Slow Cooker Layered Dinner-Steak, Potatoes, Corn on the Cob

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Ingredients

–1 1/1 lbs rib eye steak
–1 T of your favorite seasoning rub
–1 T dried onion flakes (a fresh onion would be fine. I wasn’t in a chopping mood.)
–2 T Worcestershire sauce (Lea and Perrins is GF)
–¼ cup tequila (or broth, apple juice, etc.)
–2-4 potatoes
–2-4 ears of fresh corn
–aluminum foil

Directions

Put meat in the bottom of the crockpot. Rub with seasoning and onion, and flip over to get the other side. Add tequila and Worcestershire sauce.
Wash potatoes and cover with foil. Add to the pot. Shuck the corn, and wrap each ear in foil. Add to the crockpot.
It doesn’t seem to matter if the potatoes are closer to the meat, or the corn. The new crockpots heat from the sides as well as from the bottom, so everything will cook through regardless of location.
Cover and cook on high for 5-7 hours, or on low for about 8. I cooked our dinner for 6 hours on high. My crockpot was quite full.

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