After going through several recipes on this, I winged it to great success. This does not need to be overcomplicated.

~2lbs sirloin tip
3-4 bacon slices
1/4 cup flour
1 tsp. ground sea salt
1/2 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. ground pepper
2 large cloves garlic, minced well
1 beef bouillon cube, crushed, or 1 packet beef ramen flavoring
1 cup burgandy wine
wide egg noodles

In large iron skillet, cook bacon until well-crisped (brittle). Remove bacon to small plate. Roll beef tips in flour and brown on all sides in bacon grease. Break up reserve bacon into smallish pieces, and combine with beef and remaining ingredients (not noodles!) in slow cooker. Cook on low for 6-8 hours. Serve over cooked noodles, goes well with a side of steamed veggies and good loaf bread.

Serves 4. Prep time: ~20 minutes. Cook time 6-8 hours.

This very easy dish can cook all day… or just all afternoon, and is excellent aside jasmine rice, couscous, or mashed potatoes.

2-3lbs boneless chicken breast
1/2-1 cup red wine or burgandy
2 cups Dinosaur BBQ Slathering Sauce
3-4 assorted hot peppers, chopped into large pieces
1-2 large cloves garlic, chopped
large tortilla shells
1-2 cups sharp cheddar cheese, shredded
olives/lettuce/sour cream/etc. etc. as desired

Add chicken, wine, bbq sauce, peppers and garlic to a slow cooker and cook on low. It’ll be done in 4 hours, and can sit for up to 4 more hours and still be wonderful. If you’re averse to pepper heat, remove seeds and any yellow interior lining from peppers prior to adding them to the cooker.

When done, shred chicken with a couple forks in the cooker to help soak in more juice. Make wraps as desired.

Prep time 10 minutes (5 before cooking, 5 after). Cook time 4-8 hours.

This is an adapted recipe from a cookbook. Theirs was a little too formal for me. Excellent flavor and ridiculous savor makes this one a real winner.

3lbs. pork sirloin
a few twists sea salt
a few twists ground pepper
2 onions, wedged
3 12oz. bottles Saranac Root Beer (or other non-diet root beer, I suppose)
3 large cloves garlic, minced
1 cup Heinz chili sauce
6-7 dashes Tabasco sauce

Preheat a large iron skillet under high/med-high heat. Trim the loin, rubbing down with fresh ground sea salt and pepper. In the skillet, brown loin on all sides, grinding more salt/pepper as needed. Put pork, onions, 1/2 bottle of root beer, and garlic into slow cooker. Drink other 1/2 of root beet. Cook on low 8-9 hours, or high 4 hours.

With about an hour left on the pork, in medium/large saucepan combine remaining 2 bottles of root beer and chili sauce, and boil slowly, stirring regularly for about 30 minutes. Stir in Tabasco sauce.

Take pork out and put in glass serving bowl, shredding with two forks. Dump in sauce from saucepan, mixing well, and optionally onions from cooker (I serve the onions separate). Serve with toasted burger buns.

Serves 4-6. Prep time about 15 minutes before cooking, and about 15 minutes after. Cook time 4-9 hours (temperature depending).