As you may know, one of my goals for this fall is to explore and master crock pot cooking. I do not know why I didn't take advantage of my crock pot more often when I was working outside the home full time! Who wouldn't want to come home to the smell of delicious dinner ready to be served? I am now making up for lost time and using the crock pot a couple of times a week. I have had a few people send me recipes, I found a couple on blogs, but mostly I just "Google" whatever ingredient particularly sounds good and include "crock pot recipe" after it, and see what I come up with! Here are a couple of recent recipes I've tried that Robin and I both liked and I will be making again. Bon appetit!
Easy Pot Roast Recipe
From the kitchen of Heidi Schween
INGREDIENTS:
o 4 lbs chuck roast (I used a roast just over 2 lbs)
o 3 – 4 carrots, chopped
o 1 onion, chopped
o 3 potatoes, peeled and cubed (I used less)
o 1 – 2 stalk celery, chopped
o Salt and pepper to taste
o 1 packet dry onion soup mix
o 1 cup water
** Easy to add more or use less of whatever vegetables you have on hand or sound good!
DIRECTIONS:
Take the chuck roast and season with s/p (or Montreal Steak seasoning – see notes below) to taste. Brown on all sides in a large skillet over high heat. Place in the slow cooker and add soup mix, water, carrots, onion, potatoes and celery. Cover and cook on low setting for 8 – 10 hours.
Heidi’s modifications: Use 1 – 2 cups/cans of beef broth instead of plain water. Sprinkle roast heavily with Montreal Steak Seasoning (instead of s/p) on all sides before browning (plus a little garlic salt/powder if on hand). Gives much better flavor. Add chuck roast, onion, broth, and onion soup mix to slow cooker, then HALF WAY THROUGH cooking (about 4 hours) I added the potatoes and rest of the vegetables – keeps the vegetables from becoming mushy!
From the kitchen of Heidi Schween
INGREDIENTS:
o 4 lbs chuck roast (I used a roast just over 2 lbs)
o 3 – 4 carrots, chopped
o 1 onion, chopped
o 3 potatoes, peeled and cubed (I used less)
o 1 – 2 stalk celery, chopped
o Salt and pepper to taste
o 1 packet dry onion soup mix
o 1 cup water
** Easy to add more or use less of whatever vegetables you have on hand or sound good!
DIRECTIONS:
Take the chuck roast and season with s/p (or Montreal Steak seasoning – see notes below) to taste. Brown on all sides in a large skillet over high heat. Place in the slow cooker and add soup mix, water, carrots, onion, potatoes and celery. Cover and cook on low setting for 8 – 10 hours.
Heidi’s modifications: Use 1 – 2 cups/cans of beef broth instead of plain water. Sprinkle roast heavily with Montreal Steak Seasoning (instead of s/p) on all sides before browning (plus a little garlic salt/powder if on hand). Gives much better flavor. Add chuck roast, onion, broth, and onion soup mix to slow cooker, then HALF WAY THROUGH cooking (about 4 hours) I added the potatoes and rest of the vegetables – keeps the vegetables from becoming mushy!
**********
Crock Pot Beef Stew
From the kitchen of Heidi Schween
INGREDIENTS:
o 2 lbs beef chuck or stew meat; cut in 1 inch cubes
o ¼ C. flour (I use whole wheat flour)
o 1 ½ tsp salt
o ½ tsp pepper
o 1 ½ C. beef broth
o 1 tsp Worcestershire sauce
o 1 clove garlic; minced (I use 2)
o 1 bay leaf
o 1 tsp paprika
o 4 carrots; sliced
o 3 potatoes; diced (I use less)
o 2 onions; chopped
o 1 stalk celery; sliced
o 2 tsp kitchen bouquet (optional – I do not use)
DIRECTIONS:
Place meat in crock pot. Mix flour, salt/pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low (200 deg) for 10 – 12 hrs, or high (300 deg) for 4 – 6 hrs. Stir stew thoroughly before serving.
From the kitchen of Heidi Schween
INGREDIENTS:
o 2 lbs beef chuck or stew meat; cut in 1 inch cubes
o ¼ C. flour (I use whole wheat flour)
o 1 ½ tsp salt
o ½ tsp pepper
o 1 ½ C. beef broth
o 1 tsp Worcestershire sauce
o 1 clove garlic; minced (I use 2)
o 1 bay leaf
o 1 tsp paprika
o 4 carrots; sliced
o 3 potatoes; diced (I use less)
o 2 onions; chopped
o 1 stalk celery; sliced
o 2 tsp kitchen bouquet (optional – I do not use)
DIRECTIONS:
Place meat in crock pot. Mix flour, salt/pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low (200 deg) for 10 – 12 hrs, or high (300 deg) for 4 – 6 hrs. Stir stew thoroughly before serving.
**********
Crock Pot Bananas Foster
From the kitchen of Heidi Schween
Serves: 4
INGREDIENTS:
o ½ C. margarine or butter
o ¼ C. brown sugar
o 6 fresh bananas, cut into 1 inch slices
o Vanilla ice cream
DIRECTIONS:
Melt margarine/butter in slow cooker by turning cooking on low (will take about 10 minutes). Mix in brown sugar when margarine/butter is melted. Gently stir in fresh bananas and rum. Cook on low for 1 hour. Spoon banana mixture over vanilla ice cream and serve.
From the kitchen of Heidi Schween
Serves: 4
INGREDIENTS:
o ½ C. margarine or butter
o ¼ C. brown sugar
o 6 fresh bananas, cut into 1 inch slices
o Vanilla ice cream
DIRECTIONS:
Melt margarine/butter in slow cooker by turning cooking on low (will take about 10 minutes). Mix in brown sugar when margarine/butter is melted. Gently stir in fresh bananas and rum. Cook on low for 1 hour. Spoon banana mixture over vanilla ice cream and serve.
No comments:
Post a Comment