Re: No idea what to do with a slow-cooker
I'm necro-ing this thread because I've fallen in love with my slow-cooker! I have a 6 quart HAmilton Beach one, and I think I'm gonna get a smaller one as well. I've learned that an hour on high = 2 on low, and I absolutely love this one pot roast recipe I found. I made it once on low and once on high in half the time, I think it came out the same. I don't brown the roast first - it's falling apart as it should and looks fine! My neighbor put carrots, celery, potatoes in the bottom of hers, topped with a turkey breast. It was like Thanksgiving dinner! I'm gonna try that.
The only thing I wasn't 100% on board with was spaghetti sauce - but that's just me because I'm Italian and can tell that it hasn't evaporated and thickened on its own. You don't lose liquid in a crockpot. (Plus half the fun is stirring the big pot on the stove and TASTING every half hour or so LOL)
This is the pot roast recipe I really liked, from the Betty Crocker Slow Cooker Cookbook:
New England Pot Roast
3 to 3 1/2 lb. beef boneless chuck roast
8 small potatoes, cut in half (I used red potatoes and left the skins on)
3 cups baby cut carrots
1 cup coarsely chopped onion
5 oz. prepared horseradish
1 teasp. salt
1/2 teasp. pepper
1 cup water
The original recipe has you brown the roast in a skillet in a tbsp. of vegetable oil. I skip this.
Place potatoes, carrots, & onions in 4 - 6 quart crockpot. Place beef on top. Mix horseradish, salt & pepper and spread over beef.
Pour water over beef & veggies.
Cook on low 8 - 10 hours or high 4 -5
****The horseradish loses its heat but keeps its flavor, which is AWESOME!****
I'm necro-ing this thread because I've fallen in love with my slow-cooker! I have a 6 quart HAmilton Beach one, and I think I'm gonna get a smaller one as well. I've learned that an hour on high = 2 on low, and I absolutely love this one pot roast recipe I found. I made it once on low and once on high in half the time, I think it came out the same. I don't brown the roast first - it's falling apart as it should and looks fine! My neighbor put carrots, celery, potatoes in the bottom of hers, topped with a turkey breast. It was like Thanksgiving dinner! I'm gonna try that.
The only thing I wasn't 100% on board with was spaghetti sauce - but that's just me because I'm Italian and can tell that it hasn't evaporated and thickened on its own. You don't lose liquid in a crockpot. (Plus half the fun is stirring the big pot on the stove and TASTING every half hour or so LOL)
This is the pot roast recipe I really liked, from the Betty Crocker Slow Cooker Cookbook:
New England Pot Roast
3 to 3 1/2 lb. beef boneless chuck roast
8 small potatoes, cut in half (I used red potatoes and left the skins on)
3 cups baby cut carrots
1 cup coarsely chopped onion
5 oz. prepared horseradish
1 teasp. salt
1/2 teasp. pepper
1 cup water
The original recipe has you brown the roast in a skillet in a tbsp. of vegetable oil. I skip this.
Place potatoes, carrots, & onions in 4 - 6 quart crockpot. Place beef on top. Mix horseradish, salt & pepper and spread over beef.
Pour water over beef & veggies.
Cook on low 8 - 10 hours or high 4 -5
****The horseradish loses its heat but keeps its flavor, which is AWESOME!****
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