Slow-Cooker Beef Roast: Slow-Cooking in a Super Pot
Slow-Cooker Beef Roast
Hi everybody :)
This dinner is one of my favorite dishes, Slow-Cooker Beef Roast. I like to add carrots, celery, onion, and garlic to it during the last 20 minutes of cooking time. To make this a complete meal, I serve it over streamed rice.
I'm making it in my Super Pot, I used it before to grill the Fruit-Glazed Pork Chops . The Super Pot is great for grilling, slow cooking, and stir-frying. My favorite thing about it is, the clean-up time is a snap! Although this can be made in a regular slow-cooker, with this pot, I can seal in the flavors of the meat by browning it before cooking it, all in one pot! Here's what I did...
Slow-Cooker Beef Roast
Ingredients
1 tablespoon cooking oil
2-3 lb. chuck roast
Salt & Pepper or Rosemary, Basil and Citrus Salt
Flour for coating the meat, optional
1 package Lipton Beefy Onion Soup Mix
1 cup water
Oil and heat the Super Pot to 375 degree.
Season with salt & pepper and coat the roast in flour. Place in pot and brown about 10 minutes on each sides.
Mix soup mix and water together and add to the pot. Next, cover pot, reduce heat to 300 degree, and cook until tender, about 4 hours and 30 minutes.
After about 4 hours of cooking the meat should be tender and the soup mixture should have thicken, like in the picture above, you can serve it as is. Or if you like, this is the time you should add the vegetables below with about 1/4 cup of water, if needed.
For the last 20 minutes of cooking add:
Optional
2 cloves garlic, smashed
2 celery stalks, sliced in chunks
3 carrots, sliced in chunks
1 onion, sliced
Cook until tender, about 20 minutes, serve warm over rice.
This recipe always results in the most delicious tenderest beef roast.
ENJOY! Come again...
Linked to:
Marvelous Mondays # 19 @ This Gal Cooks
The Bulletin Board @ Mrs Happy Homemaker
Skip To My Lou: Made by you Monday
Melt In Your Mouth Monday # 89 @ Make Ahead Meals for Busy Moms
Flour Me With Love: Mix it up Monday!
Keeping It Simple - Motivate Me Monday Link Party # 147
Sew Can Do - Craftastic Monday Link Up Party
An original Belle: Make It Yourself Monday # 53
Mop Up Mondays - I Should be Mopping the Floor # 41
Cinnamon Bread Pudding & a Bonus: Breakfast Is Served
Hi everybody :)
It's that time again, "Welcome to another Breakfast Is Served Sunday", if you're just tuning in
to my blog every Sunday I post a Breakfast Is Served. Last week Breakfast Is Served Sunday's post was a Pink Ribbon Recipe found here.
While browsing through my cookbooks collection I found a bread pudding breakfast recipe.
I know bread pudding is usually associated with dessert, but the ingredients in this pudding might be a sweet way to start your day :)
Today, I'm making use of homemade bread that I had in the freezer. So if you love baking homemade breads, this recipe may be a great way to use some of it :) Let's get it started...
Cinnamon Bread Pudding adapted The King Arthur Flour 200th Anniversary Cookbook
3 tablespoons butter
2 cups Cinnamon Raisin Bread, cubed ( I used Multigrain Cinnamon Swirled Raisin Bread )
2 cups milk
2 eggs
1 teaspoon vanilla
1/2 cup maple syrup
1/2 teaspoon salt
Butter the slices of bread and then cut into cubes. Place in a buttered baking dish.
In a mixing bowl, beat the rest of the Ingredients together Four this mixture over the bread cubes.
Let it soak for 15 to 20 minutes while you preheat your oven to 350°F. Bake for 30 to 45 minutes (depending on the shape of your baking dish).
AND a Bonus Recipe YEAH!!!! Morning Orange Drink
Morning Orange Drink adapted
1 can (6 ounces) frozen orange juice concentrate
1 cup cold water
1 cup milk
1/3 cup sugar
1 teaspoon vanilla extract
10 ice cubes
Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth. Serve immediately. Yield: 4-6 servings.
What I Did and/or Think:
For the pudding; I baked the pudding in individual dishes, at 350 F for about 25 minutes. I drizzled extra maple syrup over top to serve.
For the drinks, I mix them up individually in a mini blender. The taste remind me of orange cream ice cream pop.
Making bread pudding is another first, for me. I love trying new things, at times :) I think the pudding came out great. I also made a orange drink to serve with it, which I like also.
These were surprisingly really good REPEATS!
Now that I tried this recipe I would love to experiment with other bread puddings recipes. "Go forth and conquer" is my new slogan, one recipe at a time :)
ENJOY! Come again...
Linked To:
Scrumptious Sunday Recipe Link Party # 36 @ Addicted Recipes
Blissful And Domestic Sunday Blog Hop
Nifty Thrifty Sunday # 82
Everyday Moms Meals #63
Think Pink Sunday #85 @ Flamingo Toes Get Your Party On
The Chicken Chick: Clever Chicks Blog Hop
Farm Girl Friday Blog Fest: Fresh Eggs Daily
The Chicken Chick: Clever Chicks Blog Hop
Caramel Pudding
Hi everybody :)
While browsing the web I came across this recipe. "I love caramel; caramel cookies, candy, and cake", I thought, "so why not caramel pudding?" I decided to give it a try, here we go...
Caramel Pudding adapted My Recipes
Ingredients
2 cups whole milk
2 tablespoons cornstarch
1 large egg
2/3 cup sugar
2 teaspoons vanilla
Preparation
In a bowl, whisk 1/2 cup milk, cornstarch, and egg until well blended.
In a 2- to 3-quart pan over medium-high heat, tilt and swirl sugar until melted and deep amber, about 4 minutes. (This may take a little longer, but be very careful not to let it burn)
Stir in remaining 1 1/2 cups milk; mixture will bubble and sugar will harden.
Stir until sugar melts again, about 2 minutes.
Whisk about 1/2 cup of the caramelized sugar mixture into cornstarch mixture, then return all to pan.
Stir over medium-high heat until pudding thickens and begins to bubble, 3 to 5 minutes.
Remove from heat and stir in vanilla.
Pour into bowls and serve warm. Or let cool, chill airtight up to 2 days, and serve cold.
Yield: Makes 2 cups; 4 servings
What I Did and/or Think:
I followed the recipe, the browning of the sugar did took longer then stated. You have to be very careful doing this step or your sugar will burn and your pudding can not be fix. I think next time I make this I will try it with dark brown sugar or brown sugar or half and half to speed up the process.
The Taste: The pudding when first taste didn't have that much of a caramel taste to it, I think if you let it sit in the refrigerator longer or overnight the better it will taste. I didn't do that but it still tasted okay. I will be repeating this with a brown sugar as I said earlier.
ENJOY! Come again...
Linked to:
Sweets for Saturday @ Sweet As Sugar Cookies
The Better Baker Weekend Potluck
Strut Your Stuff Saturday @ Six Sister's Stuff
Show and Tell Saturday: Be Different...Act Normal
Sweet Saturday Link Party: The Gingerbread Blog
Something Swanky: Sweet Treats Swanky Stuff Saturday
Crazy Sweet Tuesday Crazy for Crust
