18
RECIPES (CONT.)
CLASSIC POT ROAST__
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1 large onion, diced
2 cups sliced white button mushrooms OR
8 oz baby carrots, sliced
1 package (10-13oz) sliced white button mushrooms
1/4 inch thick
2 cloves garlic, chopped
1 rib celery, sliced 1/4 inch thick
1 tsp olive oil plus 2 tbsp
1 3lb boneless chuck roast, tied
1 tsp salt
1/4 tsp black pepper
4 sprigs fresh thyme
1 bay leaf
8 oz beef broth
1/2 cup dry red wine
2 tbsp tomato paste
2 tbsp olive oil
1 package (16 oz) cooked egg noodles
3 tbsp all-purpose flour
1.
Layer onion, carrots, celery and garlic in ceramic pot and place into slow cooker.
2.
Rub the roast all over with 1 teaspoon olive oil then season with salt and pepper.
3.
Add the mushrooms over the vegetables, then place the chuck roast on top. Tuck
thyme sprigs and bay leaf into mixture.
4.
In medium-size bowl, whisk together beef broth, wine and tomato paste; pour over
meat.
5.
Lock lid; cook on HIGH heat setting for 6 hours.
6.
Remove chuck roast from slow cooker; keep warm.
7.
Pour the liquid with the vegetable mixture from the slow cooker into a medium-size
saucepan; remove and discard the bay leaf and thyme sprigs. Bring to a boil.
8.
In a small cup, stir together the 2 tablespoons olive oil and flour until well blended and
smooth. Stir the flour mixture into the liquid in the saucepan. Bring to a boil, stirring
frequently, until liquid is slightly thickened, about 1 minute.
9.
Meanwhile, cook noodles in large pot of lightly salted boiling water following package
directions. Drain noodles.
10.
Slice pot roast and serve over cooked noodles. Top with vegetables and gravy.
GARLIC THYME CHICKEN WITH MUSHROOMS__
______
5 cups sliced assorted fresh mushrooms,
1 medium onion, chopped
such as shiitake, button, crimini, and oyster
3/4 cup chicken broth
1/2 cup chopped carrot
1/4 cup dried tomato pieces (not oil-packed)
1/4 cup dry white wine
3 tbsp quick-cooking tapioca
1 tsp dried thyme, crushed
1 tbsp dried basil, crushed
1 tsp fresh chopped garlic
1/4 - 1/2 tsp pepper
3 lbs chicken thighs or drumsticks 4 ½ cups hot cooked plain and/or spinach
(with bone), skinned
linguine or fettuccine, or hot cooked rice
19
RECIPES (CONT.)
GARLIC THYME CHICKEN WITH MUSHROOMS (cont.)_______
1.
Layer mushrooms, onion, carrot and dried tomatoes in ceramic pot and place into
slow cooker.
2.
Pour in chicken broth and wine over vegetables.
3.
Sprinkle tapioca, thyme, basil, garlic, and pepper, then place chicken on top of
vegetables.
4.
Lock lid; cook on LOW heat setting for 7 to 8 hours OR on HIGH heat setting for 3 ½
to 4 hours. Serve chicken and vegetables over cooked pasta or rice. Spoon juice
mixture on top.
BBQ PULLED PORK__
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1 4lb boneless pork shoulder roast
1 tbsp cider vinegar
1 large sweet onion, cut into thin wedges
2 tsp ground cumin
8 oz orange juice
1 tsp paprika
8 oz cola
½ tsp salt
½ cup of ketchup
½ tsp ground black pepper
2 tbsp yellow mustard
¼ tsp crushed red pepper
3 cloves garlic, minced
Hamburger buns, split and toasted
1 tbsp chili powder
Purchased coleslaw (optional)
1.
Trim fat from pork roast if needed. Cut meat in pieces small enough to fit in slow
cooker ceramic pot.
2.
Place onion on bottom of ceramic pot and place into slow cooker.Place meat on top of
onions.
3.
In medium bowl, combine orange juice, cola, ketchup, mustard, chili powder, vinegar,
cumin, garlic, paprika, salt, black pepper and crushed red pepper; pour mixture over
meat.
4.
Lock lid; cook on LOW heat setting for 10 to 12 hours OR on HIGH heat setting for 5
to 6 hours.
5.
Remove from slow cooker and shred. Serve in toasted hamburger buns and with side
of coleslaw (optional).
BEEF AND BEAN CHILI
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2 ½ lbs ground beef
1 cup water
1 ½ large onion, chopped
3 15 oz cans red kidney beans, rinsed and drained
4 cloves garlic, minced
1/2 cup chili powder
2 10 ¾ ounce cans condensed tomato soup
3 tsp ground cumin
