Crockpot Italian Pork Roast

Recipe by /The Family Freezer©

Ingredients:

  • 2-pound boneless pork roast
  • 28oz can diced tomatoes, undrained (You can sub 6 medium-sized tomatoes, cored, seeds and juiced removed, and chopped – about 3 cups)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon parsley
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt, optional  (Add salt if using fresh tomatoes and want to bring out the flavor)

 

 

 

Directions:

Combine all ingredients in crockpot and cook on “low” setting for 6 hours in a 6-quart crockpot or 8-10 hours in a 4-quart crockpot.

 

To Freeze and Cook Later –

Label a gallon-sized freezer bag with the name of the recipe, cooking instructions, and “use-by” date (which should be three months from when you prepped the meal).  Add all ingredients to freezer bag, seal, and freeze.  When ready to eat, thaw overnight in refrigerator or in water.  Cook on low setting for 6 hours in a 6-quart crockpot or 8-10 hours in a 4-quart crockpot.

Crockpot Italian Pork Roast

Photo by A. Jones

Serve over spaghetti with a side of broccoli or green beans.

 

Slow-Cooked Coffee Pot Roast Recipe

Recipe by Taste of Home.com©

 

Yield: 12 Servings

 

Ingredients: 

  • 2 medium onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 boneless beef chuck roast (3-1/2 to 4 pounds), quartered
  • 1 cup brewed coffee
  • 1/4 cup soy sauce
  • 1/4 cup cornstarch
  • 6 tablespoons cold water

 

Directions:

  1. Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low until meat is tender, 9-10 hours.
  2. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, 30 minutes.

 

 

 

Nutrition Facts

4 ounces cooked beef: 248 calories, 13g fat (5g saturated fat), 86mg cholesterol, 362mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 27g protein.

Originally published as Slow-Cooked Coffee Pot Roast in Country Woman November/December 2001

Chicago Italian Beef

Recipe by Moonbugz_ as featured on the Genius Kitchen website

Yield: 5 lbs. meat

Ingredients:

  • 5 lbs. rump roast (do not substitute for a different type of roast)
  • Two (10 1/4 oz.) cans beef consommé (broth)
  • One (1 oz.) package Good Seasonings Italian salad dressing mix
  • Pepperoncini pepper (1/2-1 jars depending on level of spiciness)
  • Giardiniera (1/2-1jars)
  • 3 to 5 Sweet Green Peppers (according to size)
  • 1 loaf long thin French bread

 

Directions: 

  1. Cook first 5 ingredients in a Crockpot on “Low” for 18 hours.
  2. Turn over at the 6th and 12th hour interval.
  3. At the 17th hour, cut sweet green peppers into 1/8ths lengths and slice on the side lengthwise.
  4. Pull roast apart with a fork.  Using tongs, pile bread with meat and juice. (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of meat.
  5. Salt to taste.

Saucy Scalloped Potatoes Recipe – Slow Cooker Style

Yield: 8 Servings

Saucy Scalloped Potatoes

Photo by Taste of Home©

Ingredients: 

  • 4 cups thinly sliced peeled potatoes (about 2 pounds)
  • 1 can (10-3/4 ounces) condensed cream of celery soup or mushroom soup, undiluted
  • 1 can (12 ounces) evaporated milk
  • 1 large onion, sliced
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups chopped fully cooked ham

 

Directions: 
In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on high for 1 hour. Stir in ham. Reduce heat to low; cook 6-8 hours longer or until potatoes are tender.

 

NUTRITIONAL FACTS
1/2 cup: 555 calories, 10g fat (5g saturated fat), 36mg cholesterol, 831mg sodium, 101g carbohydrate (9g sugars, 9g fiber), 17g protein.

 

 
Originally published as Saucy Scalloped Potatoes in Quick Cooking May/June 1998, p45

Mexican Shredded Beef from Your Homebased Mom

The beauty of this Mexican Shredded Beef is it can be done in the Instant Pot or the slow cooker and either way it’s delicious! Between my undying love for my slow cooker and my new found adoration for my Instant Pot I may never use my oven again. I’ve been asked whether I think…

via Mexican Shredded Beef {Instant Pot or Slow Cooker} — your homebased mom

Slow Cooker Swiss Steak

Yield: 6 Servings

Slow Cooker Swiss Steak

Photo by Taste of Home©

Ingredients:

  • 3/4 cup all-purpose flour
  • 1 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 to 2-1/2 pounds boneless beef top round steak
  • 1 to 2 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/3 cups water
  • 1 cup sliced celery, optional
  • 1/2 cup chopped onion
  • 1 to 3 teaspoons beef bouillon granules
  • 1/2 teaspoon minced garlic

 

Directions: 

  1. In a shallow bowl, combine the flour, pepper and salt. Cut steak into six serving-size pieces; dredge in flour mixture.
  2. In a large skillet, brown steak in butter. Transfer to a 3-qt. slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender.

 

 

Nutritional Facts
1 each: 313 calories, 9g fat (4g saturated fat), 92mg cholesterol, 666mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 37g protein.

 
Originally published as Slow-Cooked Swiss Steak in Quick Cooking January/February 1999, p7

Slow-Cooked Pork Chops & Scalloped Potatoes

Yield: 6 Servings

Slow cooked pork chops and scalloped potatoes

Photo by Taste of Home©

Ingredients:

  • 4 medium potatoes, peeled and thinly sliced
  • 6 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon canola oil
  • 2 large onions, sliced and separated into rings
  • 2 teaspoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 cup fat-free milk

 

Directions:

  1. Place potatoes in a 5-or 6-qt. slow cooker coated with cooking spray. In a large nonstick skillet, brown pork chops in oil in batches.
  2. Place chops over potatoes. Saute onions in drippings until tender; place over chops. Melt butter in skillet. Combine the flour, salt, pepper and broth until smooth. Stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Pour sauce over onions. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat and thicken cooking juices if desired.

 

Nutritional Facts
1 each: 372 calories, 12g fat (4g saturated fat), 90mg cholesterol, 389mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.
Originally published as Pork Chops with Scalloped Potatoes in Healthy Cooking October/November 2010, p57

Autumn Pumpkin Chili Recipe

We have this chili often because everyone loves it, even the most finicky grandchildren. It’s also earned thumbs up with family and friends who’ve tried it in other states. It’s a definite “keeper” in my book! —Kimberly Nagy, Port Hadlock, Washington

Yield: 4 Servings

Autumn Pumpkin Chili

Photo by Taste of Home©

Ingredients:

  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 small sweet yellow pepper, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 pound ground turkey
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 4-1/2 teaspoons chili powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
    Optional toppings: shredded cheddar cheese, sour cream and sliced green onions

 

Directions:

  1. Saute the onion and green and yellow peppers in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.
  2. Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, pepper and salt. Cover and cook on low for 7-9 hours. Serve with toppings of your choice.

 

Nutritional Facts:

1-1/4 cups (calculated without optional toppings): 281 calories, 13g fat (3g saturated fat), 75mg cholesterol, 468mg sodium, 20g carbohydrate (9g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
Originally published as Autumn Pumpkin Chili in Simple & Delicious October/November 2012, p56

Crock-Pot Maple Pumpkin Spice Chex™ Mix

It’s been far too long since my last slow cooker recipe. It was both a blessing and a curse that I fired up my Crock-Pot and made this mix. Holy addicting. I’ve always had a thing for Chex Mix. All the textures and flavors make it such a great snack. I decided to put a fall […]

Source: Crock-Pot Maple Pumpkin Spice Chex Mix

Guinness Corned Beef and Cabbage Slow-Cook Recipe

Yield: 9 Servings

Guinness Corned Beef and Cabbage

Photo by Taste of Home©

Ingredients:

  • 2 pounds red potatoes, quartered
  • 1 pound carrots, cut into 3-inch pieces
  • 2 celery ribs, cut into 3-inch pieces
  • 1 small onion, quartered
  • 1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
  • 8 whole cloves
  • 6 whole peppercorns
  • 1 bay leaf
  • 1 bottle (12 ounces) Guinness stout or reduced-sodium beef broth
  • 1/2 small head cabbage, thinly sliced
  • Prepared horseradish

 

Directions:

  1. In a 6-qt. slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet or save for another use).
  2. Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour stout over top.
  3. Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag.
  4. Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish.

 

 

Originally published as Guinness Corned Beef and Cabbage in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p19