Pot Roast and Vegetables {Crock Pot Meal}

One of my favorite things about buying beef in bulk is that I then have a freezer full of delicious roasts.  When I first pack the freezer I try to layer it will the various cuts of meat.  I am at the very bottom of my freezer stash right now.  About 15 months after buying a cow.  At the very bottom is a layer of all my favorites, a roast, a package of stew meat, a package of rib-eyes, and a package of ground chuck.

As the weather starts to cool it is time for pot roast in the crock pot.  This is a favorite way for me to provide a delicious meal for my family on a busy weeknight with very little effort.  I place everything it the crock pot in the morning, set the probe and leave it while I am at work.  It would just as easy to prepare the night before as well.

Ingredients

Sirloin Tip Roast (about 2lbs)

1/2 tsp onion powder

1/2 tsp garlic salt

1/4 tsp rosemary

1/4 tsp thyme

1/4 tsp cardamon

3-4 organic potatoes, peeled a cubed

5 oz of organic baby carrots

Place roast and vegetables in crock pot.  Sprinkle seasonings over meat and vegetables. Insert probe into meat and set for 145 degrees on low heat.  Cook for about 8 hours or until the roast reaches an internal temperature of 145 degrees.  My crock pot switches to warm automatically when done.

Homemade Apple Butter {Crock Pot Recipe}

Homemade Apple Butter is amazingly easy to make when you let the crock pot do all the work!  Well, you still have to peel, core, and dice a LOT of apples but then it is just a matter of time.

Each fall, we visit Huber's Farm to pick our own apples.  Wiggles and I went on Sunday afternoon and enjoyed the beautiful weekend weather.  Cooler temperatures and warm sun! I love the start of the Fall!

The varieties of apples depends on the season.  This year we were able to pick Golden Delicious, Red Delicious, Jonathon, and Mutzo.  I have no idea what a Mutzo apple even is.  ;)

Ingredients

12 cups of diced apples (peel, core, and dice) 
1 to 1-1/2 cups of sugar
1 tsp cinnamon
1/4 tsp cloves


Start by washing the apples in a vinegar and water bath.  Rinse well.  Peel apples.  Remove the core and then dice.  Chunks do not have to be that small.

Place all apples in a crock pot.  Cover with sugar, cinnamon, and cloves.

Set crock pot to low.  Four hours later, stir the apples well and mash with a potato masher. Take a quick taste test to assess sweetness.  Add additional sugar if needed to suite your personal taste.  Replace lid and cook an additional 1-3 hours, stirring well every hour.  The apple butter will be dark in color when done.

I freeze my apple butter in individual Bell freezer jars.


Enjoy over pancakes, waffles, or biscuits.

Chicken Tortilla Soup {Crockpot Recipe}

This is the perfect crock pot recipe to make on a busy work day.  I often throw all of the ingredients together in the crockpot the night before and then store in the fridge overnight.  The next morning I set the crock-pot to low and the timer for 8 hours.  My crock pot automatically defaults to the warm setting when the timer goes off.  The recipe makes quite a bit.  I usually freeze the extra for lunches.

Ingredients

2-3 large chicken breasts, skinless and boneless, organic
2 cups frozen corn, organic
4 cups of chicken broth, (homemade if possible)
1 can diced tomatoes, organic
1 can tomato puree, organic
2 cans black beans, drained, organic
2 garlic cloves, pressed
1/2 tsp sea salt
2 tsp cumin
2 tsp chili powder
1/4 tsp red pepper flakes
1/2 tsp black pepper
tortilla chips, organic
optional- shredded cheese, sour cream



Mix all ingredients together in crock pot. Heat on low for 6-8 hours.  I use this crock-pot because it automatically switches to warm after the pre-set cooking time completes.

Shred chicken with fork before serving. 

Serve with tortilla chips. 

Optional-top with shredded cheese or sour cream

Tips-

• Use Daiya cheddar shreds to make dairy free.
• Use as a make-ahead meal.  Freeze all ingredients in a gallon freezer bag.  Un-thaw the night before placing it in the crock pot.
• Freeze extra in individual serving sizes for a quick work-day lunch option.

Make Your Own Chicken Broth!

Making your own chicken broth is extremely easy.  Even for a working family as you let the crock-pot do all the work.  About once a month I roast a chicken in the crock-pot or oven for an easy and healthy meal.  That night I use the leftover chicken carcass to make nutrient rich 'bone-broth'.  I add salt, seasonings, and vegetables for extra flavor.  I do not always have celery on hand and often omit it if needed.  Broth still tastes great!

Ingredients

Leftover chicken bones1/2 cup carrots, organic2-3 stalks of celery, organic1 tsp sea salt1 bay leaf


Place chicken bones in crock pot.  Add vegetables, salt, and bay leaf.  Add water to fill crock pot to just below the top.

Cook on low for 8-10 hours or overnight.

Allow chicken broth to cool slightly.  Then using a ladle and a fine mesh food strainer, pass the stock through the strainer to remove herbs and bones.  

Freeze in 1 to 2 cup portions for later use.  I use plastic Bell freezer jars which hold 8 ounces each.

http://realfoodwithout.blogspot.com/2014/08/mango-avocado-salsa.html