How to Make a Slow-Cooker Pot Roast

How to Make a Slow-Cooker Pot Roast

I don't know about y'all but my life is CRAZY busy! So when I get SICK of eating crappy fast food it's nice to have a way to make dinner with minimal effort. Especially when it's waiting for me....all finished....when I get home from work! This recipe is adapted from Paula Deen's recipe for a traditional pot roast. It's simple and delicious!

Ingredients: 

3 lb bottom round roast (can use a chuck roast if you want. It's cheaper:) )

salt, pepper and garlic powder, to taste

2 Tablespoons vegetable oil

1 onion, sliced

3 cloves garlic, minced

1 (10 3/4 oz) can cream of mushroom soup

1/2 cup red wine

1/4 cup water

2 Tablespoons Worcestershire sauce

1 Tablespoon beef bouillon granules

2 bay leaves

6 carrots, peeled and quartered

For Gravy:

2 Tablespoons butter

1 Tablespoon

1 1/2 cups reserved liquid from pot roast (after it's cooked)

1. First preheat a heavy bottomed skillet over medium-high heat. Add vegetable oil. While the pan is heating, season roast with salt pepper and garlic powder.

2. Sear meat on all sides. You're not trying to cook it, just brown the outside.

3. Add onion and garlic to pan and add more vegetable oil if needed. Saute the onion and garlic trying to soak up the flavor from the beef.

4. Place roast onions and carrots in a slow cooker.

5. Mix mushroom soup, Worcestershire, red wine, bay leaves, water, and beef bouillon together. Pour over the roast. Cook on low 6-8 hours.

6. Remove roast and carrots.

7. Strain out onions and carrots. I leave some of the onions in because I like them in my gravy but you don't have to if you like your smooth. 

8. While roast is resting melt 2 tablespoons of butter in a medium sauce pan and add 1 tablespoon of flour. Season with salt and pepper to taste.

9. Whisk together and cook 1-2 minutes...you are making a roux which is a thickening agent.

10. Slowly pour in 1 1/2 cups of reserved liquid from the slow-cooker. Boil until sauce thickens into a gravy thickness. Pour over roast and enjoy!

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Hearty Chili

Brr....it's sooo cold outside! Seriously! I just visited my parents in sunny Florida and almost wanted to cry when I left the 67 degree weather and came back to 18 degrees and SNOW! Yuck! So in honor of this nasty cold weather I decided it was time for a batch of my homemade chili. I like mine to have a little kick but with the kiddos we have to be a little more tame...What's great is that this can be adapted to your tastes and even put in a slow-cooker. A plus if you want it to be ready when you get home from work :)

Ingredients:
1 lb ground beef
1 large onion
3 cloves garlic, minced
1 large can crushed tomatoes
2 can diced tomatoes
1 can tomato paste
1 large can dark red kidney beans,drained and rinsed
Salt and pepper to taste
3 Tablespoons chili powder
Garlic powder, to taste
1/4 tsp. Crushed red pepper flakes
2 Tablespoons juice from can of pickled jalapeño slices
1 Tablespoon pickled jalapeño slices, chopped (optional)

For Serving: (optional)
Cooked white rice
Cheddar cheese, shredded
Sour cream
Corn bread

Okay so first you want to brown the beef and sauté the onions in a large heavy bottomed pot. Once the beef is mostly browned add the garlic.

When the beef is all the way browned drain the oil. Next add the chili powder , salt, pepper, red pepper flakes and garlic powder (for good measure.:) )mix thoroughly.

At this point all of the ingredients can be combined in a slower cooker and cooked on low for 6-8 hours. Otherwise add the crushed tomatoes, diced tomatoes, and tomato paste.

Add the rinsed and drained kidney beans and stir.

Next add the chopped jalapeños and jalapeño  juice and bring it all to a boil. Reduce heat to low and simmer for 30 minutes to an hour. 

Serve over some rice or homemade cornbread. Add some cheese or sour cream or both and enjoy!

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Slow Cooker Pulled Pork BBQ

Okay, so I LOVE this recipe for pulled pork. I can't remember where exactly I got the rub recipe,  but it's so delicious. And, of course, I use my own Jack Daniels BBQ Sauce (though you can use your favorite) with this. It's super simple. You just make the rub and put it in the slow cooker before bed, and then 'pull' the pork in the AM and let it cook on low. Hope you love this as much as I do.

Ingredients:

2 T. chili powder

1 T. onion powder

1-1/2 tsp. garlic powder

2 tsp. kosher salt

1 tsp. freshly ground black pepper

pinch of cayenne pepper, optional

5 lb boneless pork butt, shoulder, or picnic

2 cups BBQ sauce

Directions:

1. Mix together all of the spices and rub all over the pork.

Place in a larger slow cooker, add 1/2 cup water and put the lid on. Cook on low for 10 hours. I usually will put it in at 9pm and the next morning at 7am I will pull the pork.

Remove pork from the slow cooker and set aside to cool.

There will be a lot of juices left. Strain (if desired) or pour liquid into a large mixing bowl. Set aside.

Using two forks while the pork is hot (and switching to your fingers once it's cool enough to handle) 'pull' or shred the pork. Discard the skin and any fat. They always say that the best tools for the kitchen are the ones God gave ya, your hands. I completely agree. When you use your fingers to pull the pork, you can feel the fat much better because of the texture. Just pull all the meat off the bone and discard the waste. Place the pulled pork back in the slow cooker.

Skim the fat off the top of the juices. My mother in law told me that a trick her mother in law used was to put the juices in the freezer as your are working on other parts of the meal. The fat will harden on the top making it easier to scoop out. I haven't tried this yet, mainly because I forget about it till I'm already skimming the fat :-/, but one day I'll let you know how it turns out.

Mix in the two cups of BBQ sauce with the juices.

Pour mixture over pork and toss to coat. Replace the lid and cook on low for 2 hours. (I've let mine cook longer and it's done fine)

Next, serve it on a plate with a side of coleslaw OR make sandwiches with coleslaw on top. Let me tell ya, these are AMAZING! Just try it...and don't forget to put the slaw ON the sandwich. Enjoy!

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**A Storage Tip**

I use this method for SO many things. It works so great! Just portion the pork into individual servings in plastic disposable cups. Place into freezer until frozen. Cut three slits in the cup with some kitchen shears and pull the cup away. Toss into your plastic recycling. Place the frozen individual blocks into a large gallon freezer bag. To heat, just put on a microwave safe dish and microwave for 2-3.5 minutes, stopping halfway to break it up and stir.