French Love Affair Crockpot Peppered Herbes De Provence Roast Recipes

Steps:

• Combine the brown sugar, herbes de Provence, coriander, salt and pepper in a small bowl.
• Rub this mixture evenly onto the tenderloins and place into a slow cooker.
• Set on low and cook for 4-6 hours or until internal temperature of 145 degrees F is reached.
• Removed from slow cooker and let rest 10 minutes before slicing.
• Also removed juices from slow cooker and let cool slightly, they will thicken up like a syrup.
• Slice tenderloin and drizzle with thicken juices.

Steps:

• Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.

Steps:

• In a small bowl, mix together the salt, paprika, herbes de Provence, cayenne pepper and dry mustard. Rub on the roast, coating it evenly on all sides.
• Place the roast in a roasting pan and bake it in a 225-degree oven for approximately 5 to 6 hours, or until it reaches an internal temperature of 130 degrees. Remove and set aside to cool until lukewarm, for 45 minutes to 1 hour.
• Strain and reserve the juices. When ready to serve, cut the roast into very thin slices by hand or on a meat-slicing machine. Serve with the juices or on greens.

Steps:

• Mix the herbes de provence, ground fennel, ground pepper and thyme together.
• Pat the beef dry with paper towels (this is important as surface moisture will interfere with good browning). Lightly oil outside of the roast with the olive oil.
• Rub the mixture over the roast so that all surfaces are coated with the herbs.
• Heat a large skillet over high heat. Sear the roast on all sides (about 3 rotations, approximately 1 minutes each). When browned, immediately remove from heat.
• NOTE: for best results, fill the crockpot 2/3 full with roast and vegetables; this produces the best results when using a crockpot.
• Add the beef broth to crockpot.
• Add the roast to the crockpot. Layer carrots, potatoes and onions on top and sides of roast, sprinkling each layer with herbes, thyme, and salt, as desired.
• Cook on high for 2 hours, then reduce temperature to low and cook an additional 4 hours.
• When ready to serve, carefully remove roast (it may fall apart) to platter, and surround with carrots, potatoes and onions. This will not make as pretty a presentation as a roast and vegetables roasted in the oven; the crockpot tends to turn things a dull brown color, but the flavors are usually magnified.
• Add au jus as desired.
• Serve with a green salad and toasted french bagette slices with butter.

Steps:

• Clean and dry chicken, after removing giblets.
• Rub entire chicken with olive oil, then season with salt and pepper, and Herebes de Provence, by rubbing spices over entire chicken.
• Place one chopped onion inside the cavity of the chicken.
• Place chicken in crock pot.
• Throw remaining onions and parsnips around chicken in crock pot.
• Pour chicken both over chicken and veggies.
• Cook on low for 7-9 hours (crock pot cooking times vary, so cook for less time, if you notice that your crock pot cooks faster than most).