Peckerwood Cafe Back In Business: Slow Cooker-Recipes, Tips, Ideas and Food Talk

WELCOME BACK! Have a seat, and let's talk about my favorite subject. 

As I was thinking about what we needed for our food post coming off of the holidays, I thought about Slow Cooker Winter dishes. So many of us are toiling away in the cold, dreary days of winter without a lot of desire to put together nightly meals. A good option is to pull out that slow cooker and put it to good use. I do eat plenty of labor-intensive meals, but lately, that slow cooker has been getting worked out doing some a bit complicated meals and some easy ones. The two below have make-ahead options, which I like because they break it up and give me time to plan. 

Slow Cooker will be a regular feature from time to time because I think it is a helpful subject. Also, Air Fryer Recipes in the future. If you have some ideas of what you would like me to address for recipes and subjects let me know in the comments. 

This Pot Roast is a pleaser and makes for a cozy, satisfying meal that elevates the flavors. It never lasts in my house. I usually get a bigger roast for my hungry crew. It is also inexpensive and won't break the bank to make. 

1 4-pound boneless beef chuck roast, trimmed

3 Tbsp plus 2 tsp kosher salt

4 Tbsp vegetable oil, divided- I like olive or avocado.

1 large yellow onion coarsely chopped

1 large leek, white and light green parts only, halved lengthwise, sliced crosswise. (sometimes you have to wash a leek thoroughly when it is cut in half in case there is soil in it)

5 garlic cloves, finely grated

1 Tbsp tomato paste

1 1/4 cup dry white wine

1 bay leaf

1 cup low-sodium chicken broth

1 tsp freshly ground black pepper

3 large carrots, peeled, cut into 3-inch chunks

3 celery stalks, cut into 3-inch chunks

1 large parsnip, peeled, cut into 1-inch chunks

1½ pounds medium red potatoes halved if small, quartered if large

8 ounces baby bella/crimini mushrooms quartered

Chopped Italian parsley and chives for serving

1) Season roast with 3 Tbsp. salt, rubbing into the meat and covering all sides. Wrap tightly in plastic and chill for a minimum of 3 hours to a maximum of 3 days. This is where you save some time and planning. You can put this away and plan to cook it in a day or two. (or see plan ahead)

2) Heat 2 Tbsp. oil in a skillet over medium-high to high, depending on how hot your burners get. Cook onion, leek, and remaining 2 tsp. salt, tossing sparingly, until browned around the edges but not cooked through 6–8 minutes. Add garlic and tomato paste and cook, tossing sparingly, until the paste is bright, slightly browned red, about 1 minute. Add wine and bay leaf and cook, stirring occasionally, and scrape the bottom of the pan until slightly reduced, about 2 minutes. Scrape the onion mixture into the ceramic insert of a 6-qt—slow cooker. Stir in broth and pepper.

3) Heat the remaining 2 Tbsp. Oil in the same skillet over high. Cook roast, turning occasionally, until golden brown on all sides, 10–12 minutes. Transfer and nestle into the onion mixture. Arrange carrots, celery, parsnip, potatoes, and mushrooms around the roast. You may have the urge to add water but resist. The meat and veggies will provide the liquid. 

4) Insert ceramic into the base, cover it, and cook over high heat until the roast is tender and easily shreds for 7–8 hours. If programming your slow cooker, set it for 7 hours at high, then set it to warm after that.

5) Transfer the roast to a large carving plate or cutting board and slice it against the grain. Divide vegetables among plates and place sliced roast over. Sprinkle with parsley and chives.

Do Ahead: Pot roast can be assembled (but not cooked) 3 days ahead. Cover the slow cooker with a lid and chill. It is the perfect project for Sunday for a delicious Tuesday or Wednesday meal. I love to do it this way because I still get a treat mid-week if I am tired. 

 I can't resist a Mexican dish. I love to share something tasty with you. So this slow-cooked pork makes for wonderful tacos and quesadillas. I use it for some tender tacos. I might throw this on early so we can have tacos, Mexican rice, veggies, and dessert. 

For the rub:

4 Tsp chili powder

1 Tsp kosher salt (if using regular table salt, only use 2 tsp)

1 Tsp brown sugar

2 tsp ground cumin

1 tsp cayenne

1 tsp ground oregano

1 tsp onion powder

1 tsp garlic powder

1/4 tsp cinnamon

Scant pinch ground cloves

For the pork:

3 1/2 pounds boneless pork shoulder roast

2 Tsp extra virgin olive oil

For the tacos:

Warm tortillas, corn, or flour (like both, but for this, flour seems to be the thing the kids like more) 

Sliced fresh avocado

Sliced radishes

Thinly sliced cabbage

Fresh squeezed lime juice

Salsa

Chopped cilantro

1) Whisk together the dry rub ingredients in a small bowl. Rub the spice mix liberally all over the roast and inside any openings. 

2) Allow the roast to sit in the rub for an hour, or you can make it ahead and let it marinate overnight. If you do that, bring it to room temp before proceeding.

3) Heat the olive oil in a frying pan on medium-high heat. Brown the meat on all sides. 

4) Put the roast in the slow cooker and add leftover rub. Cook on the low setting for 8 to 10 hours until the pork is fall-apart tender.

5) a. Remove the roast from the slow cooker and place it on a cutting board. Cut into large chunks. Use 2 forks and shred the meat. Return the shreds to the slow cooker and toss to coat with the juice from the roast. b. You can also do it quickly and shred it in the slow cooker. I prefer it this way because it is faster. My mom likes to take hers out. 

Serve warm:

Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice and/or salsa. If you can find authentic crema try that too. Just a little, though.