March 2020

Pot Roast- is a combination of beef falling apart, vegetables infused with tender flavor, and potatoes smothered in a rich gravy. It’s mouthwateringly good and yet easy to make, especially if you’re using a slow cooker. But this recipe for beef pot roasting can be made in an instant pot, oven, or crockpot-pick which method works best for you. Beef Chuck Roast is the best beef for pot roasting. It is an economical beef cut marble with fat, cook slowly to break down the stiff bonding tissue, so eating is ultra-tender.

You can purchase chuck roast with or without large pieces. Otherwise, you can roll yourself and tie it to the kitchen cord or ask the butcher to do it for you. To act quicker, butchers must bring their rolling roast chuck. The main difference with the braising recipe is that the braising liquid has become thick and therefore appears as a deep-flavored gravy rather than as a watery broth. It is a must that slow-cooked Roast Beef that is moist and comes with gravy and tender spice flavored vegetables. A complete meal in one dish.

Slow Cooker Pot Roast Recipe

Ingredients:

4 pounds chuck roast

salt and pepper to taste

(1) packet dry onion soup mix

1 cup of water

(3) carrots, chopped

(1) onion, chopped

(3) potatoes, peeled and cubed

(1) stalk celery, chopped

Directions:

Add salt and pepper to taste on the roast. Cook and let it brown in a large skillet over high heat on all sides, about four minutes per side.

Place the roast in the slow cooking pot and add the mixture of soup, water, carrots, onion, potatoes, and celery.

Cook and cover for 8 to 10 hours at low temperature.

Tip:

Blade Roast would also fit, but remember, the beef is very lean, so it’s not as juicy inside (which you can hide by smothering with sauce), although it’s going to be tender like chuck.

Easy Slow Cooker Pot Roast

Rebecca Pot Roast- is a combination of beef falling apart, vegetables infused with tender flavor, and potatoes smothered in a rich gravy. It’s mouthwateringly good and yet easy to make, especially… Main Dish Recipes Slow Cooker Pot Roast European Print This

Serves: 8 Prep Time: 40 mins Cooking Time: 9 hours 9 hours

Nutrition facts: 540 calories 30.6 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 pounds chuck roast
• salt and pepper to taste
• (1) packet dry onion soup mix
• 1 cup of water
• (3) carrots, chopped
• (1) onion, chopped
• (3) potatoes, peeled and cubed
• (1) stalk celery, chopped

Instructions

Add salt and pepper to taste on the roast. Cook and let it brown in a large skillet over high heat on all sides, about four minutes per side.

Place the roast in the slow cooking pot and add the mixture of soup, water, carrots, onion, potatoes, and celery.

Cook and cover for 8 to 10 hours at low temperature.

Tip:

Blade Roast would also fit, but remember, the beef is very lean, so it's not as juicy inside (which you can hide by smothering with sauce), although it's going to be tender like chuck.

One of our favorite comfort foods is Slow Cooker Salisbury Steak. Tender beef patties with mushrooms and onions cooked in rich brown gravel. Serve this Salky Steak crockpot with pulp, rice, or pasta. This easy Salisbury steak is one of our favorite family dinners. At any time of year, I like to use my slow cooker. Add garlic mashed potatoes or rice on top, but with cooked macaroni noodles, my all-time favorite is serving it. Serve with a side salad and have the perfect meal.

The beef patties cook all day in rich gravel with mushrooms and oignons, which produce a very tender dish. Many confuse Salisbury steaks (a gravy beef combination) with Swiss Steak, which is usually minute steak with a sauce of tomatoes. (It is my favorite Swiss steak recipe that you can find here).

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Salisbury Steak Recipe

Ingredients:

2 pounds lean ground beef

(1) (1 ounce) envelope dry onion soup mix

1/2 cup Italian seasoned bread crumbs

1/4 cup milk

1/4 cup all-purpose flour

2 tbsp vegetable oil

2 (10.75 oz) cans condensed cream chicken soup

(1) (1 ounce) packet dry au jus mix

3/4 cup water

Directions:

Add and mix the ground beef, onion soup mix, bread crumbs, and milk in a large bowl with your hands. Shape up into eight patties.

Heat the oil over medium to high heat in a large skillet. In the hot skillet, dredge the patties in flour just for coating, and brown quickly on both sides. Place brown patties in the slow cooker, stacking like a pyramid in turn. Add and mix the cream of chicken soup, au jus mix, and water in a small dish. Add the meat over. Cook for 4 or 5 hours in the Low setting, until ground beef, is well done.

Tips:

You can make your pieces of patties. Making the homemade beef patties does not take long, and they taste delicious

The simple step of drenching the beef patties simply helps them keep their shape without falling apart, plus browning meat always adds extra flavor.

Slow Cooker Salisbury Steak

Rebecca One of our favorite comfort foods is Slow Cooker Salisbury Steak. Tender beef patties with mushrooms and onions cooked in rich brown gravel. Serve this Salky Steak crockpot with pulp,… Main Dish Recipes Slow Cooker Salisbury Steak American Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 5 hours 5 hours

Nutrition facts: 388 calories 24 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds lean ground beef
• (1) (1 ounce) envelope dry onion soup mix
• 1/2 cup Italian seasoned bread crumbs
• 1/4 cup milk
• 1/4 cup all-purpose flour
• 2 tbsp vegetable oil
• 2 (10.75 oz) cans condensed cream chicken soup
• (1) (1 ounce) packet dry au jus mix
• 3/4 cup water

Instructions

Add and mix the ground beef, onion soup mix, bread crumbs, and milk in a large bowl with your hands. Shape up into eight patties.

Heat the oil over medium to high heat in a large skillet. In the hot skillet, dredge the patties in flour just for coating, and brown quickly on both sides. Place brown patties in the slow cooker, stacking like a pyramid in turn. Add and mix the cream of chicken soup, au jus mix, and water in a small dish. Add the meat over. Cook for 4 or 5 hours in the Low setting, until ground beef, is well done.

Tips:

You can make your pieces of patties. Making the homemade beef patties does not take long, and they taste delicious

The simple step of drenching the beef patties simply helps them keep their shape without falling apart, plus browning meat always adds extra flavor.

Notes

Nutrition Facts Per Serving: 388 calories; 24 g fat; 18 g carbohydrates; 23.5 g protein; 75 mg cholesterol; 1378 mg sodium

This recipe from the Corned Beef and Cabbage Slow Cooker packs the entire delicacy of corn beef into a meal that cooks itself. Corn beef and cod, carrots, and potatoes all perfectly cooked in the crockpot make a fresh meal. This recipe for Crock-Pot Corned Beef & Cabbage is best cooked in a slow cooker (or larger) as it fills the crock. Throughout the cooking process, bring your potatoes into the pot a couple of hours, so that they can cook for approximately 5-6 hours. 2 hours before serving a meal, add the chicken.

Corned Beef is a beef brisket, marinated and dried. When sold, it also comes with a seasoned packet or already. The seasonings include spices such as allspice, peppercorns, mustard seeds, and cilantro. If your corned beef doesn’t have any spices, add a few tablespoons of pickling spices, a handful of peppercorns, and a bay leaf. Bundle them in cheesecloth and throw them into the slow-cooking pot. It is easy to make when you have never made corned beef, but it is important to note that corned beef (and general beef brisket) is a hard meat cut until cooked. If it’s rough, it just didn’t cook long enough, leave it in the slow cooker and give it more time.

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Slow Cooker Corned Beef and Cabbage Recipe

Ingredients:

(4) large carrots, peeled, cut into matchstick pieces

(10) baby red potatoes, quartered

(1) onion, peeled, cut into bite-sized pieces

4 cups of water

(1) (4 lbs) corned beef brisket with spice packet

6 ounces beer

(1/2) head cabbage, coarsely chopped

Directions:

Add and place the carrots, potatoes, and onion in a slow cooker bottom. Pour in the water and add the brisket over the vegetables. Pour over the brisket the beer. Sprinkle on the packet spices, cover them, and place the cooker at high.

Cook brisket for approximately 8 hours. Stir in the cabbage, an hour before serving, and cook for another 1 hour.

Slow-Cooker Corned Beef and Cabbage

Rebecca This recipe from the Corned Beef and Cabbage Slow Cooker packs the entire delicacy of corn beef into a meal that cooks itself. Corn beef and cod, carrots, and potatoes… Main Dish Recipes Slow-Cooker Corned Beef and Cabbage European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• (4) large carrots, peeled, cut into matchstick pieces
• (10) baby red potatoes, quartered
• (1) onion, peeled, cut into bite-sized pieces
• 4 cups of water
• (1) (4 lbs) corned beef brisket with spice packet
• 6 ounces beer
• (1/2) head cabbage, coarsely chopped

Instructions

Add and place the carrots, potatoes, and onion in a slow cooker bottom. Pour in the water and add the brisket over the vegetables. Pour over the brisket the beer. Sprinkle on the packet spices, cover them, and place the cooker at high.

Cook brisket for approximately 8 hours. Stir in the cabbage, an hour before serving, and cook for another 1 hour.

Jambalaya is the paella’s Creole relative. You can check this Slow Cooker Jambalaya on the recipe from Collen, which you can find some tweaks at most of the recipe sites. For years, I’ve made this jambalaya, and it’s probably the best recipe I’ve ever found. My Slow Cooker Jambalaya recipe version is similar to the traditional recipe and the perfect response to a cold winter day. In a couple of minutes, you can throw everything together, put it in a slow cooker, and soon you will enjoy warm and tasty comfort food. You can choose to put some spices to create a spicy version of this dish.

Sometimes people get confused with gumbo and jambalaya, so here’s the difference between gumbo and jambalaya. Jambalaya is usually tomato-based, and the rice is cooked in stock to make a large mixture. Gumbo is made from a roux and served as a soup with the rice on the side.

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Slow Cooker Jambalaya Recipe

Ingredients:

1 lb of chicken breast halves, skinless and boneless, cut into 1-inch cubes

1 pound andouille sausage, sliced

1 (28 oz) can of tomatoes, diced and do not drain

(1) large onion, chopped

(1) large green bell pepper, chopped

1 cup chopped celery

1 cup chicken broth

2 tsp dried oregano

2 tsp dried parsley

2 tsp Cajun seasoning

1 tsp cayenne pepper

1/2 tsp dried thyme

1 pound frozen cooked shrimp without tails

Directions:

Add and mix the chicken, sausage, tomato and juice, onion, green bell pepper, celery, and broth in a slow cooker. Add and season with parsley, oregano, cajun seasoning, cayenne pepper, and thyme.

Cook and cover for 7 to 8 hours at low, or 3 to 4 hours at high. Pour the shrimp during the last 30 minutes of cooking time.

Tip:

A good freezer meal just combines all the ingredients in a gallon-sized zip-top bag and freeze except for the rice. Remove the leftovers from the freezer the night before you are ready to cook it, and thaw in the fridge. In the morning, place in the slow cooker and come home with delicious jambalaya.

Colleen's Slow Cooker Jambalaya

Rebecca Jambalaya is the paella’s Creole relative. You can check this Slow Cooker Jambalaya on the recipe from Collen, which you can find some tweaks at most of the recipe sites.… Main Dish Recipes Colleen’s Slow Cooker Jambalaya European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb of chicken breast halves, skinless and boneless, cut into 1-inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 oz) can of tomatoes, diced and do not drain
• (1) large onion, chopped
• (1) large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 tsp dried oregano
• 2 tsp dried parsley
• 2 tsp Cajun seasoning
• 1 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1 pound frozen cooked shrimp without tails

Instructions

Add and mix the chicken, sausage, tomato and juice, onion, green bell pepper, celery, and broth in a slow cooker. Add and season with parsley, oregano, cajun seasoning, cayenne pepper, and thyme.

Cook and cover for 7 to 8 hours at low, or 3 to 4 hours at high. Pour the shrimp during the last 30 minutes of cooking time.

Tip:

A good freezer meal just combines all the ingredients in a gallon-sized zip-top bag and freeze except for the rice. Remove the leftovers from the freezer the night before you are ready to cook it, and thaw in the fridge. In the morning, place in the slow cooker and come home with delicious jambalaya.

I made that recipe at least fifteen times. What I have found is a tri-tip roast to be the best cut of meat to use. There’s no need to brown the meat, but I recommend that you cut as much fat as you can. One problem I had was that the leftover was still too gravy. I’ve discovered recently that this recipe comes out just as spectacular with one can of soup and half a can of water. Use the regular amount of soup mixed with onions. Cook for 6 hours to achieve the best results. I also have a suggestion regarding the type of slow cooker I use. I tried to make this recipe in a small Nesco first, but it couldn’t keep the roast completely immersed in the soup mixture, I am using a Rival. It is about 5 inches deep and 7 inches wide. It’s the most typical slow cooker there. Last, a word about adding vegetables. I tried to add carrots and potatoes to this recipe, and the gravy wasn’t very flavourful for some reason. I just leave them out.

This Awesome Slow Cooker Pot Roast recipe is ideal in a slow cooker. The combination of the roast with some flavorful vegetables and a couple of on-hand ingredients results in mouthwatering. Mushroom soup cream provides the basis for what becomes a rich and aromatic gravy. Put it together in the morning and simply remove and slice the roast when it is time for dinner, then arrange the sliced roast along with the potatoes and carrots and serve with the delicious gravy!

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Pot Roast Recipe

Ingredients:

(2) cans of condensed cream mushroom soup

(1) package of dry onion soup mix

1 1/4 cups water

5 1/2 pounds pot roast

Directions:

Add and mix the cream of mushroom soup, dry onion soup mixture, and water in a slow cooker. Place the slow cooker pot roast and cover with soup mixture.

Cook 3 to 4 hours on high heat, or 8 to 9 hours on low heat.

Awesome Slow Cooker Pot Roast

Rebecca I made that recipe at least fifteen times. What I have found is a tri-tip roast to be the best cut of meat to use. There’s no need to brown… Main Dish Recipes Awesome Slow Cooker Pot Roast European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

• (2) cans of condensed cream mushroom soup
• (1) package of dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast

Instructions

Add and mix the cream of mushroom soup, dry onion soup mixture, and water in a slow cooker. Place the slow cooker pot roast and cover with soup mixture.

Cook 3 to 4 hours on high heat, or 8 to 9 hours on low heat.

A popular New Year’s tradition of pork and sauerkraut in Germany was that blessing and wealth would be as abundant as the sauerkraut shreds in the pot in the New Year. Like many other ethnic cuisines and traditions, this meal has also taken root in America and is particularly popular with the Dutch from Pennsylvania. For generations, Germans have eaten pork and sauerkraut at New Year’s because they believe it brings good luck (viel glück in German). As these lovers of kraut immigrated to the Midwest, they brought with them their traditions, including this one.

Even if you try to struggle with small children all day, it can’t be easier to prepare this pot pork and sauerkraut food for dinner. Just add the ingredients to your slow cooker and cook away while you are thinking about more pressing day issues.

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Slow Cooker Pork and Sauerkraut Recipe

Ingredients:

(1) (1 pound) whole pork tenderloin

(1) (24 ounces) bag of unpeeled baby potatoes (optional)

1 (20 ounces) can of an undrained sauerkraut

1 cup of water

1/4 cup of cubed butter

salt and ground black pepper to taste

Directions:

Add the whole tenderloin of pork in a slow cooker. Arrange the potatoes around the pork; pour over the pork and potatoes with the sauerkraut and water. Add butter cubes, salt, and black pepper. Cook at low for 8 to 10 hours until pork is tender. If the mixture appears dry, add more water after 8 hours.

Tips:

Pork loin is best when braised with sauerkraut for a long time because the meat tenders break down, and the pork loin becomes tender and juicy.

Simple mashed or cooked potatoes are a neutral accompaniment to pork and sauerkraut but a more dynamic preparation such as German potato salad made with hard-boiled eggs, crumbled bacon, and a sweet and sour sauce is a classic side. If you can’t tempt your picky kids by sweet and sour sauce, use the creamy dressing instead.

Slow Cooker Pork and Sauerkraut

Rebecca A popular New Year’s tradition of pork and sauerkraut in Germany was that blessing and wealth would be as abundant as the sauerkraut shreds in the pot in the New… Main Dish Recipes Slow Cooker Pork and Sauerkraut European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• (1) (1 pound) whole pork tenderloin
• (1) (24 ounces) bag of unpeeled baby potatoes (optional)
• 1 (20 ounces) can of an undrained sauerkraut
• 1 cup of water
• 1/4 cup of cubed butter
• salt and ground black pepper to taste

Instructions

Add the whole tenderloin of pork in a slow cooker. Arrange the potatoes around the pork; pour over the pork and potatoes with the sauerkraut and water. Add butter cubes, salt, and black pepper. Cook at low for 8 to 10 hours until pork is tender. If the mixture appears dry, add more water after 8 hours.

Tips:

Pork loin is best when braised with sauerkraut for a long time because the meat tenders break down, and the pork loin becomes tender and juicy.

Simple mashed or cooked potatoes are a neutral accompaniment to pork and sauerkraut but a more dynamic preparation such as German potato salad made with hard-boiled eggs, crumbled bacon, and a sweet and sour sauce is a classic side. If you can't tempt your picky kids by sweet and sour sauce, use the creamy dressing instead.

If you want an easy and instant dessert, this will perfectly work for you! Prepare and leave it on the slow cooker. That is how easy it is! It is very convenient for busy people like me that do not have a lot of time thinking and cooking food. I make this all the time. It is something you will definitely enjoy and will satisfy your cravings for sweets. Did I mention that it is pretty healthy too? Yeah, it is! I love apples! It is the best fruit ever. This dessert also has that great appeal to it that it will definitely be a part of your holidays! Think about it. Christmas mornings and you go downstairs to smell this incredibly delicious treat slowly cooking to perfection. Oh, man! Not only that your taste buds will enjoy but as well as your sense of smell. Well, enough with the talking. Let’s try this! Shall we?

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Apple Cobbler Recipe

INGREDIENTS

40 ounces apple pie filling 2 20-oz cans, 1 can if using a crock smaller than 4.5 quart

16-ounce box white cake mix

1/2 teaspoon cinnamon

6 tablespoons unsalted butter melted

Cinnamon sugar optional

Vanilla ice cream optional

HOW TO MAKE CROCKPOT APPLE COBBLER

Step 1: Open the 2 cans of Apple pie filling and pour it into the crock. Add sliced apples with cinnamon sugar for an amazing additional taste.

Step 2: Combine the dry cake mix and cinnamon. Whisk until well-mixed then pour the mixture on top of the apples. Make sure to cover the retire sliced apples.

Step 3: Spread the melted butter evenly over the cake mix layer. (Note: Do not combine the cake mix and butter.)

Step 4: Turn the setting to high on your slow cooker then cook for 4 hours and 6 hours on low.

Step 5: Add a spoon or two of cobbler over the dish then serve with a scoop of vanilla ice cream on top. Enjoy!

CROCKPOT APPLE COBBLER

Rebecca If you want an easy and instant dessert, this will perfectly work for you! Prepare and leave it on the slow cooker. That is how easy it is! It is… Main Dish Recipes Crockpot apple cobbler American Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 4 hours 4 hours

Nutrition facts: 571 calories 28.9 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 40 ounces apple pie filling 2 20-oz cans, 1 can if using a crock smaller than 4.5 quart
• 16-ounce box white cake mix
• 1/2 teaspoon cinnamon
• 6 tablespoons unsalted butter melted
• Cinnamon sugar optional
• Vanilla ice cream optional

Instructions

Step 1: Open the 2 cans of Apple pie filling and pour it into the crock. Add sliced apples with cinnamon sugar for an amazing additional taste.

Step 2: Combine the dry cake mix and cinnamon. Whisk until well-mixed then pour the mixture on top of the apples. Make sure to cover the retire sliced apples.

Step 3: Spread the melted butter evenly over the cake mix layer. (Note: Do not combine the cake mix and butter.)

Step 4: Turn the setting to high on your slow cooker then cook for 4 hours and 6 hours on low.

Step 5: Add a spoon or two of cobbler over the dish then serve with a scoop of vanilla ice cream on top. Enjoy!