Category Archives: slow cooker

Sweet and Sour Pot Roast in the Slow Cooker

photo 1photo 1 (36)photo 4 (20)photo 5 (19)This Pot Roast in the Slow Cooker has been on my to do list for a long while and last week I finally figured out a recipe that worked out wonderfully and I am going to share it with you.

When it comes to slow-cooking, browning the meat is an optional step. I almost always brown my meat first because I prefer it that way and I think it just tastes so much better that way. It’s up to the individual and it’s all about the texture you’re trying to achieve, with roasts and stews I almost always sear it first.  This roast was just luscious and I highly recommend searing it first. It will form a nice crust on the outside of the meat .

Braising , or slow-cooking in liquid, is the easiest way to tenderize any meat and bring out it’s flavors. A braise is not the same as a stew. A braise refers to a large cut of meat cooked in a small amount of liquid, while a stew is meat that is cut up into small pieces and cooked in plenty of liquid. Searing the meat locks in the flavor and forms a crust around the meat.

I used ingredients from the fridge and pantry and came up with this combo.

Ingredients:

one 3-4 lb. boneless chuck roast, trimmed of as much fat as possible and patted dry

1 16 ounce can tomato sauce

1 16 ounce can whole cranberry sauce

1/4 cup dry red wine

3 shallots, chopped

2 ribs celery, chopped

3 tablespoons cider vinegar

1 tablespoon olive oil

1 tablespoon dry mustard powder

1 tablespoon prepared horseradish

Kosher Salt and Freshly Ground Black Pepper and 1 Tablespoon Olive Oil for searing meat.

Directions:

1. In the slow cooker, stir together the tomato sauce, cranberry sauce, wine, shallots, celery, vinegar, olive oil, horseradish and mustard. Cover and turn to HIGH: cook for 30 minutes. While this is cooking continue to next step to sear meat.

2.  I patted the roast dry with some paper towels. I then rubbed a little olive oil all over the roast with my hands. I then generously sprinkled the roast with kosher salt and freshly ground black pepper on all sides. I heated up about a tablespoon of olive oil in a cast iron skillet till oil shimmered. Placed roast in pan and seared it on all sides. You will let it sit for a few minutes on each side, you just want it to brown up on each side and form a crust.

Place the roast in the slow cooker and spoon some of the sauce over the top. Cover and cook on LOW for 8 – 10 hours.

To serve: transfer the meat to a cutting board and I used my electric knife to make beautiful slices. If the sauce is too thin ( which mine was not) continue cooking sauce for a few more minutes while you slice meat. Serve meat with vegetables and sauce .

Slow Cooking Beef Stew–Ten Hours

photo 1 (31) photo 4 (15)All I can say is A-mazing! I have to admit I was a doubter the morning I put this together . I didn’t think I had enough liquid and on my way home I picked up Beef Broth but when I walked in the door and the aroma hit me I knew it was right. So right and I am so excited because I used what I had in the house and am delighted with the results. It’s always weird when you’re wearing your pajamas at 8 a.m. , you’re on your second cup of coffee and slicing and dicing vegetables and braising beef cubes on the stove. I doubt I’ll ever get used to that but what a pleasure it is to walk through the door at the end of the day to this!!!! Yum is all I can say. I really did cook for 10 hours. I completed my prep and turned on slow cooker by 9 a.m. and we ate at 7 p.m.

If you’re looking for a more conventional method of Beef Stew, go to my website and enter Sunday Night Stew on a Tuesday Night.

This will serve 4 people generously. You can adjust for less people.

Ingredients:

4 lbs. stewing beef. ( I buy from the butcher at Whole Foods or at any butcher) It’s usually chuck roast cut into cubes.

2 medium size yellow onions, thinly sliced

4 carrots , peeled and sliced . I like a decent size carrot chunk so cut into decent size chunks. Or you can use baby carrots. ( app. 2 – 3 cups ) and leave them whole.

I used red and white potatoes because that is what I had in the house, any potatoes you’d like to use. Peeled or not, I don’t peel. I quartered them. Just don’t make them too small because they will disintegrate.

1/2 cup ketchup

1/4 cup red wine

2 Tablespoons Worcestershire sauce

1/2 cup boiling water

*Beef Broth on hand to thin out if necessary.

*2 tablespoons minced fresh rosemary–if you have in the house and want to use it , it adds a great punch of flavor.

*you will be searing the meat first, so that’s where I used Salt and Pepper. ( see directions) and it was enough for us.

Directions:

First:

I placed about a 1/2 cup of flour into a shallow bowl and added about a teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. I lightly coatedphoto 5 (16) the meat with flour, then dumped out excess flour and prepared my Le Creuset for browning the meat. I heated up 2 Tablespoons of Olive Oil and when oil is hot (not smoking) I added meat in batches to brown them. I had to add a little bit of olive oil to second batch. I put meat on a paper towel lined plate to drain a little bit before adding to slow cooker. Spray slow cooker insert with Pam cooking spray first for easier clean up, then add meat to bottom of slow cooker. Add all of the vegetables on top.

In a small bowl, combine the ketchup, wine, Worcestershire sauce, Rosemary and boiling water. Pour over the meat and vegetables. Cover and Cook on LOW for 8 – 10 hours.

You really don’t need noodles or rice with this because you have the potatoes. If you’d like omit the potatoes and serve over rice or noodles. Your choice.

I served in large shallow bowls.

A nice crusty bread would be nice served alongside to sop up the sauce.

Slow Cooker Chicken– Super Simple

photo (62)photo 5 (9) photo 1 (11)This recipe was a sort of throw together and hold my breath kind of thing because I really wasn’t sure how it would come out. Joel prefers dark meat chicken and I prefer white meat chicken and I used both  Skinless and boneless thighs and skinless and boneless breasts. This recipe is so simple I can’t believe it , and the best part is that it is in the slow cooker so the bulk of the clean up will be done by the time we sit down to eat when we come home from the movies. This was so easy and very light and delicious.  Use whatever chicken meat you like but I actually think the dark meat added a lot of flavor to this dish and the white meat was a little dry, next time out I am going to use only the thighs, just make sure they are skinless and bones and any extra fat is cut away. Ingredients are so minimal anyone can do this and prep is ridiculously easy . Add rice or noodles as a side, something green would be nice as well and a salad is always perfect with it. Also did I mention that it cooks in just 4 hours on high in the slow cooker???? ridiculously simple. I made some Brussels sprouts and roast butternut squash and had some delicious Spanish rice in fridge from another meal so there you have it!

Ingredients:

1 tsp. garlic powder

1 – 2  tsp. kosher salt, I would salt generously because I ended up adding salt at the end which is something you can always do

1/2 teaspoon black pepper ( freshly ground is always perfect but not necessary here)

2 tsp. dried minced onion

4 cloves fresh garlic minced

1 Tbsp. extra virgin olive oil

1/2 cup balsamic vinegar

8 boneless , skinless chicken thighs or breasts ( I used both but don’t recommend breasts, stick with the thighs they were much better tasting.

Directions:

Combine the first five dry spices in a small bowl and spread over chicken pieces on both sides. Set aside.

Pour 1 Tablespoon olive oil on the bottom of the slow cooker. ( I always spray with cooking spray first to help with clean-up) Place minced garlic on top of olive oil and place chicken pieces on top.

Pour 1/2 cup balsamic vinegar over the chicken.

Cover and cook on high for 4 hours. After chicken is done I would taste for salt and pepper, I added a bit of both at the end.

Enjoy!

Bree’s Slow Cooked Skirt Steaks

Skirt Steak and Brody Birthday 004Skirt Steak and Brody Birthday 006Skirt Steak 014My friend Karyn was raving about this simple but awesome recipe after she stayed at her Son and Daughter in Law’s house . I knew I had to make it, just sounded so good. I am always looking for new ways to use my slow cooker and Joel loves skirt steaks, so this was a win win. There are certain people in your life you just trust when it comes to food, Karyn is definitely one of them. I spoke to Bree and she said she never measures it out but was able to give me some guidelines. Now that I’ve made it for myself I get it, and it really couldn’t be easier. Sometimes the simplest recipes are the best . Again Thanks to Bree for your back and forth emails and mostly for your recipe. I love it when the young cooks turn me on to new recipes! Keep ’em coming. Joel absolutely loved it!!!!  I served with roasted cauliflower and brown rice, but you know he didn’t touch the cauliflower which was so delicious.

* I used 1.39 lbs. of meat for the 2 of us and there wasn’t a single morsel left. Increase all ingredients as you need them.

Ingredients:

*this should be good for 3 people

2 lbs. of skirt steak

Soy Vay Veri Veri Teriyaki

1 Orange ( app. 1/2 cup of fresh orange juice) if no fresh available use concentrate

Kosher Salt and Freshly Ground Black Pepper

Directions:

I pat my meat dry with paper towels, then I salt and pepper both sides. I lightly sprinkled because of the sauce which contains salt. I sprayed my slow cooker with Pam to make clean up easier on Joel. Placed steak in slow cooker, covered with enough Soy Vay just to cover , as Bree told me it doesn’t need to swim in it just to cover. Added fresh OJ, moved steak around a bit to mix up all ingredients, turned on slow cooker for 6 hours on low! Awesome! Thanks so much to Bree for sharing this recipe.