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.
Categorized in: General
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