I made this before I left so we could have tacos but also so M could have plenty of food in the house while I was gone. I don’t normally care but 6 days is a long time! Luckily this was easy and delicious! I can certainly see making this for a taco night with friends in the future.
3 lb rump roast (or flank steak)
1 14 oz. can of Rotel or diced tomatoes
1 medium onion, chopped
3 serrano chiles, seeded and chopped
2 tbsp soy sauce
3 garlic cloves, minced
1/2 cup beef or vegetable broth (that’s all I keep)
1/2 tsp dried oregano
a good sprinkling of ground cumin
Place the rump roast in the crock pot. Whisk remaining ingredients together and pour over the roast. Cook on low for 8 hours and then shred in the juices. Enjoy.
I can’t tell you how quickly this dish has been a staple in our house! I have gotten in the habit of putting it on after we get home from the grocery and doing the rest of that week’s food prep and baking while it goes. I even recommended it to my boss! If you like Chinese take out and crock pot cooking, you HAVE to give this a try!
1 lb chuck roast, sliced thin or cut into a 1 inch dice
1 cup beef or chicken broth
1/2 low sodium soy sauce
3 cloves garlic, minced
2 tbsp corn starch
2-3 cups broccoli florets, fresh or frozen
Stir together the sliced chuck roast, broth, soy sauce and garlic in the insert of your crock pot. Cook on low for 4 hours, until beef is cooked through. Remove 1/4 cup of the cooking liquid and whisk in the cornstarch to make a slurry. Stir this in the crock pot and add in the broccoli. Continue to cook for another 30 minutes until broccoli is cooked through and sauce thickens. Serve over rice.
We recently bought a bad bag of apples and rather than let them go bad, I peeled and cored them for applesauce! I had never made applesauce before but this makes it almost fool-proof!
8 medium apples, peeled and cored
1/3 cup white sugar plus 1 tsp molasses (I am out of brown sugar)
1 tsp cinnamon
1/4 tsp nutmeg
1/3 cup water
and the juice of a half a lemon
I let it cook on low for 3 hours before tasting it and letting it go another hour. I will definitely be making it again!
As I’m slowly recovering from a haze pastries from yesterday traditional overindulgence, I’m thinking about some of my favorite vegetarian soups. Some call for chicken broth, but switching that out for vegetable stock is an easy fix to make these Lent-friendly. Hitting the food reset button, if you will. Before we are in the thick of it and all dreaming of Easter candies.
Curried Beet Soup
Tuscan White Bean Soup
Vegan Tortilla Soup
Broccoli with Cheddar Soup
Crock Pot Borst
While this was a bit more work than some of my other crock pot recipes but it is so good and worth the effort! This makes loads and freezes really well.
3 slices bacon
1 lb ground beef 90% lean
12 oz ground turkey
4-6 oz hot italian sausage, removed from casings (I could only find 3 oz links)
1 tbsp canola oil
1 medium onion, diced
1 carrot, sliced
2 celery stalks, sliced
1 small can tomato paste
4 garlic cloves, minced
1/2 cup dry white wine
2 cups chicken stock
15 oz canned crushed tomatoes
1/2 tsp salt
1 tsp black pepper
1 bay leaf
Chop the bacon into 1-2 inch lengths and cook over medium heat in a dutch oven. When it begins to brown, after about 4 minutes, add in the ground beef. Cook until browned and crumbled. Put into slow cooker.
Add ground turkey and hot italian sausage to pan, cook until browned and crumbled. Add to slow cooker.
Return pan to medium heat and add oil, swirling to coat. Saute onion, carrot, and celery. Add tomato and garlic, cook for 2 minutes more. Add wine and bring to a boil. Reduce to a simmer and let cook for a minute or two until the wine is mostly evaporated, scraping those tasty brown bits off the bottom of the pan. Add stock, tomatoes, salt, pepper and bag leaf to pan and bring to a boil. Carefully pour tomato mixture into the slow cooker and stir to combine.
Cook on low for 6 hours.
Here are some of my favorite crock pot recipes! I hope you guys enjoyed crock pot week as much as I did~I can’t wait to try some more recipes in my slow cooker this winter!
Rosemary Olive Oil Bread
Chickpea Pot Pie
The Midas Feast (we really need to do this again~so TASTY)
One of my good friends turned me onto this recipe and I am so happy she did! This is fool proof and super versatile! We had it fresh from the crock pot as a taco filling and I put the rest in the fridge and used it later in salads. I even reheated it with a bunch of frozen veggies for a super healthy supper. I also think I’ll serve it over rice in the future too!
2 lbs chicken breast
1 medium onion, minced
4 garlic cloves, minced
1 can Rotel
3 tbsp salsa or chipotles in adobo if you like it spicier
salt to taste
Combine everything in the slow cooker and cook on high for 3-4 hour or on low for 6-8 hours. Let it cook with the lid off for the last 20 minutes or so to let some of the water steam off. Shred in the crock pot with two forks. Serve immediately or let cool before you refrigerate it.
It’s day two of crock pot week! We bought a fancy can of spicy black beans that I used to make these homemade black bean burgers. But since you can get a bag of dry beans for a buck and can of beans runs $1.50. So the cheap-o in me loves making beans at home. These aren’t very spicy but they certainly have a hint of flavor that I like better than the just plain ones I usually make.
a pound of dry black beans
1 small onion, diced
2 jalepenos, diced (with seeds)
Soak the beans in a large bowl of water overnight. Rise before you put them in a crock pot and stir onion and jalepenos. Cook on low for 6-8 hours, until the beans are just fork tender. Serve immediately or portion into 1 1/2 cup portions and freeze for later use. A cup and a half is equal to the volume of a can, so feel free to sub your frozen beans (thawed of course) in any recipe that calls for a can.
Welcome to CROCK POT WEEK! It’s cold here ya’ll. And that means it is time for some cozy food and that pretty much means crock pot (or slow cooker) cooking to me!
2 lbs cube steak, cut into chunks about 1 inch square
2 cans cream of mushroom soup
1 medium onion, chopped
1 tbsp Worcestershire sauce
salt and pepper to taste
1 bag egg noodles
milk, if you like a thinner sauce
steamed broccoli, if you like to up the veg
sliced green onions
Combine cube steak, soup, onion, and Worcestershire sauce in crock pot. Cook on low for about 6 hours, until steak breaks apart under a fork. If you find the sauce too thick for your taste, add a little milk towards the end of the cooking process. You can also stir in steam broccoli if you like (not M’s favorite, but it’s green!). Serve about 1 cup over egg noodles.