I posted one at the recipe exchange for Chicken & dumplins, it was great.

ITALIAN BEEF One 3-4 lb roast beef (rump roast or sirloin tip) 1 jar pepperochini peppers, juice & all 1 can beer 1 can beef bouillon Combine all ingredients in a large crockpot. Cook on high 30 minutes; reduce heat to low. Cook until beef is tender. For supper, start cooking before work. If you want it for luch cook at bedtime.) Remove meat from juices, slice thinly & return to pot. Serve on hoagie buns & dip sandwiches in juice.~~ CROCKPOT FRENCH DIP SANDWICHES 2 cups water 1/2 cup soy sauce 4 whole peppercorns 1 tsp dried rosemary 1 tsp dried thyme 1 bay leaf 1 tsp garlic powder (had none so used 1 minced garlic clove) 3 lb boneless beef chuck roast, trimmed 8 French or sourdough rolls, split Combine water, soy sauce, peppercorns, rosemay, thym & garlic in a slow cooker, stirring until wel blended. Place rost in cooker & cover. Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~

This is close to what I do but I cook mine in my dutch oven lo temp for 8 hours. Kahula Pork Makes 12-14 servings 5-6 pound pork butt roast 1 1/2 tablespoons Hawaiian sea salt (coarse sea salt) **I use kosher salt 1 1/2 tablespoons liquid smoke flavoring **My addition to the recipe, one unpeeled banana on top of the roast Pierce the pork roast all over with the tip of a sharp knife. Place the roast in a large slow cooker and rub the salt all over the meat. Drizzle the liquid smoke over the meat. Cover the slow cooker and cook on Low Heat for 16 to 20 hours, turning the roast over once half-way through the cooking time. Depending on how hot your low setting is on your slow cooker, you may or may not need the full 20 hours. When the meat easily shreds with a fork it is ready. Remove the meat from the slow cooker and shred with two forks, adding drippings from the slow cooker as needed to moisten the meat. **I remove the dripping, put in refrigerator, when chilled skim off the fat. Then add the heated drippings to the meat, as much as needed. *Note: DonâÂÂt be tempted to add any additional liquid��"you donâÂÂt need it. The fat in the roast will provide more than enough liquid. For this size of roast, you will need a 6-qt. slow cooker. If you have a smaller slow cooker, use a smaller roast and reduce the amount of the other ingredients accordingly.

Sharing a favorite Thanksgiving Recipe... Posted by babblingbetty in 2003 Dressing has never been the same at our house! Get lots of request for the recipe....if you don't have a Crock Pot...it bakes up nicely in a 9X13 pan...just be careful not to overbake...remembering there really isn't a lot to cook...because if you were real smart...you cooked the eggs in the cornbread when it was baking! This is a very moist dressing...just in case you prefer a dry one...my family says yuck to dry dressing! This is a family favorite....so good and so easy! Gives you time to sit and visit a while with your family. Notice #1 calls for celery...my family does not care for celery so I use #2 Crockpot Cornbread Dressing #1 Cornbread Dressing 1 cornbread, 8 inch pan 8 slices day old bread, toasted and cubed 4 eggs 1 medium onion 1/2 cup chopped celery 1 tsp. poultry seasoning 1/2 tsp. black pepper 2 cans cream of chicken soup 2 Tbsp butter Lightly grease crock pot. Crumble cornbread into mixer bowl. Add all ingredients except butter. Pour mixture into crock pot. Dot top with butter. Cook on high 2 hours or on low 3-4 hours. __________________________________________________ Crockpot Dressing #2 1 (8 inch) pan cornbread 8 slices dry white bread 4 eggs 2 c. chicken broth 2 cans cream of chicken soup 1 tsp. sage 1/2 tsp. black pepper Celery to taste 1 med. onion 2 tbsp. butter Mix ingredients except butter. Place in crock pot. Dot butter on top. Cook 2 hours on High then 4 hours on low. Have a Wonderful Holiday!