Fall is here, which means my slow cooker will be used a lot, especially after I found this great recipe for using it to make chicken stock last weekend. I’ll never buy chicken stock again – especially when this calls for cooking it overnight! You can hardly get any easier than that. The recipe ended up yielding 12 cups of stock, so I kept 2 cups for the fridge and froze the other 10 cups. (Yes, TEN cups.) And it tastes wonderful!
So, back to the slow cooker. One of my favorite uses is with beef roasts, any cut – it doesn’t matter. I watch the sales, buy beef roasts when they’re cheaper, and then freeze them most of the time. I’ve used frozen roasts in my slow cooker (yes, un-thawed) before, but my most recent roast started out fresh.
Unfortunately my local supermarket doesn’t offer grass-fed organic beef, but my goal is to eventually visit a local farm where you can buy a quarter cow that IS grass-fed and organic. Baby steps; we’ll get there.
Also, I love that most slow cooker recipes are flexible. The day I made this one I didn’t have a ton of produce on hand, so I used red skin potatoes, rough chopped onions and some smashed garlic – all organic. Carrots, celery and fresh herbs would have been a nice addition though!
The beans in the photos are wax beans from my neighbors’ CSA pick-up that they graciously shared, and I steamed them separately at dinnertime.
What’s your favorite meal to cook in the slow cooker?
- 1 3-pound beef rump roast
- 4 red skin potatoes, quartered
- 2 yellow onions, rough chopped
- 2 fresh garlic cloves, smashed
- 1 tablespoon garlic salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 tablespoon dried parsley
- 1 cup water or beef stock
- Place the potatoes, onions and garlic in the bottom of a slow cooker.
- Coat the outside of the roast with garlic salt, black pepper, chili powder and parsley. Set it on top of the potatoes and onions, fat side up.
- Pour the water into the bottom of the slow cooker.
- Cover and cook on low for 8-10 hours.