Bready or Not: Slow Cooker Balsamic Beef
This is my favorite non-taco way to cook up beef in the crock pot. The result is slightly sweet and perfect by itself, on a sandwich, in a salad, in a wrap…! Delicious meat in any form.
With the way beef prices have shot up, I pretty much have stopped buying ground beef. Roasts are the way to go, and slow cooking is the way to keep the cuts nice and tender.
This is just an all-around good recipe. It’s very easy to tweak if you want it more or less sweet. The oven is off and my kitchen stays cooler. The one bad thing is that I work from home, and I’m tortured by the scent all day long.
Modified from Shugary Sweets.
Bready or Not: Slow Cooker Balsamic Beef
Ingredients
- 4 - 5 lb beef chuck roast
- 1 yellow onion
- 1 can beef broth low sodium
- 1/2 cup light brown sugar packed
- 1/4 cup balsamic vinegar
- 1 Tablespoon soy sauce low sodium
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 3 garlic cloves minced
Instructions
- In the slow cooker, whisk together the ingredients from the beef broth through the end.
- Cut the onion into chunks and place in slow cooker. Trim any excess fat from the roast and place the meat atop the onion. Cover and cook on LOW for 8 to 10 hours.
- Soon before mealtime, pull the meat out and shred apart. Place back in pot to soak up juice. Set the cooker on WARM until ready to serve.
- OM NOM NOM!
Bready or Not: Crock Pot Corned Beef & Vegetables
Corned beef in the slow cooker. This is by far the easiest, tastiest way I’ve found to make this dish!
It’s become an annual tradition for me to make a St. Patrick’s Day corned beef brisket. I boiled the meat one year, and baked it in the oven the next. It’s turned out delicious both ways (though the quality of the Kroger-branded brisket was lousy with fat) but I found that the crock pot is the best way to go. No watching the pot for boil-overs! Plus, it makes side dish veggies at the same time.
I dislike celery so I replaced the cut stalks with celery flakes, which provides flavor without the icky texture. You’ll want to cut the potatoes into big chunks that are all of like size. It’ll depend on the size of the potato if you need to cut them into halves or quarters. I had pretty big potatoes, so I did quarters. Do get red potatoes, though. They cook all day and get tender, not mushy.
Make this along with the Mini Muffin Irish Soda Bread from last week, and your St. Paddy’s Day meal is all set! … Oh, you want dessert? How about these Irish Coffee Blondies from a few years ago?
Don’t forget to wear green on the 17th… unless you want to get pinched…
Modified from TheSkinnyFork.com
Bready or Not: Crock Pot Corned Beef & Vegetables
Ingredients
- 3 lb corned beef brisket + seasoning packet
- 1 Tb celery flakes or chopped celery stalks
- 1 yellow onion in wedges
- 1/2 lb red potatoes cut into halves or quarters
- 8 ounces baby carrots
- 4-6 cups water
Instructions
- Place celery flakes, onion slices, potatoes and carrots into the crock pot. Trim fat from the brisket and place it on top of the veggies.
- Add 4-6 cups of water to the crock pot until the brisket is almost covered. Sprinkle the brisket's seasoning packet over the top.
- Put the lid on and cook on high for 4 1/2 hours, or 8 to 9 hours on low.
- Remove the brisket and slice thinly or pull into chunks. Serve with the cooked veggies.
OM NOM NOM!
Bready or Not: Crock Pot Pesto Ranch Chicken Thighs
I present to you one of my very favorite chicken crock pot recipes, one I previously shared at Novelocity.
Seriously, I’ve been making this about once a month for a few months now. My husband even requests it. This is impressive since he 1) does not like ranch dressing 2) does not eat pesto.
There’s something about the combination in this recipe, though, that is just plain savory and delicious.
This is my go-to meal when I’m on a writing deadline. It mixes up in five minutes and cooks itself over the afternoon, and produces chicken to feed us–quite happily–for days.
Modified from Picky Palate.
Bready or Not: Crock Pot Pesto Ranch Chicken Thighs
Ingredients
- 8 boneless skinless chicken thighs 2-3 pounds, thawed or mostly thawed
- 6-8 ounce pesto jar
- 1 packet ranch dressing dry seasoning mix or 3 Tb ranch dressing mix
- 1/2 cup chicken broth
Instructions
- Place chicken thighs, pesto, ranch dressing (dry from the packet) and broth into crock pot. Stir gently to coat chicken and combine everything.
- Place lid on top. Cooking tip: It tends to cook in half the time you set on the crock pot, i.e., a 6-hour high setting means the chicken should be done in about 3 hours, depending on how many thighs are in there and how thawed they were to start. Leave thighs whole or chopped. (If you chop, add them into the pot again on warm for 15 minutes so they can soak up more flavor! It's also a great way to make sure they are cooked through--just chop the meat and cook on high a while more.)
These thighs are great with veggies, or in a salad, or cold out of the fridge. They also freeze wonderfully.
OM NOM NOM.
Bready or Not: Overnight Apple Cinnamon Steel Cut Oats in the Crock Pot
In recent years, we’ve been trying to eat more healthy stuff.
That means I’ve been trying more alternative grains like quinoa (okay), amaranth (bleh), and steel cut oats. What are steel cut oats, you ask? They are oats that haven’t been processed as much. They take longer to cook and they have more texture and more nuttiness to them.
That whole texture things means they are awesome when slow cooked in the crock pot.
It takes maybe ten minutes to throw everything together the night before. I don’t bother peeling the apples. Just chop, combine everything, put the lid on, close the pot.
In the morning, give it a good stir. Most of the liquid will have soaked it. It will be soft, though my crock pot creates some crunchy bits, too–which are my favorite, to be honest. Dish it up, and then add whatever topping you want– nuts (pecans are awesome), maple syrup, agave nectar, honey, more milk, more spices…
Keep the crock pot on “warm” and the slow-to-rise people can get their food, too!
Really nice thing? The leftovers. Stash them in the fridge, and for several days–maybe all week–you can scoop some out, zap it in the microwave, and go about your day.
Modified from Jamie Cooks It Up.
Bready or Not: Overnight Apple Cinnamon Steel Cut Oats in the Crock Pot
Ingredients
- 2 medium-sized apples cored, unpeeled, chopped
- 1 cup steel cut oats uncooked
- 3 Tb brown sugar packed, or substitute with xylitol and a drip of molasses
- 2 Tb butter
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 Tb ground flax seed
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 cups vanilla almond milk or any kind of milk
- 1 1/2 cups water
Topping options:
- milk
- chopped nuts
- maple syrup/agave nectar/honey
- more spices
Instructions
- Spray the inside of your crock pot with cooking spray. Pour all ingredients (except the toppings) inside. Stir.
- Cover and cook on low for desired length of time, like 10 hours.
- Dish up oatmeal and add desired toppings.
OM NOM NOM all week long!
