Slow Cooker Beef Pot Roast

Cooked this roast for the first time on Sunday and loved it!!
Great flavor - Love that I could fix it and "forget it"!!
This may well end the ongoing - "how to cook a roast"
debate between me and my husband, however... maybe not!!

http://allrecipes.com/recipe/slow-cooker-beef-pot-roast/photo-gallery.aspx

There is also a great video of this on the site!!

Submitted By: Chef John
Prep Time: 20 Minutes
Cook Time: 6 Hours 30 Minutes
Ready In: 6 Hours 50 Minutes
Servings: 8

"Impossibly tender beef pot roast with carrots, mushrooms and onions. It's easy in the slow cooker. The key is searing the meat first."

1 (5 pound) bone-in beef pot roast

salt and pepper to taste

1 tablespoon all-purpose flour, or as needed

2 tablespoons vegetable oil

8 ounces sliced mushrooms

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon butter

1 1/2 tablespoons all-purpose flour

1 tablespoon tomato paste

2 1/2 cups chicken broth

3 medium carrots, cut into chunks

2 stalks celery, cut into chunks

1 sprig fresh rosemary
2 sprigs fresh thyme
 

1.    Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.

2.    Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.

3.    Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.

4.    Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.

5.    Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.

6.    Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.

7.    Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.

8.    Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.

9.    Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Crock Pot Beef and Broccoli

 

http://www.bsrecipe.blogspot.ca/2012/04/crock-pot-beef-and-broccoli.html

AMAZING! Super easy and super tasty. Never pay for take out again because this is better (and you know what is actually going into it) ... way better! It made a TON of sauce. But really, who doesn't love sauce. Next time though, I would probably half the sauce recipe (the recipe below is the whole sauce recipe).

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice
Mushrooms (opt)

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consommé, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine.
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

*Opt - can of beef broth mixed with one envelope of beefy onion soup mix, delicious!! :)

*Consumme is similar to beef broth. You can use beef stock, beef broth, or take 2 beef bullion cubes and dissolve in 1 cup warm water. You will need to taste and adjust seasoning for saltiness.

Honey Garlic Chicken

http://www.tasteandtellblog.com/2011/08/honey-garlic-chicken/
slightly adapted from More Make it Fast, Cook it Slow

serves 4
prep time: 5 minutes
cook time: 3 to 4 hours, on high
6 to 8 hours, on low

1 1/2 pounds boneless, skinless chicken thighs
3 garlic cloves, chopped or grated
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup honey
fresh basil, shredded, for garnish

Place the chicken in the bottom of a 4-quart slow cooker.
In a small bowl, whisk together the garlic, soy sauce, ketchup and honey.
Pour over the chicken and cover.
Cook on low for 6 to 8 hours or high for 3 to 4 hours.
Remove chicken, place on a plate and tent with foil to keep warm.
Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired consistency is reached.
Serve over the chicken and garnish with fresh basil.
Serve over rice.

Root Beer Roast

Recipe via:
http://bellesbazaar-heather.blogspot.com/search/label/Main%20dish-Meat


Get a roast and put it in the crockpot.

Put on onion soup mix and 12 ounce can of coke or dr pepper or sprite or root beer. I used diet root beer.
It was still awesome.

Add potatoes and carrots.

Cook overnight and when you come home from church, you will be so hungry you'll have few bites before dinner!

Add these rolls and you're good to go!
 http://bellesbazaar-heather.blogspot.com/2011/07/comfort-me-comfort-food.html

Slow Cooker Southwest Chicken Stacks

Recipe Source: from www.mykitchencafe.blogspot.com


2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa
cilantro ~ chopped

Lightly grease the bottom and sides of the slow cooker.
Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top.
Cover with beans and salsa.
Cover slow cooker and cook on low for 6 hours.
Remove chicken from slow cooker and shred with forks.
Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of lime tortilla chips
Top with additional garnishes:
     lettuce,
     green onion
     tomato,
     avocado,
     sour cream,
     cheese, etc.

Russian Chicken / Chicken Fantastic

1 can cranberry sauce

1 cup Russian salad dressing or small jar apricot jam

1 pkg onion soup mix

6 chicken breasts

Mix the first 3 ingredients and pour over chicken breasts.  Bake @ 350* for 1 to 1 1/2 hours

Serve over rice.
*Can also be cooked in crockpot