- A Slow Cooker like a Crock-Pot or Instant Pot
- Large sauté pan (optional)
- Large fork or tongs
- Cutting board
- Large knife
- 3- 4-pound chuck roast
- One onion sliced
- 3 – 4 cloves of garlic smashed
- 3-4 carrots cut into chunks
- Sprig of rosemary
- One 2-ounce package of Lipton Onion Soup Mix
- 3 cups of low sodium beef broth
- 1/2 cup of beer or red wine (optional)
- Olive oil (optional)
- Pepper to taste
- If you have time— brown the Chuck roast on either side on high heat for about five minutes on each side.
- Meanwhile, chop onions into small pieces
- Cut carrots into thirds
- Place the onions, garlic, and carrots on the bottom and sides of the crockpot
- Place the seared or un-seared pot roast on top of the vegetables
- Sprinkle the roast and vegetables with the onion soup mix
- Add rosemary and a teaspoon or so of black pepper
- Pour broth (and a beer or wine if you are using) around and on top of roast until liquid comes up to one inch below the roast
- Cook on high for 6 hours or low for 8-9. A fork should twist easily in the beef when it’s tender
- Don’t keep lifting the lid of the slow cooker you add cooking time every time you lift the lid
- I prefer to use a chuck roast than an English roast the English Roast has way less fat and tends to be tough in my opinion.
- Do not completely submerge your roast with the liquid – you’re not boiling the meat, you are braising
- If you are browning the meat; after you put it in the slow cooker pour the broth in the hot pan and scrape the bottom of the sauté pan-all those brown bits are flavor! Then pour it on top of the meat.
Making gravy for any occasion is easy once you know the not-so-secret formula.
Basic gravy is made by adding equal parts of a fat to a thickener then adding a warm liquid.
- Liquid Measuring cup
- Small pot
- Strainer (optional)
- FAT– butter, oil, bacon, turkey, chicken, beef, etc EQUAL PARTS TO Your Thickener
- Thickener-Flour or cornstarch (if you use cornstarch your gravy will be light)
- Warm Liquid – 2 cups of hot, low sodium stock (beef, turkey, chicken, etc)
- 3 tablespoons of beef, chicken, turkey, drippings OR butter —Melted
- 3 tablespoons of flour stirred into the fat
- Cook 1-2 minutes to cook the flour
- Heat the stock
- Whisk in hot stock gradually and bring to a boil. Whisk the whole time to prevent lumps.
- The gravy will thicken once it comes to a boil keep stirring.
- Turn heat to low until ready to serve.
- If your gravy is lumpy then pour the liquid through the strainer to remove the lumps
- If your gravy isn’t as thick as you’d like, then make a paste out of a tablespoon of butter and flour in a bowl, add some gravy and whisk the butter-flour mixture until you have a really thick liquid, and then poured that into your gravy and bring to a boil again and it should thicken.
This is not your grandma’s tomato sauce recipe. And Bonus -There is no need for boiling, peeling, or seeding the tomatoes for this sauce!
I make this slow cooker tomato sauce every year because we love homegrown tomatoes and I always plant too many tomato plants.
This recipe makes about four (4) quarts of sauce. I freeze it and give it to my friends and family and then we have a taste of summer even in the middle of our Michigan winter. We use this as a pasta sauce, add some Parmesan cheese after you warm it, or add a little cream and eat it as a soup with grilled cheese. So delish!
• Slow cooker / Crock Pot
• Cutting board
• Large knife
• 12” sauté pan
• High powered Blender
• Butchers twine (optional)
• Kitchen towel
• Quart sized zip-top freezer bags
• Cookie sheet (optional)
Slow Cooker Tomato Sauce-Ingredients
◦ One large onion chopped ( about 2 cups)
◦ One large carrot or two small carrots cut into chunks
◦ Tablespoon of minced garlic
◦ a cup or so of fresh herbs like basil thyme and oregano I make a BOUQUET GARNI*
◦ 2 teaspoons of salt
◦ 1 teaspoon of pepper
◦ 2 teaspoons Italian seasoning
◦ half teaspoon of garlic powder
◦ half a teaspoon turmeric
◦ 1/4 cup of water or wine
◦ 12 cups of chopped tomatoes-about 12 tomatoes
1. Sauté the chopped onion in 2 tablespoons of olive oil. On medium-high heat. You want a hard sear on them to get some brown color. It will take about 10 minutes.
2. just add all the other ingredients into your slow cooker. Remove any bad spots on your tomatoes and remove the stem/core of your tomato and roughly chop them.
3. Set your slow cooker to buy for four hours or low for 6 to 8 until all the vegetables are broken down and soft.
4. Fill your blender halfway full of your tomato mixture. Cover the top of your blender with a kitchen towel and your hand. When you put hot liquid into a blender it expands and may take the top
off DO NOT OVERFILL YOUR BLENDER WITH HOT LIQUID. If you are worried then let your mixture cool overnight and blend it the next day.
5. Blend sauce until smooth. Pour your sauce into your saucepot and stir to combine. Refrigerate for up to one week**
- I like to freeze the sauce in zip-top freezer bags. I fill them full and push the air out and freeze them flat on cookie sheets. That way they stack easily in my freezer and I have tomato sauce all winter long.
- A BOUQUET GARNI is simply a bunch of herbs tied with butcher twine so that you can just lift the herbs out easily when they are done. You do not have to use this for the recipe you can just pick out the herbs after the sauce is done.