Slow Cooker Pot Roast

Are you looking for an easy meal to entertain with this week? With family and friends in town or dropping by, this is a great dinner to serve for company. Pot roast is one of those meals that has a bad reputation. Some people love it, and some people hate it. My husband hated it. I grew up hating it, so as an adult, pot roast never sounded appealing to me, and it didn't to him when I told him what we were having for dinner that night.

Until we had a bite! Oh my word, this is good. This is a keeper folks. Leave it to the crock pot to change things around. How I love that thing.

I think all the prep that goes into this before it goes into the crock pot is what makes this so delicious. It's not a drop and dump crock pot recipe. There is some work to do before the cooking gets started. Peeling the carrots, chopping the onions, obviously, but what you might not do before you put something in the crock pot is cook it a little first on the stove. Well, not really cook- but sear. You want to lock in some flavor first. I'm convinced that is the key.  

So yes, if you are leaving to work in the morning, this will take some time. Maybe you'll want to save it for the weekend. Or if you're a SAHM, then use it on a day you know you're going to be busy most of the afternoon, and prep it in the morning. You'll be so happy you did!

Source: adapted from this recipe
Servings: 4-6 people (this makes a lot of leftovers)

3-4 tbsp olive oil

6 carrots, peeled, and diced (use more or less if you like)

1 yellow onion, cut into quarters  

4-5 pound boneless chuck roast

1 tbsp flour

1 cup red wine (I used chicken stock)

1 1/2 cup chicken or beef stock

3 cloves garlic, crushed

1 tsp dried thyme

2 tsp dried rosemary

Spray your crock pot with cooking spray. Heat a large pot over medium-high heat. Pour 2 tablespoons of olive oil into the pot.  Add the carrots and onions. You want to brown them well on all sides, 4-5 minutes (you're not trying to cook them, you just want them to have some color). Once you see them starting to brown, pour the carrots and onions into the crock pot.  

Add another tablespoon or so of olive oil to the pot you cooked the veggies in. Generously salt and pepper the chuck roast. Place the roast into the pot and sear for about 2-3 minutes on each side until nicely browned. Remove the roast and add to the crock pot, using tongs. You don't want to pour any of the juices into the crock pot just yet!!

Add a tablespoon of flour to the oil. Grab a whisk and start to whisk the flour, while you pour in the red wine or chicken stock to the pot. Continue to whisk to deglaze the bottom on the pan. Let it simmer on the stove for about five minutes, until the liquid has thickened up just a bit. Pour the mixture into the crock pot, along with the other 1 1/2 cup of beef or chicken stock (the liquid should be about half way up the meat, don't add more than that). Add the crushed garlic, thyme, and rosemary. Cook on low for 6 hours. 

I served mine with roasted potatoes and garlic bread. I wouldn't add the potatoes to the crock pot, because they get so mushy, unless you like them that way. Enjoy!

Slow-Cooker Asian-Style Beef

I absolutely love my crock pot. I tell everyone I know to get one if they don't have one. Are you too busy or too exhausted to cook some nights? Looking for meals after having a baby? Not that good in the kitchen? Do you feel like you're out of ideas on what to make for dinner? Then, my friends, you need to invest in a crock pot!

I mean, look at what comes out of it! Tender, juicy meat. Every single time. I've made pulled pork, orange chicken, beef dip sandwiches, ribs...the list goes on and on. Next I've gotta try dessert. Didn't know you could make dessert in a crock pot? You certainly can! I'll share something with you soon!

So what we have here is some boneless beef chuck. Red peppers, teriyaki sauce, garlic, green onions and red pepper flakes are all you need to get started. I always cook whatever is in my crock pot on low. Everything seems to come out much better that way. After the 6 hours are up, you'll pour some toasted sesame dressing and cornstarch into the base to make a sauce. I paired mine with white rice and steamed peas. It was a winner in our house, even Miss A asked for seconds!

Source: Kraft
Servings: 4

4 green onions, chopped

2 tbsp oil

2 lbs boneless beef chuck or blade roast trimmed, cut into 2-inch pieces

3 cloves garlic, minced

1/4 cup teriyaki sauce

2 red bell peppers, sliced into strips

1/2 tsp crushed red pepper

2 tbsp cornstarch

1/2 cup Asian Toasted Sesame Dressing (I used Kraft's)

2 cups frozen peas

1/2 cup cashews 

 

Chop onions and separate the white and green. Mince the garlic and slice the red peppers. Heat oil in large skillet on medium-high heat. Add the meat, cooking for 5 min- you just want to brown it for some flavor before you add it to the crockpot. Stir occasionally, making sure to get all sides. Add minced garlic at the last minute, stirring until fragrant. Stir in teriyaki sauce, bell peppers, crushed red pepper and white onion slices. Stir everything together and pour into the crock pot. 

Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. If you're going to make rice, start the rice with 30 minutes left of cooking. Steam your peas and add to the rice.
 
Mix the cornstarch and toasted sesame dressing in a bowl until blended. Add to the crock pot along with the cashews and stir. Cook uncovered for 10 minutes or until slightly thickened. Top with green onion slices.  

Link up at Kitchenspiration

5 Back-to-School Weeknight Meals

It's back-to-school time and as a former teacher, I know how busy the first week is. Getting back into a routine after a lazy summer is not always an easy thing to do! I picked out a few of my favorite quick and easy meals for you to get back into the swing of things. 

1. Black Bean and Goat Cheese Quesadillas 

So simple. It really doesn't get any easier than this. Black beans, goat cheese, jalapeno peppers, and a red onion are all you need for these quesadillas. They would make for a great lunch too! 

2. Cheeseburger Mac and Cheese

I can assure you that this is definitely kid tested and kid approved. My daughter eats this up whenever I make it, which is great, since her tastes are constantly changing and evolving! She loves picking up the mini cheeseburgers and has tons of fun picking up pieces of pasta. All ages would love this and it makes for great leftovers!

3. Crispy Parmesan Sage Pork Chops

Another favorite in our house. Start them off on the stove and then transfer them to the oven to continue cooking. These pork chops have a crispy coating and I love the hint of sage and lemon. I've served them along side baked potatoes, green beans, and broccoli.

4. Crockpot Salsa Chicken

This has got to be my favorite crock pot recipe, hands down. I make it at least three times a month and it never fails to disappoint. You can get crazy and add all kinds of veggies on top- peppers, tomatoes, diced red onion, and black beans. 

5. Creamy Baked Ziti

I love baked ziti and this is my go-to recipe. I like to change it up often and use ground pork, Italian sausage, or ground beef. I also get crazy sometimes and make my own tomato sauce where I can hide veggies like zucchini and spinach. Serve along side a green side or garlic bread. Delicious!

Crockpot Salsa Chicken

The love affair with my crock pot continues.

This is one of those dinners that I think can please everyone. Got cranky kids? Serve them this. A busy mom? Stick this in the crock pot by noon and you'll have dinner by 6:00. And really- who doesn't like cheese, salsa, or sour cream? Sorry to the vegetarians though- there is chicken in this dish. :/

I believe many of us have some salsa, sour cream, taco seasoning, a can of cream of chicken soup, and some cheese hanging out in the kitchen (although it wasn't in the original recipe, I deemed it necessary). I also had some scallions to use up so I added it for garnish. Take two chicken breasts and set them in your crock pot. Pour everything except the cheese and sour cream inside and let it get to work. When it's done you can shred the chicken or leave it as it- it'll be super soft anyway so it'll fall a part on it's own.

As you can see, I served it a top a bed of rice and called it a day. Next time I think I'll add black beans and cilantro. If you're into spicy food, you could definitely amp it up by using a hot salsa and adding peppers. Win for everyone!  

Source: adapted from Chef Mommy
Servings: 3-4

2 boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup
1 cup salsa
2 tablespoons taco seasoning
1 cup sour cream
2 tablespoons cheddar cheese
scallions (optional)

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined. Garnish with cheese and scallions if desired.

Who would you serve this to?

Slow Cooker Orange Chicken

I'm having a love affair with our crock pot.

I think the hubby is too.

Is it possible to have an affair with the same object... because we are. 

I didn't register for a crock pot when we got married. I didn't think I'd ever use it. Until I moved to Michigan. Suddenly it seemed like a necessity. There's something about cooking up a huge pot of soup in the crock pot on a cold winter day. So I asked for one last Christmas and my parents got me one. I was excited, dreaming about pork roasts and chicken tortilla soup. But there is so much more to it than that.

I'm still a crock pot newbie and don't use it very often, but when I do, the results are amazing (as you can see here and here). The crock pot saves you time, money, effort, sanity...all at the turn of a knob. That's pretty freaking impressive. I wish it could do the dishes.

And here we have orange chicken- a new favorite in our house. Grab a jar of orange marmalade and some barbecue sauce. Got some soy sauce? You're going to need that too. And some flour, gingerroot, and 4-6 chicken thighs. Dump it all into your crock pot. You're good to go. 

Source: Kraft Food & Family

4-6 small boneless skinless chicken thighs
3 Tbsp. flour
1/3 cup orange marmalade
1/3 cup barbecue sauce
2 tbsp soy sauce
1 tbsp grated fresh gingerroot (I used dried)

Toss chicken with flour in slow cooker. Stir in all remaining ingredients; cover with lid. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Dinner is served.


Share with me your crock pot recipes. I want to try more!

Pulled Pork Sandwiches

It seems to be a pork-y kind of week. Do you remember when I shared the secret of how to get your man to do whatever you wanted?

Well, my friends, I've found another way.

I'm very proud, you see, because this was my first time making pulled pork. I searched high and low for a good recipe. I found hundreds; there is definitely no shortage in the blog world, but I am SO glad I choose this one. I can't imagine making it any better (but if you've got one, tell me, I wanna try it)!

The hubbs could not stop talking about these sandwiches. He told everyone he knew about them, his mom, his dad, his grandma, his friends... He fell in love. With a sandwich.

Normally he isn't one to over stuff himself. Not in this case. He was so full, I practically had to carry him to the couch. I was only able to eat one despite its deliciousness. They are so filling!

So if you're looking for some favors, I'd suggest making these. No man will be able to say no. :)

Source: Delish.com

1 medium onion, chopped
1/2 cups ketchup
1/3 cups cider vinegar
1/4 cups packed brown sugar
1/4 cups tomato paste
2 tablespoons sweet paprika
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
1 1/2 teaspoons salt
1 1/4 teaspoons ground black pepper
4 pounds boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12  soft sandwich buns or ciabatta rolls, warmed

In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce. Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.

With tongs, transfer pork to large bowl (I didn't have to do this, as soon as I picked it up the meat fell apart!). Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary. Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Eat immediately!

Thanks to all who've entered my giveaway!! If you haven't entered yet, there's still time, today's the last day!  Good luck!!

Beef Dip Sandwiches

Are you trying to convince your husband/boyfriend/man to do something for you? Make him these sandwiches. They will change his life. He will be bowing down at your feet begging for you to make these for him again and again. Trust me. I know. That's what my husband did.  

Ridiculously easy to make and ridiculously tasty, juicy, mouth-watering... you'll eat three in a row before you even realize it. I made these the first day I knew I was getting sick, which was perfect, as I didn't have to do anything in the kitchen. The crock pot did all the work for me.

You'll need a nice beef chuck roast. Place it in the crock pot and pour soy sauce and water over it. Add three bay leaves, 2 cloves of garlic, and a handful of rosemary. Let it cook on low for 6 to 8 hours, the longer the better. When you are ready to assemble the sandwiches, take two forks to shred apart the meat, which takes no trouble at all. The meat will fall apart.

I like to top them with Swiss cheese, but I bet Provolone would work too. And whatever you do, save all that juice that's left in the crock pot! You HAVE TO/MUST/NEED to dip the sandwich into it. You will not achieve it's full potential without it.

And yes, those are tater tots are on this plate. Another man's weakness. :)

Source: What's Cookin Chicago?

4 pounds beef chuck roast

1 tablespoon minced garlic

1 tablespoon dried rosemary

3 bay leaves

1 cup soy sauce

6 cups water

Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better. 

To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the slow cooker too! 

What do you like to make in the crock pot? 

Link up at Saturday Swap.