CROCKPOT SLOPPY JOES

This recipe doubles easily if you are feeding a really big crowd. From America's Test Kitchen Slow Cooker Revolution. 

serves 8

2 slices white sandwich bread, torn into quarters
1/4 cup whole milk
2 pounds 85% lean ground beef
Salt and pepper
2 Tb. vegetable oil (or reasonable substitute)
2 onions, minced
4 garlic cloves, minced
1 tsp. chili powder
1 (15-ounce) can tomato sauce
1 cup ketchup
2 tsp. brown sugar
1/2 tsp. hot sauce
8 hamburger buns

Mash bread and milk into paste in large bowl using fork. Mix in ground beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper using hands.

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, garlic, and chili powder and cook until onions are softened and lightly browned, 8 to 10 minutes.

Stir in beef mixture, 1 pound at a time, and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes per pound. Stir in 1 cup tomato sauce, scraping up any browned bits; transfer to slow cooker.

Stir in remaining tomato sauce, ketchup, sugar, and hot sauce into slow cooker. Cover and cook until beef is tender, 6 to 8 hours on low or 3 to 5 hours on high. 

Let meat mixture settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of beef with spoon. Season with salt and pepper to taste. Spoon mixture onto buns and serve.