Friday, September 16, 2011

"Roasting" in the Crock Pot: An Oxymoron?

I have two easy crock pot roasts to share with you today--neither one is long or complicated enough to merit a separate post. In fact, I don't even have any pictures. For shame!

Let's start with a pork roast, shall we?  Of course, I have already blogged about the divine pork shoulder cooked in sauerkraut, but we're taking it South of the Border this time. So I browned a seasoned pork roast (3-4 lbs.), removed it from the pan then caramelized a large sliced onion. I added these things to the crock along with some minced garlic and a large jar of green chile stew (Cookwell & Company--my favorite, highly recommend, look for it at a grocery near you--or use the jarred salsa verde product of your choosing).

I cooked this all day on low until the pork was falling apart, then when I got home from work, I made some black beans and rice (recipe follows), and we had green chili pork tacos for dinner! Fill warm tortillas with some of the chili verde pork, the black beans and rice, some shredded cheese, and a dollop of sour cream, and you and your family will be happy campers! OLE'!

Black Beans and Rice
(Source: adapted from AllRecipes)
1 teaspoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 can black beans, drained (I used some cumin and lime flavored beans and did not drain the sauce)

1.In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2.Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Fluff the rice with a fork. Add the spices and black beans. 

And then for "recipe" #2 today, I would be remiss if I did not mention that old crock pot standard of roast beef and veggies with a can of cream of mushroom soup and a packet of onion soup mix. Very basic, but VERY GOOD!  You'll want to season and sear the roast first (this is always the first step because, in the immortal words of Chef Anne Burrell, "Brown food tastes good!"), then layer into the crock a large sliced onion, 2 stalks of chopped celery, and a lot of thickly-sliced/chunked carrots (maybe six large?), and the roast on top of the veggies. Then mix the two soups together along with a tablespoon of minced garlic, a tablespoon of Worcestershire sauce, and a teaspoon of vegetable soup base and poured this over the roast. Cook low and slow all day, then serve with mashed potatoes. MMM!

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