C is for Crockpot! Another Crockpot recipe...

So, as I  mentioned last week I am trying some new recipes out while on maternity leave.   I am all about EASY recipes.  One of my favorite EASY cooking tips is using the crockpot.  What is not to love?  You throw it all in the pot in the AM and you have an amazing tasty meal by the end of the day. 


Last week I made Pomegranate Beef.  It was amazing.  It was super super easy in that the only thing you needed to cut was onion and garlic!  I found this recipe on one of my very favorite blogs, A Year of Slow Cooking.  


I took some photos (but they do not look at all appetizing), so I am not sharing.   This photo from A Year of Slow Cooking is much much much more appealing.  So, photo credit goes to that blog!   I followed the recipe as is with the exception of the canned tomatoes.  My grocery store did not carry fire roasted crushed tomatoes, so I substituted Hunts crushed tomatoes with onion and garlic.  The first day I served this over yummy mashed potatoes.  When I served as leftovers, I served it over pasta that I had leftover in the fridge.  It would be super yummy over egg noodles too.   


Here is the recipe:  


1 tablespoon olive oil
1 yellow onion, sliced
1/4 teaspoon ground cinnamon
1 teaspoon herbes de Provence
1/2 teaspoon kosher salt
3 pounds beef roast
4 garlic cloves (whole is fine, or you can chop them)
1 (14-ounce) can fire-roasted crushed tomatoes
1 cup unsweetened pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1/2 cup golden raisins

The Directions:

Use at least a 6-quart slow cooker. Swirl the olive oil into the bottom of the stoneware. Add the onion. Rub the spices on all sides of meat and add to the stoneware with the garlic, the whole can of tomatoes, pomegranate juice, vinegar, and syrup. Sprinkle the raisins on top. 

Cover and cook on low fir 8 hours, or on high for about 5. The meat is done when it has reached desired tenderness. Serve with mashed potatoes and drizzle with the sauce.  

What did the husband rate this recipe?  He gave it an 8....quite  good in husband standards.  He said he would have rated it higher but that my presentation was lacking!  Gotta love him.  He suggested placing meat in "hole" in center of potatoes and drizzle the sauce around the outside of the potatoes.  

Have I mentioned how much I love my crockpot?  Until next time....xoxo 

M.... More Cooking in the Crockpot!

Okay... if you have read this blog much you will soon realize that I am not a culinary genius. I do the best I can, but I am not "gifted" in that area. I definitely don't have the skills that my friends "V"and "S"! Both have mad skills in the kitchen and have had me over for several AMAZING meals! If you have the day off today like I do.... it is a perfect crockpot day!

One of the reasons I love crockpot cooking is because I suck at timing everything when cooking. This s ironic becuase I am a total planner. But, no matter what I do the meat is ready but the vegetables are not or the potatoes are cold by the time I get everything else out. One way I avoid this timing stress is via the crockpot. It is easy, requires work up front but then it is just done! It also always ends up looking like a more accomplished meal than it really is. One of the favorites of the hubby and I is our creamy pot roast. We cooked this for my mom's birthday. We have cooked it for most of our meat eating friends too. It never disappoints! The leftovers (which are rare) are also tasty.... says even my husband who generally does not eat leftovers!

I have tried a variety of pot roast recipes, but this is definitely the best one! The sour cream at the end makes it really creamy and flavorful!

Try it for yourself!

CREAMY POT ROAST

creamy pot roast with sour cream, cooked in the crockpot.

Ingredients:

• 1 boneless roast (rump, chuck, or other pot roast cut)


• salt and pepper (part seasoned salt, if desired)


• garlic powder


• 4 or more medium potatoes, peeled and diced


• 16 ounces baby carrots


• 1 large onion, cut in large pieces


• 2 cans cream of celery soup


• 1/2 cup sour cream


• 1/2 cup milk

Preparation:

Place roast in bottom of crock pot; sprinkle with salt, pepper, and garlic powder.. Add potatoes, carrots, and onions. Pour both cans of soup over onion layer. Cover and cook on LOW for 8 to 10 hours. Combine sour cream and milk; stir into the juices and continue cooking for 20 minutes, until heated through.
Serves 4 to 6, depending on size of roast.

Eat it up! Until next time....xoxo