Inspired by Bavarian cooking, this recipe marries juicy boneless chuck roast with sweet-tart apples and the spicy tang of red onions. The result is meat that is marinated throughout with incredible flavor.
3 pound boneless chuck roast
1/4 cup red wine
2 large red apples
1 large red onion
1 tablespoon olive oil
seasoned salt (or salt and pepper)
1 large sprig of rosemary (or more to taste, or Optional)
1 tablespoon cornstarch
2 tablespoon cold water
Add 1/4 cup red wine to bottom of
Cut onion ends off. Cut onion in half horizontally, then cut each round chunk into quarters.
Place 4 onion quarters on bottom of pot.
Rinse roast under cool water, then place on top of onions.
Place remaining onion quarters around roast.
Wash apples. Leaving skins on, cut each apple into quarters, removing seeds and hard centers. Place apple quarters around roast.
Place olive oil on top of roast and rub into top. Sprinkle roast liberally with your favorite seasoned salt blend, or with salt and pepper to taste.
Place slow cooker on high temperature and cook, covered, for 6 hours (or 12 hours on low).
Remove roast from pan to a warmed platter and cover with foil.
Let sit for 5 minutes. Meanwhile, carefully remove pan from slow-cooker base and pour juices through a fine sieve. Discard apple-onion pulp (or serve on the side, hot, like applesauce).
Add clarified juice back to pot and heat on high. In a small prep bowl, mix 1 tbsp cornstarch with 2 tbsp cold water until smooth and lump-free.
Add cornstarch mixture to hot juice, stirring constantly with a whisk until juice is thickened.
Pour sauce over meat on platter and serve immediately.
4 bone-in pork chops
10 oz. pineapple juice
1 tbs vinegar
3 tbs brown sugar
1/4 cup ketchup
Place pork chops in crock pot. Combine pineapple juice, vinegar, brown sugar, and ketchup. Pour over top of pork chops. Add Salt and Pepper to Taste (Use sparingly for slow cooking. A little goes a long way)
Cook on high 4 - 6 hours or low 6 - 8 hours.
Recipe can be doubled if desired or use 12 or 16 pork chops is you have a very large crock pot. Do forgot to add the additional ingredients when adding more pork chops.
This is one of the most simple yet delicious shrimp recipes! You can use it as an appetizer for parties, or served as a meal. It is wonderful served with rice and a vegetable. Just pop it under the broiler for a few minutes, then move it to the lower rack and set your over on 400 to cook the bottom..I don't like to mess with flipping them. The main thing is to watch them in the broiler so the bacon doesn't over cook. Your family will love this recipe.
If you don't like heat simply omit the jalapeno. To have the pepper flavor with less heat removed the seeds or membranes in the peppers. Be sure to wash your hands before you touch your face or eyes. For less or no heat, you can slice the jalapeno peppers a little thinner or use green bell peppers cut to the size of sliced jalapeno.
Prep time: 15 minutes
Cook time: 10 minutes
1 lb of bacon (Normal sliced instead of Thick Sliced)
1 lb. raw shrimp
fresh jalapeno sliced (optional or use Green Bell Pepper cut to the size of jalapeno slices)
Clean and devein all the shrimp. Cut the bacon in half. Lay one slice of jalapeno in the center of the bacon top with a shrimp, fold bacon over shrimp and put on foil wrapped cookie sheet seam side down.
Turn broiler on and set pan on second level from the top. Broil until just starting to brown, check often. Turn oven to 400 and move pan to bottom and cook for about 5 minutes more to help brown the bottom.