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Pot Roast

1 chuck roast
water
salt & pepper
unsalted butter
carrots, whole, peeled.
small red potatoes, quartered

Season the roast all over with salt and pepper. It takes A LOT of salt. Mimi says once start to think you put too much salt on there, put a little more. Brown the roast in in a cast iron with some unsalted butter. Be patient and let it get good and browned. Don’t get the pan too hot that the butter starts to burn. Once it’s sufficiently browned, transfer to the crock put. Pour a cup or two of water in the cast iron and scrape the bottom with a spatula. Pour that water into the crock pot. The roast should be about half way covered in water. Cook until the roast starts to fall apart. Add carrots and potato’s when you have about 1 hour left to cook. Once it’s done you can easily make a gravy with the remaining liquid.

The next day you can easily turn the leftovers into vegetable beef soup.  Put leftover roast, vegetables, and gravy into a soup pot. Add a can of diced tomato’s and some water or beef broth. Add in any extra vegetables, such a corn, peas, green beans, celery, onion, etc. If they are canned, just dump them in, but if they are fresh you will want to pre-cook or parboil them. Let simmer and season to taste.

Crock Pot Pork Tenderloin

Season a package of pork tenderloins with salt and pepper. Put in the crock pot with 1 cup brown sugar and 1 cup Pace Medium Salsa*. Cook on low until tender but not over cooked. Shred with knife and fork and let sit in crock pot just a few minutes longer to soak in more flavor. The only trouble I ever have with this dish is under salting it. So taste again before serving and add some if necessary.

(I don’t know why but Pace Medium Salsa works the best, I have tried many other different kinds and its not quite the same.)

Crockpot Butter Chicken – Dairy Free

  • 3 lbs boneless skinless organic/free-range chicken breasts, cut into bite-sized pieces (approximately 1 ½ -2 inches)
  • 1 tablespoon coconut oil
  • 3 garlic cloves lightly crushed but whole
  • 1 large white onion small dice
  • 1 tablespoon minced fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1-6 ounce can tomato paste
  • 1 tablespoon sugar
  • 1-15 ounce can coconut milk
  • 1/4 cup flour
  • 1/2 cup fresh lightly chopped cilantro leaves
  • Chili flakes.

DIRECTIONS

  1. Heat a large sauté pan to medium heat and one tablespoon coconut oil. When oil is shimmering, add onions and sauté for 1 minute until starting to turn golden brown around the edges.
  2. Add garlic and ginger and sauté another 30 seconds until fragrant. Add spices, tomato paste, sugar, coconut milk and flour and stir to combine. Cover and cook for 4-5 minutes while you prepare chicken and sauce thickens.
  3. Add sauce to cold crockpot and then add chicken. Stir to cover chicken in sauce. Cover and cook on high for 2 hours then low for 2 hours. Remove lid and stir to incorporate, then pour into a serving dish.

Spicy Crock Pot Chicken

3-4 Chicken breasts or 5-6 thighs (breast is better in this recipe)
1 cup of salsa of choice (look for no artificial ingredients or sugar or make your own)
2 teaspoons each of: onion powder, garlic powder, salt, pepper, chili powder, cumin

Put chicken in slow cooker and sprinkle with spices. Pour salsa over the chicken. Cook on low for 7-8 hours (check after 5 as temp can vary a lot) until tender. Shred with forks before serving.

Crock Pot Pork Chops

Brown pork chops in skillet with a little oil. Sprinkle with salt and pepper while browning. Place in crock pot. Sauté onions and mushrooms in skillet with oil until tender. Place in crock pot on top of pork chops. Pour 1 to 1 ½ cups water into crock pot. Cook on high for 4 hours. Place on serving dish. To make sauce pour one can cream of mushroom soup into a sauce pan. Add enough water from crock pot to get desired thickness.