| Other quick crock pot family favorites:
Place boneless chicken breasts in the pot, cover with cream of mushroom
soup and cook on low 8 hours.
Place country style ribs in pot, smother in bbq sauce, cook on low for
eight hours. (The meat all falls of the bone.)
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| I just made this last night. It's a great quick pot roast for
2 people (with leftovers) or 2 + 2 little kids. I buy chuck
roasts and trim them to within an inch of their lives. I cut
some up for stew, and cut some into small roasts, just the right
size for the two of us, with a little left over. A 1 lb roast
is about 6" x 3" x 1 1/2-2" - small! This was quite easy to
make, and there was only one cooking pot to clean. You could
use any type of pot-roast meat, I'd guess.
Chuck roast - trimmed of all fat - 1 lb after trimming - with a
few holes poked in it with a skewer (to let the cooking liquid
in)
1 tsp beef bouillon granules
1/2 tsp winter savory (or another of your favorite herbs)
1/2 tsp parsley
Garlic or garlic powder to taste (I used about 1/4 tsp powder, being
lazy last night)
1/2 cup water
1 cup stock (or more water)
1 tablespoon cooking wine or sherry - your favorite
1 cup chopped zucchini (leave it out if you don't like it)
1 med potato, cut into small chunks
1 carrot, cut into small chunks
1 onion, ditto
1/2 cup frozen peas
1 tablespoon flour blended with 1/2 cup water
Put the stock, herbs and garlic, and 1/4 cup of the water in a med
thick-walled pot (big enough for the roast, but not huge). Blend
them well. Put over med-high heat until the liquid comes to a boil.
Add the meat, turning once to coat. Brown, adding the other 1/4
cup water as needed to keep it from burning.
Add the stock and zucchini (it cooks into the stock), and wine.
Lower heat and cover. Cook 1/2 hour.
Turn the meat. Add the onions, carrots and potatoes. Cook 20 min
longer, covered.
Add the peas. Cook 10 more minutes or until peas are done.
Remove meat, slice and place on serving dish. Remove veggies to
a serving dish. Add the flour/water mixture, whisk into sauce.
Cook until thick, correcting seasoning as desired (I added a dash
of pepper). Pour sauce into gravy container.
Serve this with/over noodles or rice or with crusty bread.
--Louise
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| Yet another suggestion for D!'s five-spice powder!
It makes a terrific pot roast seasoning when combined with tomatoes,
onions optional. Rub it into the surface of the meat after browning.
Simmer.
btw, I don't own a crock pot. Didn't like it. I just use a Dutch
oven.
Laura
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| I love it - a COOKS-wide quest to help me use up the 5-spice powder.
For the curious, it was original purchased for a "Chinese 5-spice Red
Pepper Soup" recipe I found in Cooking Light. The recipe was good, but
not good enough that I make it all the time in order to use up all that
5 spice. :-)
D!
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| D.,
it consists of:
1. powdered star anise,
2. fennel,
3. cloves,
4. cinnamon and
5. anise pepper. (also known as Szechwan pepper)
Do you need more recipes? :)
regards,
joyce
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