Crock Pot Maid Rites
Iowa-style loose meat sandwiches made in the slow cooker with finely crumbled seasoned ground beef.
Ingredients
- 2 pounds lean ground beef uncooked
- 1 cup warm water
- 3/4 tablespoon dried minced onion
- 1 1/2 tablespoons packed light brown sugar
- 3/4 teaspoon low-sodium beef base
- 3/4 teaspoon low-sodium chicken base
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons Worcestershire sauce
- 3/4 tablespoon low-sodium soy sauce
- 8 hamburger buns
- Ketchup mustard, and pickles, for serving
Instructions
- Set slow cooker to High. Add ground beef and break it into smaller chunks.
- In a measuring cup, combine warm water, dried onion, brown sugar, beef base, chicken base, apple cider vinegar, Worcestershire, and soy sauce. Stir until dissolved.
- Pour seasoning liquid over the beef and stir until the meat is coated.
- Cover and cook on High for 1 hour.
- Remove lid and break the meat into very small crumbles with a meat chopper or firm spatula.
- Turn slow cooker to Low and cook uncovered for 2 1/2 to 3 hours, stirring occasionally and breaking up any clumps.
- Continue cooking until most liquid has evaporated and the beef is finely crumbled with a glossy sheen.
- Serve a generous spoonful on warm hamburger buns with ketchup, mustard, pickles, or other toppings.
Notes
Use lean ground beef, ideally 90/10 or 93/7, so the meat stays juicy without getting greasy. Do not skip the uncovered cook-down because that step concentrates the flavor and creates the loose meat texture. Leftover meat keeps refrigerated for up to 4 days or frozen for up to 3 months. Reheat with a splash of broth or water.
