Mom's Slow Cooked Pot Roast

When I think of comfort food, I immediately think of pot roast. Tender beef and vegetables with a smooth thick gravy. Maybe some crusty homemade bread and a nice salad...yum. That's what I'm having on this cold winter day...it's cooking now and my house smells wonderful! 

Mom's Slow Cooked Pot Roast

1 boneless beef chuck roast, about 3-4 pounds
4 slices bacon
2 pounds potatoes, peeled and cut in 2-inch pieces
2 stalks of celery, cut into pieces
4 carrots, peeled, cut pieces
Salt and pepper to taste
1 teaspoon dried thyme, divided
1 yellow onion, sliced
1 1/2 cups beef broth
3 tablespoons tomato paste
2 tablespoons cornstarch
2 tablespoons cold water

Place uncooked bacon across the bottom of the empty crock pot. Arrange potatoes and carrots over the bacon. Sprinkle lightly with salt, pepper, and half of the thyme. Place the pot roast on top of the vegetables, then add the onions all over and around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme.

Combine beef broth and tomato paste; pour over the pot roast. Cover and cook on LOW for 8 to 10 hours. Once the roast is fork tender, remove to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover with foil to keep warm while making your gravy.

Skim fat off the top of the broth; discard fat. Put the broth in a saucepan and bring to a boil; reduce heat to medium and simmer for 5 minutes. In a cup of small bowl, whisk cornstarch with water until smooth. Whisk the cornstarch mixture into the broth until thickened and bubbly. Serve gravy with the meat and vegetables.

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Slow Cooker Pulled Pork Sandwich With Coleslaw

Slow Cooker Pulled Pork Sandwich 
With Coleslaw

DRY RUB

2 teaspoons garlic powder
2 tablespoons paprika
3 tablespoon brown sugar, more or less according to your taste
1 tablespoon brown mustard
½ teaspoon black pepper
½ teaspoon cayenne pepper or according to taste
Few drops of Worcestershire Sauce
2 tsp. liquid smoke – optional
2-1/2 tablespoon Kosher salt
1 (4 lb.) pork roast, preferably shoulder or Boston butt

Mix the above ingredients in a bowl. Rub the pork and marinate, let rest for at least 1 hr. Set aside.

Pork

1 onion, sliced
1 cup low sodium chicken broth
3 tablespoons tomato paste
1 cup barbeque sauce – I used Sweet Baby Ray’s Barbeque Sauce

Mix chicken broth, tomato paste and barbeque paste in a bowl. Place onion in the bottom of a slow cooker. Put the marinated pork on top of onions. Pour chicken broth combination on top and sides. Cover and cook on low for 8-10 hrs. Remove pork from slow cooker and let rest until cool enough to handle. Shred with 2 forks and return to slow cooker.

Strain accumulated liquid on a saucepan, discard onions. Boil until sauce is reduced and thickened, you may adjust seasoning at this point. If you want to make it thicker, you may add cornstarch dispersed in water. Pour some sauce on top of shredded pork and may serve some on the side.

Another option is to discard accumulated liquid and use your favorite barbeque sauce to make a sandwich. Make a sandwich and serve with coleslaw. Bread of your choice – I used Hoagie bread this time and sometimes we use burger buns.

COLESLAW 

2 1/2 lb green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoons sugar

Toss all vegetables in a large bowl with 1 tsp each of salt and pepper. Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend). Slaw can be chilled up to 1 day

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Slow Cooked Chili

Who feels like a big old bowl of chili on this cold winter day? Lots of savory beef, slow cooked until tender and some beans...gotta have beans. Maybe top it with some cheddar cheese and sour cream and serve it with some homemade cornbread slathered in butter? Maybe sprinkle a few sweet onions on top too. 

Slow Cooked Chili

2 pounds ground beef
1 (14.5 ounce can) tomato sauce
1 (14 ounce) can kidney beans
1 (14.5 ounce) can pinto beans
1/2 cup diced onion
6 medium garlic cloves, finely chopped
1 cup crushed tomatoes
1 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water or beer

Brown the ground beef in a skillet over medium heat, leaving the meat chunky as you break it up. Drain off extra fat.

In a large dutch oven combine the beef plus all the remaining ingredients and bring to a boil. Turn down the heat to a slow simmer and cover. Cook for 3 hours, stirring about every 20 minutes or so to blend well. You can also do this in a crockpot and cook it on low for about 5 hours.

Serve topped with shredded cheddar cheese and a dollop of sour cream. You can also top it with chopped sweet onion or thinly sliced scallions. 




















Want a kick? Like it hot and spicy? Add some hot sauce, cayenne or red pepper flakes to your chili. You can also add some chili peppers or jalapenos ....it's all in how hot you like it!

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Honey Mustard Corned Beef

Corned beef makes the best sandwiches. Sometimes you just feel like a sandwich for dinner.  I use my Crockpot and let my corned beef brisket cook on low all day. I add some potatoes and cabbage and I have myself a traditional Irish dinner.   But the next day I also make sandwiches... I use my electric knife to slice it thin and stack it on a toasted roll with some baby Swiss...like in this photo. The next day, I chop and dice it to make corned beef hash. 

Honey Mustard Corned Beef

1 onion, peeled and cut into bite-sized pieces
4 cups water
4 pounds raw corned beef brisket with spice packet
6-ounces beer
1 cup honey
1 cup whole grain mustard

Rinse your brisket and pat dry. Place the onion, brisket and seasoning packet in a slow cooker or Dutch oven, add your beer and cover with water.

Cook the brisket for 8 hours on low. Just before you’re ready to eat, heat the broiler to high heat. Trim off any fat on the exterior of brisket. Carefully remove the brisket from the pot and place it in a baking dish.

Mix together the honey and mustard and pour directly over the top of the brisket, coating evenly. Broil for 5-7 minutes or until the glaze begins to brown and caramelize. Slice and serve.

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Maryland Style Steamed Shrimp

Who doesn't love shrimp!  And there's nothing better than the way we make our steamed shrimp in Maryland.  We load them down with Old Bay Seasoning and then steam them in Beer and oh my goodness you've never tasted anything like them.


Maryland Style Steamed Shrimp

1/2 cup beer (you can also use apple cider vinegar)

1 tablespoon of celery seed

4 cups of water (stay beneath the steaming basket or rack)

1/2 cup OLD BAY® Seasoning

2 pounds large shrimp, peeled and de-veined, tails on

Prepare Shrimp by de-veining them.  Leave the tails on.





























Sprinkle a generous amount of Old Bay seasoning on shrimp and toss to cover well. Set aside.

In the bottom of your steamer, mix beer, celery seed and 1/2 tablespoon of Old Bay. Bring to boil on medium heat.

Lay shrimp in your steaming basket and sit on top of boiling liquid.

Cover and steam 2 to 3 minutes or just until shrimp turn pink.

Remove to a plate and serve with your favorite cocktail sauce.
 
NOTE:  Don't have a steaming pot?   Make one!   Use an 8 court stock pot for the bottom and a metal colander for your basket.  Cover and steam! Works great!

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