41765 blade roast crock Recipes

blade cut chuck roast, vegetable oil , plus more if needed, salt, divided, fresh ground black pepper, divided, golden onions, cut in wedges, carrots , cut into 2 inch sections, boiling potatoes, quartered, bay leaf, water or 1/2 cup cola or 1/2 cup beef stock or 1/2 cup vegetable stock, unsalted butter, flour (i prefer wondra.)

blade cut chuck roast, kosher salt, cumin, vegetable oil, onion, chopped, garlic cloves, smashed, tomato juice, balsamic vinegar, cocktail olive, drained and broken, dark raisin

new potato, olive oil, garlic cloves, in their skins , smashed with the blade of a knife, lemon , juice, cilantro, chopped, salt and pepper

pumpkin, skin removed , and cut into medium-sized pieces, yellow onion - chopped, garlic - mashed with the blade of a knife (do not chop), fresh thyme - finely chopped (or use the dry packaged 1 found in stores), extra virgin olive oil, salt and freshly ground black pepper - to taste, vegetable stock or water, dry white wine (optional, but it s the secret holiday ingredient !), cardamom powder, fennel powder (optional to your taste ), heavy cream

coffee, grounds, ground chipotle chile pepper (mrs. dash makes a ground chipotle spice blend), unsweetened cocoa powder, cinnamon, garlic powder, dried oregano, cumin, sea salt, coconut oil, top round roast (the recipe calls for chuck roast, but i prefer top round), red onion, halved and sliced, water

roasting chicken (choose 1 that will fit into your crock pot comfortably, and serve your size family), seasoned salt, aluminum foil , balls (or about 4-5 foil covered potatoes, scrubbed clean, or if using foil balls only, make them the size )

blade pot roast, all-purpose flour, salt, pepper, salad oil, water, onion, cut into quarters, beef bouillon cube, water, butternut squash, peeled and sliced, tart apples, quartered and cored

blade cut chuck roast, kosher salt, cumin, vegetable oil, onion, chopped, garlic , smashed, tomato juice, balsamic vinegar, cocktail olives, drained and broken, dark raisins

blade roast, trimmed and cut into 1 inch cubes, all-purpose flour, olive oil, garlic, minced, dried thyme, stewed tomatoes, beef broth, red wine vinegar, orange juice, bay leaves, orange peel , cut into strips, ground black pepper, carrots, sliced diagonally, fresh mushrooms, pickled pearl onions, drained, rotini pasta

blade roast (choose meat that is quite fatty), pork shoulder (choose meat that is quite fatty), firm tart apples, oranges, raisins, molasses, brown sugar , packed, granulated sugar, maraschino cherries, halved and juiced, cider vinegar, cinnamon, grated nutmeg, allspice, mixed fruit, cut up, salt, apple juice , if needed, vanilla

top blade beef chuck steaks (1/2 to 1 inch thick; 1 1/2 lb total ), olive oil, divided, plus additional for drizzling, garlic cloves, white beans such as cannellini, rinsed and drained, reduced-sodium chicken broth, tomato paste, chopped rosemary, divided, dry white wine, chopped pitted kalamata olives, divided

top blade beef chuck steaks, olive oil, divided, shallot, chopped, sliced fresh mushrooms, madeira, water, cornstarch mixed with 1 tbsp water

top blade beef chuck steaks (1/2 to 1 inch thick ), salt, black pepper, extra-virgin olive oil, coarsely chopped fresh oregano, coarsely chopped fresh flat-leaf parsley, grated fresh lemon zest, fresh lemon juice, chopped garlic (1 clove)

pork butt or 1 (2 1/2 lb) pork shoulder, garlic cloves, fresh lime juice, southwest seasoning (emeril s ), kosher salt, olive oil, fresh ground black pepper, chicken broth, poblano pepper , roasted, red pepper , roasted, sweet onion , cut into thick slices and roasted, olive oil, lime juice, pico de gallo ( ), salsa (tequila-lime fresca), mole, grated monterey jack cheese or 1/2 lb mexican queso blanco, corn tortillas, steamed and covered to keep warm (flour tortillas) or 10 medium flour tortillas, steamed (flour tortillas), fresh cilantro stem, for garnish, lime wedge, for serving

corn tortillas (whatever size fits in your crock pot) or 1 (14 oz) package flour tortillas (whatever size fits in your crock pot), cooked ground beef or 3 cups shredded cooked chicken or 3 cups shredded cooked pot roast, enchilada sauce, cumin, light cream cheese, onion, chopped fine, shredded cheddar cheese or 2 cups monterey jack pepper cheese

chuck roast, cubed in 2-3 inch cubes, approx 6 oz uncooked wide egg noodles, condensed mushroom soup, beef broth , fill empty can with warm water and add to crock pot., sour cream, salt , pepper to taste

two to three lb. beef chuck roast (use your crock pot to determine size), onion quartered, peeled baby carrots, peeled potatoes (sliced in halves) lengthwise, salt and pepper, beef boullion cube, stalk celery cut in pieces, onion soup mix, coca cola (i use coke), water

lean beef roast or 3 lbs venison roast, fat-free cream of mushroom soup, undiluted, cabernet sauvignon wine or 1 cup dry red wine, very low-sodium beef bouillon granules, fresh garlic cloves, minced, thyme leaves, liquid hot pepper sauce or 1 tbsp tabasco sauce, onion, diced, sliced mushrooms, drained, potatoes, quartered (optional), carrots, peeled and cut into 4 inch long pieces (optional), cornstarch (optional), water (optional)