Showing posts with label pot. Show all posts
Showing posts with label pot. Show all posts
Saturday, March 21, 2015
Old Fashioned Pot Roast Slow Cooker Recipe
Im not against these ingredients---there is MOST DEFINITELY a place in the world for these products, but now that I label-read for both health and entertainment (yes. you read that right. I read food labels for fun. please dont judge ;-0.), I choose not to use them except for on a very occasional basis (if you are gluten free, there are now products on the market that are safe to use, and a simple google search should uncover the manufacturers).
Man, that was a mouthful. And it was with words, not food. On to the food!
The Ingredients.
serves 6 to 8
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| thank you to Grandpa John for this beautiful roast! |
4 pounds beef roast (chuck or rump)
2 tablespoons flour (I used a gluten free baking mix, because we happen to be GF))
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
1 tablespoon olive oil
1 medium onion, sliced in rings
2 large Russet potatoes, cut in 2-inch chunks
1 cup baby carrots (or peeled and cut regular carrots!)
1 cup sliced celery
3 tablespoons gluten free Worcestershire sauce (Lea & Perrins made in the USA ONLY is GF. If youre Canadian or live elsewhere, have an American ship you some!)
1/2 cup beef broth (if youve got red wine open, you could use that. and save me some. Im typing this Wed night 8pm, and Ive been up since 2am... my shoulders are above my ears)
The Directions.
Use a 6-quart slow cooker. Okay, I browned this meat. I hate cooking before I cook, but my father-in-law brought over this GORGEOUS piece of meat and I felt the right thing to do was to pretend I knew what to do with a big gorgeous piece of meat so I browned it.
The browning provides a bit of texture and if you have a more sophisticated palate than I do, perhaps you notice a difference.
but its up to you.
This is what I did:
In a plastic zippered bag, shake a thawed beef roast with flour, salt, pepper, and garlic powder. Remove roast from the bag and brown all sides in a large skillet with olive oil. While your meat is browning, place the sliced onion in the bottom of the cooker. Add meat, and toss in the potatoes, celery, and carrots. Pour worcestershire and beef broth (or wine) on top. Cover and cook on low for 8 to 10 hours. If your meat isnt as moist as youd like nearing serving time, take it out and cut it into a few pieces and return it to the pot to soak up more juice.
A dry roast isnt from over slowcooking, its from under slowcooking!
The Verdict.
This is what pot roast should taste like!! We served this at a Sunday family dinner, and it went over really well. I appreciated that I could play in the yard and fold laundry while dinner cooked itself. The girls set the table, and the boys cleaned up---meaning the "work" part of my dinner was over by 8 am!
score!
other hunk of meat recipes:
java roast
jalapeno roast
barbecue beef and bean sandwiches
sundried tomato and feta tri-tip
3 packet pot roast
super simple cranberry roast
sweet mustard roast
beef bourguignon
Day 14 of Crocktober!
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Friday, March 20, 2015
How to Make Chicken Pot Pie in the CrockPot
Day 249.
Chicken pot pies are a staple in a lot of homes---it started as a way to use up all the leftovers from the fridge, but now has changed into a meal made all on its own.
I havent had very many pot pies. Ive never ordered one at a restaurant, and am only really familiar with the frozen ones put out by Marie Callenders. I figured that since the tamale pie and the bbq chicken topped with cornbread transferred so nicely to crockpot cooking, a chicken pot pie would too.
Adam thought it tasted like stuffing. It kind of did. My taste buds are all out-of-whack from a funky cold. Everything kind of tastes like metal.
The Ingredients.
Filling:
--2 chopped up skinless chicken thighs or breast halves (raw, but chopped up)
--1/2 cup chopped carrots (these were fresh, but frozen would work)
--1/2 cup frozen corn
--1/2 cup frozen peas
--1/2 t marjoram
--1/2 t thyme
--1/2 t celery seed
--1 t onion powder
--canned cream-of-something soup (or see homemade alternative down below)
--2 T low fat milk
Homemade Soup Alternative:
make a roux on the stove top with the butter and flour, then whisk in the other ingredients.
--1 T butter
--3 T flour (Pamelas or other GF baking flour)
--1/2 cup low fat milk (I used soy)
--1/2 cup chicken broth
--1/4 t salt
--1/4 t black pepper
Biscuit Topping:
--2 cups biscuit mix (I used Bobs Red Mill biscuit mix. I much prefer Pamelas but my favorite store has been out of it for a few weeks)
--1/2 T white sugar
--1/2 cup melted butter (thats a whole stick)
--3/4 cup low fat milk (stick with 2% or lower; I used soy)
The Directions.
Im already tired of typing. This is a long one. Sorry.
I used a 4 quart crockpot for this recipe. There really wasnt too awful much filling---I used what I had on hand, but if you have a large family or would like leftovers, Id double the filling.
Spray crockpot with cooking spray. Chop up the chicken and put it into the crockpot. Dump in the vegetables. Add all of the spices. Stir in the cream-of-something soup and add 2T of milk to the can, squish it around to get all the good stuff out of the can, and pour in the rest. Stir well.
In a mixing bowl, make up the biscuit topping. The dough will be pretty playdoughy, and I pretty much mixed it with my hands. Spread the dough on top of the chicken and veggie mixture.
Cover and cook on high for 3-5 hours, or on low for 6-7. This is done when the biscuit topping is golden brown, and is hard to the touch in the middle. I cooked ours on high for 4 1/2 hours, and it got a bit too crunchy on the very edges.
If you find that your crockpot seals really well and you have a bunch of condensation building up, you can prop open the lid with a wooden spoon or chopstick. I tried the paper towel trick with this dish, and wasnt impressed. I laid a double-layer of paper towels over the top of the crock, then put the lid back on. The condensation made the paper towels really wet, and they drooped into the food. Also, when I took off the lid and then removed the towels (they were very wet and very hot) I got a blast of steam on my hand that hurt. Im going to stick with venting with a chopstick.
The Verdict.
This was neat to try, and Im glad that I did, but I dont see making it again unless someone specifically requests it. Were just not huge chicken pot pie people. My brother really likes chicken pot pie though. I should make it for him. I love it that with stuff like this you can play around and use whatever meat and veggies you have in the house.
The filling was good. Adams right, it tastes like stuffing. Is that the marjoram?
Jalapeño Pot Roast CrockPot Recipe
Day 259.
This is a set it and forget it recipe. I came up with this recipe while I was holding a package of frozen chuck meat and was looking through the fridge and pantry. Ive never made this before, but I will again. It was easy and quite flavorful.
6 adults ate this last night for Sunday dinner---while the 2 kids ate buttered pasta.
The Ingredients.
--3 lb chuck roast (frozen solid is fine)
--can of cream of soup (or homemade, or you can make it on the stove)
--2-4 T of sliced jalapeno peppers (a can or two of green chilies would work. We had the jalapenos on hand)
--can of black beans, drained and rinsed
--1 yellow onion, sliced in rings
--1-2 cups plain non fat yogurt (to add at the end of cooking--you can use sour cream, too)
The Directions.
Dump everything into the crockpot. I used frozen homemade cream of mushroom soup---it took about 40 minutes for it to melt all the way and coat the meat.
Cover and cook on low for 8-10 hours.
After cooking, remove meat with tongs, and stir in the yogurt or sour cream.
Its up to you how spicy youd like this meal to be. I used 4 T (1/4 cup) of the sliced jalapenos, and then used 2 cups of plain yogurt to mellow the flavor. I liked it like that, and so did my family. There was definitely a kick, but it wasnt too crazy.
If youre worried about the heat, stick with 2 T of the sliced jalapenos, and then slowly add the yogurt at the end to taste.
The Verdict.
I really liked this, and so did Adam, my parents, my brother, and his wife. I rinsed the meat off and offered it to the kids, but they didnt give it a try.
When the cold yogurt (or sour cream) hits the hot liquid, it will separate a bit and create white chunks. Dont be alarmed---they will dissipate after heating fully and with some quick stirring.
Thursday, March 12, 2015
Easy CrockPot Southwestern Pot Roast Recipe Low Carb Gluten Free Can be Paleo
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| This delicious Slow Cooker Southwestern Pot Roast has only five ingredients! |
(Today's pick for the month of Daily Phase One Recipes is this delicious CrockPot Southwestern Pot Roast that I've made many times since I first posted it back in 2008. I need to update this recipe with step-by-step photos, but actually this recipe is so easy you probably don't need them! You can see all the recipes from the month by clicking Daily Phase One Recipes. Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)
This is one of my Five Ingredients Recipes and it uses canned beef broth and salsa to add southwestern flavor to pot roast that gets tender and flavorful in the slow cooker. Please don't skip the preparation steps of browning the roast and reducing the beef broth on the stove before you add it to the slow cooker, because both those steps add a lot of flavor here. You can do that the night before if you'd like, and then put the browned meat, broth, and salsa in the slow cooker to cook all day on low while you're at work.
Click to continue reading
Slow Cooker Crockpot Recipe for Pot Roast with Sweet and Sour Tomato Sauce
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| Pot Roast with Sweet and Sour Tomato Sauce, made in the slow cooker. |
(Updated with improved photos and step-by-step instructions, November 2012.) I know some people are still looking for leftover turkey recipes, but if your turkey is gone and you're looking for something comforting but still pretty healthy to make in the slow cooker this weekend, this Slow Cooker Pot Roast with Sweet and Sour Tomato Sauce makes great leftovers too. I love those two-in-a-pack chuck roasts they sell at Costco, and this recipe from 2007 is one of my favorite ways to use them. The sauce is a little chunky, but if you'd like a smoother sauce use onion powder instead of the chopped onion. Here's How to Make Pot Roast in the Crockpot which you might want to read before you make this.
Click to continue reading
Sunday, March 8, 2015
Crock Pot Parsnip and Lamb Curry with Spinach
Ingredients
- 1 large yellow onion, finely chopped
- 3 large parsnips, peeled and chopped into 1.5-inch pieces
- 6 cloves garlic, minced
- 2 pounds lamb stew meat
- 1 14-ounce can full-fat coconut milk
- 1 cup Saffron Road Lamb Broth
- 1 tablespoon ground cumin
- 1 tablespoon ground corriander
- 2 teaspoons paprika
- ¼ teaspoon cayenne pepper, or to taste
- ¼ teaspoon ground cardamom
- 2 teaspoons fresh turmeric, peeled and grated
- 2 tablespoons fresh ginger, peeled and grated
- 1 tablespoon yellow curry powder
- 1 teaspoon sea salt, or to taste
- 1 cup whole milk Greek yogurt, plus more for serving
- 5 ounces baby spinach
- 1 cup fresh cilantro, chopped
- 1.5 cups quinoa (or rice of choice)
- 3 cups Saffron Road Lamb Broth
- 1/8 teaspoon sea salt (or to taste)
- Small pinch saffron threads (optional)
- 1 cup dried cranberries or golden raisins
Parsnip and Lamb Curry with Spinach:
Aromatic Quinoa For Serving:
Instructions
- Add everything but the yogurt and baby spinach to a large (6-quart) crock pot, and stir very well (dont worry, the spinach will cook down).
- Place the crock pot on the lowest heat setting, secure the lid, and allow curry to cook for 6 hours.
- Add the Greek yogurt and spinach to the curry and stir well. Place the cover back on the crock pot and cook 1 more hour (still on the lowest setting).
- Add the lamb broth to a medium-sized pot and bring to a full boil.
- Add the quinoa and salt, reduce the heat to low, and cover. Allow quinoa to cook for 25 to 35 minutes, or until most of the broth is absorbed.
- Remove pot from heat, add the saffron threads and cranberries, and stir well to combine. Place the cover back on the pot and allow quinoa to sit for 10 minutes, allowing the quinoa to absorb any remaining liquid.
- Serve Lamb curry with fresh chopped cilantro and aromatic quinoa. Enjoy!
Prepare the Lamb Curry:
Prepare the Aromatic Quinoa:
By Julia Mueller
Source: http://www.theroastedroot.net/crock-pot-parsnip-and-lamb-curry-with-spinach/
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