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Category Archives: slow cooker

Peppered Pork Roast with Rice (slow cooker)

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I love slow cookers. I love how I can do a bit of prep work, and then my house smells delicious the entire day. Not to mention, of course, that the food turns into fall-apart goodness!

I made this recently before a big storm hit. I’m in Texas, and we have had some pretty big storms lately. We are north of the Dallas area, so no tornadoes; we have seen some pretty amazing powerful weather recently however. I took the photo on the left during a break in a hailstorm (you know, when I should’ve been pulling vehicles in and all) and the right photo shows my husband holding some hail after it had been melting about an hour; he had just arrived home (I’d love to know why he always is out of town when massive storms hit. It totally forces me to be all mature and brave in front of the boys as we sit together and listen to the windows get pummeled by high winds and hail when I’d much rather hide under a blanket).

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Peppered Pork Steak and Rice

The prep work on Peppered Pork Steak with Rice is minimal. Season the roast generously with salt, garlic powder, and coarse black pepper, then brown it in on the stovetop on every surface. Yep, even the sides! Layer a sliced onion and a sliced apple (minus seeds) in the bottom of your crock pot and then place the roast atop the apple-onion bed. Pour the Tamari sauce over it (gluten free; if you consume gluten, just use regular soy sauce) and then sprinkle the roast with more coarse-ground pepper until it is covered. Add two cups of water to the cooker.

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Set your slow cooker on LOW for 8 hours. Set a timer to go off in 6 hours. Why? Cause that’s when you’ll add in a cup of rice.
Yes. You can totally cook rice in a slow cooker! As long as you add it in the last two hours or so. I’ve done it with chicken, soups, and more.

I used a rice medley with basmati, brown, white, and wild rices. All you do is add a cupful of the dry rice straight into the cooker – I push the onions and apples to the side first and then stir it in. At this point, those two cups of water have transformed to a nice pork-flavored thin broth. What a marvelous broth to cook the rice in!
If you prefer your rice to have a bit more juice, feel free at this point to add a half cup of hot water to the cooker as well. I didn’t, but I like the rice to be sticky.
Allow this to cook the remaining 2 hours, and serve. Enjoy!

INGREDIENTS:
1 pork roast (size depending on your slow cooker, 3-4 pounds is a good start)
Salt
Coarse ground pepper
Powdered garlic
2 T canola oil (for browning the roast)
1 apple, sliced thin
1 sweet onion, sliced thin
2 T GF Tamari sauce (or other soy sauce – check label for GF)
1 C rice of your choice
2 C water

DIRECTIONS:
Season pork roast.
Brown on all sides in hot skillet using oil.
Place onions and apples in slow cooker.
Top with browned roast.
Add tamari sauce.
Add more pepper to roast if desired.
Add water.
Cook for 6 hours on low.
Add rice to broth.
Cook for 2 more hours on low.
Serve.

Enjoy!
~glutenvygirl

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Roast with winter vegetables in slow cooker

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I love winter vegetables, and the ease of throwing them into a slow cooker in the morning with a beef roast and basically not having to worry about dinner.

I started with some assorted vegetables. NOTE: This is an easy way to test out a new vegetable – by including it in a dish that is familiar to your family. My kids hadn’t really ever taken to parsnips, but throwing them (the parsnips, not my kids) into this roast dish helped to make parsnips not seem so foreign.

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Place the roast (I used a 2.5 lb beef bottom round roast) in the slow cooker. Surround with the prepared vegetables, add some salt and pepper and a cup of water, and cook on low heat for 6-8 hours.

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INGREDIENTS:
1 fennel bulb, sliced with a few fronds reserved
1 medium shallot, quartered
1 bulb of garlic, top sliced off
28oz fingerling potatoes (or small potatoes cut into quarters)
4 large carrots, peeled and sliced into coins
3 parsnips, peeled and sliced into coins
1 cup water
Kosher salt and ground black pepper

DIRECTIONS:

Place roast in slow cooker.
Surround with vegetables. Pour in water. Sprinkle with kosher salt and black pepper. Place reserved fennel fronds on roast. Cook over low for 6-8 hours. Serve.