Slow Cooker Pot Roast with Vegetables

Pot roast is one of my favorite comfort foods and I like to try different ways of cooking them. I like to change up seasonings and the vegetables used. I have beef roast recipe that I posted during my 31 Days from last year which is very simple and delicious but this is more a traditional pot roast.

Slow Cooker Pot Roast with Vegetables

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 3 pound chuck roast
• 1 Tablespoon oil
• To taste salt
• To taste pepper
• 1 pound carrots, sliced into 1 inch pieces
• 1 large onion, sliced
• 4 cloves garlic, minced or pressed
• 2 Tablespoons quick cooking tapioca
• 3/4 cup low sodium beef broth
• 1 Tablespoon white wine vinegar
• 2 beef bouillon cubes
• 2 cups cooked Italian or cut green beans

Cooking Directions

1. Heat oil in a large skillet. Season all sides of the roast with salt and pepper.
2. Brown roast in oil. This will take 5-10 minutes per side.
3. While roast is browning place the carrots in the slow cooker and sprinkle with the tapioca.
4. Place the browned roast on top of the carrots.
5. Sauté the onion and garlic in the same skillet as the roast.
6. Pour the beef broth and vinegar in the skillet and scrape up any browned bits with a wooded spoon.
7. Add the beef bouillon cubes and pour over the roast.
8. Cover and cook on low heat for 8-10 hours or on high for 5-6.
9. Remove roast from the slow cooker, cover and keep warm.
10. Add the cooked green beans to the veggie mixture, cover and cook for another 15 minutes to let the flavors marry.
11. Skim fat from the pan juices and serve over the roast.

You may also like:

• Slow Cooker Beef Stew
• Shredded Pork in a Green Chile Sauce
• Swiss Steak

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Ground Beef and Veggie Stir Fry

One evening while browsing on Pinterest I saw a pin for a Korean Beef recipe that used ground beef instead of the usual flank steak or London broil.

In rare fashion I made the recipe the very next day. It was good but I like veggies in my stir fries. (Mongolian Chicken is the exception to this) So, I decided the next time I made it to add a few veggies to it to make it more of a meal.

Ground Beef and Veggie Stir-fry

Recipe by Micha @ Cookin’ Mimi adapted from lizzy writes

Ingredients

• 1 pound lean ground beef
• 3 cloves garlic, minced
• 1/2 teaspoon fresh ginger, grated or finely minced
• 1 medium onion, sliced
• 4 ounces fresh mushrooms, sliced
• 1 large bell pepper seeded and sliced
• 12-16 ounces broccoli florets, lightly steamed
• 1/4 cup packed brown sugar
• 1/2 cup soy sauce
• 1/4 teaspoon red pepper flakes
• 1 1/2 to 2 teaspoons cornstarch, if desired to thicken the sauce
• 4-6 servings hot white or brown rice

Cooking Directions

1. In a large skillet over moderate heat, brown the ground beef with the garlic and ginger until the beef is thoroughly cooked.
2. Drain off the fat.
3. Add the onion, mushrooms, and bell peppers and cook until crisp tender.
4. Stir the broccoli into the skillet.
5. Whisk together the brown sugar, soy sauce, red pepper flakes, and cornstarch if using.
6. Pour sauce over ground beef and veggies, stir and cook for 3-5 minutes or until bubbly.
7. Serve over hot cooked rice.

Linked to Gooseberry Patch 

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Oven Barbecued Ribs

During the summer I am all about easy meals. While I really do love cooking, when the sun is shining and the fresh air beckons me I want meals that take very little hands on time in the kitchen. This does use the oven so if it’s super hot where you live you may want to hold off on making these for a bit.

The two to three hours these ribs spend in a low oven ensures tender, fall-off-the-bones meat while the short high heat cooking creates slightly crisp edges from the sugar in the sauce caramelizing.

Oh and in case you’re wondering I have no clue if these were pork or beef ribs. The package just said country style ribs.

Oven Barbecued Ribs

Recipe by Micha @ Cookin’ Mimi

Tender ribs that are very easy to prepare.

Prep time: 15 minutes

Cook time: 2 hours and 20 minutes

Total time: 2 hours and 35 minutes

Ingredients

• 4 pounds country style ribs
• 1 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 1 teaspoon onion powder
• 1 1/2 cups barbecue sauce

Cooking Directions

Preheat oven to 300 degree. Mix together the garlic salt, black pepper, and onion powder. Place a large sheet of foil on a rimmed baking sheet. Season both sides of the ribs with the seasoning mix.

Place the seasoned ribs on foil and wrap foil around the ribs making a pouch.
Bake at 300 degrees for 2 hours or until ribs are tender. When ribs are tender increase oven temperature to 425 degrees.

Remove ribs from oven and coat with barbecue sauce. Bake uncovered for 20 minutes. Serve with extra sauce and plenty of napkins.

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Beef Tips in Gravy

This might seem like a very strange recipe to post this time of year but I love dishes that I can start in the morning and go on about my day. There is very little prep time and only 5 ingredients which is a great bonus. I am including directions for using a slow cooker or baking in the oven.

Beef Tips in Gravy

Recipe by Micha

A five ingredient main dish that comes together in minutes.

Prep time: 10 minutes

Cook time: 2 to 3 hours in the oven or 6-8 hours in the slow cooker

Yield: 4-6 servings

Ingredients

• 1 to 1 1/2 pounds beef stew meat
• 1 medium onion, chopped
• 1 10.25 ounce can cream of mushroom soup
• 2 to 3 Tablespoons soy sauce
• 1/4 to 1/2 teaspoon black pepper
• Hot rice, egg noodles, or mashed potatoes, optional

Cooking Directions

Place stew meat and onion in a 2 quart baking dish or 4 quart slow cooker insert. Mix the soup, soy sauce, and pepper and pour over meat mixture. Cover and bake at 300 for 2-3 hours or slow cook on low for 6-8 until meat is tender. Serve over hot rice, egg noodles, or with mashed potatoes if desired.

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Simple Beef Roast .::. Day 13 {31Days}

This is one of my absolute favorite ways to cook a beef roast in the slow cooker. The seasonings are kept pretty basic so the leftovers can be used in a variety of dishes without any worry.

Simple Beef Roast

Ingredients:

• 1 3-5 pound chuck roast
• 1 large onion, wedged
• 2 cloves of garlic, minced
• 2 cups beef broth. Low sodium is best.
• Salt and pepper.
• 1 tablespoon of oil

Directions:

Heat oil in a skillet over medium heat. Sprinkle salt and pepper on all sides of roast. Add to the hot skillet and brown on all sides.

Place onion and garlic in the bottom of slow cooker. Top with meat and pour beef broth over all. Cook on low for about eight hours until very tender.

Skim fat from juices and serve with beef.

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