Fix It and Forget It: Slow Cooker Dishes for Your Holiday Dinner

Do you have a slow cooker? Or more than one? These recipes could be just what you need this holiday season!


Roast Beef

2 tsp. canola oil

1 (2-lb.) boneless chuck roast, trimmed

Kosher salt

Freshly ground black pepper

1/2 medium sweet onion, cut into wedges

1 large garlic clove, chopped

2 Thyme sprigs

1/4 c. dry red wine

Heat oil in a large skillet over medium-high heat. Season the roast with salt and pepper. Add the seasoned roast to the skillet and cook, turning occasionally, until brown on all sides, 3 to 4 minutes.

Combine onion, garlic, thyme, and wine in a slow cooker. Add the browned roast. Cover and cook on low until roast is fork-tender, about 6 to 8 hours (or on high for 4 to 5 hours).

Discard thyme sprigs. Remove roast from slow cooker and serve.


Apple Brown Sugar Glazed Carrots

2 pounds medium carrots, cut into 1-inch pieces

1/2 cup unsweetened apple juice

1/2 cup packed brown sugar

1/4 cup butter, cubed

1/4 teaspoon salt

1/4 cup chopped pecans or walnuts, toasted (optional)

In a slow cooker, combine carrots and apple juice. Cook, covered, on high until carrots are tender, 3-4 hours. Remove carrots from slow cooker; discard juices. Return carrots to slow cooker. Stir in brown sugar, butter and salt. Cook, covered, on high until carrots are glazed, 15-20 minutes longer. If desired, sprinkle with pecans.


Garlic Parmesan Potatoes

2 pounds baby red potatoes, quartered

2 tablespoons olive oil

4 cloves garlic, minced

½ teaspoon dried thyme

Salt & pepper

1 cup freshly grated Parmesan

2 tablespoons chopped fresh parsley leaves

Place potatoes into a slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper to taste. Cover and cook on low heat for 3-4 hours (or 1-2 hours on high heat). Potatoes should be fork-tender. Sprinkle with Parmesan and parsley.



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