SLOW COOKER POT ROAST
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.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- 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.
EASY SLOW COOKER PORK CHOPS AND GRAVY
If you're looking for a simple weeknight dinner that the whole family will love, then you are in the right place! Easy Slow Cooker Pork Chops and Gravy is so rich and delicious. You'll brown the pork chops in olive oil and butter to add a crisp crust and plenty of succulent flavor. Then you'll make a homemade gravy in the skillet (no canned soup in sight!) and let the whole meal become fork-tender in the slow cooker. Serve this dinner over rice or egg noodles. Both will soak up the delicious pork chop gravy, making a complete meal with minimal effort. You might be thinking that making slow cooker pork chops without canned soup is difficult, but we know this recipe will convince you otherwise! Just watch the video below to learn how simple it is to make your own gravy. This homemade version has so much more flavor; we know your family will be able to tell the difference! They will ask for this meal again and again. And, luckily, it's so effortless that you won't mind at all. Enjoy these delicious slow cooker pork chops and homemade gravy! Sign Up for Free Recipes
Provided by RecipeLion.com Test Kitchen
Categories Slow Cooker
Number Of Ingredients 7
Steps:
- Place flour, poultry seasoning and salt into a zip-top plastic bag and shake to mix. Add chops and shake until they are lightly coated.
- Heat a heavy skillet large enough to hold all the chops over medium high heat, adding the oil until it shimmers. Place the chops into the pan and saute 2 - 3 minutes per side until golden brown.
- Remove chops from the pan and, still on the heat, add 2 tablespoons flour mixture from the plastic bag into the skillet, stirring a few seconds to cook the flour. Add about ½ cup of the broth to the skillet and cook and stir to lift any browned bits from the pan. Add the remaining broth to the pan and turn off the heat. Reserve the remaining flour mixture for later.
- Place the onion into the bottom of the slow cooker and lay the pork chops on top. Pour the liquids from the pan over the chops, cover and cook on high 2 hours.
- Open the cooker and ladle out about ¼ cup of the resulting juices into a small bowl. Stir in the remaining flour mixture from the plastic bag into the juices until completely smooth. Return this mixture to the slow cooker, stirring to mix. Cover and continue to cook 30- 45 more minutes.
- Serve with mashed potatoes, using the sauce in the pot as gravy.
CRAZY COOLER COOKED POTATOES
I could NOT believe this recipe! Potatoes that are cooked and served in an ice chest like an Igloo cooler! What's more, they are YUMMY! like twice baked potatoes. This is the easiest and funniest way to cook a massive amount of potatoes. I usually cook them until they are almost done- not mushy just to the point where they could cook for a few minutes more- and let them finish in the cooler IF I have about an hour before having to open the cooler again. IF I need to serve them sooner I cook the potatoes until they are close to done or done but not mushry. They come out great and what a conversation piece for your next picnic, BBQ, get together, etc... You gotta try it to believe it! PS.. You CAN do these in a foil pan too for easy clean up. You can even put the pan in the cooler!
Provided by Mamas Kitchen Hope
Categories Potato
Time 20m
Yield 80 serving(s)
Number Of Ingredients 11
Steps:
- Start with boiling pot of hot water. Add salt pepper and crab boil bag for flavor to the boiling water.
- Add 20 lbs of chopped up red skin potatoes. Leave skins on if you desire. Boil until potatoes are almost done. I cook them til they are fork tender and just about done- as long as they are not mushy they will be fine. If you have taken them too far and they are cooked more than you like just let them cool until they are warm but not steaming before putting them in the cooler.You may want to warm the add ins before tossing them into the cooler to ensure they melt.
- Dump boiled potatoes into clean cooler/ice chest Igloo type cooler. (We use a brand new one or one that has been cleaned well with bleach and rinsed well).
- With clean plastic gloves and a long knife, slice through the entire 'mess' of food, cutting and slicing through to make the pieces as small as you like. This will also help to mix it well. Cut as much as you like and REMEMBER the potatoes are HOT- so be careful!
- Optional Ingredients: You can either serve them separately and allow your guests to add their own OR you can add them now using the knife method.
- Now, close the lid of the cooler and lock them up. Make sure NO ONE opens it! The steam will continue to cook the potatoes.
- They will stay warm for HOURS and be ready and perfect when you are ready to serve.
- PS. You CAN do these in a foil pan too for easy clean up. You can even put the pan in the cooler! Or line the cooler with foil!
Nutrition Facts : Calories 191.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 31.8, Sodium 116, Carbohydrate 18.1, Fiber 1.9, Sugar 1.2, Protein 4
CRISPY TWICE COOKED NEW POTATOES WITH GARLIC AIOLI
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Lay potatoes out in a single layer on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss the potatoes around so they are evenly coated and pop in the oven to roast for 35 to 40 minutes until tender.
- Cut a heads of garlic through the middle, horizontally, and put in a foil pouch with olive oil, thyme, water, and salt and pepper. Seal the pouch around the edges and roast in the oven with the potatoes - this will be used for the aioli.
- When the potatoes are done and warm enough to handle make an X cut on 1 side of the potato and then squeeze gently from the bottom to form a flower-like shape. Heat a pot of oil for deep frying to 350 degrees F and fry the potatoes until crispy and golden. Drain on paper towels and season with kosher salt.
- Remove the garlic from the pouch and squeeze out the flesh. Add the roasted garlic, egg, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper. Garnish with chives.
CRAZY POTATOES
Don't remember where this came from cookbook or someone
Provided by charlene graham
Categories Potatoes
Time 50m
Number Of Ingredients 6
Steps:
- 1. Place potatoes in greased 9x13 baking panmix dry dressing with mayonnaise & milk mix well add cheese stir.Pour over potatoes sprinkle bacon over top bake 375 for30 mins.
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- Tarnish remover. There is a reason to keep the water you use to cook potatoes. It can remove unsightly tarnish from your silverware. After you have boiled and removed potatoes, soak your silverware in the water for about an hour.
- Rust cleanser. Cut a raw potato in half and use it to clean rust off your pots, pans or gardening tools. The potato’s acid content works to dissolve the rust.
- Eye soother. Similar to the way many people use cucumber slices, you can use raw potato slices to ease eye puffiness and discomfort. Simply lie down for about 10 minutes with raw potato slices on your closed eyelids for quick relief.
- Shoe shiner. The juice in a raw potato can help make your shoes look shiny. Simply rub your shoe’s surface with the edge of a freshly cut raw potato and wipe clean.
- Window/eyeglass and goggle de-fogger. Rub the cut part of a potato half on the inside of your windshield or car window. The juice from the potato will prevent condensation from forming.
- Ease aches and pains. One of those potato folk remedies that is still in use today is to use potato juice to soothe the pain from sprains, bumps and bruises.
- Hot or cold pack. You may have read books in which characters keep hot potatoes in their pockets to keep their hands warm. Potatoes will retain heat or cold for a surprisingly long time.
- Cut down on salty flavor. If you have added too much salt to your soup or stew, add a few raw potatoes and let the pot simmer for about 10 minutes. The potatoes will absorb the salt.
- Hold cut flowers. You can poke holes in a potato half and use it in the same way florists use that green foam. Place the potato in the bottom of your vase to hold the stems securely.
- Make stamps. This is a fun, easy activity to do with kids on a rainy day. Carve designs into potato halves and use as stamps with a colorful ink pad.
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