Slow Cooker Beef And Potatoes With Rosemary Food

SLOW-COOKER BEEF AND POTATOES WITH ROSEMARY

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place potatoes and carrots.
• Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef on potatoes and carrots; sprinkle with onion. Pour broth evenly over beef and vegetables. Cover; cook on Low heat setting 8 to 10 hours or until beef and vegetables are tender.
• Using slotted spoon, remove beef and vegetables from slow cooker; place on serving platter. Skim fat from beef juices if desired; serve juices with beef and vegetables.

SLOW-COOKER PORK AND POTATOES WITH ROSEMARY

Steps:

• Arrange potatoes and carrots around outer edge in 4- to 6-quart slow cooker.
• If pork roast comes in netting or is tied, do not remove. Mix mustard, rosemary, thyme, salt and pepper in small bowl; spread evenly over pork. Place pork in slow cooker (it will overlap vegetables slightly). Sprinkle onion over pork. Pour broth evenly over pork and vegetables.
• Cover and cook on Low heat setting 8 to 9 hours.
• Remove pork and vegetables from cooker, using slotted spoon. Place pork on cutting board; remove netting or strings. Slice pork. To serve, spoon juices from cooker over pork and vegetables.

SLOW SIMMERED BEEF WITH POTATOES

Steps:

• Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
• To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.

SLOW COOKER BEEF AND POTATO AU GRATIN

Steps:

• Brown the ground beef in a pan, drain the fat then add some salt and pepper
• In a small bowl mix together the paprika, parsley, garlic powder, salt, and pepper
• Turn the slow cooker on to a high setting then add a layer of potatoes, onions, seasonings, ground beef, and then cheese. Repeat this
• Pour over the broth
• Put the lid on and cook for 4 hours

EASY SLOW COOKER ROAST BEEF

Steps:

• Generously season a 3 lb. chuck roast on all sides with salt and pepper. In a large pan over medium-high heat, melt 2 Tbsp. unsalted butter and add 1 Tbsp. vegetable oil. Once the butter is melted add the roast and sear golden-brown on all sides. Transfer to large slow cooker, keep the pan hot.
• Dice 1 large yellow onion and add to the pan along with 1 Tbsp. garlic powder. Cook, stirring, until golden, then add 2 Tbsp. tomato paste and cook 1 minute. Transfer to the slow cooker, keep the pan hot.
• Add 1 cup dry red wine to the pan. Scrape up any brown bits from the bottom and stir them into the wine. Cook for 2-3 minutes until sauce reduces by half. Pour into the cooker with roast and onions.
• Chop 4 carrots, 2 celery stalks, and 1-2 pounds Yukon gold or red potatoes. Add with 1 Tbsp. dried thyme, ½ Tbsp. dried rosemary, and 2 bay leaves to the slow cooker. Then, pour in 3 cups beef stock.
• Cover and cook on low for 8-10 hours until beef and vegetables are tender.During the last hour of cooking, add 2 Tbsp. cornstarch to a small bowl and mix with ¼ cup of the liquid from the slow cooker. Whisk until combined, then pour back into the slow cooker and stir to mix.
• Taste the broth, then season with salt and pepper as necessary. Remove the chuck roast when done and shred with two forks. Discard bay leaves and sprinkle the roast with fresh parsley (if using). Serve warm, and enjoy!

BEEF AND POTATOES WITH ROSEMARY AND THYME - CROCK POT

Steps:

• Arrange potatoes and carrots around outer edge in 4-5 quart crock pot slow cooker.
• Trim excess fat from beef.
• Mix mustard, rosemary, thyme, salt and pepper.
• Spread evenly over beef.
• Place beef in slow cooker, it will overlap vegetable slightly.
• Sprinkle onion over beef.
• Pour broth evenly over beef and vegetables.
• Cover and cook on low heat setting 8-9 hours or until beef and veggies are tender.
• Remove beef and vegetable from slow cooker with slotted spoon.
• Slice beef.
• To serve spoon beef juices from slow cooker over beef and veggies.
• Freeze leftovers.

GARLIC-ROSEMARY SLOW COOKER WHOLE CHICKEN

Steps:

• Place potatoes in the bottom of a slow cooker. Add onion over the top of the potatoes.
• Remove the chicken parts inside the cavity and pat the outside of the chicken dry. Slice deep, garlic clove-width slits into your chicken with a knife. Make 4 cuts on each side of the chicken, and 1 in each of the drumsticks. Stick a sliver of garlic deep into each cut. Place the remaining chunks of garlic into the cavity.
• Starting on the back of the chicken, season generously with about 1/2 of the rosemary and cracked salt and pepper. Add some seasoning inside the chicken's cavity as well. Flip the chicken and place it breast side up in the slow cooker on top of the potatoes and onions. Season the top of the chicken generously with the remaining rosemary and more cracked salt and pepper.
• Cook on Low until the chicken is cooked through completely and the juices run clear when the chicken is cut, 8 to 10 hours, depending on the size. Serve with the potatoes and onions from the pot.

SLOW COOKER BEEF AND VEGGIES

Steps:

• Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
• Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
• Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.

SLOW-COOKER POT ROAST WITH CARROTS AND POTATOES

Steps:

• In a large stock pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season roast with salt and black pepper then sear 4 to 5 minutes per side, or until browned. Transfer to slow cooker.
• To the same pot, add remaining olive oil and onions. Cook over medium-high heat, stirring frequently, 6 to 8 minutes or until golden brown. Add garlic and cook about 1 minute more. Transfer onion mixture to slow cooker, over top of the roast. Layer potatoes and carrots over onion mixture.
• To the same pot, add beef broth, Worcestershire sauce, rosemary and oregano. Cook over medium-high heat, stirring constantly, for about 30 seconds to loosen up any browned bits from the bottom of the pan. Remove from heat and pour broth evenly over vegetables in the slow cooker. Season with salt and black pepper.
• Cover and cook on high for 4 to 5 hours or on low for 8 to 9 hours.
• Remove potatoes from slow cooker with a slotted spoon and transfer to a large bowl. Add milk and mash to desired consistency. Season with salt and black pepper, to taste.
• Loosely shred roast and serve with vegetables over mashed potatoes. Top with gravy (see recipe notes); sprinkle with additional rosemary and oregano, if desired.