This is definitely a favorite recipe of ours. We make it once and enjoy it many times. It can be used for tacos, nachos, omelettes, soups, and lots of other things. Easy to make and it keeps on giving for many dinners. Give it a try.
Slow Cooker Carnitas
- 1 onion, medium dice
- 3-3½ lb pork shoulder butt/shoulder
- 3 tsp salt
- 3 tsp garlic powder
- 3 tsp cumin
- 1½ tsp dried oregano
- 1½ tsp coriander
- ½ tsp cinnamon
- 4 bay leaves
- ¼ tsp crushed red pepper flakes
- ½ – 1 cup chicken stock or water or beer
- Place the onion evenly on the bottom of the slow cooker.
- Place the pork roast on top of the onion.
- Add ½ cup liquid to the slow cooker.
- In a small bowl or a mug, combine all the spices. Sprinkle liberally over the pork shoulder.
- Cook the pork on low for 10 hours.
- When the meat is done, remove the bones and any extra fat floating around.
- Shred the meat with two forks.
- Add the remaining ½ cup liquid if the pork has not released many juices.
- Stir to combine and serve.
Well, it’s almost St. Patrick’s Day, and it’s time for that once or twice a year tradition of Corned Beef. I usually buy the corned beef pre-seasoned and brined from Tnoy’s Meat Market here in Colorado. They do a really good job, and you can get beef or buffalo. The leftovers are great for either sandwiches or corned beef hash. My son really likes the hash.
Slow Cooker Corned Beef Hash
- 4-5 pound corned beef brisket
- red potatoes, big chunks
- carrots, one inch chunks
- celery, large dice
- onions, quartered
- 2 bottles Guinness
- water to cover
- Place half the vegetables in the slow cooker.
- Next, put in the corned beef.
- Put in the remaining vegetables.
- Pour in the Guinness.
- Put in enough water to just cover the beef.
- Cook on low for eight hours.
- Slice the beef in quarter inch slices.
- Arrange with vegetables on serving platter.
I was thinking about Asian flavors and slow cooking. So I decided to slow cook some chuck. I think this out very flavorful, and the meet was very tender. I am not sure anyone in China or nearby ever cooked it this way, but we still liked it. It was kind of an Asian Pot Roast.
Slow Cooker Asian Braised Beef
- 3 pounds beef chuck, cut into 1 1/2-inch cubes, excess fat trimmed
- 3 Tbsp all purpose flour
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 Tbsp vegetable oil
- 5 garlic cloves, minced
- 3 green onions,thinly sliced
- 2 inch piece of ginger, minced
- 1 1/2 tsp crushed red pepper flakes
- 3 stalks lemongrass, cut into pieces and pounded
- 1 cup reduced sodium chicken broth
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1/2 cup rice vinegar
- 1/2 cup light brown sugar
- 2 Tbsp Sriracha sauce
- In a small bowl whisk together flour, salt, and pepper.
- Dredge cut beef into flour mixture.
- Shake off any excess flour. Set aside.
- In a medium sized skillet, add vegetable oil and warm up over medium heat.
- Once warm, brown beef in batches.
- Do not fully cook meat, you just want to have a nice crust.
- Place seared beef in slow cooker.
- In the same skillet you cooked beef, add minced garlic and ginger.
- Cook until fragrant.
- Add lemongrass and cook until garlic begins to brown.
- Add red pepper flakes and chicken broth.
- Transfer mixture to slow cooker.
- In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and Sriracha.
- Add to slow cooker and add green onions on top.
- Cover and cook for 4-5 hours on high heat, or 6-8 hours on low heat.
- Serve with rice, noodles or crusty bread.
Another hearty slow cooker meal for a cold day. This method shares some similarities with the original cassoulet. A cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), and white beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. This dish is cooked in a slow cooker which contains a ceramic insert. It has pork, sausage, chicken, and white beans. It is also cooked slowly over the course of the day. So, you can consider this a modern, easy cassoulet. Whatever you want to call it, it is a great dish on a cool autumn day in Colorado.
Slow Cooker Cassoulet
- 1 pound dried great northern beans, rinsed and picked over
- 2 pounds boneless country style pork ribs, cut into 1-inch chunks
- Salt and pepper
- 1 tablespoon vegetable oil
- 8 ounces kielbasa sausage, 1/4 inch slice
- 2 onions, small dice
- 6 garlic cloves, minced
- 1 tablespoon minced fresh thyme
- 1 tablespoon tomato paste
- 3 1/2 cups low sodium chicken broth
- 1/2 cup brandy
- 1 (14.5-ounce) can diced tomatoes, drained
- 4 bone in, skin on chicken thighs, excess fat trimmed
- Bring beans and 8 cups water to boil in medium saucepan over medium high heat.
- Reduce heat to low and simmer, covered, until just beginning to soften, about 20 minutes.
- Drain beans and transfer to slow cooker.
- Pat pork dry with paper towels and season with salt and pepper.
- Heat oil in Dutch oven over medium high heat until shimmering.
- Cook pork until well browned and transfer to slow cooker.
- Brown kielbasa in empty pan.
- Transfer to paper towel lined plate and reserve in refrigerator.
- Add onions to fat in pan and cook until softened.
- Stir in garlic, thyme, and tomato paste and cook until fragrant.
- Add broth, brandy, and tomatoes, scraping up any browned bits with wooden spoon.
- Bring broth mixture to boil, then transfer to slow cooker.
- Season chicken with salt and pepper and wrap in foil.
- Place foil packet atop stew in slow cooker.
- Cover and cook on low until pork and chicken are tender, about 8 hours.
- Remove foil packet from slow cooker and transfer to plate.
- When chicken is cool enough to handle, pull meat from bones in large chunks.
- Transfer 1 cup beans from slow cooker to bowl and mash until smooth.
- Stir mashed beans, chicken meat, and reserved kielbasa into slow cooker.
- Cook until heated through.
It is definitely fall in Colorado. A beautiful crisp autumn day deserves a heart soup. Sounds like beef vegetable soup!
Beef and Vegetable Soup
- 2 pounds blade steaks , trimmed of excess fat and cut into 1/2-inch pieces
- 2 Tbsp soy sauce
- 1 tsp vegetable oil
- 1 pound cremini mushrooms, stems trimmed, caps wiped clean and quartered
- 1 large onion, medium dice
- 2 Tbsp tomato paste
- 1 garlic clove, minced
- 1/2 cup red wine
- 4 cups beef broth
- 2 cups low-sodium chicken broth
- 4 medium carrots, peeled and cut into 1/2-inch pieces
- 2 ribs celery, cut into 1/2-inch pieces
- 1 bay leaf
- 1 Tbsp unflavored gelatin
- 1/2 cup cold water
- 2 Tbsp minced fresh parsley leaves
- Combine beef and soy sauce in medium bowl; set aside for 15 minutes.
- Heat oil in large skillet over medium-high heat until just smoking.
- Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown.
- Transfer vegetables to slow cooker.
- Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown.
- Add tomato paste and garlic; cook, stirring constantly, until aromatic.
- Add red wine, scraping bottom of skillet with wooden spoon and cook until syrupy.
- Add both broths, carrots, celery, and bay leaf to slow cooker.
- Add contents of skillet to slow cooker
- Set slow cooker to low and timer to 8 hours.
- When soup is almost done, sprinkle gelatin over cold water and let stand.
- When soup is finished, turn off heat and remove bay leaf.
- Add gelatin mixture and stir until completely dissolved.
- Stir in parsley; adjust seasonings with salt and pepper, and serve.
This is another lovely slow cooker recipe that you can start in the morning, and come home to a wonderful aroma. I love this on cool, crisp fall days with colored leaves blowing in the golden sunshine.
Slow Cooker French Dip Sandwiches
- 4 pound beef chuck roast
- 2 medium onions, sliced
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- salt & pepper
- 1/2 cup red wine
- 4 cups beef broth
- 3 cups water
- 4 bouillon cubes or 4 tsp bouillon granules
- 1 Tbsp soy sauce
- 6 hoagie rolls
- Pull out the roast thirty minutes before searing to bring it up in temperature a bit.
- Heat the two tablespoons of olive oil in a large skillet over medium-high heat.
- Season both sides of the roast with salt and pepper.
- Once the pan is hot sear each side of the roast.
- Remove the roast and set aside.
- Turn off the heat and deglaze the pan with the half cup of red wine.
- Scrape the browned bits up with a wooden spoon.
- To a slow cooker; add the roast, onions, garlic, wine reduction, broth, water, soy sauce, and bouillon.
- Secure the lid and set the temp to or low for 7-8 hours.
- Once cooked, remove the roast and shred with a couple of forks.
- Serve the shredded beef and onions on a sliced hoagie.
- Spoon some of the au jus in little bowls to dunk the sandwiches.
I have had this ham bone in my freezer since New Year’s Eve. I think it is time to use it finally. I also have a very busy day ahead with members of the family getting home at different times. I think it is time for a slow cooker soup that needs that ham bone. This soup can be salty if you are not careful. The lemon juice at the end brightens it up a bit. Drizzle a bit of extra virgin olive oil and fresh cracked black pepper over your bowl before you eat it for some additional flavor.
White Bean Soup with Ham
- 4 (16-ounce) cans cannellini beans, drained and rinsed
- 2 cups low sodium chicken broth
- 1 large onion, small dice
- 3 carrots, small dice
- 3 garlic cloves, minced
- 1 Tbsp minced fresh rosemary
- 1 ham bone from half ham
- 3 Tbsp fresh lemon juice
- Salt and pepper
- In slow cooker add beans, broth, onion, carrots, garlic, and rosemary.
- Add ham and bone.
- Add water to cover.
- Cook on low 8- 10 hours.
- Remove ham and bone and let cool.
- Skim any fat from top of soup.
- Scoop up 2 cups of soup.
- Process soup in food processor until smooth.
- Return to slow cooker and stir.
- Pick ham from bone and return to slow cooker.
- Add lemon juice and season with salt and pepper.
- Cook a little longer until heated through again.
It is always nice to start the slow cooker in the morning and come home to wonderful smells and a ready dinner. Here is a recipe for a simple pot roast with a hearty gravy. Easily paired with a nice salad and some crusty bread.
Simple Pot Roast with Gravy
- 1 boneless beef chuck roast (2 1/2 – 3 pounds)
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 large rib celery, chopped
- 3 medium carrots, chopped
- 3 medium cloves garlic, minced
- 1 cup red wine
- 1 (14 ounce) can tomatoes
- 2 cups low-sodium chicken broth
- 1/4 teaspoon hot red pepper flakes
- 1 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley leaves
- Season roast liberally with salt and pepper.
- Heat 1 tablespoons oil in 12-inch skillet over medium-high heat.
- Brown roast thoroughly on all sides, 8 to 10 minutes.
- Transfer browned roast to slow-cooker insert.
- Reduce heat to medium.
- Add remaining 1 tablespoons oil to empty skillet.
- Add onions, celery, carrots, and garlic.
- Cook, stirring occasionally, until lightly browned, about 4 minutes.
- Transfer to slow cooker insert.
- Increase heat to high and add red wine to empty skillet.
- Scrape up any browned bits with wooden spoon, and simmer for 5 minutes.
- Add tomatoes and broth and bring to boil.
- Add pepper flakes, bay leaves, and thyme and transfer to slow-cooker insert.
- Set slow cooker to high, cover, and cook until tender, 6 to 7 hours.
- Alternatively, cook on low for 9 to 10 hours.
- Transfer roast to carving board; loosely tent with foil to keep warm.
- Discard bay leaves.
- Allow liquid in pot to settle, about 5 minutes.
- Then use wide spoon to skim fat off surface.
- Puree liquid and solids in batches in blender or food processor.
- Alternatively, use immersion blender and process until smooth.
- Stir in parsley and season to taste with salt and pepper.
- Cut Roast into 1/2-inch-thick slices.
- Transfer meat to warmed serving platter.
- Pour about 1 cup gravy over meat.
- Serve, passing more gravy separately.
I am all about cooking easy on Mondays, so it’s slow cooker time. This is a copy cat recipe from 20 years ago that I still make every now and then. It is a very mild chili, but still tasty and good on cold days. You can always alter it to go for more gusto and heat. As is, it tastes pretty close to what you get from Wendy’s. Just fresher.
- 1 pound ground beef
- 1 15-ounce can tomato sauce
- 1 15-ounce can kidney beans, drained
- 1 15-ounce can pinto beans, drained
- 1 15-ounce can petite diced tomatoes, or 4 roma tomatoes, diced
- 1 medium onion, diced
- 1 green pepper, diced
- 1 stalk celery, diced
- 1 teaspoons cumin powder
- 2 tablespoons chili powder
- 1 teaspoons black pepper
- 1 teaspoons salt
- 4 cups water
- Brown the ground beef in a skillet over medium heat.
- Crumble the beef as you cook.
- In a slow cooker, combine the beef plus all the remaining ingredients.
- Cook on low 6-8 hours.
- Serve with all your favorite chili toppings.
- Makes about 6 servings.
I am having another lazy cooking day. I just cannot seem to get back into the groove of going to work and coming home to cook. So, this morning I threw in a couple of pork tenderloins in the slow cooker and covered them with Archer Farms White Chili Slow Cooker Sauce. This was recommended by our long time Colorado friend Melody. I will pair this with the recipe for red rice you see below.Red rice is a southern dish, specifically low country dish. The low country generally includes the tidal areas of South Carolina and Georgia, especially Savannah and Charleston. There are as many versions of this dish as there are southern cooks. There is a wonderful chapter on red rice in the book “Man with a Pan” edited by John Donohue. I highly recommend reading this book. In the meantime, try this red rice recipe.
- 4 strips bacon, diced
- 1 onion, diced
- 1 green bell pepper, diced
- 1 celery rib, diced
- 1 1/2 cups long-grain rice
- 1 Tbsp tomato paste
- 4 garlic cloves, minced
- 1 (14.5-ounce) can petite diced tomatoes, drained
- 2 cups low-sodium chicken broth
- 1 1/2 tsp salt
- 1 tsp Rendezvous Rib Rub
- Add bacon pieces to a medium pan over medium heat.
- Cook bacon until crisp and fat is rendered.
- Remove the bacon from the pot and set it aside.
- Cook onion, bell pepper, and celery until softened, about 5 minutes.
- Add rice and cook, stirring frequently, until edges begin to turn translucent, about 2 minutes.
- Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes, broth, salt, and rib rub and bring to boil.
- Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 20 minutes.
- Remove from heat and let stand, covered, for 10 minutes.
- Add bacon back to the ricse.
- Fluff rice with fork and serve.