Last week I bought one of those really big packs of ground beef at BJ’s (I think it was 6 pounds). We had burgers Friday night, and yes, I worked on that burger challenge. But I still had a lot of beef left over. Well, Saturday most of us were sick with a tummy virus and didn’t eat, but by Sunday my husband and kids were ready for a meal.
I was anxious to try the new crock pot I bought, and I still had a bunch of hamburger buns (not gluten free for the rest of the family) since I bought a big pack of those at BJ’s. If I knew we were going to get sick, I would never have bought large quantities of food, but you never know when these things are going to hit. Anyway, I set out to make Sloppy Joes in my slow cooker.
This recipe is based on my Mom’s recipe. It makes a lot so you can cut it in half if you don’t need so much, or freeze some for later use. If you are cooking for a crowd, you might need to double it. You can also adjust the ingredients to your taste.
The bun pictured above is my gluten-free hamburger bun recipe. I like to make a batch and freeze them for gluten-free son and I to use for meals like this. But honestly, my whole family loves those buns, and I make them for everyone when I can.
- 3 pounds ground beef (I used 85% lean)
- 2 cups chopped onion
- 1½ cups diced celery
- 3 cloves minced garlic
- 3 Tablespoons brown sugar or sweetener of choice (optional)
- 2 Tablespoons gluten-free soy sauce (Bragg’s Liquid Aminos or San-J wheat free)
- 2 Tablespoons apple cider vinegar
- 1½ cups ketchup (I used Wild Harvest organic)
- ½ cup water
- In a skillet, saute the ground beef and onion until the meat is browned and the onion is soft. Drain.
- Place all ingredients in your slow cooker and stir to mix well.
- Cook on low setting for 4 - 6 hours.