Beef · Crock Pot · dessert

Slow Cooker Yankee Pot Roast

 

What would we do without the crock pot?  Other than run to Chick-Fil-A for fast food?  I lean on mine a lot and am so thankful it can have my meal prepping while my days are full.

I’ve posted this recipe for Yankee Pot Roast from Cooking Light before, but recently I made it in the crock pot because it was going to be a day away from home with the need for supper when the busyness was done!  This meal is so hearty, so savory and satisfying and perfect for a cold winter’s day!  I’m going to add in my method for making it in the slow cooker, just in case you might have some busy days when you, too, need a meal ready for the table when you get home!

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Ingredients

  • 2 teaspoons olive oil
  • 1 (4-pound) boneless chuck roast, trimmed
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  • 2 cups coarsely chopped onion
  • 2 cups low-salt beef broth
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 cup chopped plum tomato
  • 1 1/4 pounds small red potatoes
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons fresh lemon juice
  • Chopped fresh parsley (optional)

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.

Step 3

Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.

 

To make in Crock pot:

Follow step 2, using a heavy pan to brown roast and then saute’ onions.  Place roast in the bottom of the slow cooker, then top with onions.  Add carrots and potatoes around roast.  Pour broth mixture over all and cook on low 8 hours.

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When you remove the cooked roast from the crock pot, you can pour the broth mixture into a skillet and then thicken with corn starch on the stove to make a delicious gravy for the meal!

This is some swanky comfort food, friends!  I hope you’ll make your next busy day end deliciously by making this in your crock pot!

You’re welcome!

With love from my country kitchen,

Denise Signature 150 px

Cooking · Crock Pot · Uncategorized

When Gluten-Free Meets Delicious

GF White chili a

No one in my family is Gluten-Free, but I have friends who are, so I’ve been pinning GF recipes on Pinterest.  Some recipes are just plain strange, but when I found this White Chicken Chili, I knew it would be good!  It was so delicious and had NO SPECIAL INGREDIENTS in it.  You simply substitute coconut milk for the regular milk and corn starch for flour.  This is so good with the thighs, too, but of course, you could use white meat.  I will make this again, not just for my GF friends, but for anyone who wants a delicious bowl of hearty, tasty soup!

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Here’s the simple recipe:

Slow Cooker Gluten-Free White Chicken Chili

  • 2.5 lbs Boneless, Skinless Chicken Thighs
  • 3 cans Great Northern beans
  • 2 8 oz Cans Diced Green Chilies
  • 1 Very large Yellow Onion diced
  • 1 Tbl Garlic minced
  • 2 tsp Cumin
  • 1 tsp Chili Powder
  • 1/4 tsp White Pepper
  • 1 Tbl Coarse Real Salt
  • 2 Cups Chicken Broth
  • 1 Cup Coconut Milk (unsweetened)
  • 1/4 Cup Arrowroot Starch or cornstarch (I used cornstarch)
  1. Place the chicken thighs, beans, chilies, onion, garlic, cumin, chili powder, pepper, salt, chicken broth, and coconut milk in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.
  2. Remove the chicken and place in a bowl. Lightly shred with a fork.
  3. Place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
  4. Add the chicken back into the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.
  5. Add the cilantro to the soup just before serving and check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
  6. Top with a squeeze of lime juice.

GF white chili 2

Now how about a tasty little sweet ending for this meal or a nice snack that’s also Gluten-Free?  This tastes like real food !  We loved these, and they whip up in minutes!

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Cashew-Coconut Bites

Ingredients

1 Cup Cashew – salted
1 Cup dates
1 Cup unsweetened Coconut
1/2 tsp vanilla
1/4 tsp salt
2 tbl Almond Butter

Instructions

  1. Process dates in a food processor fit with “S” blade until crumbly.
  2. Add coconut, cashews, vanilla and salt and process until well blended and fine.
  3. Add almond butter and process until mixture starts balling up or sticking together.
  4. Roll into balls, 1-2 TBS at a time.
  5. Enjoy! Store in the refrigerator or freezer.

Do you make any Gluten-Free recipes you love?  

With love from my country kitchen,

Denise Signature 150 px

Dinner · main dish · salad

(L)Oven Monday – Short Ribs in the Crock Pot

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I have some tried and true recipes that I have fixed many many times over the years, and yesterday’s dinner was one of those. I fixed Short Ribs and Lima Beans. Don’t turn your nose up at the Lima beans; I don’t like Limas except when they’re served in this dish! This recipe is a great one for Sunday since it’s cooked in the slow cooker. The ribs fall off the bone and are so delicious after cooking in the soups that season them and the beans. Here’s my recipe:
 Short Ribs and Lima Bean Casserole – In the crock pot
Short ribs – a couple packages – sorry I don’t have the “pounds”
1 pkg. frozen lima beans
1 pkg. Lipton Onion soup
1 Can vegetable beef soup with barley
1/2 can water
Place the ribs in the bottom of crock pot. Mix the beans, soups and water in a bowl. then pour over ribs. Cook on low for 5-6 hours. Remove ribs and beans. Thicken the liquid in the crock pot with about 1/3 cup of water and 3 tbl. flour mixed together. Turn crock pot to high and stir in flour/water mixture. Cook until thickened (about 10 minutes).
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Baked potatoes or mashed potatoes are good with this meal because of the nice gravy.
A great salad to serve with this meal is Mandarin Orange Tossed Salad. On Saturday night I prepared the lettuce, celery, green onions and almonds. After church all I had to do was mix the ingredients in the salad bowls and stir the quick dressing together. It’s light and refreshing!
Mandarin Orange Tossed Salad
1/4 cup wine vinegar
1/2 cup oil
1 tbl. sugar
salt and pepper to taste
3 3/4 oz. slivered almonds
2 tbl. sugar
1 head lettuce, chopped (I like leaf or Bibb lettuce)
1/2 cup chopped green onions
1/4 cup chopped celery
1 11 oz. can mandarin oranges, drained
Combine vinegar, oil and 1 tbl. sugar, salt and pepper in bowl; mix well. Set aside. Combine almonds with 2 tbl. sugar in skillet. Cook over low heat until sugar melts and almonds are coated and light brown, stirring constantly. Cool to room temperature. Combine lettuce, green onions, celery, oranges, and almonds in salad bowl. Add dressing at serving time, tossing gently to mix well.

What was cooking your kitchen yesterday?