Roasted Vegetable Broth Crock Potslow Cooker Recipes

Steps:

• In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

Steps:

• Add veggies, water, peppercorns, and bay leaves to your slow cooker.
• Cook on low for 8-10 hours (or on high 4-5 hours), until the broth is golden and the veggies are very tender.
• Remove the lid from the slow cooker and let the broth cool for a bit.
• Use a wooden spoon to gently press on the veggies in the slow cooker to release a little more flavor.
• Grab a large bowl and set a colander over the top. Make sure you're near your kitchen sink! Now carefully pour the mixture into the colander and discard the cooked veggies. Set a fine-mesh sieve over another bowl (or rinse your slow cooker out to use that). Pour the broth over the sieve to strain out the last bit of sediment.
• Add salt if desired.
• Keeps refrigerated in an airtight container for about 5 days, or you can freeze it for later use. Freezer bags are the easiest. To thaw, pull it out of the freezer and place it in the fridge to thaw 12-24 hours ahead of time.

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper. Add the oil to the pot, lay the meat in the pan and sear on both sides until brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
• Add the onion, carrots, celery, and garlic to the pan, and cook until vegetables are tender, about 8 minutes. Add the flour and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot Add wine and tomatoes and cook until liquid has thickened, about 5 minutes more. Add broth, thyme, and bay leaves, bring to a boil. Return the roast to the pot, nestle it in the liquid, cover, place in the oven and cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.
• Meanwhile, put the carrots, turnips, onions, and parsnips on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast on a shelf under the pot roast for the last hour, stirring occasionally, until tender throughout.
• Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. Stir in the parsley and vinegar, salt and pepper, to taste. Keep the roast warm in the sauce until ready to slice.
• Slice the pot roast across the grain and lay on a platter, surround with the vegetables. Pour some of the sauce on top and serve the remaining in a sauceboat on the side.

Steps:

• Preheat oven to 400 degrees.
• Cut leeks in half lengthwise, and then into 1/2" slices. Rinse in water a few times to remove embedded sand and dirt. Spin dry if possible.
• Cut onions, parsnips and carrots into 1/2" dice and toss with half of the leeks in 1 tablespoon of oil. (I like to massage in a ziplock bag.).
• Spread these on a baking sheet or stoneware pan and roast for 40 minutes. Toss a few times to ensure even browning.
• Meanwhile, cut peppers, celery and squash into 1/2" dice.
• Heat 1 TBSP oil over med heat in Dutch oven, and sauté peppers, celery and squash with remaining leeks for approx 10 minutes. **Sprinkle with 1/2 tsp salt to sweat vegetables. Add spices and celery leaves after 5 minutes.
• Stir in 1/4 cup port wine and stir to evaporate, increase heat a bit if necessary. Scrape pan.
• Remove from heat and stir in 2 cloves chopped roasted garlic.
• After 40 minutes, remove vegetables from oven and add to sautéed vegetables. Stir to incorporate.
• Increase oven heat to broil.
• Broil tomatoes at 8" from heat for a few minutes to blacken skin.
• Divide vegetables and bay leaves between two crock pots.
• Add approximately 180 ounces or 1.5 gallons of water to fill crock pots.
• Cook on low for 8-10 hours.
• Usually, I will strain broth though cheesecloth and freeze.
• Sometimes I mill the vegetables and add back to broth for a thicker stock.

Steps:

• In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
• Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
• Roast bones in the preheated oven until browned, 25 to 30 minutes.
• Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
• Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

Steps:

• Place roast into crockpot and surround with vegetables.
• Combine beef broth and vegetable soup mix, then add to crockpot.
• Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.