Showing posts with label crock pot. Show all posts
Showing posts with label crock pot. Show all posts

Monday, April 24, 2017

Sweet Chili-Orange Chicken Thighs {Crock Pot or Instant Pot}

I really like cooking chicken thighs, especially in the crock pot or Instant Pot. They don't dry out as easily as chicken breasts, and they pair really well with Asian flavors. I developed this recipe after seeing something similar in a cookbook. This chicken was a huge hit with my family, and it's SO FAST if you have a pressure cooker. If you don't, just use your crock pot, and while it takes longer, dinner will be ready when you are.

If you want to be extra fancy, you can brown the chicken before placing in the crock pot. In the Instant Pot, you would do this right in the pot on the saute setting, before adding the sauce. This will help the pot come to pressure more quickly. Personally, I can't be bothered! But some people prefer browned meat, so that's totally up to you.

We loved this alongside rice and steamed snow peas. Go easy on yourself with this simple and delicious week night dinner!

Find more ideas at Inspiration Monday, Mix It up, Busy Monday, Inspire Me, Inspire Me 2, Create Link Inspire, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Recipe Sharing.

Sweet Chili-Orange Chicken Thighs {Crock Pot or Instant Pot}

6 boneless skinless chicken thighs
1/3 cup Thai sweet chili sauce
1/3 cup orange marmalade
1/4 cup orange juice
2 Tbsp. soy sauce
1/4 teaspoon crushed red pepper flakes
2 tablespoons sesame seeds, toasted

Place chicken in the crock pot or Instant Pot.

In a 1-or 2-cup glass measuring cup, combine the Thai sweet chili sauce, marmalade, orange juice, soy sauce, and pepper flakes. Pour over chicken.

For Crock Pot, cover and cook on low for 4-6 hours or until chicken is tender.

For Instant Pot, set to manual pressure for 7 minutes. When time is up, do a quick pressure release. (Note: time may vary depending on the size of your chicken pieces. Always check to be sure the meat is done before serving! For this recipe, I've done as little as 6 minutes and as many as 10.)

Sprinkle with sesame seeds. Serve with rice.

Recipe Source: Inspired by a similar recipe in a Taste of Home Cookbook

Friday, December 30, 2016

Countdown to 2017: Best Crock Pot and Instant Pot Dishes of 2016

Today in the Countdown, hosted by Elena Bltheh at Fantastical Sharing, we look back at the best Crock pot recipes of this last year as featured here on Elena Cooking. But I couldn't just limit it to the Crock pot -- this year I got an Instant Pot and have loved using it for all sorts of dishes, so I am expanding this category today to include the Instant Pot. I love the instant pot because it can do both - pressure cook and slow cook, among other things. I haven't yet used it to make rice or yogurt, and I have experimented on the many settings, but I've been really pleased with everything I've cooked in it, and have easily adapted crock pot or even stove top meals for the pressure cooker.

If you're considering the IP, but haven't yet taken the plunge, leave me any questions in the comments and I will try to help!

Barbacoa Beef

Shrimp and Asparagus Risotto

Asian Beef Lettuce Wraps with Quick Pickles

Asian Beef Short Ribs

Macaroni and Cheese

Monday, August 15, 2016

Barbacoa Beef {Crock pot!}

Taco night is a frequent occurrence at our house. We enjoy ground beef, chicken, shredded pork tacos and now, I am thrilled to have found a great recipe for Barbacoa Beef from Stephanie's blog, Dessert Before Dinner. I was first introduced to barbacoa beef at Chipotle, like I'm sure many of you were. But if you're like me, and want to minimize the risk of E coli, you can make this at home! And I promise, it will be even better than the restaurant's, and much more economical, too.

This recipe has a long list of ingredients, but I'm sure you already have most of them in your pantry. The beef gets a nice kick from chipotle peppers (adjust to your family's tastes!) and all the ingredients (even orange juice!) work together nicely to produce super moist, delicious meat.

The best part? It cooks up in the crock pot all day, and then it only takes a few minutes to heat up tortillas, make guacamole, cut up tomatoes, and assemble all the other fixings your family loves on tacos (especially homemade salsa!). This beef is obviously very flexible too - instead of tacos, you could make burritos, enchiladas, quesadillas, salads, even a great sandwich!

Thanks to Secret Recipe Club for a great blog to visit, and a great recipe to add to my rotation!

There are more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Full Plate, Foodie Friday, Friday Frenzy, Hearth and Soul, What's Cookin, Wow Me, Wow Us.

Barbacoa Beef

2 lbs beef chuck roast
1/4 cup orange juice
3 cloves minced garlic
1 1/2 tsp. cumin
1 1/2 tsp. oregano
1/2 tsp. black pepper
1/4 tsp. allspice
1/2 tsp. salt
2 Tbsp. lime juice
1/2 cup chicken broth
2 chipotle peppers in adobo sauce, chopped small
1 tsp. adobo sauce

Place roast in crock pot. Combine the remaining ingredients in a medium measuring cup, and then pour over roast. Cook on low for 8-10 hours. Shred with two forks and then use in tacos, enchiladas, burritos, tamales, etc. Serves 6-8.

Wednesday, July 13, 2016

Asian Beef Lettuce Wraps with Quick Pickles {Crock pot!}

Wow - two beef recipes in a row, and not only that, two beef crock pot recipes in a row so you can stay cool in the summer heat. We love lettuce wraps at our house (the kids call them lettuce tacos!) and enjoy the chicken variety regularly. (We love the shrimp variety too, just not as often for some reason!)

I saw this recipe in a recent Cooking Light magazine and knew immediately I would have to try it. BEEF Lettuce Wraps! With quick pickles! I knew this would be a great summertime dinner and I was not disappointed. This recipe does have a long list of ingredients but don't let that scare you off. You probably have many of these condiments in your fridge/cupboard already if you make Asian-inspired dishes. I had never bought miso paste before so that was new for me - you can find it in the dairy section of your supermarket (it's refrigerated) near the egg roll wrappers and such.

All the many condiments in this list combine for wonderful flavor. The deep, savory flavor is a wonderful contrast to the quick pickles, which you make simply by covering your cut up veggies in a vinegar/sugar/water concoction. Genius! A technique that was new to me is crisping up the beef slightly after it has cooked all day. This gives the beef wonderful texture so don't skip it!

I am not exaggerating when I say that this is ONE. AMAZING. DINNER. It's also easy, healthy and leftovers are just as good, if not better, the next day.

Get more inspiration at Create, Link, Inspire, Clever Chicks, Tasty Tuesday, Fabulous, Show and Share, What's Cooking, Wow Me, Wow Us, Hearth and Soul, Full Plate.

Asian Beef Lettuce Wraps with Quick Pickles

1 large onion, cut into 1/2-inch-thick slices
8 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed
1/2 cup beef stock
1/4 cup soy sauce
1/2 cup + 3 Tbsp. rice vinegar, divided
2 Tbsp. sesame oil, divided
2 Tbsp. brown sugar
2 Tbsp. tomato paste
1 Tbsp. white or red miso
3/4 teaspoon crushed red pepper
3/4 cup thinly sliced English cucumber
3/4 cup julienne-cut carrot
1 cup water
1 tablespoon sugar
3/4 teaspoon kosher salt
16 Bibb lettuce leaves
2 teaspoons toasted sesame seeds

Coat bottom and sides of a 6-quart slow cooker with cooking spray. Layer onion slices in bottom of slow cooker; top with garlic. Place beef on top of onions and garlic.

Combine stock, soy sauce, 3 tablespoons vinegar, 1 tablespoon sesame oil, brown sugar, tomato paste, miso and red pepper in a measuring cup, stirring with a whisk. Pour mixture over beef and onions in slow cooker. Cover and cook on low for 8 hours.

When meat is done, place cucumber and carrot in 2 shallow bowls. Combine remaining 1/2 cup vinegar, 1 cup water, and sugar in a small saucepan over high heat; bring to a boil. Remove from heat; divide vinegar mixture evenly between cucumbers and carrots. Let stand for 15-20 minutes; drain well.

While pickling the vegetables, transfer beef from slow cooker to a large platter; shred with 2 forks. Heat remaining 1 tablespoon sesame oil in a large cast-iron skillet over medium-high heat; add shredded beef to pan, pressing into an even layer. Cook 2 to 3 minutes, without stirring. Turn off heat. Sprinkle evenly with salt and 1/4 cup cooking liquid from slow cooker; toss to coat. Discard remaining cooking liquid, onions, and garlic.

Divide beef and pickles among lettuce leaves; sprinkle with sesame seeds.

Recipe Source: Adapted from Cooking Light

Thursday, July 7, 2016

Asian Beef Short Ribs {Crock Pot or Instant Pot!}

I love using my crock pot and my instant pot, especially in the summer so I don't have to turn on the stove or the oven. And I love short ribs. And I love Asian flavors. So you can imagine my joy in finding this recipe! I have made this several times now, and I love it more and more each time. It's SO easy to put together in the morning, and turns out wonderfully each and every time.

The flavor of these ribs is nothing short of spectacular. The first time I made them, my husband and I ate the WHOLE PLATTER by ourselves. True confessions. This beef would also make a great base for an Asian chopped salad, or for a noodle bowl, or anything else that your heart desires. It's just SO good. Please make it.

Get more great ideas at Create Link Inspire, Clever Chicks, Fabulous, Hearth and Soul, What's Cooking, Wow Me, Full Plate.

Asian Beef Short Ribs

1/4 cup beef broth
3/4 cup hoisin sauce
3 to 4 green onions, sliced (plus save some for garnish)
1 Tbsp. chili garlic sauce or Sriracha
1 tsp. honey
2 to 3 lbs. beef short ribs, bone-in or boneless

Whisk together the beef broth, hoisin sauce, diced scallions, chili garlic sauce and honey in the slow cooker. Season the short ribs with salt and pepper on both sides and nestle into the slow cooker ensuring the sauce mixture is covering the beef.

Cover and cook until beef is tender, for about 7-8 hours on low or 4 to 6 hours on high.

Transfer short ribs to serving platter. Skim off any excess fat (if any) from the surface of the sauce and pour the sauce over the short ribs and garnish with more sliced green onions. Serve with white rice, noodles or roasted or steamed cauliflower.

For the instant pot: Place sauce in bottom of pot and add seasoned beef. Cook on high pressure on the manual setting for 45 minutes. Let the pressure release naturally. If ribs are not tender, pressure cook again for 10 minutes.

Recipe Source: Adapted from Hip Foodie Mom

Monday, February 29, 2016

Sweet and Spicy Cranberry Meatballs {Crockpot!}

These meatballs are so delicious. And so versatile! They would make great party appetizer fare, and are equally great as a main course. They bask in a wonderful sweet and spicy sauce, and stay warm in the crock pot which makes them ideal for a party. And we loved them for dinner with potatoes and green beans.

You can adapt the sauce to make it as spicy as you like. But don't leave out the wing sauce entirely - use at least two teaspoons to provide a nice balance against the sweetness/tartness of the cranberry sauce. These were so good - I couldn't wait to eat the leftovers for lunch the next day!

Find more great recipes at Inspiration Monday, Mix it Up, Clever Chicks, Create Link Inspire, Try a New Recipe, Tasty Tuesday, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Full Plate, Wow Us, Wow Me, Foodie Friday, Friday Frenzy.

Sweet and Spicy Cranberry Meatballs

2 pounds ground beef
22 saltine crackers, crushed
1/3 cup minced onion
2 eggs, beaten
1/2 cup milk
2 tsp. ground ginger
1 tsp. salt
1/4 tsp. pepper
2 tsp. garlic powder

Sweet and Spicy Cranberry Sauce
1 - 14 oz. can whole cranberry sauce
1/4 cup hoisin sauce
1/4 cup ketchup
2 Tbsp. red wine vinegar
2 Tbsp. soy sauce
2 tsp. or more Franks Buffalo Hot WINGS Sauce
1 tsp. garlic powder
1/2 tsp. ground ginger
2 Tbsp. brown sugar

In a large bowl, combine all of the meatball ingredients, mix until well combined. Roll meat mixture into desired meatball size. (You will get 70 1" meatballs or 35 2" meatballs.) Place a wire cooling rack on a baking sheet (or line a baking sheet with parchment) and place meatballs onto rack. Bake at 400 for 5-8 minutes, or until lightly browned.

Meanwhile, combine the sauce ingredients in a bowl and stir well to incorporate.

Line the bottom of your slow cooker with meatballs, then a layer of sauce, then the remaining meatballs followed by the remaining sauce. Gently stir meatballs an hour after cooking.

Cover and cook on low heat for 2 hours. Taste and stir in additional hot wings sauce if it's not spicy enough for you. Keep warm until serving.

Recipe Source: Carlsbad Cravings

Monday, October 5, 2015

Cranberry Pork Loin {Crock pot!}

This recipe has so many things going for it:
-it cooks all day while you are at work or doing other things
-it features an inexpensive cut of meat
-the sauce is excellent on potatoes
-cranberry - what could be better?
-did I mention it cooks all day without any help from you?

We loved this served with mashed potatoes and green beans. Embrace fall and your crock pot and have a fantastic dinner, even on a week night!

Get more inspiration at Clever Chicks, Create Link Inspire, Hearth and Soul.

Cranberry Pork Loin

3 pound pork loin
1 can whole berry cranberry sauce
1/2 cup water
1/4 cup sugar
1 tsp. dijon mustard
1/2 tsp. ground cloves
2 Tbsp. cornstarch
2 Tbsp. cold water

Place roast in slow cooker. In a medium size bowl mash cranberry sauce; stir in 1/2 cup water, sugar, mustard and cloves until mixed. Pour mixture over pork loin. Cover and cook on low for 6-8 hours.

Remove pork loin from crock pot to platter, shred, and cover with foil to keep warm. Pour liquid from the crock pot into a medium saucepan and bring to a boil over medium heat.

In a small bowl combine cornstarch and cold water to make paste. Stir paste mixture into saucepan. Cook and stir until thickened. Serve with pork.

Recipe Source: Adapted from Julie's Eats and Treats

Wednesday, January 28, 2015

Apple Kielbasa (Crock pot appetizer!)

Do you have plans to watch the big game this Sunday? I think the best part about the Superbowl is the excuse to make lots of appetizers. I would eat meals of appetizers all week long, if I could! This is a super easy app to throw together and let cook in the crock pot all afternoon. And it is DELICIOUS. I took this to a Christmas party and they disappeared quickly. I'm sure you'll need some protein to offset the chips and salsa and football shaped brownies - get out there and make some apple kielbasa!

Apple Kielbasa

2 lbs. fully cooked kielbasa sausage
3/4 cup brown sugar
1 cup chunky applesauce
2 Tbsp. Dijon mustard
2 cloves garlic, minced

Combine all ingredients in a small crockpot and cook on low for 4 hours, or until heated through. Makes 12 appetizer servings.

Recipe Source: Busy Cooks

Saturday, December 27, 2014

Countdown to 2015: Best Crockpot Recipes of 2014

Today we're reviewing the best crockpot recipes in 2014. True confession: I do not use my crockpot enough, or should I clarify, I don't try enough NEW things in the crockpot. I tend to make the same old stuff: ribs, roast, pulled pork, soups (that were posted years ago!). This year, I made three new things in the crockpot and they were all AMAZING. Here they are.

Chicken Wild Rice Soup

Balsamic Glazed Pork Tenderloin

Pot Roast Sliders

Tomorrow we'll remember the best main dishes! See you then.

This year the countdown is being hosted by Elena Bltheh at Fantastical Sharing of Recipes. Head over there to find even more food bloggers counting down!

Monday, December 1, 2014

Chicken Wild Rice Soup {Crockpot}

Isn't it rewarding to use the crockpot? On your drive home from work, you're thinking, "oh my, what am I going to do to feed this hungry crew," and then you remember, "I have dinner in the crockpot!"

That's what will happen when you make this soup. Here in Minnesota, wild rice soup is akin to apple pie, and I'm absolutely thrilled to find a version that works so well in the crockpot. This is a little different than other crockpot soups in that there are a few steps after the crocking, but the result is a wonderfully creamy, delicious and hearty soup that does most of the work while you're at work. (Or out shopping, or what have you.)

It's nearly zero degrees fahrenheit here today, so soups like these are a great way to say "welcome home."

Find more great recipes at Inspiration Monday, Mix it Up, Melt in Your Mouth, Totally Talented, Create Link Inspire, Clever Chicks, Tasty Tuesday.

Chicken Wild Rice Soup {Crockpot!}

1 cup uncooked wild rice
2-3 chicken breasts (about 1 pound)
1 cup chopped carrots
1/2 cup chopped onion
1/2 cup chopped celery
6 cups chicken broth
1 tsp. poultry seasoning
1/4 cup butter
1/2 cup flour
2 cups whole milk (or sub 3/4 cup half and half and 1 1/4 cup skim milk)

Rinse the wild rice. Place the uncooked wild rice, raw chicken, carrots, celery, onion, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. Do not drain any remaining liquid.

Remove the chicken breasts from the crockpot and allow to cool slightly. Shred the chicken then return it to the crockpot.

When rice and chicken are done cooking, melt the butter in a saucepan. Whisk in the flour and let the mixture bubble for 1 minute. Slowly whisk in the milk until a thick, creamy mixture forms.

Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.

Recipe Source: Adapted from Pinch of Yum

Monday, November 17, 2014

Balsamic and Brown Sugar Glazed Pork Tenderloin (crock pot)

This month for Secret Recipe Club I was assigned to Veronica's Cornucopia. She has a lot of great recipes and I knew it would be hard to choose one - but as soon as I saw the recipe for balsamic and brown sugar glazed pork tenderloin, I was sold. Not only did this look super delicious and easy to put together, but it used the crock pot, one of the best inventions ever, in my humble opinion.

And I was not disappointed. I love pork tenderloin - it's one of my favorite cuts of meat, and this preparation is absolutely scrumptious. The pork is cooked on low for several hours after being rubbed with the great combination of sage and garlic, and then glazed in the last hour of cooking with the most amazing sauce - your whole house will smell fantastic, and you may be surprised when the neighbors start popping in unexpectedly! I served this with roasted sweet potatoes and roasted brussels sprouts (my favorite fall side dishes!) but I predict that no matter the season, this pork will be making many appearances on my dinner table. I hope you'll try it, too!

Brown Sugar and Balsamic Glazed Pork Tenderloin

1 (2 pound) boneless pork tenderloin
1 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. minced garlic
1/2 cup water

1/2 cup brown sugar
1 Tbsp. cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 Tbsp. soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Whisk well to dissolve the cornstarch, then heat and stir until mixture boils and slightly thickens. Brush roast with glaze several times during the last hour of cooking. Remove the pork to a serving plate and gently shred with two forks. Re-warm glaze and serve with pork.

Monday, March 31, 2014

Pot Roast Sliders

I love little sandwiches. They are so cute, and you don't need to feel bad about eating more than one. I am a huge fan of the ham and swiss sliders on those delicious Hawaiian rolls, and so I was so excited to see a beef version. I didn't use Hawaiian rolls for this one, just regular dinner rolls, which I think helped hold up to the saucy beef.

If you don't like sandwiches, then you should still make this pot roast! It is delicious! This beef would also be great in enchiladas, taquitos, or about anything else that you need shredded beef for - I love when a recipe can do double duty.

For the roast, combine the salsa, water, au jus mix,

Italian dressing and Onion soup mix in a large measuring cup and whisk well to incorporate all the ingredients. Place the roast in the bottom of your crock pot and pour the salsa mixture over the top.

Cover the crockpot and cook on low for 8 hours. Meanwhile, make the chipotle sauce by combining the sour cream, horseradish sauce and sriracha (or chili sauce) in a small bowl. Stir well.

When you're ready to serve the sandwiches, cut each dinner roll in half and place the bottoms on a large cookie sheet. Place a piece of swiss cheese on the bottom halves of each roll, and bake for 3-5 minutes or until the cheese is melted and the rolls are golden.

Heap a spoonful of roast beef on top of the swiss cheese, then replace the tops of the rolls.

Serve with the chipotle sauce. Note: the roast recipe will make enough beef for 24 sandwiches. If you only make 12 sandwiches, you can use the leftover beef in another recipe as mentioned above. (Or eat it plain with a fork!)

One year ago: Creme Egg Brownies
Two years ago: Monkey Bread Muffins
Three years ago: Triple Treat Torte
Four years ago: Brussels Sprouts with Garlic Butter and Almonds

Find more inspiration at Inspiration Monday, Mix it Up Monday, Melt in Your Mouth, Recipe Sharing, Totally Talented Tuesday, Create, Link, Inspire, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Pot Roast Sliders

1 3 to 4 pound beef chuck roast
1 cup water
1 cup salsa
1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mix

12 dinner rolls
12 slices swiss cheese

Creamy chipotle sauce:
1/4 cup sour cream
2 Tbsp. chili sauce
2 tsp. creamy horseradish sauce

Whisk together water, salsa, onion soup mix, Italian dressing mix and Au Jus mix in a large measuring cup. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours. Shred the roast with two forks.

For the chipotle sauce, combine all ingredients in a small bowl and stir well.

Cut each roll in half and place the bottom halves on a baking sheet. Place a slice of Swiss cheese on each roll. Bake at 400 for 3-5 minutes or until cheese is melted and rolls are golden.

Place a spoonful of shredded beef over the swiss cheese. Replace the top of the roll; serve sandwiches with the chipotle sauce.

Recipe Source: Six Sisters' Stuff

Wednesday, June 26, 2013

Chipotle Beef Ribs {Crock Pot Recipe}

I love using the crock pot, especially in the summer. That sounds weird, I know, since most people use their slow cookers the most for soups, stews and other hearty dishes in the dead of winter. But I appreciate not having to add more heat to the house when turning on the oven during the summer.

You'll keep your house cooler by using the crock pot, but this meal is still HOT, HOT, HOT!!! These are totally melt in your mouth, succulent beef ribs with just the right amount of spicy kick! I will encourage you immediately to double this recipe. You won't be able to get enough of these ribs, and any leftovers can be shredded and used for tacos, quesadillas, enchiladas, beef sandwiches, etc, you get the idea. Just double it. You'll be glad you did. (And it's not hard to double it - especially since all you do is dump everything into the slow cooker and turn it on! It couldn't be easier!)

Start (and end, ha!) by layering all the ingredients in your slow cooker - ribs, onion, garlic,

chipotle chilis and adobo sauce, tomato sauce, water,


salt and pepper. Cook on low for 7-8 hours until meat is tender. You'll want to serve these ribs with the accumulated sauce in the crock over rice or potatoes. Yum, yum, yum.

One year ago: Spice Rubbed Salmon with Cucumber Relish
Two years ago: Chicken with Zucchini and Mushrooms
Three years ago: Rhubarb Blueberry Muffins
Four years ago: Summer Pasta

Find more great ideas at Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking, Wicked Good Wednesdays, What's Cooking Wednesdays, Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodie Friday (#2), Friday Flash Blog, TGIF.

Chipotle Beef Ribs

2 pounds boneless beef ribs, cut into 2-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
3 Tbsp. tomato paste
1 Tbsp. chipotles in adobo sauce
1 tsp. cumin
1/4 cup water
1 tsp. salt
1/4 tsp. pepper

In a 4 to 6-quart crock pot, combine the ribs, onion, garlic, tomato paste, chipotles, cumin, water, salt and pepper. Cook on low for 7-8 hours. Remove from the crock pot and serve over rice or potatoes with the accumulated sauce in the crock pot.

Wednesday, April 17, 2013

Sassy Pot Roast

I don't know what it's like where you live, but where I live, it is still winter. It is frustrating, yes, to still have inches of the snow on the ground and the promise of more on the way, but it does give me an opportunity to make more winter-ish food, like this delicious pot roast.

Until now, I've only made pot roast one way. I really like it that way, but when I saw this recipe, I knew I would have to try this version. And I love it! In addition to serving it straight up for dinner, come back and see how it can be turned into leftovers that don't resemble the original.

Just like the "other" pot roast version, this one gets cooked in the crock pot. After a long day at work, or anywhere else, it's so delightful to come into the house and realize, from the amazing smells, that dinner is already cooked. Invest a few minutes in the morning and it will pay dividends in the evening.

Start by searing the roast. Heat a large skillet or dutch oven over medium high heat and add the olive oil. Sprinkle the roast with salt and pepper and then place it in the pan.

Let it sizzle and cook for 2-3 minutes, then flip it over to sear the other side. You'll know it's ready to flip when it releases easily from the pan.

Cook it on this side for 2-3 minutes then transfer the roast to the crock pot. Top the roast with the chopped onion.

In a large measuring cup, combine the tomato sauce, water, lemon juice, vinegar,


brown sugar

Worcestershire sauce,

mustard and paprika.

Whisk it to mix it up well. Top the roast with this mixture

and then cook on low for 8-10 hours or until the roast is tender.

Remove the roast from the crock pot

and shred it or slice it. Serve it with some of the sauce in the crock pot, if you like.

One year ago: Peanut Butter and Jelly Crepes
Two years ago: Cherry Coffee Cake
Three years ago: Shrimp Melts
Four years ago: Breakfast Couscous

Get more great stuff at Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2).

Sassy Pot Roast

1 - 2 pound boneless beef chuck roast
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. olive oil
1 large onion, chopped
1 - 8 ounce can tomato sauce
1/4 cup water
1/4 cup lemon juice
1/4 cup cider vinegar
1/4 cup ketchup
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1/2 tsp. ground mustard
1/2 tsp. paprika

Sprinkle beef with salt and pepper. In a large skillet or dutch oven, brown beef in oil on all sides; drain. Transfer to a slow cooker. Top with onion. Combine the remaining ingredients and pour over meat. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat and shred or slice. Serve with pan juices if desired.

Recipe Source: Taste of Home
© Copyright