Roast Beef

April 8, 2011 1 Comment

Last night I made a roast in the crockpot that turned out great and was the easiest ever.  I usually brown my roast and then slow cook it with sliced onions, fresh mushrooms, beef broth* and a little splash of red wine… which turns out delicious.  Yesterday, I was low on some ingredients and scanned my pantry for inspiration.  I tried slow cooking my roast with just a can of Progresso French Onion soup (which is gluten free) and a touch of red wine.  After the roast was done, I thickened the soup into a nice gravy with a little cornstarch.  Served with mashed potatoes and steamed peas.  The whole family loved it!

* I like to use Better Than Bouillon Beef Base to make my beef broth.  But, BEWARE, the new low-sodium version is NOT gluten free.  They decided to add BARLEY MALT!  Very frustrating!  At least the original version is still gluten free.  You have been warned.

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Crockpot Chicken Cordon Bleu

December 22, 2010 Leave a comment

I found this recipe on Stephanie O’Dea‘s fabulous A Year of Slow Cooking blog which is full of easy gluten-free crock pot recipes.  I’ve just made a few more tweaks of my own.  Delicious, “fancy” and super easy.

Place a slice of ham and a slice of Swiss cheese on each flattened chicken breast, then roll it up and secure with a couple toothpicks.  Place in your slow cooker seam side down.  Top each breast with another slice of ham and slice of cheese.

For the sauce, use either:

OR

  • 1 TBSP butter
  • 1/2 cup milk
  • 1 TBSP cornstarch
  • 1/2 cup chicken broth (check labels)
  • salt and pepper to taste
  • 8 oz sliced mushrooms

Melt the butter in a medium sauce pan.  Whisk the cornstarch with the milk and add to the melted butter.  Stir in the chicken broth, salt and pepper and bring to a boil, then turn down heat and stir until thickened.  Pour the sauce over the chicken in the crock pot and add in the mushrooms.  Cover and slow cook on low for 6-8 hours or on high for 4-5 hours.  Serve over rice.  Impress your company :-)

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Kalua Pig

May 26, 2010 Leave a comment

After a trip to Hawaii years ago, my husband and I sought out to replicate the wonderful taste of kalua pig back on the mainland.  We discovered this super easy and delicious crock pot recipe that has since joined our regular dinner rotation.  It’s a big hit with the kids too.

  • 2-3 lb pork roast
  • 2 cups apple cider
  • 1 tsp liquid smoke (check labels)
  • 1 TBSP rock salt

Load up your crock pot with all ingredients the night before you’d like to serve this.  Cook on LOW for about 20 hours.  Pick out bones or fat, if necessary.  Shred pork with forks or tongs.  Serve over rice.  The “juice” is delicious too – be sure to pour some extra over the top of your rice.

TIP: I often drain the juice and freeze the leftover shredded pork, which I can heat up later to make shredded pork tacos or BBQ pulled pork sandwiches.

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