Crock Pot Roast

rump roast, trimmed
potatoes
carrots
2 cans French onion soup
2 cans cream of mushroom soup

Combine in crockpot and cook on slow overnight. Shred roast and replace in crockpot.

Carolina Pulled Chicken

½ cup apple cider vinegar
2 tablespoons brown sugar
1 ½ teaspoons kosher salt
1 ½ teaspoons hot sauce (such as Frank's Red Hot)
⅛  teaspoon black pepper
1 ½  pounds boneless, skinless chicken breasts

Combine vinegar, brown sugar, salt, hot sauce, and black pepper in your slow cooker. Add chicken.
Cook in a 5-6 quart crock-pot, cook on low for about 6 hours. 
Just before serving, shred chicken (with two forks) and stir into sauce to incorporate.
Serve on buns with coleslaw on top or as an accompaniment on the side, and pass hot sauce as needed.

Recipe Notes

We do not recommend cooking this recipe on high in a 5-6 quart crock-pot because the chicken tends to overcook and become dry. At the end of cook time, the chicken should be cooked through and should shred easily but also still be really moist and dripping with a bit of vinegary sauce once shredded.

Adding more liquid will lead to an unpleasantly sharp-tasting sauce (we've tried it) ... the key is simply to control the cook time and temperature to yield the most juicy, fall-apart-tender result.

Recipe from Two Healthy Kitchens

Kelly's Crock Pot Pork Tenderloin

2 pork tenderloins

1/4 cup soy sauce (I used more like 1/2 cup)

5 garlic gloves, minced

1/2 tsp ground ginger

2 tbls brown sugar

3 tbls honey

2 tsp dark sesame oil

Combine all ingredients in a slow cooker and cook on low for 8 hours. 

Take any sauce left in crock pot and ladle over meat before serving.