Crock Pot And Slow Cooker

Planning and preparing dinner every night takes a lot of work. You want to make a nice meal for your family, but you don't have hours to spend in the kitchen. That's why recipes for a slow cooker have so many advantages. Atkinsons ROCKIN Kitchen has an wide range collection of home made slow cooker recipes for all cooking enthusiasts.

Hello, Ninja 3-in-1 Cooking System! The Ninja Cooking System has the added benefit of being a slow cooker, a roaster, a steam cooker, a baker, and a searing and sautéing machine all in one.

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

One 4-pound beef chuck roast

Kosher salt and freshly ground black pepper

1/3 cup all-purpose flour, plus more for coating

3 tablespoons olive oil

4 medium carrots, cut into 2-inch pieces

3 stalks celery, peeled and cut into 2-inch pieces

1 medium onion, cut into 1/2-inch wedges

3 cloves garlic, mashed

3 tablespoons tomato paste

1 cup red wine

3 cups low-sodium beef broth

3 bay leaves

2 sprigs fresh thyme

1/2 teaspoon ground allspice

1/2 cup loosely packed parsley leaves, chopped

Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps).

Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.Remove the roast and let rest for a few minutes.

Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

1 tablespoon olive oil
1 1/2 pounds yellow or red onions (about 2 large onions), sliced into half moons
3 1/2 pounds beef brisket
Coarse kosher salt and freshly ground black pepper
6 cloves garlic, minced
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce (or tamari, if gluten-free)

Brisket and Onions

While the onions are cooking, take the brisket out of its packaging and pat it dry. Season the meat generously with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a slow-cooker insert, fatty side up.

Sprinkle the minced garlic over the meat. When the onions are lightly browned, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce, and pour into the slow-cooker insert.

Cover and cook in the slow cooker on LOW for 6 to 8 hours or until the brisket is very tender. Let rest for at least 20 minutes before serving in the slow cooker set on WARM. (If your slow cooker doesn't have a WARM setting, transfer to a baking dish and cover tightly with foil while resting.)

The brisket can be sliced or shredded immediately and served with the onions and juices. Or let the meat cool then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of foil. Warm in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).

Recipe Notes

Cooking Time: Personally I like brisket very tender and shredded, almost like pulled beef. But if you prefer to slice the meat for a more formal presentation, aim for the shorter end of the recommended cooking time. Final cooking time will depend on the size and shape of the meat.

Oven Instructions: No slow cooker? Cook in the oven instead, in a baking dish covered tightly with foil or in a Dutch oven, covered with a lid. Cook at 325°F for 3 to 4 hours or until very tender.

Heat a deep sauté pan or cast iron skillet over medium heat with the olive oil.

Add the onions and cook on medium-low to medium heat, stirring frequently, for about 20 minutes or until the onions have caramelized lightly.

This recipe goes together quickly and does not need a lot of time in the slow cooker. It's a delicious way to add flavor to ground beef and the children love it! The gravy is delightful served over mashed potatoes."

Easy Salisbury Steak

2 pounds lean ground beef

1 (1 ounce) envelope dry onion soup mix

1/2 cup Italian seasoned bread crumbs

1/4 cup milk

1/2 Mushroom

1/4 cup all-purpose flour

2 tablespoons vegetable oil

2 (10.75 ounce) canscondensed cream of chicken soup

1 (1 ounce) packet dry au jus mix

3/4 cup water

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet.

Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water.

Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

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Crock Pot And Slow Cooker

Brisket and Onions

Recipe Notes

Easy Salisbury Steak

Roast in your Crook

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