M-I-SS-I-PP-I

Pot Roast that is! This is the best Sunday no heat in your kitchen or slaving away meal you could ask for. Heck throw it together the morning of a work day and when you get home dinner is waiting! (I say Sunday because mom made a roast every Sunday) Sure it is beef, aka red meat artery clogging goodness - but it is a very rich and decadent beef recipe hence why I only make it once in a while. Here's how you do it:

Put an unseasoned beef chuck roast, about 3 lbs, (thawed or frozen!) or any kind of roast in a low cook set crock pot. The more marbled the better and actually you can use any size you wish (as long as you make sure to leave room for the goodness below). Keep in mind the larger the roast the more of the next ingredients you'll need to buy.

Throw in a stick of cold butter - cut up in cubes or not, doesn't matter!

A packet of Hidden Valley Ranch dressing mix

A packet of Au Jus mix

About a third or so of a tall bottle of whole Mezzeta's Golden Greek Peperoncini's. Practice saying; "pep-per-awn-CHEE-nees" - kind of fun isn't it? Be sure to include a third of the juice from the bottle.

Put the lid on and forget about it for 7-8 hours. This is the hard part - you're gonna get hungry from the smell way before it is dinner time!

When ready, cut or shred the meat - however you like it falls apart either way. But leave it in the juice! There is a richness in the drippings (thank you butter!) and a pop of flavor from the peppers so do not discard! You will want to spoon this goodness over a bed of mashed potatoes with or without the meat. And wait until you bite a peperoncini! MMM! You could also use the beef for sliders, french dip, tacos, enchilada meat, or  anything - but in my family it never makes it past the crock pot to the plate.

So delicious it is making my mouth water right now! It was the first thing my husband asked for for on this Father's Day so I am pretty sure it is big hit with my beef eater.

Crock Pot Ham, Green Beans, and Potatoes

Stole this recipe off the counter of my mother in law's kitchen the other day (actually 6 months ago) and finally threw it together because we had leftover ham. And it was so tasty - I was really surprised how good it was. For our little family however I halved the recipe, but maybe next time I won't. It will make great leftovers.

I am a one pot meal kinda gal that is why I love soups, stews, and casseroles so naturally crock pot meals I love. And who doesn't want to come home from work to smell dinner without the work? Especially this one, just a bit of cutting the night before, throw in the fridge, and done. EASY PEASY! Going to keep this one.

Ingredients:

2 pounds fresh green beans

2 pounds ham

4 baking potatoes

1 large onion, optional

3 cups water

Salt & pepper, to taste

Directions:

Dice the ham, green beans, onion and potatoes. 

Add ingredients into your Crock Pot with 3 cups of water and season with salt & pepper (according to taste). You can also use Steak Spice in yours. 

Cook for 6 hours on Low. 

Tip: To get a crispier dish, we'd suggest sautéeing everything in a saute pan once it's done cooking in the crockpot.

Easy Brisket

I made my first brisket. It was delicious! The recipe was simple and I love slow cooking meals. My mother in law brought a delicious pasta salad which paired perfectly with the beefy adobo richness of the meat. I didn't have kosher salt so used the sea salt from my mill - wasn't enough flavor. Also I had only a small yellow onion. Still turned out great. True it was a little dryer than I wanted but we chose not to shred it and sliced it instead. Just add the Au Jus and vegetables from the bottom of the crock and a side of beans and it is to die for! This one is a keeper.

Credit given to my Cooking Light Magazine: Smoky Brisket with Peppers and Onions

Ingredients
3 tablespoons minced seeded chipotle chiles in adobo sauce
1 tablespoon adobo sauce from can
2 tablespoons olive oil
1 tablespoon honey
1 1/2 teaspoons ground cumin
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1 1/2 pounds beef brisket, trimmed
2 cups sliced white onions
2 cups sliced red bell pepper
Cooking spray 1/3 cup unsalted beef stock

Step 1
Combine chipotle chiles, adobo sauce, oil, honey, cumin, salt, and black pepper in a small bowl. Rub mixture into brisket, covering all sides.

Step 2
Combine onion and bell peppers in a 5- to 6-quart slow cooker coated with cooking spray. Pour beef stock over onion and pepper mixture. Nestle brisket into mixture. Cover and cook on low until brisket is very tender, about 8 hours.

Step 3
Remove brisket from slow cooker, and shred with 2 forks. Return shredded meat to slow cooker, and toss with vegetables before serving.

Crock Pot Beef and Broccoli

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consomme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Slow Cooker Hot Fudge Cake

I couldn't find a Pin it button on the website so in order not to lose this idea I copied and pasted this from http://www.ohsoshabbybydebbie.com/recipe/ 

 

Since we've started back up at church, my crock pot and I have had a rediscovering - I love putting something in before we go and by the time church is over we are so starving that we were spending a lot of money on going out to eat right after. Now we know that when we get home there is something waiting for us and the house smells so good. So naturally I just got to try this sometime. Naturally.

 

Slow Cooker Hot Fudge Cake

 

 

 

Ingredients

1 cup packed brown sugar

1 cup flour

3 Tbsp. unsweetened cocoa powder

2 tsp. baking powder

1/2 tsp. salt

1/2 cup milk

2 Tbsp. melted butter

1/2 tsp. vanilla

3/4 cup packed brown sugar

1/4 cup unsweetened cocoa powder

1-3/4 cups boiling water

vanilla ice cream, for serving

 

Directions

 

In a mixing bowl, mix together 1 cup brown sugar, flour, 3 Tbsp. cocoa, baking powder, and salt.

Stir in milk, butter and vanilla. Spread over bottom of slow cooker (batter will be really thick).

Mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle over mixture in slow cooker.

Pour boiling water over the top. Do not stir.

 

Cover and cook on HIGH 2-3 hours, or until a toothpick inserted comes out clean.

Serve warm with vanilla ice cream. ENJOY!!

Luck o'the Irish

Made Corned Beef 'n Cabbage on St. Patty's Day. Threw in the crock pot 5 quartered red potatoes, a yellow onion, sliced carrots, beef brisket with seasoning, and plenty o' leaves of cabbage on the top. Poured a beer all around, set the crock pot on low and left it for 7 1/2 hours.

It was all so delicious! I am so proud of myself - I really didn't think it would turn out. Seems like I tried this many many years ago and it wasn't tender or tasty like this was. We will be making this an annual tradition!!