My Favorite Chicken Fried Steak

This was always a favorite dinner at my house. 
And they are on sale this week.
Comfort food for sure.
~Shelly

Tips for the Best Chicken Fried Steak Recipe

• There is no need to deep fry. I shallow fry to golden perfection with a cup of oil – or less. I prefer to use vegetable oil.
• A heavy skillet works best. I use my favorite cast iron skillet but any large, heavy bottomed skillet will work.
• Do not overcrowd the pan. Two at a time is the way to go. Preheat your oven to 225-250 F to keep it warm and crispy while you’re making the gravy.
• Buttermilk keeps the steaks nice and tender and the TABASCO® Sauce adds loads of flavor without being overly spicy. I make mine with about 2 teaspoons but you can go up to 4 teaspoons if you want to up the ante. I like to keep it relatively calm and my family can add a couple of dashes on top if they like.
• You’ll notice the baking soda and baking powder in the breading. This gives it a perfectly crispy coating that you won’t find in other recipes.
• After breading the cube steaks, really press the flour in. You want the steaks to be completely coated with the breading.
• Do not flip the steaks more than once. Wait until they are nice and golden brown before flipping. You don’t want to disturb that crunchy coating.

Don’t Forget the Gravy!

There are a few secrets to the best Chicken Fried Steak Gravy.

1. Do NOT scrape the skillet. Leave all of that goodness in there. Simply remove the grease and add back in just enough to make the creamy gravy.
2. Let the flour cook and brown before adding liquids. This builds up flavor and removes that raw flour taste.
3. Slowly whisk in the milk AND cream (yes, I use a little cream in this gravy) This keeps lumps from forming and you end up with a smooth, creamy Chicken Fried Steak Gravy.
4. Season at the end. My gravy usually doesn’t need any additional salt but I add LOTS of freshly ground black pepper.

Ingredients

Harter House tenderized cube steaks (about 1/3 lb each)  On Sale this week, July 9 - 15, 2025
1 1/2 cups all purpose flour
2 tsp fresh ground black pepper, divided
2 tsp kosher salt or sea salt, divided
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 cups buttermilk
2 tsps TABASCO® Sauce (original)
2 eggs
1 cup vegetable oil

Chicken Fried Steak Gravy

• 4 tbsp grease
• 4 tbsp flour
• 2 to 3 cups whole milk
• 1/2 cup heavy whipping cream
• salt and pepper to taste

Instructions

• In a shallow bowl, whisk together flour, one teaspoon black pepper, one teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
• In a separate shallow bowl, whisk together buttermilk , TABASCO® Sauce, and eggs. Set aside.
• Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with one teaspoon of salt and one teaspoon of pepper. Let sit for 5 minutes and pat dry again with paper towel.
• Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess. 
• Place breaded cube steaks on a sheet pan or metal rack and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes.
• Preheat oven to 225 to 250 F.
• Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat. How much oil you need depends on the size of your skillet. You want it to be about 1/4-inch deep. We aren't deep frying the steaks, just shallow frying. 
• Test the oil by dropping a bit of the breading into in. The oil should sizzle and bubble around the breading. Look for the oil to be glistening but not smoking - about 320-340 degrees F. Now we're ready to fry.
• Place two steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown. Do not flip more than once or the breading will fall off. Do not fry more than two steaks or the pan will be too crowded and the breading will fall off. 
• Remove steaks from pan and drain on paper towels. Place in preheated oven. Turn skillet heat to medium.

Chicken Fried Steak Gravy

• Pour the remaining grease into a heat safe bowl or glass measuring cup (I used my Pyrex). Do NOT scrape the skillet clean. We want all of those bits of yumminess to remain in the skillet so they can flavor the gravy.
• Add back in 4 tablespoons of the grease to the hot skillet.
• Whisk in flour and continue whisking for two to three minutes or until nice and golden brown.
• Combine the cream and milk and slowly drizzle in about 2 1/2 cups into the skillet, whisking constantly. It might look a little crazy right at the beginning, but it will all come together.
• Continue whisking and bring the gravy to a simmer. Cook until the gravy is smooth and creamy, about 5 to 7 minutes. If the gravy gets too thick, add in a little more milk. Season with salt and pepper to taste. (Mine didn't need any salt but LOTS of pepper!)
• Serve chicken fried steak with gravy and mashed potatoes and your favorite green veggies. ENJOY!

This recipe from; momontimeout.com

Slow Roasted Bone-In or Boneless Boston Butt

Make this Boston Butt recipe when you have the time to slow roast it in the oven. The lemon and herbs flavor the meat while the low temperature makes for a succulent and tender pork dish.

 
Ingredients

1 (5-lb.) bone-in pork shoulder roast (Boston butt)
2 lemons, halved and divided
1/4 cup chopped fresh oregano
2 1/2 teaspoons salt
2 teaspoons pepper
1 garlic bulb, unpeeled
1/4 cup olive oil
1 cup low-sodium chicken broth

Garnishes: roasted garlic cloves, baby carrots, radishes, lettuce leaves

How to Make It

Step 1

Preheat oven to 350°. Rub 1 lemon half on all sides of pork roast, squeezing juice from lemon. Stir together oregano, salt, and pepper; rub on roast.

Step 2

Place roast on a lightly greased rack in a roasting pan. Separate garlic cloves (do not peel), and place around roast. Drizzle olive oil over roast and garlic cloves.

Step 3

Squeeze juice from remaining 1 1/2 lemons into a bowl. Stir together juice and chicken broth; pour into roasting pan.

Step 4

Bake at 350° for 3 1/2 - 5 hours, until fork tender, or desired tenderness.  (I like to do 5 hours)
. 

Shred pork into large pieces using two forks, if desired. Garnish, if desired.

Pork Tacos

Pulled Pork Sweet and Tangy

Pork Chop Casserole

This Recipe comes from;
Mennonite Girls Can Cook

4-6 bone in loin Pork Chops or any Pork Chop
2 Tablespoons Olive oil
1 Tablespoon butter
2 Cups thinly sliced onion
2 cups rice
4 cups chicken broth
4-5 peeled, cored and chopped apples
1 tablespoon cinnamon
2 Tablespoons butter
1 teaspoon cinnamon
1 Tablespoon brown sugar

Preheat oven to 350 degrees.
In a large pan heat the 2 tablespoons olive oil and 1 tablespoon butter and saute the pork chops on both sides until nicely browned.
Set the sauteed chops aside.
In the same saucepan saute the rice and onions until the rice is golden and onions are soft.
Add the chicken broth and the apples and 1 tablespoon cinnamon and heat till almost boiling.
Transfer this mixture to prepared large casserole dish.
Place the pork chops on top of the rice mixture.
Cover with foil and bake at 350 degrees for 30 minutes.
Melt the 2 tablespoons butter and add the brown sugar and cinnamon to the melted butter.
Uncover the casserole and brush the pork chops with the butter, brown sugar, and cinnamon mixture.
Cook for 20 minutes longer or until rice is cooked to tender.

Chicken Tortilla Soup

Chicken Tortilla Soup that is restaurant delicious (or better!), accidentally healthy, easy to double/triple for a crowd, freezer friendly and tastes like it's been simmering for hours but on your table in 30 Minutes! 

This Chicken Tortilla Soup is almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It's warm and comforting, hearty, savory, filling, and healthy, requires minimal effort (seriously one of the easiest soups you will ever make) and is destined to become a new family favorite!

Soup - 8 to 10 Servings

2 tablespoons olive oil
1 lb boneless skinless chicken breasts pounded to an even thickness
1 medium onion chopped
1 poblano pepper chopped*
1 red bell pepper chopped
4 garlic cloves minced
2 tsp EACH chili powder, ground cumin, chicken bouillon powder*
1/2 tsp EACH smoked paprika, dried oregano, salt
1/4 teaspoon pepper
1 4 oz. can mild diced green chilies
2 15 oz. cans fire-roasted tomatoes not drained
1 15 oz. can black beans rinsed and drained
1 15 oz. can sweet corn rinsed and drained
1 10 oz. can mild enchilada sauce
6 cups low sodium chicken broth

ADD LATER

• 1 tablespoon lime juice
• 1/3 chopped cilantro

Homemade Tortilla Strips

• 8 (6-inch) corn tortillas
• 1 tablespoon Vegetable oil
• salt

Garnish

• fresh cilantro
• sour cream
• avocado
• lime
• hot sauce
• cheese

Instructions

1. Preheat oven to 425 degrees F (for tortilla strips).
2. Melt olive oil over medium high heat in a large Dutch oven/soup pot. Add onions and sauté for 3 minutes. Add bell pepper and poblano peppers and cook for 2 minutes, stirring constantly. Add garlic and sauté 30 seconds.
3. Add all remaining Chicken Tortilla Soup Ingredients (except ADD LATER). Cover soup and bring to a boil then reduce to a simmer over medium-low (or low if your stove runs hot). Simmer 20-25 minutes OR just until chicken is tender enough to shred. Remove chicken and let rest 5 minutes then shred.
4. Add chicken back to pot along with lime juice and cilantro. Taste and season with additional salt/lime juice/cayenne to taste. Stir in additional chicken broth if you would like a less chunky soup.

Recipe Notes

*This soup has a medium kick to it which I think will be perfect for most people. If you are very sensitive to spice or want to make this very kid friendly then substitute the poblano with a green bell pepper and decrease the chili powder to 1 teaspoon.

HOW TO COOK CHICKEN TORTILLA SOUP IN THE SLOW COOKER

1. Spray slow cooker with nonstick cooking spray and add chicken.
2. Add all remaining Chicken Tortilla Soup ingredients except cilantro, lime juice and tortilla strips and give the top ingredients a stir to combine.
3. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is tender enough to shred.
4. Remove chicken to a cutting board, shred chicken and return chicken to slow cooker along with cilantro and lime juice and cook on LOW for 10 minutes so the chicken can soak up more flavor.
5. Stir in additional chicken broth for a less chunky soup if desired and season with salt/pepper/hot sauce to taste.
6. Top individual servings with desired garnishes.

For step by step directions, this recipe comes from;

CarlsbabCravings.com

Juicy Pork Tenderloin with Peppers and Onions

PREP 15 mins
COOK 40 mins
TOTAL 55 mins

The trick to the best pork tenderloin is to sear the pork on all sides before roasting. In our recipe, the pork is browned on all sides and then baked on top a bed of onions and peppers. Most often, you will find pork tenderloins sold in packages with two tenderloins. One tenderloin should generously serve two people and will most likely serve three. One note, “pork tenderloins” and “pork loin” are two different cuts of meat. Pork tenderloins are much smaller and take less time to cook.

Makes 6 servings

You Will Need

2 pork tenderloins (about 1 1/2-pounds each)

1 tablespoon vegetable oil

1 tablespoon butter

2 medium onions, sliced

3 bell peppers, sliced

1 tablespoon minced garlic cloves (3 cloves)

1 tablespoon whole ground mustard or Dijon mustard

1 tablespoon chopped fresh thyme leaves

Salt and fresh ground pepper

Directions

Prepare Pork
Heat oven to 425 degrees F.
Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
Pat pork dry with paper towels, and then season on all sides with one teaspoon of salt.
Heat the oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning every few minutes, until evenly browned all over; 10 to 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).

Prepare Peppers and Onions

Keep the pan used to sear the pork on the stove over medium heat. Add the butter. When the butter is melted and bubbling, stir in the onions then cook, stirring often, until they start to soften, about 5 minutes. Stir in the bell peppers, garlic, one teaspoon of thyme, and 1/4 teaspoon of salt. Cook, stirring every minute or so, for 5 more minutes.

To FinishUse a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, two teaspoons of thyme, and a generous amount of black pepper (1/4 to 1/2 teaspoon).

Place the seared pork tenderloins on top of the onions and bell peppers, and then slide the pan into the oven. Roast 15 to 20 minutes or until an internal thermometer inserted into the thickest part registers 145 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 5 minutes.

To serve, slice pork into 1-inch slices then serve on top of the onions and peppers.

Adam and Joanne's Tips

• You need a large oven-safe skillet for this recipe. If you do not have one, you can brown the pork and partially cook the onions and peppers on the stove. Then, transfer the peppers and onions to a baking dish and place the pork on top.
• Substitute the fresh thyme with 1 teaspoon of dried thyme.
• Pork tenderloin doneness: We cook our pork to 145 degrees F. This means the pork will be barely pink in the middle, safe to eat, and ultra juicy. You can cook pork tenderloin to anywhere between 145 degrees F and 160 degrees F. Just keep in mind that keeping it as close to 145 degrees F will result in the juiciest, most tender piece of meat.

From: Inspiredtaste.net

Shredded Chicken Enchiladas

These enchiladas will also freeze very well and they're pretty simple to make.  To freeze, just go through all the directions up to adding the sauce back over the tortillas — that way, when you defrost, they aren’t all soggy.  Just freeze the enchiladas and the sauce separately and you’ll be good to go.

Ingredients

2 cloves garlic minced
1 can enchilada sauce 1 1/2 cups, I use Mild
kosher salt to coat the chicken
ground black pepper to coat the chicken
2 boneless skinless chicken breasts
1 cup shredded cheddar cheese divided
1 cup shredded Monterrey jack cheese divided
1/2 cup plus 1 tbsp. fresh cilantro roughly chopped, divided
2-4 tbsp vegetable oil for quickly frying the tortillas
12 6- inch corn tortillas
cooking spray
optional: sour cream for garnish

Instructions

1. Preheat oven to 425 degrees.
2. Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
3. Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork (see picture above). Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.
4. Lightly fry each tortilla quickly in a skillet using 1 tbsp. of the vegetable oil. Quickly pat dry and then roll as directed.
5. Using cooking spray (or olive oil), grease a 9-inch x 13-inch baking dish. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
6. Lightly spray the exposed tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
7. Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.
8. Remove from the oven and let stand 5-10 minutes prior to serving. Feel free to add a dollop (or two!) of sour cream and some more chopped cilantro for a garnish if you'd like.

Enjoy!



This shredded chicken enchiladas recipe comes from the Blog, A SWEET PEA.

https://www.asweetpeachef.com/

Homemade Spaghetti and Meat Sauce

This easy meat sauce takes just a few minutes of prep and then a low simmer on the stove for a deep, meaty-flavored, classic spaghetti everyone will love.

Ingredients

2 pounds lean ground beef or Harter House Boston Burger
1 yellow onion chopped
4 stalks celery chopped
4 garlic cloves minced or pressed
1 29- ounce can diced tomatoes
1 29- ounce can tomato sauce
1 6- ounce can tomato paste
2 7- ounce cans sliced mushrooms
1 cup red wine
1 15- ounce can beef broth
5-6 whole cloves
2 bay leaves
2 tablespoons sugar
1/4 cup chopped fresh parsley or 4 teaspoons dried
1 teaspoon basil
1 teaspoon oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 pound dried spaghetti noodles
grated Parmesan cheese

Instructions

1. In a large heavy bottomed stock pot over medium high heat, cook the ground beef until browned, about 5-7 minutes, stirring occasionally. Drain the rendered fat and add the meat back to the pot.
2. Add the chopped onion, celery and garlic and cook until the vegetables soften, about 5-7 more minutes.
3. Add the rest of the ingredients (except the spaghetti noodles and Parmesan), stir, and bring to a boil. Reduce the heat to simmer, stir and cover with a lid, and cook for at least three hours on medium low heat, stirring occasionally.
4. Cook the spaghetti according to the package directions in generously salted water. Drain and mix into the spaghetti sauce.
5. Serve with grated or ground Parmesan cheese and chopped fresh parsley if desired.

Recipe Notes

I love to add some Harter House Homemade Sweet Italian Sausage.

The meat sauce can be refrigerated for up to 1 week or saved in a gallon ziplock bag and frozen for up to 3 months.

This recipe comes from:  Foodiecrush.com

Salisbury Steak

Salisbury Steak is made with just one pound of
Harter House Ground Round and a few simple ingredients so it’s not only crazy good, budget-friendly too.
If you prefer ground chuck, that’s fine too but drain any excess grease from the skillet after you sear the meat.

Ingredients

Salisbury Steak:

• 1 pound ground round
• ⅓ cup Italian flavored breadcrumbs
• 1 egg
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 tablespoons parsley finely chopped

Gravy:

• 1 tablespoon olive oil
• 3 tablespoons butter divided
• 1 medium onion sliced
• 2 cloves garlic grated
• 4 ounces mushrooms sliced
• 2 tablespoons flour
• 3 cups beef stock
• 1 package McCormick Au jus gravy mix
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme

Instructions

1. In a medium bowl combine the beef, breadcrumbs, egg, ketchup, Worcestershire sauce, Dijon and parsley.
2. Divide the meat forming 5-6 oval-shaped patties about 3/4" thick then season them with salt and pepper on both sides.
3. Heat the oil and one tablespoon of butter in a skillet over medium-high heat. Add the patties to the skillet, searing on both sides then transfer to a plate.
4. Add the onions, garlic and mushrooms to the skillet and sauté allowing them to lightly brown then season with salt and pepper. 
5. Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. When the butter melts whisk in the flour and cook over low heat 1 minute then pour in the beef stock,  Au jus seasoning, Dijon, Worcestershire and thyme. Scrape up any browned bits from the bottom of the skillet.
6. Once the gravy thickens, nestle the Salisbury Steaks into the skillet including any leftover juices left on the plate. Cover and cook over low heat about 10 minutes or until the Salisbury Steaks are cooked through.
7. Taste and adjust salt and pepper as necessary and if the gravy is too thick, splash in more beef stock 2 tablespoons at a time. 
8. Serve over mashed potatoes or egg noodles.

This recipe comes from

http://www.agoudalife.com/best-salisbury-steak/

Italian Butter Shrimp

This recipe comes from mamasbestrecipes.com

I made this recipe recently and everyone really enjoyed it.   I will definitely make it again. 

~Shelly

Cook Time:  15 minutes

INGREDIENTS

1 stick butter

1 Lemon

1 Packet Italian seasoning

Shrimp

INSTRUCTIONS

Melt a stick of butter in a pan.

Slice one lemon and layer it on top of the butter.

Add fresh shrimp, then sprinkle on pack of dried Italian seasoning.

Put in the oven and bake for 15 minutes.

Enjoy!

Garlic-Herb Crusted Boneless Pork Sirloin Roast

This recipe comes from  mygourmetconnection.

I've used this recipe and it is super simple and delicious!

Garlic-Herb Crusted Boneless Pork Sirloin Roast

This tender and juicy boneless pork roast is coated in a delicious rub made with extra virgin olive oil, garlic and fresh herbs.

• Author: Lynne Webb
• Prep Time: 5 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 5 minutes
• Yield: 6 servings

Ingredients

• 2-1/2 to 3-pound boneless pork roast (pork sirloin)

For the rub:

• 3 tablespoons extra virgin olive oil
• 2 to 3 teaspoons fresh garlic, finely chopped
• 1-1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1-1/2 teaspoons fresh sage, chopped
• 1-1/2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons finely grated orange zest

Instructions

1. Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.
2. Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.
3. Preheat the oven to 350°F.
4. Using your hands, coat the roast completely with the prepared rub. Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan.
5. Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 50 to 60 minutes.
6. Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.
7. Slice and serve on a platter garnished with sprigs of fresh herbs.

Slow Cooker Tri-Tip with Veggies

If you don't have a slow-cooker (Crock-pot®) or prefer to cook this in the oven, bake it at 325° for 2 to 3 hours.  Also, you could use a Harter House chuck roast or rump roast with this recipe. 

Serves 6

Ingredients

• 3 to 4 pound Harter House Tri-Tip         
• 2 to 2 1/2 pounds medium potatoes, quartered or cut into 1 to 2-inch chunks
• 1 large onion, cut into wedges
• 6 large carrots, quartered or halved lengthwise and cut into 1 to 2-inch pieces

Rub Paste Ingredients:

• 2 teaspoons salt
• 2 Tablespoons chili powder
• 1/2 teaspoon chipotle chile powder
• 1/2 teaspoon dried leaf oregano
• 1/2 teaspoon ground cumin
• 1 teaspoon onion powder
• Dash of cayenne pepper
• 2 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 2 teaspoons Worcestershire sauce

Vegetable seasonings:

• 2 Tablespoons olive oil
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried crushed rosemary
• 1/2 teaspoon dried leaf oregano or basil
• 1/2 teaspoon dried dill weed
• dash of dried tarragon
• 1 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Combine rub ingredients in a small bowl.
   
2. Rub the paste all over the roast and put into a food storage bag.
3. Marinate in refrigerator for at least an hour or as long as overnight.
4. Put potatoes, onion, and carrots into a 6- to 7-quart slow cooker.
5. Drizzle with the 2 Tablespoons of olive oil.
6. Add parsley, rosemary, oregano or basil, dill, tarragon, salt, and pepper.
7. Toss to coat thoroughly.
   
8. Place the roast on the vegetables.
   
9. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
10. Enjoy your Sunday and Enjoy your Supper!
    

This recipe comes from the Great Friends Blog Post.  It looks delicious!
http://www.greateightfriends.com/slow-cooker-tritip-roast/