Slow cookers

[Blue]

I love my slow cooker but it seems fall is always the time of year to put it to even more use. Anyone have any great slow cooker recipes? Below is my favorite for pot roast, deceptively simple but it never fails to get requests:

3 lb. chuck roast
1 envelope dry Hidden Valley Ranch dressing
1 can beef broth
1 can cream of mushroom soup

Put the roast in the slow cooker, combine the remain ingredients and pour over the top. Cook on low for at least 8 hours (I usually go 9-10). The leftover gravy is great on mashed potatoes.

[BigJimCalhoun]

Yup..

http://www.food.com/recipe/chipotle-...urritos-323815


The next time I do this I am substituting our homemade rendered beef tallow for the vegetable oil. The "why" behind that is probably best placed in another thread should anyone wish me to elaborate.

[Badger52]

Originally Posted by Blue

I love my slow cooker but it seems fall is always the time of year to put it to even more use. Anyone have any great slow cooker recipes? Below is my favorite for pot roast, deceptively simple but it never fails to get requests:

3 lb. venison roast
1 envelope dry Hidden Valley Ranch dressing
1 can beef broth
1 can cream of mushroom soup

Put the roast in the slow cooker, combine the remain ingredients and pour over the top. Cook on low for at least 8 hours (I usually go 9-10). The leftover gravy is great on mashed potatoes.

Fixed it for ya. (You can have Normal550Girl's share.)


Nice simple combo though, thanks; something busy folks can setup and walk away from for awhile.

[Blue]

Hahaha...that works too. Perhaps I should change it to "whatever hunk of dead flesh you prefer" .

[Team Sergeant]

Originally Posted by Blue

I love my slow cooker but it seems fall is always the time of year to put it to even more use. Anyone have any great slow cooker recipes? Below is my favorite for pot roast, deceptively simple but it never fails to get requests:

3 lb. chuck roast
1 envelope dry Hidden Valley Ranch dressing
1 can beef broth
1 can cream of mushroom soup

Put the roast in the slow cooker, combine the remain ingredients and pour over the top. Cook on low for at least 8 hours (I usually go 9-10). The leftover gravy is great on mashed potatoes.

Holy Processed Food Batman!!!!!! We need to get you a recipe with some cooking techniques!

[mark46th]

Holy Processed Food Batman!!!!!! We need to get you a recipe with some cooking techniques- TS

Like home made Beef stock and a basic roux... But I have to admit, pot roast in a crock pot is hard to beat...

[Gypsy]

I'm not one for processed foods but try this for simple, from one of my favorite radio hosts. You can certainly put it in a crock pot as well.

* 1 chuck roast, 4 pounds
* 1 (16 ounce) jar pepperoncini peppers, with juice


Directions

1. Preheat oven to 275°F.
2. Place the meat in a roasting pan
3. Pour the peppers and juice over the roast.
4. Put it in the oven.
5. Go watch the football game or something.
6. When the meat can be pulled apart with a fork, it's done.

[mark46th]

Gypsy- Italian Beef?

[Blue]

Originally Posted by Team Sergeant

Holy Processed Food Batman!!!!!! We need to get you a recipe with some cooking techniques!

LOL well until you move in and start servin' up some dinner, this is what I'm working with .

[HOLLiS]

Originally Posted by mark46th

Like home made Beef stock and a basic roux... But I have to admit, pot roast in a crock pot is hard to beat...

Don't forget the taters too.

I need to dig up some of my receipts. , Chicken included. Also besides the crock pot there is the dutch oven... used in the oven.

One secret on thing sticking to the bottom of anything, use onions to line the bottom. The neat part, is the great onions.

[Gypsy]

Originally Posted by mark46th

Gypsy- Italian Beef?

Yes! It's really ridiculously easy as you can see.

[Team Sergeant]

When you "brown the meat" always remember, "brown equals flavor". If you just throw a chunk of meat into the crock pot without browning it first you'll get a flavorless stew.

All the veggies you want to add, do so in the last hour of cooking. The more robust the veggie the longer the cooking, the more delicate (peas) the less time cooking.

EASY CROCK POT ROAST

3 lb. chuck roast
16oz beef broth or beef stock
flour to coat
2 cloves garlic
1 medium onion, diced
canola oil to coat pan
1 bay leaf
season with salt and pepper

Season meat generously with salt, pepper. Coat with flour.
Place floured roast into oiled skillet and brown on both sides.

After browning roast, add diced onions to skillet, cook until translucent.

Transfer roast and onions to crock-pot.
Add whole garlic cloves and bay leaf.

Add can of beef broth or beef stock over roast.

Cover and cook on low for 8 hours, if you want add some veggies last hour of cooking.

Once you get the hang of cooking the meat just right start looking at recipes on the internet and add things to make stews and enhance flavors, things you think you might like. Skies the limit.

[mark46th]

Hollis- My mother used to make Swiss Steak in a cast iron dutch oven- Just like TS said, she would dust the round steak in flour with a little salt and pepper then brown it in the pot. Add carrots, onions and potatoes, a little water then put it in the oven for an hour at 350...

[HOLLiS]

What I do, is cook 2 hrs at 250, then 1 hour at 350.

Mark that sounds really good. Also if a bake roast is tuff, place it in the Dutch oven, add some water, a little olive oil (I like to remove all the fat before I cook) add onions and taters, and repeat. It tends to fix that tough roast.

TS receipt sound like what I should do for dinner.

[mark46th]

Now I am really hungry.... My mother didn't even make gravy from the roast. She would put the drippings from the dutch oven in a bowl which we would spoon over the oven browned potatoes...