What a better way to start a busy Sunday then gathering all the makings of this wonderful (and one of my most requested recipes) pot roast! Bonus is that is all goes into your slow cooker and does all the hard work while you can go outside and enjoy the Fall leaves, football games and more importantly - family time! Enjoy - Diane Slow Cooker Pot Roast 3 lbs Beef Roast (Pot Roast,Chuck Roast) 1 Large onion sliced 2 Cups carrots, diced 1 Cup Green Peas small bag mini potatoes, quartered 1 bay leaf 1 tsp dried thyme 3 Cups beef stock * 2 Cloves garlic, chopped 3 Tbs Worcestershire sauce Salt & Pepper to taste Cut meat into 2-3 inch chunks, sprinkle with salt & pepper. place in slow cooker, add all veggies and add all liquids, stir and cover. *you can substitute 1/2 cup of beef broth with 1/2 cup dry red wine (if I am serving with mashed potatoes, I take those out of slow cooker and mash on stove top) High 6 hours. When meat is tender, remove bay leaf. I thicken the liquid (and turn into a gravy) in a saucepan when all done (I also use a fat separator to strain liquids into sauce pan). Either use a Roux OR Cornstarch and cold water slurry to thicken gravy - add back to meat and veggies mix...and serve hot. **Recipe Note: I have made this in my larger dutch oven and cooked at 325 for approx.2.5 hours. (keep an eye on liquid level in dutch oven) Recipe & Photo by: Diane Baker for Canning and Cooking at Home
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If making this as a Freezer to Crock Pot meal - place the first nine ingredients into ziplock bag and freeze - defrost 24 hours before placing in crock pot to cook & serve. ~Enjoy! Diane
FRENCH DIP SANDWICHES {slow-cooker} Ingredients: 2 pounds flank steak , 2 pounds brisket or 2 lbs Tri Tip, trimmed 2 cups low-sodium beef broth/stock 1 large onion, sliced 2 cloves garlic, smashed 2 tablespoons Worcestershire sauce 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1/2 teaspoon Kosher salt 1/4 teaspoon pepper (corn starch slurry to thicken sauce) 1-2 Large Sweet Bell Peppers (add during final hour of cook time) 8 slices of cheese, if preferred: we like Provolone, White American or Swiss Cheese One large baguette—cut into 4 pieces, split horizontally, and lightly toasted or French Dip rolls from my NOLA Style Recipe Yield: 2 lbs of meat makes about 4 large sandwiches with 2 slices of cheese each. . Directions: 1. In a 4- to 6-quart slow cooker, combine the broth, onion, garlic, Worcestershire, oregano and thyme. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper and place in the slow cooker. Cover and cook until very tender, on low for 7 to 8 hours or on high for 5 to 6 hours. 2. One hour before serving, transfer the beef to a cutting board and slice beef against the grain or shred using two forks. Return beef to slow-cooker to continue cooking. Place 2 Tbs corn starch in a small cup with a bit of cold water and stir until you get a smooth paste, add to slow-cooker and stir (this will help thicken sauce) . This is when I add my sliced bell peppers too. 3. When ready to serve, dividing evenly, form sandwiches with the baguette, beef, onions. Serve with the cooking liquid, for dipping. *add slices of cheese onto bread and melted under broiler before placing beef onto bread, if preferred Tip: For an even richer broth, brown the brisket in a skillet in 1 tablespoon canola oil for 2 to 3 minutes per side before adding it to the slow cooker. Don't forget to scrape up any browned bits from the pan and add them to the slow-cooker. Recipe and Photo by: Diane Baker for Canning and Cooking at Home What a wonderful dinner and a great addition to my recipe box!! I made Mary's recipe in my slow-cooker today - and it's now hubby approved too!! Stop by Mary's for more great recipes like this one (link at bottom of page!!) ~Enjoy! Diane If preparing this as a freezer to crock pot meal, combine all ingredients except rice or egg noodles into a freezer bag and label. Mushrooms & Beef Tips (Slow Cooker) Ingredients 2 lbs beef, cubed 1 tsp garlic, minced 1 can mushrooms, drained 2 cans condensed cream of mushroom soup 1 small onion, diced 1/4 tsp black pepper salt to taste 3/4 cup sherry 1/2 cup water 1 bunch fresh parsley, chopped and added before serving. *serve over cooked egg noodles or rice as preferred Method Place all ingredients in crock pot and stir until blended. Cover and cook on High the first hour and then Medium the final 6-8 hours. *serve over cooked egg noodles or rice if preferred Recipe adapted from: All Things Food - Cooking with Mary and Friends Photos by: Diane Baker for Canning and Cooking at Home Mary's Page & Recipe Click Here --> http://cookingwithmaryandfriends.blogspot.com/2012/11/granddads-golden-mushroom-sirloin-beef.html I wanted to make something new in my slow cooker with chicken so, I pulled out my old trusty "Better Homes and Gardens" cookbook!! I found this recipe which sounded rather savory and comforting! and guess what - it is! the creamy texture and the sweetness of the white wine are a perfect match for this succulent chicken slow cooked! a must try! Enjoy! ~ Diane Chicken with Creamy Onion Chive Sauce (Slow Cooker) 2-3 lbs Chicken Breasts 4 Tbs Butter 1 small Onion, diced 2 Tbs Chive, minced 7-9 oz pkg. Italian Dressing Seasoning 1 can Cream Mushroom Soup 1/2 Cup Dry White Wine 8 oz Cream Cheese Place chicken breasts into Slow Cooker on medium (or low if you only have low/high) In a saucepan, melt the butter, add chopped onion, chive, dressing mix, soup, wine and cheese until all the cheese is melted and everything is well blended. Pour over chicken, cooking 4-5 Hours and serve over cooked egg noodles. *If you have them, I say add mushrooms to this dish for extra flavor! Recipe Adapted from: Betty Crocker Photos by: Diane Baker for Canning and Cooking at Home Do you have one or two "go-to" dinners? this one is the one I go-to and my family loves it. It's simple ingredients that get flavored just right while cooking all day in the slow-cooker. I love making this the morning of a football game or outdoor activity and coming home to the wonderful smells and having dinner - ready! I hope you enjoy 'My Beef Stew' in the Slow-Cooker. Diane My Beef Stew *slowcooker Ingredients: 3 lbs Stew Meat, cubed 1 Large Onion 2 Cups Carrots chopped 1 Bay leaf, remove after cooking 3 Cups Beef stock 2 cloves Garlic, minced 3 Tbs Worcestershire sauce 6 small to medium sizes New Potatoes, quartered Salt & Pepper to taste Directions: Combine all in slow cooker, cover and cook on high 6-7 hours until meat is fork tender. I remove the liquid half an hour before serving and make a roux - usually its 3 cups of the liquid, 3 Tbs flour and 3 Tbs butter. Melt butter in saucepan, add flour and stir until nutty smelling, then stir in liquid slowly and let thicken a few minutes before adding back to slow cooker. Recipe and Photo by: Diane Baker for Canning and Cooking at Home |