Spicy Tomato Braised Pot Roast

So easy! I served over polenta with a nice green salad.

• 1 cup dry red wine
• 1 (6 ounce) can tomato paste
• 1 tablespoon chopped Calabrian peppers or 1/2 teaspoon crushed red pepper
• 1 teaspoon Italian seasoning
• ¾ teaspoon salt, divided
• 1 large carrot, chopped
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 2- to 2½-pound boneless beef chuck roast, trimmed
• ¼ teaspoon ground pepper
• Fresh basil for garnish

• Whisk wine, tomato paste, Calabrian peppers (or crushed red pepper), Italian seasoning and 1/4 teaspoon salt in a 6-quart or larger slow cooker. Stir in carrot, onion and garlic. Season beef with the remaining 1/2 teaspoon salt and pepper and add to the slow cooker. Cook until the beef is tender, about 4 hours on high or 8 hours on low.

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Slow cooker Barbacoa

This recipe is amazing!! You can serve in tortillas instead of the rice. I served with avocado slices.

• 1/4 cup lime juice
• 1/4 cup cider vinegar
• 3 chipotle peppers in adobo sauce
• 4 garlic cloves, thinly sliced
• 4 teaspoons ground cumin
• 3 teaspoons dried oregano
• 1-1/2 teaspoons pepper
• 3/4 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 cup reduced-sodium chicken broth
• 4 ln
• 4 lbs boneless beef chuck roast
• 3 bay leave
• RICE:
• 3 cups water
• 2 cups uncooked jasmine rice, rinsed and drained
• 3 tablespoons butter
• 1-1/2 teaspoons salt
• 1/2 cup minced fresh cilantro
• 2 tablespoons lime juice
• 3 scallions, sliced thin

Directions

• Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
• Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours.
• Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice.
• Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.

French Onion Chicken Thighs

This smelled so good I forgot to snap a picture! This is stup? It’s more than chicken and not quite a soup. The carmalized onions really take the flavor deep! Serves 4.

• 1 tbsp unsalted butter
• 1 of chicken thughs
• 3 large yellow onions, sliced thin
• 1/2 tsp salt and pepper
• 1/2 c dry white wine
• 1 1/2 c beef or chicken broth
• 2 tsp thyme
• 1 c grated Gruyere

In a slow cooker on sauté mode, heat the butter, then add the chicken and brown on each side. Remove to a plate.

Add onions, salt and pepper and cook continue to sauté until carmelized, stirring frequently. About 20 min.

Add remaining ingredients except cheese and cook on high for 2 hour or low for 4 hours.

When it’s done, shred chicken and serve topped with cheese.

Turkey Chili

This is where the multicooker shine! Cook your beans under pressure, sauté your veg and meat and then bring them all together to slow cook for one tasty chili!

• 1 lb dried pinto beans
• Salt
• Bay leaf
• 1 lb ground turkey
• 2 onions, sliced thin
• 2 poblano, diced
• 2 red bell peppers, diced
• 2 jalapenos, diced
• 5 cloves garlic, minced
• 4 tbsp Chile powder
• 2 tsp oregano
• 2 tsp ground cumin
• 1 tsp black pepper
• 1/2 tsp coriander
• 1 larger beer
• 28 oz diced tomatoes with chilies

Place beans, 6 c water, 1 tsp salt and bay leaf in the multicooker. Cook on high pressure for 30 minutes and allow to release. Drain and remove the bay leaves.

Turn you multicooker to sauté. Add turkey and cook until browned, breaking up with a spoon. Remove from cooker. Add onions, peppers and garlic and sauté until soft. Add spices, Turkey, beer and tomatoes, cook for 5 min. Stir in beans and cook in slow cooker mode on low for 6 hours.

Garnish with cheese, sour cream, salsa and/or hot sauce.

Serves 8 – 10

Slow Cooker German Potato Salad

This is defiantly a sometimes food. If bacon is not your jam use a little liquid smoke. The play of sweet and sour is wonderful!

• 3 lb red potatoes
• 1 lb bacon
• 1 onion, chopped
• 3 tbsp flour
• 1/3 c sugar
• 1/4 c packed brown sugar
• 2 tsp salt
• 1/2 tsp pepper
• 1/3 c Apple cider vinegar
• 2 c water

Place potatoes in a pot, bring to a boil. Reduce and cook for 15 min. Drain and let cool, then slice.

In a multicooker on high sauté, cook the bacon in batches till crispy. Remove bacon.

Add onions, and cook for 4 – 6 until soft. Stir in the flour until blended. Stir in sugar, salt and pepper. Gradually stir in vinegar and water; bring to a boil and stir until thicker, add potatoes, top with bacon.

Cook on low for 3 – 4 hours.

Serves 12.

Split Pea Slow Cooker Soup

This soup is so easy – dump everything in the slow cooker and you are done in 8 hours! I topped with some coconut bacon.

• 1 lb dried green sloppy peas
• 2 carrots, minced
• 1 onion, minced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 tbsp better than bouillon
• 1 bay leaf

Combine all ingredients with 6 c of water in the slow cooker and cook on low for 8 hours.

Remove the bay leaf and run an immersion blender in the pot to purée it a bit.

Serves 8.

Cauliflower Soup

Simple and delish is how I describe this soup. I added a little truffle oil and green onions just cos I had them on hand.

• 2 small heads of cauliflower, cut into florets
• 1 onion, sliced thin
• 4 cloves garlic
• 1 qt veggie broth
• 3 c water
• Salt and pepper

Toppings

• Truffle oil
• Scallions, sliced
• Parmesan cheese or vegan parm

Place all ingredients except toppings in a slow cooker. Cook for 6 hours. Blend with an immersion blender until smooth.

Serve with toppings.

Serves 4 – 6.

Butternut Squash Chili

It does not get easier than this Chili! It’s vegan too!

• 14 oz diced tomatoes
• 14 oz tomato sauce
• 1 c veggie broth
• 4 cloves garlic, minced
• 1 – 2 chipotle chilies, chopped
• 2 tbsp Adobo sauce
• 1 tsp ancho chili powder
• 1 tbsp cumin
• 1/2 tsp salt
• Pepper
• 4 c cubed butternut squash
• 1 can black beans, rinsed
• 12 – 16 oz frozen corn
• 1 tbsp lime juice

Toppings:

• 1 avocado, sliced
• 1/ c chopped green onions
• Chopped cilantro
• Vegan Cashew Creme

Place all chili ingredients in a slow cooker, stir well and cook on low for 6 – 8 hours.

Serves with toppings.

Serves 6 – 8.

Indian Butter Chickpeas

Another winner from Skinny Taste! So easy – I cooked it in the pressure cooker – it can also be slow cooked for 6 – 8 hours.

• 2 15 oz cans Chickpeas, drained
• 1 28 oz can crushed tomatoes
• 5 cloves garlic, minced
• 2 tsp ginger
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp garam Masala
• 1/4 tsp cayenne
• 1/2 c full fat coconut milk
• 1 tbsp ghee or oil
• Salt and pepper
• 1/4 c cilantro, minced
• 2 c cooked rice

Put all the ingredients except rice and cilantro in a pressure cooker. Add 3 c water and stir to combine.

Seal and cook on high for 12 minutes. If sauce is thin, cook on reduce for 10 – 20 minutes.

Serve over rice with cilantro garnish.

Serves 6 – 8.

Honey Pork Loin

My kids love pork and chicken, so I’m always looking for a new recipe. This one is great.

• 4 lb pork loin
• 2 sprigs rosemary
• 2 tbsp Dijon
• 4 tbsp honey
• Lemon, juiced

Place pork in a slow cooker. Whisk together Dijon, mustard and lemon juice. Pour over pork, add rosemary and cook on high for 4 hours or low for 8 hours. Use forks to shred and serve.

Serves 8.