Week 56, Recipe 2: Slow-Cooker Pot Roast with Vegetables

NOTES

• This is a great slow cooker recipe for a roast. Very easy and delicious. If you're throwing the roast in the slow cooker the next morning on your way out the door, you can brown the roast and throw it into the slow cooker with the carrots, celery, and fingerling or new potatoes (unpeeled) the night before and keep in the fridge. When ready to get going, top with onion soup mix and water and set to low. Done!
• The roast should cook on low 8-10 hours. My instructions say to take out the veggies after about 6 hours or when potatoes are just tender. If you're making this on a weekday and not home to take them out, no worries. Cooking them an additional 2 hours or until roast is done on low won't hurt them, they'll just be nice and soft. If you know you won't be taking them out, get extra big fingerling or new potatoes and just cut your carrots in half.

Ingredients

• 3-4 pound chuck roast
• Salt and pepper to taste
• 1 packet dry onion soup mix
• 1 c. water
• 5 carrots, sliced into big chunks (about 3-4 chunks per carrot)
• 10ish fingerling or new potatoes, with peel, washed well (I like using organic potatoes so I don't have to peel them and don't have to worry about what's on the peel)
• 1 stalk celery, chopped

Directions

1. Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
2. Place the roast in the slow cooker and add the soup mix, water, carrots, potatoes, and celery.
3. Cover and cook on low setting for 6 hours then remove veggies and cook roast an additional 2-4 hours longer. Add veggies back in last 10-15 minutes. The other option is to put your veggies in with the roast about 6 hours before your roast is done.

Week 53, Recipe 4: Slow Cooker Pork Loin with Mashed Potatoes & Gravy

Taste of Home photo

NOTES

• A perfect meal for a busy night or a Sunday lunch!
• Original recipe from Taste of Home
• Don't make the gravy and mashed potatoes if you don't want to but they make a nice side for the pork. You can make the mashed potatoes (step 3) the night or morning before if you want.

INGREDIENTS

• 1 boneless whole pork loin roast (about 3 pounds)
• 1/2 cup all-purpose flour
• 1 teaspoon onion powder
• 1 teaspoon ground mustard
• 2 tablespoons canola oil
• 2 cups reduced-sodium chicken broth
• 1/4 c. flour
• 1/4 cup cold water
• Hot mashed potatoes, optional

DIRECTIONS

1. Cut roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. In a large skillet, brown pork in oil on all sides.

2. Transfer to a slow cooker and pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and let stand for 10-15 minutes before slicing.

3. To make mashed potatoes: slice and peel 4 medium to large russet potatoes and cut each into 4 or 5 chunks. Place in a saucepan of water with 1 tbsp salt and bring to a boil. Simmer, uncovered, until tender, about 15 minutes. Drain liquid from pan and mash with a potato masher or immersion blender, adding, to taste: milk, sour cream, and butter. I usually add about 3 tbsp butter, several tbsp of sour cream and then enough milk to get them the consistency I want.

4. To make gravy, strain cooking juices, reserving 2-1/2 cups juices; skim fat from reserved juices. Transfer to a small saucepan. Bring liquid to a boil. Whisk flour into water until smooth and then gradually stir into the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper as need then serve over pork and mashed potatoes.

Week 53, Recipe 5: Slow Cooker Beef Vegetable Soup

Taste of Home photo

NOTES

• Yay for slow cooker recipes! You can cook the beef and onions and chop up the veggies the night before. Then just throw it all in the slow cooker in the morning.
• Original recipe from Taste of Home
• Double the recipe if you like! If you do, I don't think it's necessary to double to beef. Just double the broth, veggies and seasonings.

INGREDIENTS

• 1 pound lean ground beef
• 1 medium onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups beef broth + 1 c. water
• 3 medium potatoes, peeled and cut into 3/4-inch cubes
• 2 cans (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 cup chopped celery
• 1 cup sliced carrots
• 21tablespoon sugar
• 1 tablespoon dried parsley flakes or 1/4 c. chopped fresh parsley (add fresh parsley at end of cooking)
• 2 teaspoons dried basil
• 1 bay leaf

DIRECTIONS

1. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt and pepper.

2. Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.



Week 52, Recipe 3: Slow Cooker Loaded Potato Soup

NOTES:

• This is a great and hearty potato soup made from a mix of several different recipes.
• Leave out the bacon and use vegetable broth for a vegetarian soup.

INGREDIENTS

• 6 potatoes, peeled and cut into 1/2-inch cubes (about 2 1/2 lbs)
• 2 medium onions, diced
• 2 carrots, diced
• 2 celery ribs, thinly sliced
• 2 14 1/2 oz cans/boxes of chicken broth
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 c. all-purpose flour (use rice or another flour to make it gluten-free)
• 1 1/2 c. half-and-half (fat free kind is fine)
• 3 bacon slices, cooked and crumbled
• 1/3 c. cheddar cheese
• Sliced green onions

DIRECTIONS
1. Saute onions, carrots, and celery over medium-low heat until softened, about 6 minutes.
2. Add to slow cooker along with potatoes and salt and pepper. Cook on high 3 hours or on low for 5-6 hours until potatoes are tender.
3. Stir together flour and half and half and stir into soup. Cover and cook until heated thoroughly (about 15-20 minutes). Garnish with cheese, bacon and sliced green onions.

Week 51, Recipe 2: Slow-cooker BBQ Pulled Pork Sandwiches

Photo by National Pork Board

NOTES

• Recipe modfified from Taste of Home, original recipe from National Pork Board 2011
• Yum! This pork is good plain as well as mixed with your favorite BBQ sauce.
• Original recipe did not call for step 1 but I think browning the meat before putting in the slow-cooker brings out the flavor much more.

INGREDIENTS

• 1 5-pound boneless pork butt (shoulder)
• 1 1/2 teaspoons smoked paprika
• 2 teaspoons black pepper
• 1 teaspoon cayenne
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup water
• Soft sandwich buns or rolls
• Favorite BBQ sauce
• Red onion and dill pickle slices, to serve

DIRECTIONS
1. Sprinkle roast with salt and pepper and brown on all sides over medium high heat in a large pot. Let cool slightly on a cutting board.
2. Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.
3. Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Either return to slow cooker and mix with BBQ sauce or serve plain with BBQ sauce.
4. Top buns/rolls with pork, sliced onion and pickles.

Week 51, Recipe 4: Slow-Cooker Mexican Chicken & Veggie Soup

NOTES

• Recipe modified from All You.
• This was really good. I added quite a bit more spices than the original recipes and some chopped tomatoes with green chilies instead of so much salsa.
• Double the recipe - you'll want leftovers!
• Use thighs and a breast as called for. I think the thighs are so much more flavorful!

INGREDIENTS

• 2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
• 1 (10 oz.) package frozen sweet corn
• 2 stalks celery, chopped
• 2 carrots, peeled and cut into small chunks (1 cup)
• 1 onion, chopped
• 3 cloves garlic, minced
• About 6-8 oz of your favorite salsa
• 1 can chopped tomatoes with green chilies
• 2 teaspoons salt
• 1 tbsp ground cumin
• 2 tsp chile powder
• 1 teaspoon black pepper
• 1 skinless, boneless chicken breast, halved (about 1 lb.)
• 4 skinless, boneless chicken thighs (about 10.5 oz.)
• 2 1/2 cups chicken broth
• 4 (6 inch) fresh corn tortillas, cut into strips, placed on a greased baking tray and broiled for 3 minutes, turning after 2 (or do what I did and just use store-bought tortilla chips)
• Shredded cheese for topping

DIRECTIONS
1. Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, tomatoes, salt, cumin, chile powder and pepper.
2. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.
3. Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker.
4. Top each bowl with tortilla strips or chips and shredded cheese.

Week 34, Recipe 3: Slow-cooker Pot Roast with Roasted Vegetables

NOTES

• This is a hearty weeknight meal that makes great lunch leftovers!
• Mix the sauce ingredients together the night before and brown the meat so in the morning you can throw everything in the slow-cooker. When you get home, make the veggies and let cook while you prepare the table, slice the meat, etc.
• Modified from Mennonite Girls Can Cook

INGREDIENTS

• 1 3-4 lb. beef pot roast
• Salt
• 1 tbsp cooking oil
• ¼ cup ketchup
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 1 tsp. dried rosemary crushed
• ½ tsp. dry mustard
• ¼ cup red wine vinegar
• 2 cloves garlic minced
• 1/2-1 cup beef broth (or enough to cover the roast halfway up it's sides
• 1 tbsp brown sugar
• 1/4 c. water + 1 tsp cornstarch (to thicken gravy)
• Potaotes and carrots (desired amount), to roast
• 1 clove garlic, minced

DIRECTIONS
1. Mix sauce ingredients together (through brown sugar).
2. In a large pot or dutch oven brown the roast slowly on both sides in hot oil. Remove from heat, drain off fat and sprinkle with a little salt.
3. Place in slow-cooker and pour sauce over top. Cover and cook on low all day or on high for 3 1/2 hours or until meat is tender.
4.When meat is cooked, transfer to serving platter and loosely cover with foil and let stand while you make the gravy.
5. Pour the juices in a sauce pan (skim of excess fat before doing so). Bring juices to a slow simmer and mix in the cornstarch/water mixture a little at a time, stirring constantly until you have a smooth gravy. Bring to a slow boil. Remove from heat and serve with sliced roast and roasted vegetables.
6. For vegetables: about 1/2 hour before the meat is done, turn oven on to 425 degrees. Cover a large baking pan with foil and spray with oil. Peel carrots and potatoes and cut into 1-2 inch pieces (try to keep the pieces of somewhat uniform size). In a bowl, combine: 2 Tbsp. oil, Kosher salt as desired, 1 clove garlic, minced, and freshly ground pepper. Toss veggies in oil mixture and lay out on the prepared pan. Roast for 15-20 minutes or until potatoes are tender.

Week 33, Recipe 3: Slow-Cooker Green Chile Pulled Pork Tacos

 Taste of Home Photo

NOTES

• This is a great and easy recipe!
• Modified from Taste of Home December/January 2011
• The original recipe calls for a boneless pork roast but I used a bone-in roast and just cut the bone out.
• Freeze any extra meat for future tacos.

INGREDIENTS

• 1 boneless pork sirloin roast (2 lbs), cut into 1-inch pieces (or a 2 1/2-3 lb bone-in roast)
• 1 1/2 c. salsa verde or green chile sauce (use a good brand)
• 1 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 2 tbsp lime juice
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp white or regular pepper
• Dash of hot pepper sauce
• Flour tortillas
• Toppings: sour cream, chopped green onions, avocado, cheese, etc.

DIRECTIONS
1. In a 3-quart (or similar) slow cooker, combine all ingredients through the dash of hot pepper sauce.
2. Cover and cook on low all day or on high for 4-5 hours (or until meat is very tender).
3. Shred pork and place on tortillas, adding desired toppings. Freeze any leftover meat for future tacos.

Recipe 2, Week 31: Round Steak with Red Potatoes (Oven or Slow-Cooker)

NOTES:

• We had this for Sunday lunch but it would make a great weeknight dinner too! I cooked it in my oven but this would also cook well in your slow-cooker (instructions below).
• Recipe modified from Taste of Home.


INGREDIENTS
• 1-2 lbs boneless beef round steaks (depending on size of family)
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp canola or vegetable oil
• 1 10 3/4 –oz can of cream of mushroom soup
• 1 ½ c. water
• 1 c. chopped celery
• 1 c. chopped sweet red pepper
• ½ c. chopped onion
• ¼ tsp chopped fresh thyme (optional)
• 6-12 small red potatoes (depending on size of family)

DIRECTIONS
1. Sprinkle meat with salt and pepper.
2. Heat oil in a large pot and brown meat on all sides. Remove and then in the same pot, stir the soup, water, celery, red pepper, onion, and thyme together.
3. Bring a pot of cold water with potatoes in them to a boil. Boil for 5 minutes or until just slightly tender.
4. If oven cooking, place meat in a greased rectangular, square, or circular casserole dish and pour soup mixture over top. Add potatoes to casserole dish and cover with foil. Bake at 350 degrees 2-ish hours or until potatoes are tender.
5. If slow-cooking, please meat in the bottom of your greased slow-cooker and pour soup mixture over top. Add potatoes. Cover slow-cooker and cook on low 4+ hours.