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| Slow Cooker Italian Pot Roast |
ShawdoS
Recipes: 19
Joined Aug '06
Favorites: 0 |
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Ready in over 3 hours
- 1 cinnamon stick, broken into pieces
- 4 whole cloves
- 3 allspice berries
- 6 black peppercorns
- 3 tablespoons olive oil
- 3 1/2 lbs. 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 oz.) crushed tomatoes
- salt
- chopped fresh parsley for garnish
| | Serves 4-6
Combine the cinnamon, cloves, allspice and peppercorns in a mortar or coffee grinder and grind to a fine powder.
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.
Add the onion to the sauté pan and sauté, stirring frequently, for 10 minutes, or 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.
Pour the sauce over the meat in the slow cooker. Cover and cook on low for about 8 hours, until the meat falls away from the bone. Transfer to a warmed serving dish and garnish with parsley. Serve immediately.
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| Slow Cooker Chicken & Dumplings |
Louish
Recipes: 7
Joined Jul '06
Favorites: 0 |
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Ready in over 3 hours
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 frying or stewing chicken, cut into serving pieces and skinned
- 3 tablespoons vegetable oil
- 1 yellow onion, halved and sliced
- 1 celery stalk, sliced
- 2 cups chicken stock
- 3 carrots, peeled and sliced
- 2 sprigs marjoram
- freshly ground black pepper
- 1 cup fresh or frozen peas
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- Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking power
- 3/4 teaspoon salt
- 3 tablespoons unsalted butter
- 1 cup milk
- 1/4 cup chopped fresh parsley for garnish
| | Combine the flour and salt in a resealable plastic bag. Add the chicken to the bag several pieces at a time, and shake to coat completely. Heat a large sauté pan over medium-high heat and add 2 tablespoons of the oil. Add the chicken and cook, turning once, for 5-7 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then place in the slow cooker.
Add the onion and celery to the remaining flour in the bag and shake to coat. Set the sauté pan over medium-high heat and add the remaining 1 tablespoon of oil. Add the onion and celery and sauté, stirring frequently, for 10-15 minutes, until browned. Gradually add the stock, stirring to scrape up the browned bits from the bottom of the pan. Cook for 10-15 minutes, until the sauce is somewhat thickened. Stir in the carrots, marjoram, and salt and pepper to taste. Pour over the chicken in the slow cooker.
Cover and cook on low heat for 3 1/2 hours, then on high for 30 minutes before dropping in the dumplings.
To prepare the dumplings, combine the flour, baking powder, and salt in a bowl. Stir to blend. Bring the butter and milk to a simmer in a saucepan over medium heat. Drizzle into the dry ingredients and mix well. This will be a fairly dry dough.
Using a large spoon or your hands, form the dough into 6 loose ovals or rounds, about 2 inches in diameter.
Add the peas to the slow cooker and mix well. Place the dumplings on top of the stew. Cover and cook on high for 30 minutes, or until a toothpick inserted in a dumpling comes out clean.
Remove and discard the marjoram. Spoon the stew into shallow bowls, dividing the chicken and dumplings evenly. Garnish with the parsley and serve immediately.
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