The roast is in the pot with an onion, some shallots, garlic, three cups of wine, and four ancho chiles. I'll add the potatoes and carrots later.
Chicken Oregano 4 frozen chicken breasts (1.5 - 2 lbs) Combine in a bowl: 1.5 melted sticks margarine, 1 envelope Italian dressing mix, 1 T lemon juice Pour mixture over chicken in crockpot add dried oregano to taste cook on low 5-6 hours
Savory Shredded Pork ~3 lbs pork roast rub with a mix of: salt, freshly cracked pepper, oregano, meat tenderizer, cumin, onion power, garlic 1/2 box vegetable broth cook on low 12 hours, remove it and let it set 10-15 minutes before shredding, then put back in sauce/seasoning mixture and simmer a while before serving.
Shredded Italian Beef 4-5 lb Rump Roast (or Bottom Round Roast) 2 tsp pepper 2 tsp garlic powder 2 tsp oregano 2 tsp parsley flakes 2 bay leaves 2 pkg Good Seasons Italian dressing mix 1 C water 1 tsp salt (opt) Cook in crockpot on low for 12-14 hours or on high for 6-8 hours about 30 minutes before serving, break apart with a meat fork. Alternate recipe: the same Rump Roast as above 1 can beef broth 1 pkg Good Seasons Italian Dressing mix 1 pkg Onion Soup mix Same cooking directions as above
I've been using my slow cooker a lot lately. http://mykoreankitchen.com/2014/02/23/slow-cooker-kimchi-stew-with-beef/ This turns out well. I don't use the soy sauce or the rice wine. I use two heaping tablespoons of red pepper paste instead of one. And I don't bother chopping up the garlic. I just smash a few cloves and throw them in there whole. A possible downside to this recipe is your house will reek of kimchi. And you need to have an asian mart somewhere around to get all the ingredients. Also this http://www.babble.com/best-recipes/quick-and-easy-slow-cooker-chicken-curry/ If you like strong curry flavor, I recommend doubling (at least) the amount of curry powder. Or else it will be mild. Here's a good way to end up with a pot full of unrecognizable mush: http://www.thirtyhandmadedays.com/2014/05/4-ingredient-slow-cooker-macaroni-cheese/ Not recommended. But maybe I'm just doing it wrong. By far the most amazing thing I've made is pulled pork. Just take the biggest hunk of Boston butt you can fit in your slow cooker, season with salt, pepper, cumin, red pepper flakes, and sear on all sides. Then put it in the crock pot with a cup of wine, half a cup of juice from a jar of wickles, and whatever other seasoning you wan to throw in there. Maybe a bay leaf. If you need more liquid then add some water (or wine) Cook for ten hours on low or five hours on high. You know it's finished cooking when you can't pick it up with tongs without it falling apart. Take it out, pull it apart, add your barbecue sauce of choice.
I love using the slow cooker. It's easy, the stuff is just fine as leftovers, and there isn't a lot of mess to clean up. Here's the last thing I made: Add 1 big (50 oz) can of green beans, liquid and all, to the pot. Add pepper and salt to taste. Chop up about half an onion into at least green bean-sized bits and add it. Add about two slices of bacon - cooked or raw. I used some over- and under-cooked bits from the last batch I made, along with some of the rendered fat. Cook on low for around 8 or so hours, stirring occasionally.
So maybe somebody can answer this ... Most of the slow cooker recipes I can find are for 6 or 8 servings. Of course, I can just scale it down, but what does cutting the quantities down to a quarter of the original do to the cooking directions?
It could mean that you won't have sufficient moisture because a greater portion of your minimized dish's surface area will evaporate - just add more water/broth/etc to keep the solid parts sufficiently moist. You can add more liquid after a few hours or any other time it looks like it could use it to prevent from adding too much and making soup.
I got this: For Xmas. I'm thinking about trying this out: http://www.conecuhsausage.com/recipeview.aspx?id=26
We just a good recipe tonight - ground beef, onions, mushroom soup and tater-tots. Simple, but great!
Pulled pork, North Carolina style... Georgia or Tennessee is to sweet has more of a brown sugar/molasse base, but if your get a good North Carolina pork amazing.... when looking through recipes uses a apple cider vinegar that has the "mother" unfilitered. It makes a difference from the regulat cider. I slow cook mine for almost a day and a half on low or medium, occasionally adding brown sugar or spices. I wish I could be More specific but unfortunately my mother told me never to buy a measuring cup because we from Georgia and true belles never have "official recipes".
I always thought Carolina bbq sounded weird… I mean vinegar? My brother made tried making a Carolina style sauce recently. I didn't get to try any, but he said it tasted good, kind of mustardy. I like mustard, so I would give it a try.
I made this earlier in the week. Very good, and well received by other family members. Agree completely on doubling the curry powder. I didn't do it, because I wasn't sure how it would turn out with respect to my family's spice tolerance, but everybody wished for more curry flavor. I'll know better next time. And after reading @Shakes' post, I'm desperate for some yummy vinegary pulled pork. I'll have to look at some recipes, being two generations removed from Georgia.
Don't understand why people use slow cookers. It's just as easy in the oven or hob. I did a 6 hour leg of lamb in the oven last week. A salt beef on the hob. I've done slow roasted board & slow roast chicken in the oven. Cola ham. It's all really straightforward IMO. It's just about being patient.
I wouldn't leave something cooking in the oven all day while I was at work, or overnight while sleeping.
http://www.chow.com/recipes/29346-slow-cooker-pork-and-sauerkraut I plan on trying this soon when I have enough sauerkraut.
I do a similar recipe, but on the grill in a pan. The only thing I replace is the chicken broth with a beer I prefer my sausages a lil tipsy.....
I made it without, and you can really tell that its missing something without the juniper berries. So, I added some gin! (Its made with juniper berries) And that fixed it.
In that case, I'll go ahead and spend the seven bucks to order juniper berries. My biggest problem is still the sauerkraut. I might have just enough of my first homemade batch to make it. But that would leave me without any raw sauerkraut to eat for a few weeks. I can order it here, but it's ten dollars for just six ounces. Not worth it.
Its still good without the berries, but there's a definite "this needs something" character to it without the added flavor.
