The other day I spotted a 2.5 quart crock pot in a sale bin at Kroger. For $9.99. With purple polka dots! With my need for a smaller crock pot, minimal funds, and love for purple it’s like it was meant to be mine and therefore I swiped it up and purchased it (and heck yea for extra gas points). Hopefully cooking smaller volume recipes in this smaller crock pot will solve my issue with things cooking too fast in my larger 5 quart one, although it still lacks a timer setting on it so I will still have to depend on my plug timer.

Unfortunately, I bought the 2.5 quart crock pot after making this recipe I am sharing with you today, so I cannot yet report on it’s functionality just yet. So as usual for my 5 quart crock pot this recipe cooked twice as fast and therefore be sure to adjust the cooking time based on your crock pot’s mannerisms. But cooking time adjustments aside, this was an awesome meal. The beef was tender and the sauce was so good I ended up using every last drop on top of some leftover rice. Yes, I ate just the sauce over some rice because I enjoyed it that much.

One year ago: Blackened Chicken with Cilantro Lime Quinoa and Avocado Cream Sauce