Daily Archives: September 25, 2011

Crock Pot Apple Butter

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I told yah, that I’d be posting some more crock pot recipes and here they are. I didn’t lie to you all. ;) More to come too.  I don’t know what went wrong with the crock pot apple butter recipe that I made last year?? I had  sticky/messy burnt apple goo stuck to my crock pot for the longest time and it was hard to get out. I was thinking that the recipe was wrong and there was no liquid. Nope… that wasn’t it. This recipe didn’t have any liquid in it either and I was surprised after it started cooking in the crock pot how much liquid came out of the apples after mixing in the sugar. Who ever knows what happened to my crock pot the last time I tried making this, will never know.

I’ll be making some more of this, this week since I have a whole week and a half off. I’m so excited for a vacation, but it really won’t feel like one. We’ll be so busy in a couple of days that I won’t be able to put up my Halloween decorations on October 1st. Sad, story. I know. Future husband won’t even let me put them up because he thinks that it’s too early. Well then, why the heck does Wal-Mart already have Christmas trees up? That stinks.

Ingredients from allrecipes.com

5 1/2 pounds apples – peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions

Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

Spoon the mixture into sterile containers, cover and refrigerate or freeze.

Perfect Pot Roast

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I can’t believe how tender and good this pot roast was!  Every time I walked into the kitchen it smelled so good and it made my mouth water. Pair that with some apple butter cooking in the crock pot at the same time, and it smells like heaven. Two perfect things to make for a nice cool Fall day.

The only thing I wished I would have done was turn the liquid in the pot into a thicker gravy.  It still tasted good over the mashed potatoes and beef. Next time… I’m also going to add in some more onions and carrots. The onions and carrots practically melted in my mouth.  Thank you Pioneer Women for the perfect pot roast recipe ever! Too bad, I didn’t make the blackberry cobbler that went a long with this show.

I figured out the nutrition info for this since I thought it was pretty healthy and mostly protein. 55 grams of protein, that’s a lot and this was very filling.

Mmmm, look at all that brown food!

Serves 8

Calories 485 | Fat 24.72g | Carbohydrate 6.74g | Fiber 1.5g | Protein 55.43g

Ingredients from Ree Drummond

Salt and freshly ground black pepper
One 3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Directions

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.