Beef roast in a multi-cooker

Sunday comfort food for a cold winter’s night is the theme of this recipe that I made a month ago.  We limit red meat in our home, and use it as a treat once or twice a year.  For those special nights, this is a great recipe that provides enough food for a family of six.

Begin with a 3 pound beef chuck roast and sear the meat in a multi-cooker at 350 degrees with 1 tablespoon olive oil.  Season the roast with salt and pepper to taste.  Add 3/4 cup chopped large yellow onion, 5-6 red potatoes cut into squares, 1/2 bag small carrots and 3 cups beef broth.  Cook for 8 hours on low.

Remove the meat from the pot and place on a dish while preparing the rest of the recipe. Separate from the vegetables. Mix 2 tablespoons Wondra Flour into 1/4 cup water.  Drain and separate the broth from the cooker, removing the excess fat.Return the broth to the cooker. Increase the cooker to 350 degrees to boil the liquid.  Add in the flour mixture twice if desired for thicker gravy.  Return the meat and vegetables to the pot and continue to heat through for 10-15 more minutes.  Serve.

Slow cooker sesame chicken

The weather is cold and comfort meals are still on the menu at our house.  I love using a slow cooker for an easy delicious meal, especially when I have a busy day of activities planned.  This Asian recipe is very easy and quite tasty to make and enjoy. It will serve four people or just two with a nice amount of leftovers for another day.

Begin by slicing 1-2 whole chicken breasts into bite-sized pieces.  Prepare a sauce of 1/2 cup Agave, 1/4 cup soy sauce, 2 tablespoons dried onion, 2 tablespoons ketchup, 1 tablespoon oil and 1/2 teaspoon garlic powder.  Pour this sauce over the chicken and cook on low for 2 1/2 hours.  I usually stir the chicken after the first 1 1/2 hours just to mix well with the sauce.

Next, add 3/4 bag of small carrots which are sliced in half, and 2 small white chopped onions.  Continue to cook on low for another hour.  Then add one can of pineapple chunks with juice, about 3/4 cup snow pea pods and turn the slow cooker up to High.

Mix 2 teaspoons cornstarch in 3 tablespoons water and add to the cooker.  Cook for another hour and then serve with brown rice and garnish with sesame seeds.

Crockpot Chicken with vegetables

Spring is almost here and warmer weather will soon encourage me to take longer walks in the neighborhood.  Spring is actually my favorite time for crockpot dinners.  My desire for a warm comforting dinner is still evident, but my interest is decreasing for those longer prep times for evening meals.  This recipe is combined earlier in the day and will cook on low for 6 hours, perfect for a delicious hot dinner at the end of the day.

Prepare these ingredients and layer into the crockpot in this order. I have a Cuisinart multi-cooker which I used for this recipe.

Sliced white onions, small baby carrots, sliced celery and sliced potatoes with the skin on.

Mix together 1/2 cup chicken broth with some thyme, salt, ground black pepper and minced garlic to taste. Pour over the vegetables.  Season chicken thighs with pepper, salt and paprika.  Be sure to use skinless thighs.  Place the chicken on top of the vegetables.

Cook on LOW for 6 hours.  Season with parsley flakes to serve.  This is a complete dinner in one pot and is perfect served with a hot beverage and a candle on the table.