Slow Cooker Recipes For Busy Moms
During this time of year I enjoy making hearty soups and stews for my family. There’s something very comforting about a warm cooked meal that’s been slow cooking for hours. Today’s lifestyles demand economical, healthy meals that can be made without much fuss. Today we are making a slow cooker Chuck Roast. Slathered in a great tating rub, seared until lightly brown than slow cooked 5-6 hours. Serve with Roasted Potatoes and your choice of vegetables. This is a perfect, cozy and hearty meal for your family any night of the week.
3 pounds Beef Chuck, boneless
2 Tablespoons Citrus and Basil Rub
1 teaspoon fresh ground pepper
1/2 teaspoon salt
1 Tablespoon parsley
1 Tablespoon Rosemary
1 cup red wine
1 cup beef broth
1 Tablespoon Extra Virgin Olive Oil
4-6 russett potatoes
Mix seasonings together in a small bowl. Rub seasoning mixture over entire roast. Heat olive oil in skillet, add roast. Sear over medium-high heat until all sides are a golden brown. (If meat starts to scorch, add a bit more oil.) In a stock pot, cover the potatoes with room temperature water and bring to a light boil. Boil for 10-15 minutes (about 15 for a large potato). Take potatoes off the heat and immerse in cool water. Let cool before you handle them.
Turn slow cooker on high heat temperature. Add beef broth and red wine to slow cooker. Place seared roast in slow cooker, cover. After one hour, reduce temperature on slow cooker to low heat. Cook for 5-6 hours. Drizzle oilve oil over potatoes and sprinkle fresh rosemary. During last hour and a half, if there’s room, you may add your potatoes. You may also finish the potatoes by roasting them in the oven at 350 degrees.
This may seem like a lot of gravy, but you’ll be glad to have it when serving the leftover roast the next day!
1 yellow onion, about a cup
1 cup sliced mushrooms
1 Tablespoon tomato paste
2 bay leaves
This will give the gravy a deep color and a rich flavor.
1/4 cup red wine
3 Tablespoons all-purpose flour-it will be pasty
Gradually Whisk In; Simmer:
2 cups reserved potato water or vegetable broth
1 cup beef broth
*Personally, I like the mixture of the two types of broth together with a little of the reserved potato water. Simmer until slightly thick, approximately 5 minutes.
2 Tablespoons unsalted butter
Salt and pepper to taste
Meat juices from the bottom of slow cooker
Serve with sliced roast and roasted potatoes.
Deglazing a pan
When it comes to making a sauce or gravy, many people feel intimidated by making their own. Here’s how you make your “foundation of flavor” for your sauce or gravy.
After sauteing or roasting, look at the bottom of your pan. Those tiny dark food particles stuck to the bottom are carmelized drippings from meat juices. This is called “fond,” a french term meaning bottom or foundation. Fond is loaded with tons of flavor, and can be used to make a wonderful gravy or added to make a delicious sauce. The best way to capture all these wonderful flavorful deposits is by deglazing. Add any liquid like wine, stock or water to the pan and start scraping vigorously while bringing the liquid to a boil. This is your “foundation of flavor” for your sauce or gravy.
This recipe makes great leftovers or you can shred the meat and make tacos or the perfect sandwich.
Cooking For A Big Family
Whether your preparing meals for a large family or simply whipping up dinner for one, figuring out what to cook is more of a dilema than the actual cooking. Noel’s KitchenTips has the answer to creating memorable meals for your family in minutes. Nothing makes you feel more at home than your favorite foods. Using the right kitchen tools is also very important in creating those favorite meals. Visit Noel’s Kitchen for all your kitchen needs.
From my family’s kitchen to yours, we wish you a delicious meal with many memorable moments!
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