Slow cooker recipes
Our top 3 of 25 Slow cooker recipes
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Pot Roast For the Slow Cooker
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Greek Slow-cooked Lamb (Kleftiko)
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Slow Cooker Veggie Stew Topped with Avocado
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Tips
Put this roast on in the morning, and the aroma will greet your family when they come home for dinner. If cooking on a higher heat setting reduce the cooking time accordingly.
Ingredients
- 4 to 5 pounds beef
- 2 large onions, sliced
- 2 cups baby carrots
- 6 potatoes, peeled and cut
- ¾ cup tomato sauce
- 1/3 cup red wine vinegar
- 2 tblsp Worcestershire sauce
- 1½ tsp salt
- ½ cup water
- 1 tblsp rosemary
Method
- Place the beef in a large slow cooker after you have trimmed off any excess fat on the meat.
- Add potatoes, onions and carrols.
- Mix ketchup, vinegar, Worcestershire sauce, salt, and water in a medium bowl and then pour this mixture over the roast and veg.
- Sprinkle with rosemary.
- Cook the roast on a low heat for approx 8 to 10 hours.
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Tips
The lamb should just fall off the bone - leave a little longer if need be. Do not try to carve, just pull off the bone and serve with boiled potatoes or potatoes roased with garlic and lemon and peas and carrots.
6 Comments
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Jail Bird! Mon Nov 30 2009 • Reply
PS - had lots of wine as recommended!!!
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Jail Bird! Mon Nov 30 2009 • Reply
Hi it's Jailbird - I cooked this on Saturday but in the oven (ran out of time!) cooked it for 4 hours on 160 fan - it was gorgeous! Did mash and oven roased veg and savoy cabbage, really yummy!!!
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CurryMaster Tue Nov 3 2009 • Reply
Will do, thanks!
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Jail Bird! Mon Nov 2 2009 • Reply
It's delicious - let me know when you have tried it and what you think!
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CurryMaster Mon Nov 2 2009 • Reply
nice. cant wait to try!
Ingredients
- 900g-1kg ½ shoulder lamb
- 2 cloves garlic- peeled and sliced
- 1 tbsp olive oil
- 2 tbsp plain flour
- 300 ml lamb Stock
- 150ml white wine or extra stock
- 1 lemon. thinly sliced
- 1 tbsp set/clear honey
- 4-5 sprigs rosemary plus extra to garnish
- 50g stoned dates. halved
- 40g raisins
- salt and pepper
Method
- • Preheat oven to 170oC Gas 3.
- • Make small slits at intervals over the top of the lamb down through the fat and into the meat and insert a small slice of garlic into each slit.
- • Heat the oil in a large frying pan and fry the lamb over a high heat until browned all over.
- • Lift the lamb out of the pan and transfer it to a plate. Add the onions and fry, stirring, for 5 minutes or until lightly browned.
- • Stir in the flour, then mix in the stock, wine, if using, lemon slices and honey. Season with salt and pepper and bring to the boil. Put 2 rosemary stems in the base of a large oven-proof dish, add the lamb, the remaining rosemary, the dates and raisins, then pour over the hot stock mixture. Cover and cook for approx 3 1/2 - 4 hours.
- • Serve in shallow bowls, garnished with rosemary.
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Add commentIngredients
- 2 cups dried lentils
- 3 large carrots
- 3 celery stalks
- 1 large onion
- 3-4 cloves garlic
- 1 large sweet potato
- 1 large can (28 oz.) diced tomatoes
- 1 can unsweetened coconut milk
- 3 cups vegetable stock (low sodium)
- 1 ½ cups carrot juice
- 1 handful fresh thyme
- 1 handful fresh oregano
- 1 tsp. salt
- 1 tsp. black pepper
- Diced avocado
Method
- For garnish:
- Diced avocado, Sriracha hot sauce, Dried coconut flakes
- Rinse off the lentils with water and place in the bottom of the slow cooker.
- Chop up the carrots, celery, and onions into big pieces and layer on top of the lentils.
- Chop the garlic small and sprinkle on top.
- Peel the skin off the sweet potato and cut it into cubes.
- Sprinkle fresh thyme and oregano leaves on top (removing the stems).
- Add the salt & pepper.
- Pour in the tomatoes, veggie stock, coconut milk, and carrot juice.
- Cover with the lid and cook on high for about 5 hours.
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