Slow Cooker Pamegranat Beef

What do you say we revive this thing?! :D 

INGREDIENTS
1 tablespoon olive oil
1 yellow onion, sliced
1/4 teaspoon ground cinnamon
1 teaspoon herbes de Provence
1/2 teaspoon kosher salt
3 pounds beef roast (I used a chuck roast)
4 garlic cloves (whole is fine, or you can chop them)
1 (14-ounce) can fire-roasted crushed tomatoes
1 cup unsweetened pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1/2 cup golden raisins

DIRECTIONS
Use at least a 6-quart slow cooker. Swirl the olive oil into the bottom of the stoneware. Add the onion. Rub the spices on all sides of meat and add to the stoneware with the garlic, the whole can of tomatoes, pomegranate juice, vinegar, and syrup. Sprinkle the raisins on top.

Cover and cook on low for 8 hours, or on high for about 5. The meat is done when it has reached desired tenderness. Serve with mashed potatoes, and drizzle with the sauce.

This was one of the best things to ever come out of my slow cooker! A must try!

The Fastest Beef Stroganoff

I admit, beef stroganoff is not one of my favorite dishes on earth but every once in a great while, it sounds delicious. The recipe I've used for years takes a couple hours and even then, is tricky to get get to reduce so often you are left with beef stroganoff inspired soup. I saw this recipe in my Our Best Bites Cookbook and was surprised how quick the instructions made it sound. I gave it a shot and had dinner done (start to finish) in less than a half hour. Seriously. My husband ate it up and said it was better than my stand by recipe! This one's a keeper for sure.

Ingredients:
1 pound top sirloin steak (I buy the thin-cut, it saves work)
salt and pepper
3/4 cup diced onion (about one small onion)
8 oz. sliced mushrooms
4 cloves minced garlic
3 tbsp. butter (divided)
3/4 cup water
1 tsp. beef boullion (1 cube)
2 tsp. worchestershire sauce
2 tbsp. flour
1/2 cup sour cream

Directions:
Slice steak into strips that are approx. 2" long and 1/4" thick. Sprinkle with salt and pepper and set aside.
Melt 2 tbsp butter over medium heat in a large skillet and saute the onions, mushrooms, and garlic for 4-5 minutes until the onions are soft and transparent. Empty out of the skillet onto a plate and set aside. Melt the remaining tbsp. butter in the skillet and cook the beef for about 5 minutes until it's no longer pink. While the meat is cooking, whisk together the water, boullion, worchestershire sauce and flour. Pour into the cooked beef and add the onion/mushroom mixture back in. Bring to a simmer and cook for 1-2 minutes until it thickens. Remove from heat and stir in the sour cream. Serve over egg noodles or rice!

Beef Taco Meat

No, I didn't take this picture. It's out of the America's Test Kitchen TV Show Cookbook. But it IS a picture of what I made tonight for dinner! And this is exactly what it looks like (except with homemade soft flour tortillas). If you don't know what America's Test Kitchen is, you are in for a treat. It's on Sundays at 11:00 am on "Create" (Channel 11-3 for those of us without cable). I'm sure it's on other times too but that's the only time I watch. Basically, it's a show where they rigorously test recipes, kitchen gadgets, and ingredients to tell you the best of the best. I'm addicted! I tried this beef taco recipe and it was awesome and takes less than 30 minutes to prepare. I don't like taco meat (ground beef) but I now stand corrected. This has such a great flavor and I promise you will never want to use that packaged taco seasoning again!

Ingredients:

2 tsp. vegetable oil

1 small onion, minced

3 medium garlic cloves, minced

2 tablespoons chili powder

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. dried oregano

1/4 tsp. cayenne pepper

Salt

1 lb. 90% lean ground beef

1/2 cup canned tomato sauce

1/2 cup chicken broth

2 tsp. vinegar, preferably cider vinegar

1 tsp. brown sugar

Ground black pepper

Directions

Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally until softened, about 4 minutes.

Add the garlic, spices, and 1/2 tsp. salt; cook, stirring constantly until fragrant, about 30 seconds. (When I do this again, I will premeasure all the those spices into a bowl and add them all at once since you only have to cook them for 30 seconds before adding other ingredients)

Add the ground beef and cook, breaking the meat up into small pieces, scraping the bottom of the pan to prevent scorching until the beef is no long pink.

Add the tomato sauce, broth, and vinegar, and brown sugar, bring to a simmer. Reduce heat to medium-low and simmer uncovered, stirring frequently until the liquid has reduced and thickened, about 10 minutes (the mixture shouldn't be dry).

Season with salt and pepper to taste.

Serve with taco supplies!

Slow Cooker Sweet and Sour Meatballs

I came across this recipe when my office threw me a wonderful pot luck bridal shower. One of the ladies brought this dish and literally everyone there asked for the recipe. Including me. (that's like 30 people!) When she emailed it to me, I couldn't believe the ingredients! Two things you would never think go together but so so so delicious- and it's easy peasy too!

Ingredients:
1 14oz bag of Armour Original Meatballs (about 28 meatballs per bag), they can go right in the slow cooker from the freezer!
1 cup bbq sauce (my co-worker recommends using Famous Dave's Original Flavor)
1 12oz. jar of currant or grape jelly (I think the currant gives the best flavor but both are good)

Directions:
Put all ingredients in the slow cooker and heat on low for 5 hours or high for 2.

Brown Sugar Meatloaf

Super easy, super forgiving meatloaf that's just a bit different. I work 2 jobs so I do all my prep on the weekends and stick things in the freezer until I need them. This is one of my staples. I made this last week with seasoned bread crumbs instead of saltines, and with only a pound of ground beef because I messed up at the grocery store - still turned out great!

Ingredients
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear.

Slow-Cooker Pot Roast

I remember on Sundays coming home from church to a house filled with the smells of my mother's pot roast cooking in the crock pot. It makes my mouth water just to think of it! I am not sure what her sumptuous recipe was, but this one is almost as tasty!

The meat in this will melt in your mouth and the veggies make a nice compliment and side dish. Again, slow-cookers are a great companion on a busy day. Just prep it and walk away. So simple! So delicious!


Ingredients:

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
2 stalks of celery, cut into 1/2 inch slices
1/2 medium onion, chopped into bite-sized pieces (optional)
4-6 potatoes, cubed (I leave the skin on; I feel it serves as a nice "anchor" and adds some texture)
2-3 carrots, peeled and cut into bite-sized pieces
1 1/4 cups water
Approx. 4- 5 pounds pot roast (I have used this with a roast as small as 3 pounds and it turned out just fine)


Directions:

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on low for 3 hours, then add vegetables. Cover veggies with liquid (as much as possible). Replace lid and cook for another 5-6 hours on low or until the meat is done and the veggies are tender.

Note: You can cook this on high, just add meat and veggies all at once and cook for 4-5 hours or until the meat is done and the veggies are tender.