Crockpot Spicy Kentucky Burgoo

Ingredients

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  2 lb or 907g

• Beef broth or bouillon canned soup

  Ready-to-serve

  2 cup or 480g

• Thyme

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Spices Celery Salt

  Compliments

  ¼ tsp or 1g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Dill weed

  Spices, dried

  2 tsp or 2g

• Garlic powder

  Spices

  2 tsp or 6g

• Pepper

  Spices, black

  2 tsp or 4g

• Garlic Salt

  Kroger

  3 tsp or 12g

• Oregano

  Spices, dried

  1 tbsp, ground or 6g

• Buttermilk

  Milk, fluid, cultured, lowfat

  3 tbsp or 46g

• Onion powder

  Spices

  1 ½ tbsp or 10g

• Parsley

  Spices, dried

  1 ½ tbsp or 2g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Tomatoes

  Red, ripe, canned, with green chilies

  1 ¾ cup or 422g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Garlic

  Raw

  1 tsp or 3g

• Kielbasa

  Polish, turkey and beef, smoked

  7 oz or 198g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Original Cayenne Pepper Sauce

  Frank's RedHot

  2 tsp or 200g

• Onions

  Raw

  ½ medium or 55g

• Coconut oil

  1 tbsp or 14g

Directions

1. Add the pot roast and beef broth to the crock pot and set it to low.
2. Combine the dry ingredients in a bowl, rub them onto the pot roast, and cook on low for 3-5 hours until cooked through.
3. Boil the chicken breast until cooked through, about 30-40 minutes, shred it, and refrigerate until needed.
4. Once the roast is cooked, cut it into cubes, discard any fat, and return to the crockpot.
5. Add the remaining ingredients to the crockpot and cook on low for 8 hours. Adjust seasoning with hot sauce, salt, and pepper to taste.

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