, add honey BBQ sauce

Cover and cook on warm/low another 1-2 hours, or until ready to serve