Crockpot Sloppy Joes
Crockpot Sloppy Joes are saucy, flavorful, and ridiculously easy! Pile the tender meat onto toasted brioche buns for the ultimate BBQ or game day bite.
Servings: 6 loaded Sloppy Joes
Cost: $8.96
Equipment
Ingredients
- 1 tablespoon olive oil
- 1/2 cup finely diced yellow onion
- 1/2 cup finely diced red pepper
- 1/2 cup finely diced carrots
- 1 pound lean ground beef 16 ounces
- 2 teaspoons minced garlic
- 1 (14.5-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 cup ketchup
- 1 to 3 tablespoons light brown sugar see note 1
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons beef bouillon powder
- Salt and pepper
- Hamburger buns (I LOVE Brioche buns) + 2–3 tablespoons of butter (optional)
Instructions
- Peel an onion and dice finely. Finely chop the red pepper and carrot. Mince the garlic. Alternatively, add a coarsely chopped carrot, coarsely chopped red pepper, coarsely chopped onion, and garlic to a food processor and pulse into diced pieces—don’t over-pulse, though; we don’t want to liquefy the veggies.
- Add 1 tablespoon olive oil to a large skillet and place over medium-high heat. Add in onion, carrot, and bell pepper. Sauté for 6–8 minutes or until liquid from the veggies has evaporated and veggies are soft and turning golden. Add garlic and cook for 30 seconds. Using a wooden spoon, press the veggies to the edges of the skillet and add ground beef in the center. Let stand for 45 seconds, then stir and crumble the meat into small pieces. Cook until cooked through and no longer pink, about 5–8 minutes. As you crumble and cook the meat, incorporate the veggies into the meat. If there is any grease, drain it off here.
- Add beef and veggies to the slow cooker. Add remaining ingredients (except the buns) to the slow cooker. Season to taste with salt and pepper. I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper, but add to taste (table salt is different, so you’ll use a lot less). Stir everything together. Cover and cook on low for 2–3 hours, stirring occasionally if you can. Taste and adjust any seasonings (adding extra salt, pepper, or brown sugar) if desired—the flavors should sing!
- Spoon the mixture on toasted buns (see note 2). Add the filling right before eating and enjoy immediately to avoid soggy buns!
Notes
Note 1: Add brown sugar to taste—if you don’t like it sweet, you may only want a teaspoon or 2, or you may want up to 3+ tablespoons. You can always add more at the end!
Note 2: I like to toast the buns; it adds flavor and keeps the buns from getting soggy too quickly: Spread some softened butter over the inside of the top and bottom buns. Either grill the buns on a hot grill for 20–30 seconds, gently toast in a 350°F oven until buns are warmed through and barely crispy (about 5 minutes), or brown in a sauté pan for 2–3 minutes over medium-high heat (or until lightly browned).
Nutrition Note: Nutritional information does not include buns, as those will vary.
Storage: Cool to room temperature, then transfer to an airtight container in the fridge for up to 3–4 days. Or freeze in an airtight container for up to 3 months. Thaw before reheating.
Nutrition
Serving: 1serving | Calories: 207kcal | Carbohydrates: 19g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 562mg | Potassium: 714mg | Fiber: 3g | Sugar: 13g | Vitamin A: 4200IU | Vitamin C: 36mg | Calcium: 54mg | Iron: 3mg