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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Slow Cooker Pot Roast

 

Slow Cooker Pot Roast

Pot Roast cooked low and slow brings back some of your best childhood memories. You remember, Sunday afternoons, the house filling up with those wonderful aromas. Dinner time couldn’t come quick enough!!!

This is my Slow Cooker Pot Roast.

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Potatoes (2)

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Onions

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Diced Fire Roasted Tomatoes

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Slow Cooker Pot Roast

 

 

 

 

Prep Time: 20 minutes
Cook Time: 5 to  5 1/2 hours (on high)
Yields: 6 servings
Equipment: 7-quart Crockpot

Ingredients:
4 1/2 pound chuck roast, room temperature
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper
2 tablespoons of garlic powder

2 large sweet onions, quartered
1 bunch (1 pound) of organic carrots with leafy tops, cut into 2-inch pieces
5 cloves of garlic, halved
1 (15-ounce0 can of fire-roasted tomatoes
2 tablespoons tomato paste
5 medium-size Yukon gold potatoes, quartered
1 (10.5-ounce) can beef consommé
1/2 cup of the reserved (beef stock) deglazing liquid
2 cups of beef stock, unsalted
2 tablespoons of dried oregano
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper

Directions:
Note: Make sure the meat is room temperature.

Liberally season the roast on both sides of the chuck roast with garlic powder, Kosher salt freshly cracked black pepper.  Add Canola oil to one sheet of paper towel. Using the oil-dampened paper towel wipe down the bottom and sides of the skillet. Preheat the skillet over medium-high heat. Once the skillet begins to smoke, place the seasoned chuck roast into the pan. Cook for 4 to 5 minutes on each side. Transfer to a plate. Set aside.

This is a great tip in making clean up, of your pans, much easier!  With the pan still hot, and still, on medium-high heat, add in 1/2 cup of beef stock. Using a wooden spoon, scrape up all those delicious bits from the bottom of the skillet. Transfer that liquid to a bowl and set aside.

In a slow cooker, add the quartered onions, cut carrots, garlic halves, Kosher salt, black pepper, dried oregano, tomato paste. Next, place the seared chuck roast on top. Add the reserved deglazing liquid, beef consommé, and the beef stock. Place the lid on and set the time and temperature for 4 hours on high.

After the 4 hours has passed, carefully remove the tender roast. Using 2 forks, break the meat up into somewhat large chucks. Remove, if any, large pieces of fat. Return the meat back into the slow cooker. Add the quartered potatoes, and the fire-roasted tomatoes. Place the lid back on set the timer for another 2 hours. Wait for another hour to pass and check to see if the potatoes are tender.  If not, continue cooking for another 30 minutes or until tender. This is my Slow Cooker Pot Roast.

Serve hot!

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Slow Cooker White Chicken Chili

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During the colder months here in Florida, I love making one-pot meals like soups and stews. Chili is definitely one of our favorites. I’ve played around with some recipes and found I like this one the best. It’s easy to make and doesn’t require a lot of prep. The best part is… everything’s done in the slow cooker! This is my Slow Cooker White Chicken Chili.

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Prep Time: 15 minutes
Inactive Prep Time: soaking beans overnight
Total  Time:  6 hrs 45 minutes
Yields: 4 to 6 servings
Equipment: 7-quart Crockpot, chef’s knife, large mixing bowl, 1 (2-cup) measuring cup

Ingredients:
4 boneless skinless chicken breasts
1 1/2 tablespoons of dried oregano
1 1/2 tablespoons ground cumin
1 tablespoon of ground coriander
1 teaspoon of paprika
1/2 teaspoon of red pepper flakes
1/2 teaspoon of white pepper
1 tablespoon of Kosher salt
1 pound of dried Great Northern beans, soaked and rinsed
2 ribs of celery, diced and cut into half-moons, include chopped leafy tops
3 cloves of garlic, minced
2 (4-ounce) cans of  Hatch green chilies, chopped
1 large onion, diced
1 green bell pepper, seeded and diced
1 quart of chicken stock, unsalted
1 cup of whole milk
1/4 cup Masa
1 (15-ounce) package of frozen shoepeg corn
2 limes, 1 juiced, 1 cut into wedges for serving
1 cup of Monterey Jack cheese, freshly grated, 1/2 cup reserved for serving
2 avocados, sliced for garnish
Cilantro for garnish
corn tortilla chips for serving

Directions:
The night before, pour 1 pound of dried Great Northern beans into a large mixing bowl. Cover the beans, by 3 inches, with water, cover, and place on the counter. The next day, drain and rinse the beans to remove any excess starch.

Place the chicken breasts in the bottom of the slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes, white pepper, and Kosher salt. Sprinkle the spices over the chicken. Add the beans, celery, garlic, canned chilies, onions, and diced bell pepper.

Pour in the chicken broth, put the lid on and cook on low until the beans are cooked through, about 6 hrs.

Mix the milk with the Masa in a small bowl then add to the slow cooker. Add the frozen shoepeg corn, straight from the freezer, and continue to cook until the sauce has thickened, about 30 minutes.

Remove the chicken to a board and shred using two forks. Return to the slow cooker, then add the lime juice, sprinkle in the Monterey Jack cheese and stir to melt.

To serve: Ladle the chili into a porcelain serving bowl, garnish with extra cheese, cilantro, avocado slices, and a lime wedge. Place a few tortilla chips in or on the side for garnish. This is my Slow Cooker White Chicken Chili. Serve hot.

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Slow Cooker Pot Roast Over White Cheddar Polenta

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It’s “TV binge” time!  I really need to get caught up on some of my programs. I’m thinking, the answer to accomplishing dinner today is the Crock-Pot. Dinner can be cooking all the while I’m finishing up this season of The Walking Dead. I’m starting my Slow Cooker Pot Roast Over White Cheddar Polenta at 8:00 am, so I’ll have the whole day free! I

I’m starting out with a sirloin tip roast that’s about 4 1/2 pounds. The marbling is great, which means a lot of flavors, and the butcher has tied it up so it holds its shape for even cooking.

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Flat Leaf Italian Parsley

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Prep Time: 15 minutes
Cook Time: 7 hours (high setting)
Total Time: 7 hours 15 minutes
Yields: 6 servings
Equipment: 7-quart Crockpot, 12-inch cast-iron skillet, 6-quart saucepot

Ingredients:
4 1/2 pound sirloin tip roast, tied and room temperature
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper

2 sprigs of fresh rosemary
4 whole garlic cloves, peeled and smashed
1 (15-ounce) can of diced tomatoes (reduced sodium/sodium-free)
1 cup of red onions, 2-inch dice
1/2 cup celery, 2-inch dice
1/2 cup of organic leafy-top carrots, peeled, 2-inch dice
1/2 cup of mini red bell peppers, seeded dice, 2-inch dice (substitute red bell pepper)
1 Fresno chili, seeded and minced
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper
4 dashes of Worcestershire sauce
1 (15-ounce) can of beef consommé, use only half
1/4 cup beef broth, unsalted
Italian flat-leaf parsley for garnish

Ingredients For Polenta:
1 1/2 cups of quick-cooking polenta
2 cups of half and half
3 cups of water
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons (1/4 stick) of butter, unsalted
1 1/2 cups of white cheddar, freshly grated
2 tablespoons of fresh chives, minced

Directions:
The first step is to season the roast with Kosher salt and fresh ground black pepper on both sides. Take a sheet of paper towel, add 2 tablespoons of Canola oil. Using the oil-dampened paper towel and wipe down the bottom and sides of the cast iron skillet.

Preheat the skillet over medium-high heat. Let the skillet get super hot, almost smoking. Place the seasoned roast into the pan, leave it alone, to do its thing. Sear the roast for 4 to 5 minutes, using your tongs, if the roast releases itself easily, then turn the meat over and sear the other side for another 3 to 5 minutes. If the roast gives you some resistance, then let it sear for another minute. Next, do the same to the other side. The searing time may vary slightly, maybe, anywhere from 7 to 10 minutes, total, for both sides.

Transfer the roast to the Crockpot. Next, is to retrieve the bits from the bottom of the skillet. This is where all the flavor is and you don’t want to waste any of it. With the pan still over medium-high heat, add in a 1/4 cup of low sodium beef broth. Using a wooden spoon, scrape up the bits with the back of the spoon. Once all the bits have come loose, turn the heat off. Pour this flavorful liquid over the roast.

To the slow cooker, with the roast, add the diced vegetables, garlic cloves, Worcestershire sauce, diced tomatoes with their juice, beef consommé, and fresh sprigs of rosemary. Season with Kosher salt and fresh ground black pepper. Place the lid on and cook on high for 7 hours.

After the 7 hours, remove the roast carefully. Cut the cooking twine, and using two forks, shred the meat. Place the shredded pot roast back into the crockpot and stir everything together. Set the crockpot to warm and place the lid back on.

Next, the white cheddar polenta with chives. Polenta cooks really quickly. This is why it should be made right before you’re ready to serve. It’s super simple and fast. Once the liquid is boiling, it’s finished in 5 minutes. Make sure to have the cheese shredded and ready to go.

In a large saucepot over medium-high heat add half-and-half, water, Kosher salt fresh ground black pepper. Bring the liquid up to a hard boil and slowly whisk in the Polenta. Continue whisking vigorously until the polenta thickens. Immediately, remove the pot from the heat. Change to a wooden spoon, add the butter. Mix until completely combined. Add the shredded white cheddar and fresh chives, stir to combine.

Spoon a good helping of the white cheddar polenta into the bottom of a porcelain serving bowl. Top with my delicious, flavorful, and tender, pot roast. Don’t forget, ladle some of the juices from the slow cooker over the top of the meat and polenta. YUM!!!

This is my Slow Cooker Pot Roast Over White Cheddar Polenta.

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