Tag Archives: slow cooker

Slow Cooker Red Wine Pot Roast

This is the second time I’ve posted a recipe involving red wine and the slow cooker. I guess I am drawn to certain flavors. Well, and wine.

The first one I am talking about is the red wine brisket I made back in September. Now while it was very delicious, this red wine pot roast was way, way better.

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I assume that is because chuck roast is a fattier piece of meat than brisket and hence that adds an extra layer of flavor. But this was just so moist and tender. The vegetables were cooked so perfectly and infused with the flavor of the wine, seasonings and meat. Mmm. I am definitely looking forward to having leftovers tonight.

Slow Cooker Red Wine Pot Roast

2-3 lbs chuck roast (I didn’t trim mine, but you can if you want)
1/2 lb baby carrots, whole
1 to 1 1/2 lbs red potatoes, cut in to chunks
1 large onion, cut in to wedges
1 cup of wine (I used Barefoot Cabernet Sauvignon)
1 package of pot roast seasoning (or feel free to us whatever spices you want)

1) Preheat a skillet to medium high heat. Add a teaspoon of oil. Season the roast on both sides with salt and pepper. Brown the roast on both sides for about 3 to 4 minutes.

2) Place the roast in bottom of the slow cooker and top with the chopped veggies. Mix the wine and seasonings together and pour over the meat and veggies.

3) Cooking on low for 8 hours or high for 4. The meat should be falling apart when finished and the veggies should be fork tender.

Easy Slow Cooker Beef Stew

rain

I didn’t realized when I left DC that I was moving to Seattle.

It has been raining for what feels like a month straight here in Atlanta and it’s getting old. The only thing I want to do is sit in bed with hot chocolate, watch holidays movies and then have some sort of soup or stew for dinner.

This stew is perfect for just that. It’s easy, requires very little prep, and will definitely warm you up on a cool, rainy evening.

Easy Slow Cooker Beef Stew

1 lb stew beef
2 lbs red potatoes, cut in to 1 inch pieces
1 bag baby carrots, cut in half
1 package vegetable dip mix (I used Lipton)
5 cups beef stock (or a water-bouillon mix)

1) Season the meat with salt and pepper. Brown stew meat over medium-high heat. This step isn’t necessary, but it adds a lot of flavor to the stew.

2) Layer potatoes and carrots in the crock pot. Put stew meat on top. Sprinkle with the packet of dip mix and cover all the ingredients with the stock. Cook on low heat for 8 hours or high for 6.

Tip: If you notice your stew isn’t thickening the way you want, take on tablespoon on flour and mix it with some of the broth until it forms a paste. Mix in to the stew and let it cook for another 30 minutes or so.