Crock Pot Series - Italian Pot Roast

INGREDIENTS
1 cinnamon stick, broken into pieces
4 whole cloves
3 allspice berries
6 black peppercorns
3 tablespoons olive oil
3 1/2 pounds beef pot roast, trimmed of excess fat
1 yellow onion, finely chopped
4 cloves garlic, minced
2 celery stalks, sliced
2 carrots, peeled and sliced
1 cup hearty red wine
1 can (28 ounces) crushed tomatoes
salt and freshly ground black pepper to taste
chopped fresh parsley for garnish

METHOD
1.Combine the cinnamon, cloves, allspice and peppercorns in a mortar or coffee grinder and grind to a fine powder.
2.Heat a large sauté pan over medium-high heat and add the oil. Add the meat and cook, turning, for 10-15 minutes, until browned on all sides. Using tongs, transfer meat to slow cooker.
3.Add the onion to the sauté pan and sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic, celery and carrots and cook for 3 to 4 minutes, until lightly browned. Add the spice mixture and cook for 2 minutes. Add the red wine and cook for about 10 minutes, until reduced by about one-third. Stir in the crushed tomatoes and salt to taste.
4.Pour the sauce over the meat in the slow cooker. Cover and cook on low for about 8 hours, until the meat if flaky and fork tender. Transfer to a warmed serving dish and garnish with parsley. Serve immediately.

Comments

Mulled Hot Cider

Of course, you might have a little wine with dinner -- but grab a gallon of apple juice, cinnamon sticks and a few oranges. You can put a few raw cranberries in also -- cook it is your crock pot to make the whole house smell like a holiday. Do it early in the day and enjoy it all day long. INGREDIENTS • 1-3 (2") cinnamon stick • 5-10 whole cloves • 1 Orange, thinly sliced METHOD If you are making a small batch-use fewer spices, for a gallon use the max. Combine ingredients in a non-aluminum saucepan. Place over medium heat and bring to a boil. Reduce heat and simmer for 15 minutes. Serve in mugs

Easy Turkey Gravy

I like gravy. It is something someone should show you how to make if you have never done it. Use flour to thicken gravy, mix the flour with cold water first. Then add a little bit of gravy drippings to the flour mixture and stir it in so that there is some oil in the mixture -- that will help prevent lumps. Don't let the heat get too high -- that causes the flour mixture to bake in blobs. Instead let the drippings rest while you make the flour mixture, then add it to the drippings, stir it all in and then gradually heat it up. If you drippings are pretty dried up, add water and cook them off the bottom of pan, stirring. Then turn off the heat and begin making your flour mixture etc. You can add a little white wine to turkey gravy - red wine to beef. But for your first few times, try a short cut method - INGREDIENTS Turkey Pan Drippings 1 Can Cream of Mushroom Soup Pepper to Taste Parsley (optional) METHOD Scrape pan drippings into saucepan, add a ½ to 1 whol...

Crock Pot Series - Pot Roast

INGREDIENTS 3 pounds chuck roast salt and pepper to taste 1 TBSP minced garlic 1 packet dry onion soup mix, 1 TBSP dry Basil, 1 Bay Leaf 1 cup tomato sauce (or Red Wine) -- if you don't have enough, add a little water 4-6 carrots, 2-3 inch lengths 2-3 onions, quatered 4-6 potatoes, peeled and cubed 1-3 stalks celery, chopped METHOD 1.Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat - at the last minute add 1 TBSP of minced garlic to the frying pan to flavor the beef. Turn off heat. 2.Place beef in the slow cooker 3.Put tomato sauce / Red Wine, soup mix and spices in pan to "rince" out the garlic and other flavors of the beef. 4.Add carrots, onion, potatoes and celery to crock pot - then pour tomato sauce over all. 5.Cover and cook on low setting for 8 to 10 hours.

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