Easiest Crock-Pot Roast Beef Ever

I love an easy recipe. Even better, one that requires almost no effort on my part, yet still gets rave reviews from my family. This roast beef fit the bill on all levels.

Easiest Crock-Pot Roast Beef Ever

1 chuck roast, 3-4 pounds
1 package Italian dressing mix
1 package Brown gravy mix
1 package Ranch dressing mix
1/2 cup water

2 tablespoons corn starch
1/4 cup cold water

Put the roast in the crock-pot (browning beforehand is optional). Mix the three mixes and the 1/2 cup water, then pour over the roast. Cook on low for 6-8 hours or on high for 4 hours. When done, remove the roast and put on a cutting board, allowing it to rest before slicing. Meanwhile, mix the corn starch and cold water in a bowl, then add to the gravy in the crock-pot. Turn crock-pot to High and stir, until gravy thickens.

This was so tender, you could cut it with a fork. The gravy was AWESOME and definitely made the beef way more flavorful. Easy and quick, my favorite kind of cooking!

Shirley

Easy Crockpot Chicken

I had a long and busy day today, and wasn't going to be home till after 5:30, so it was definitely a crock-pot dinner night :-) This one was an easy one--I love those dump and walk away type recipes. It's a variation on Chicken and Dumplings (I made a vegetarian one last week and then have this Tyler Florence one that is a stand-by favorite in my house).

I didn't make this quite the way the recipe said, at least the dumpling part. They said to put biscuits or dumplings in the bottom of the bowl and pour the stew over it, which would be okay, but I'm more of a tear-my-bread-and-dip person, so I did it that way instead. And I only had four Grands type biscuits left (hmm...I suspect the family is sneaking them!) so I used these whole grain rolls instead.

Easy Crockpot Chicken Stew

3 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
1/4 cup flour
8 chicken thighs (or breasts cut into small pieces)
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon poultry seasoning
1/2 cup dry white wine
1/2 cup chicken broth
To add at the end:
1 cup frozen peas
1/2 cup heavy cream

In a 4 or 6-quart crockpot, mix the carrots, celery and onions with the flour. Layer the chicken on top, then sprinkle with salt, pepper and poultry seasoning. Pour the wine and broth over it all, then cover and cook on low for 5 1/2 to 6 hours (or 3 hours on high). Remove the lid, stir in the frozen peas and cream and cook 5-10 more minutes, or until heated through. Serve with biscuits or rolls.

That's it! My family liked it, so it'll go on my list of dinners-for-a-busy-day. I'd love to do dumplings on it, and I might try that next time.

Shirley

It's Slow Cooker Time Again...

I love my Crock-Pot. Love how easy it makes my life. Love that you can make everything, from baked potatoes (wrap them in foil, cook them on low for 8 hours) to a whole chicken (put three foil balls beneath the chicken, then season the meat, and leave it in there for 8 hours on low, no need for any liquid. It's seriously the most tender whole chicken you've ever had) to an entire meal and never have to worry about it.

I have a few Crock-Pot recipes on the blog. My Mom's Chili recipe, which I've thrown in my Crock-Pot. Oven-Baked Beef Stew, which is killer when baked in the oven, but can be made in the Crock-Pot, too. Chocolate Peanut Clusters, which are awesome for when you need to make a gazillion desserts for a bake sale. And my Crock-Pot Mashed Potatoes, which aren't actually made in the crock-pot, but kept warm there (just in time for turkey day, making a lot more room on your counter and stove, BTW).

So I'm always looking for new recipes for the Crock-Pot. When I came across this one for Slow Cooker Creamy Italian Chicken, I just knew I had to try it. It was a HUGE hit in my house. I was amazed to find virtually zero leftovers. No rice, and maybe a half cup of food left .

Tell me, are you a fan of the Crock-Pot, AKA the slow-cooker? What's your favorite use for it? I've done about everything in it, even mac-n-cheese, which just isn't the same without the baked crusty top. As basketball season heats up at our house next week, I'll start looking for more recipes I can dump and leave, and then look forward to coming home to a hot, bubbling meal :-)

Shirley