Balsamic Pot Roast with Tomatoes

This is a tasty way to have a pot roast. I don’t know how authentically Italian it is but it has garlic and tomatoes.  I like it over spiralized zucchini for the colors.

Print

Balsamic Pot Roast with Tomatoes

0.0 rating

Nutrition per portion

Ingredients
  • 2 28-oz cans whole tomatoes
  • 1 bulb garlic, separated into cloves and peeled
  • 1 large onion, peeled and cut into eighths
  • 2 Tbs balsamic vinegar
  • 1 3-3.5 lb beef roast
  • 2 tsp salt
  • 1 tsp pepper
Method
  1. Spray 3- to 4-quart slow cooker with cooking spray. Mix tomatoes with their juice, garlic cloves, onion and vinegar in slow cooker.
  2. Sprinkle beef with salt and pepper; place on top of vegetables in slow cooker.
  3. Cover and cook on high setting for about 6 to 7 hours (or on low for about 10 hours).
  4. Remove beef to a warm platter; cover to keep warm.
  5. Skim excess fat from the top of the remaining vegetables and liquid.
  6. Serve over rice or pasta or spiralized zucchini.

Slow Cooker “Steak” Tips

This is comfort food.  I actually prefer to make a cup of brown gravy from an envelope rather than use a jar of gravy because of the flavor.  You could also add mushrooms (if no one in your family objects — I have objectors).

Print

Slow Cooker “Steak” Tips

0.0 rating

Nutrition per portion

Ingredients
  • 1.5 - 2 lbs stew meat
  • 1 tsp Worcestershire sauce
  • 1 jar beef gravy
Method
  1. Place stew meat in crock pot.
  2. Drizzle with Worcestershire.
  3. Pour gravy over.
  4. Cook on LOW for 7-9 hours.

Zuppa Toscana

I don’t speak Italian, but the woman I got this recipe from (Annie, whose Italian name is Anna Maria and a maiden name I can’t spell) says this is Italian for “Tuscan Soup” and that it isn’t authentic but is patterned after the kind of soups they sometimes serve in Tuscany.  By which she means it has sausage, greens and cream.  This is a low carb version that I’m unclear if she originated or merely passed on.

Print

Zuppa Toscana

0.0 rating

Nutrition per portion

Ingredients
  • 1/2 lb bacon, diced
  • 1 lb mild pork breakfast sausage
  • 1.5 c chopped onion
  • 4 cloves garlic, minced
  • 2 qts chicken stock
  • 4 c loosely packed kale, torn into bite-sized pieces
  • 3-4 c cauliflower, cut into small pieces
  • 1.5 c heavy cream
Method
  1. Fry bacon in medium/large skillet.
  2. Remove to paper towels.
  3. In same skillet, fry sausage, breaking up as it cooks; set aside.
  4. In large Dutch oven, cook onions in oil until clear and tender.
  5. Add garlic and cook 1 minute.
  6. Add stock.
  7. Add bacon, then sausage.
  8. Add cauliflower; cook until cauliflower is soft (about 15 minutes).
  9. add heavy cream.
  10. Add kale.
  11. Simmer 5-10 minutes.

Pollo in Potacchio

Pollo in Potacchio or braised chicken with tomatoes and rosemary, is an Italian dish that Gina at skinnytaste.com tells how to cook three ways.  I’m generally doing it in the slow cooker because I don’t have an instant pot or a lot of time, usually.  She suggests using imported tomatoes but if you can’t find them, don’t worry, the more important ingredient is fresh rosemary.

Cheeseburger Salad

Almost everything I love about a cheeseburger without the one thing I don’t like (the bun).  The only thing missing is the bacon and I add that. This Cheeseburger Salad from skinnytaste.com is seriously tasty. When I make it, I cook the patties in a skillet as I’m not a big griller.  As I said, I add bacon, too, I cook and crumble some and sprinkle it on the top.  It’s low-carb but not low-calorie so Gina at skinnytaste is probably not going to do that.

Maple Dijon Pork Chops

These are slow-cooked and the use of maple extract instead of syrup means they are light in calories too.

Print

Maple Dijon Pork Chops

0.0 rating

Nutrition per portion

Ingredients
  • 1 Tbsp oil
  • 1 c chicken broth
  • 1 onion, chopped
  • 1/4 c Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp maple extract
  • 4 pork chops
  • 1 c heavy cream
  • 1 tsp chopped fresh thyme leaves (optional for garnish)
Method
  1. Grease the inside of a slow cooker with oil.
  2. Add broth, onion, mustard, garlic, and extract; stir to combine.
  3. Add pork chops, turning to coat well.
  4. Cover. Cook on LOW for 8 hours.
  5. Remove chops to serving platter. Stir cream into sauce.
  6. Serve with sauce and, optionally, topped with fresh thyme.