Set It and Forget It Sloppy Joes

• 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 (approximately 16 ounces, ideally 85/15)
• 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 (adjust to taste, 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 (to taste)
• Hamburger buns (Brioche buns are highly recommended!) + 2–3 tablespoons of softened butter (optional, for toasting)

• Prepare Your Vegetables: Begin by peeling and finely dicing the yellow onion. Then, finely chop the red bell pepper and carrots. For a quicker method, you can add coarsely chopped carrot, red pepper, and onion, along with the garlic, to a food processor. Pulse a few times until the vegetables are finely diced, but be careful not to over-process them into a watery puree – we want distinct, small pieces.
• Sauté and Brown: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the finely diced onion, carrot, and bell pepper to the skillet. Sauté them for 6-8 minutes, stirring occasionally, until the vegetables soften, their liquid has evaporated, and they begin to turn golden. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Push the sautéed vegetables to the edges of the skillet, then add the ground beef to the center. Allow it to sear undisturbed for about 45 seconds, then use a wooden spoon to break up and crumble the meat into small pieces. Continue cooking until the beef is fully browned and no longer pink, which should take approximately 5-8 minutes. As the beef cooks, gradually incorporate the sautéed vegetables. If there’s any excess grease, carefully drain it off.
• Slow Cook to Perfection: Transfer the browned beef and sautéed vegetable mixture into your slow cooker. Add all remaining ingredients for the sloppy joe sauce (crushed tomatoes, tomato paste, ketchup, light brown sugar, Worcestershire sauce, yellow mustard, garlic powder, onion powder, and beef bouillon powder). Season generously with salt and pepper to taste; I typically start with 1 teaspoon of fine sea salt and 1/2 teaspoon of black pepper, but adjust based on your preference and the type of salt you’re using. Stir everything together thoroughly to combine. Cover the slow cooker and cook on low for 2-3 hours. If possible, give it an occasional stir during cooking to ensure even flavor distribution. Before serving, taste the sauce and adjust any seasonings as needed – you might want a little more salt, pepper, or brown sugar to achieve that perfect sweet and savory balance. The flavors should be vibrant and well-developed!
• Serve and Enjoy: Once the sloppy joe filling is hot and flavorful, spoon a generous amount onto toasted buns (refer to Note 2 for toasting instructions). For the best experience and to prevent soggy buns, assemble your sandwiches immediately before eating. Serve piping hot and enjoy!

Note 2 – Perfect Toasted Buns: Toasting your buns is a game-changer for both flavor and texture, helping to prevent them from getting soggy. Here’s how: Spread a thin layer of softened butter over the inside surfaces of both the top and bottom buns. You can then grill the buns on a hot grill for 20-30 seconds until lightly golden, gently toast them in a 350°F oven for about 5 minutes until warmed through and barely crispy, or brown them in a sauté pan over medium-high heat for 2-3 minutes until lightly toasted.

Nutrition Note: Please note that the nutritional information provided below does not include the buns, as their nutritional values can vary significantly depending on the type and brand used.

Storage & Freezing: Allow the sloppy joe filling to cool completely to room temperature before transferring it to an airtight container. It will keep fresh in the refrigerator for 3-4 days. For longer storage, freeze the filling in an airtight container for up to 3 months. Always thaw frozen filling in the refrigerator before gently reheating.

Nutrition