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The kitchen renovation started a week ago.
During last year's crazy real estate market, we spent months looking for the perfect apartment. Well, about a week, really, until we realized that the perfect apartment was really out of our reach and we would need to make a couple of compromises. After several months of looking at less than perfect places, just as we were at the end of our rope and about to give up and rent for another year, we found an apartment that had great potential. In our optimism we may have overlooked the fact that the kitchen cabinets were starting to fall off their hinges, and the temperature display on the oven was completely scratched off. But the rest is history and seven months later, thanks to a home equity line of credit, we are now knee deep in tearing out the entire kitchen and starting from scratch.
To some New Yorkers, this would be the perfect opportunity to try the numerous takeout restaurants that litter the doorstep with their menus. But to me, it's a chance to come up with new recipes and set up a temporary kitchen using electric appliances, in which the slow cooker will play a major role.
Think of the crockpot as the perfect tool to get you through a time when you don't have access to a regular kitchen. If you have a clear space and an electrical outlet, you can still make a wonderful home cooked meal. Flexible cutting mats (mine are color coded for beef, poultry, fish and fruits and vegetables) are perfect for any prep work I need to do; they wipe clean with a wet paper towel.
Now because we don't have a kitchen sink in which to wash our dirty dishes, I have become familiar with some shortcuts that save me from this task. Reynolds makes slow cooker liners that are heat resistant and can just be thrown out (save leftovers in a separate container) after you have prepared your meal. These liners are flexible and can fit into 3 to 6.5 quart round or oval crockpots.
The first crockpot dish I tried during our renovation was an Italian Beef recipe that one of my college roommates from the Midwest introduced to me back in my college days when my three roommates and I would switch off cooking duties for a weekly Sunday apartment dinner. Despite its name, Italian beef actually originated in Chicago, and consists of very thinly sliced, slowly braised beef served on crusty Italian bread.
This sandwich is typical of Italian-American cooking in that Southern Italian immigrants in the twentieth century adopted ingredients that were more commonly available in the United States than in Italy. The result was a unique style of cooking that prominently featured meat and red sauce (similar to spaghetti and meatballs in that it is not commonly available in Italy). There are several variations on Italian beef available on the CDKitchen website.
With the optional addition of some jarred hot peppers or, more traditionally, hot Chicago-style "Giardiniera" peppers (a mix of hot peppers, olives, celery, cauliflower, carrot, olives, oil and spices), and shredded mozzarella cheese, this makes a mean sandwich.
Next on my list of recipes to try during the renovation will be an East Carolina Pulled Pork that came from another friend of mine with Southern roots. See, no kitchen doesn't have to mean no cookin'.
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/pamela-chester/273-crockpot-meals/
No Kitchen? Try the Slow Cooker
The kitchen renovation started a week ago.
During last year's crazy real estate market, we spent months looking for the perfect apartment. Well, about a week, really, until we realized that the perfect apartment was really out of our reach and we would need to make a couple of compromises. After several months of looking at less than perfect places, just as we were at the end of our rope and about to give up and rent for another year, we found an apartment that had great potential. In our optimism we may have overlooked the fact that the kitchen cabinets were starting to fall off their hinges, and the temperature display on the oven was completely scratched off. But the rest is history and seven months later, thanks to a home equity line of credit, we are now knee deep in tearing out the entire kitchen and starting from scratch.
To some New Yorkers, this would be the perfect opportunity to try the numerous takeout restaurants that litter the doorstep with their menus. But to me, it's a chance to come up with new recipes and set up a temporary kitchen using electric appliances, in which the slow cooker will play a major role.
Think of the crockpot as the perfect tool to get you through a time when you don't have access to a regular kitchen. If you have a clear space and an electrical outlet, you can still make a wonderful home cooked meal. Flexible cutting mats (mine are color coded for beef, poultry, fish and fruits and vegetables) are perfect for any prep work I need to do; they wipe clean with a wet paper towel.
Now because we don't have a kitchen sink in which to wash our dirty dishes, I have become familiar with some shortcuts that save me from this task. Reynolds makes slow cooker liners that are heat resistant and can just be thrown out (save leftovers in a separate container) after you have prepared your meal. These liners are flexible and can fit into 3 to 6.5 quart round or oval crockpots.
The first crockpot dish I tried during our renovation was an Italian Beef recipe that one of my college roommates from the Midwest introduced to me back in my college days when my three roommates and I would switch off cooking duties for a weekly Sunday apartment dinner. Despite its name, Italian beef actually originated in Chicago, and consists of very thinly sliced, slowly braised beef served on crusty Italian bread.
This sandwich is typical of Italian-American cooking in that Southern Italian immigrants in the twentieth century adopted ingredients that were more commonly available in the United States than in Italy. The result was a unique style of cooking that prominently featured meat and red sauce (similar to spaghetti and meatballs in that it is not commonly available in Italy). There are several variations on Italian beef available on the CDKitchen website.
With the optional addition of some jarred hot peppers or, more traditionally, hot Chicago-style "Giardiniera" peppers (a mix of hot peppers, olives, celery, cauliflower, carrot, olives, oil and spices), and shredded mozzarella cheese, this makes a mean sandwich.
Next on my list of recipes to try during the renovation will be an East Carolina Pulled Pork that came from another friend of mine with Southern roots. See, no kitchen doesn't have to mean no cookin'.
Slow Cooker Italian Shredded Beef Sandwiches
Made with Italian salad dressing mix, chuck roast, water, salt, black pepper, dried oregano, dried basil, onion powder, garlic powder
Made with Italian salad dressing mix, chuck roast, water, salt, black pepper, dried oregano, dried basil, onion powder, garlic powder
Serves/Makes: 18
- 5 pounds chuck roast
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 envelope Italian salad dressing mix
Trim any excess fat from the roast. Place the roast in the bottom of the crock pot.
In a bowl, combine the water, salt, pepper, oregano, basil, onion powder, garlic powder, and Italian salad dressing mix. Mix well then pour over the roast.
Cover the crock pot and cook on low heat for 4-6 hours or until the meat is tender and will shred easily.
Remove the meat from the crock pot and let cool enough to handle. Turn the crock pot to high. Shred the beef with two forks, discarding any fat as needed. Return the shredded beef to the crock pot.
Let the beef cook for 15-30 minutes longer, uncovered, stirring occasionally.
Using a slotted spoon or tongs, place the Italian shredded beef on buns and top with any desired condiments or toppings. Serve immediately.
The cooked beef will freeze well with the liquid in an airtight container for up to 2 months. Heat through in the liquid (stove top or crock pot).
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/pamela-chester/273-crockpot-meals/