Slow Cooker Archives - Page 6 of 8

Slow-Cooker Italian Roast with Peppers in Au Jus (GF)

Real comfort food stirs up feelings of warmth. happiness. fond memories … all those heart-warming traits that make a recipe worth passing down generation after generation.

Yet, despite the fact it hasn’t been that chilly here this month, nonetheless, I can’t get wintertime comfort foods out of my mind! No bother. The lack of freezing temperatures is no reason to miss out on the simple joy of a warm meal of rich, tasty beef slow-roasted to perfection … my trusty friend Monsieur Crockpot doing all the work, while I go about a busy day of chauffeuring the boys here, there and back again.

The recipe? It’s an heirloom. True comfort food at its finest. So moist and delicious, it’s hard to believe this slow-cooker Italian roast is so simple to make. Just toss the ingredients into your crockpot and go … a delightful dinner will be waiting for you when you get home.

Slow-Cooker Italian Roast with Peppers in Au Jus (GF)

Yield: 4 servings

Ingredients

1 1/2 lbs boneless beef chuck roast, cut into 4 equal pieces
1 1/4 tsp dried Italian seasoning
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
1 medium green bell pepper, seeds removed, sliced
1 medium red bell pepper, seeds removed, sliced
1 medium sweet onion, sliced
10 oz. white mushrooms, quartered

Au Jus Ingredients

1/3 cup beef or chicken stock (homemade stock is best!)
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tbsp pure maple syrup

Instructions

Lightly coat bottom of a 6-quart slow cooker with olive or coconut oil.
Season both sides of each piece of roast with Italian seasoning, salt and pepper. Place meat in the bottom of the slow cooker and top with the peppers, onion and mushrooms.
In a small bowl, whisk together the broth, vinegar, Worcestershire sauce and maple syrup. Pour marinade over the peppers, onion and mushrooms.
Cover and cook on high for 5-6 hours or on low for 7-8 hours.
Divide the roast pieces among four plates and top with peppers, onion and mushrooms and a spoonful of the au jus. Garnish with fresh basil, if desired.
Serve with a baked sweet potato and mixed greens salad. Enjoy!

https://thenourishinghome.com/2014/01/slow-cooker-italian-roast/

Disclosure: Some of the links in this post include affiliate links, providing The Nourishing Home a small percentage of the sale at no additional cost to you. Of course, you are not obligated to use these links to make a purchase, but if you do, it helps to support this site and ministry. Thank you!

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Crockpot Apple Butter (GF, DF)

By Kelly · 15 Comments

How to Make Apple Butter It doesn’t take a national holiday to get me excited about Fall apples! However, since October is National Apple Month, we’ve got all the more reason to celebrate these delicious little gems from God!

Homemade apple butter is just one more way you can preserve the bounty of apple season to enjoy all year long. That’s why, I’m sharing this simple slow-cooker method for making apple butter that will not only fill your home with the amazing aroma of fall spices, but also fill your family’s tummies as well!

So easy to make, just pop all of the ingredients into your crockpot before bed and wake up to a special treat your whole family will love!

Homemade apple butter makes a delightful spread for toast, biscuits and muffins, as well as a delicious topping for pancakes and French toast.

Apple butter also makes a great appetizer – either as a dip served alongside graham crackers and fresh fruit slices – or you can place a thick layer of apple butter on top of a block of cream cheese and serve it alongside your favorite crackers. Yum!

And, with the holidays fast approaching, homemade apple butter also makes a delicious and thoughtful gift!

Easy Slow Cooker Apple Butter (GF, DF)

Ingredients

10 large apples (I prefer a mix of sweet and tart apples)
2 cups unfiltered apple juice
1 1/2 cups pure dark maple syrup
1/4 cup fresh-squeezed lemon juice (about 2 small lemons)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 teaspoon sea salt
1/8 tsp allspice

Instructions

Peel and core apples. Then cut them into bite-sized pieces. (One large apple yields approximately one cup of cored diced apples. So if you’re using small or medium apples, simply use about 10-12 cups of diced apples.)
Add the diced apples to a 6-quart slow cooker. Then add all remaining ingredients. Stir well to combine. Cover and cook on high for one hour, stirring once or twice. Mixture should be bubbly after an hour. If not, allow it to continue to cook until it comes to a bubbly simmer. Then reduce heat to low and cook the apples an additional hour.
Remove the cover, stir the mixture and then set the cover back on slightly ajar, so some steam can escape during the remainder of the cooking time. Then continue to cook the apple butter on low (with cover ajar) until it’s dark brown and thick (about 8-9 hours).
Turn off the crockpot, stir the apple butter and then allow it to cool to room temperature. If you prefer a smooth (less chunky) apple butter, use an immersion blender, or place the apple butter in a food processor for a quick whirl, to create a smoother texture.
Then, transfer the apple butter to half-pint or pint-sized mason jars. Makes 12 half-pint or six pint-sized jars. Store in refrigerator for up to two weeks. (Or you can preserve the apple butter longer using the classic hot water bath canning method.)

https://thenourishinghome.com/2013/10/crockpot-apple-butter-gf-df/

Disclosure: Some of the links in this post include affiliate links, providing The Nourishing Home a small percentage of the sale at no additional cost to you. Of course, you are not obligated to use these links to make a purchase, but if you do, it helps to support this site and ministry. Thank you!

And incase you’re as crazy about apples as we are, I’ve provided a list of all the apple posts I’ve shared this month, so you don’t miss out on more great ideas and delicious recipes featuring fresh fall apples.

Simple, Healthy & Delicious Fall Apple Recipes
• Easy Apple Pie Filling(GF, DF)
• Cinnamony Apple Pie Muffins(GF, DF)
• Fall Apple-Picking Recipes Round-Up
• How to Make Apple Butter

Happy fall blessings to you and yours, Kelly

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Easy Crockpot Beef Stew (GF, DF)

By Kelly · 21 Comments

The New Year always brings a higher level of excitement and activity to our lives, as we get back to school, homework, sports, and of course, all of our various church ministries! So, what’s a busy mom to do?

I recommend breaking out the crockpot and filling it full of real food ingredients on those especially busy days. That way, you can focus your energy on the tasks for the day, knowing that a healthy home-cooked meal awaits you and your family.

This classic comfort dish is made using grassfed beef chuck, which is one of the best choices for making beef stew. The fat content in beef chuck actually lends itself well to slow cooking, resulting in delectable fork-tenderness and rich flavor. So for this reason, I do not recommend substituting with a leaner cut of beef.

Pair this hearty beef stew with my light and fluffy Garden Herb Biscuits for the perfect wintertime meal that warms the tummy and the soul!

Easy Crockpot Beef Stew (GF, DF)

Yield: 6 servings

Easy Crockpot Beef Stew (GF, DF)

Ingredients

1 1/2 lbs *grassfed beef chuck, cut into 2-inch cubes
3 tbsp organic tomato paste
1 tbsp balsamic vinegar (I prefer Bariani balsamic vinegar - aff.link)
1 1/3 cup beef stock (homemade is best)
3 cloves garlic, crushed
1 bay leaf
1 small sprig fresh rosemary (or 1/4 tsp dried rosemary)
1 medium yellow onion, cut into 1-inch chunks
1 1/2 lbs small white or red potatoes, peeled & cut in half
5-6 medium carrots, cut into 2-inch pieces
1/2 lb green beans, trimmed and cut into 3-inch lengths
Optional: 1-2 tbsp arrowroot powder

Instructions

Cut beef chuck into 2-inch chunks (do not trim off fat for best flavor). Place the beef chunks in a 6-quart slow cooker and generously season with about a half-teaspoon of sea salt and a half-teaspoon of freshly ground black pepper.
Next, add the tomato paste, vinegar and beef stock. Use a wooden spoon to combine.
Then, add the garlic, bay leaf and rosemary. Top with the chopped onion, potatoes and carrots in that order. Do not stir.
Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat about 7-8 hours).
During last 30-45 minutes of cook time, stir the green beans into the stew. If you’d like to thicken up the broth, just before serving, add about 1-2 tablespoons of arrowroot powder, making sure to thoroughly stir it into the stew.
Serve with crusty bread topped with butter, or my yummy Garden Herb Biscuits.

Notes

*Grassfed beef is a much healthier choice than commercially-produced beef. If you cannot find grassfed beef at your local markets, U.S. Wellness Meats carries a wide selection.

https://thenourishinghome.com/2013/01/easy-crockpot-beef-stew-gf-df/

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