What’s For Dinner!? Chuck Roast and Vegetables (In the Crockpot!)

Add a new recipe to your collection, and you’ll never have to wonder “What’s For Dinner!?”

I’ve been ALL about my crockpot lately. There’s just something about being able to throw your food in, and basically forget about it! Hours later, and you’ve got dinner on the table. I decided to make this very cozy comfort meal for my family and me, and of course it was another success at the dinner table. Now, because I opted to just throw everything in the crockpot, and forget about it, there was no hassle for me, it just cooked all day, and again, it turned out GREAT. From start to finish this meal took me about 15 minutes to prep, and about 5 ½ hours give or take (Who really knows with a crockpot!) on high to cook.

INGREDIENTS
1 Large Roast ( 3lb Chuck Roast)
½ Yellow Onion (cut into chunks)
1 (16oz) bag of Baby Carrots
2-4 cups Beef Broth
1 Clove of Garlic (Minced)
2lbs Red Potatoes (about 4 Large)
2 stalks of celery
Salt
Pepper
Onion Powder
1tsp Thyme
1 sprig of Rosemary
Garlic Powder

DIRECTIONS
1. Prep your veggies for cooking. Chop your celery. Wash and cut your potatoes into large chunks. Cut your yellow onion into chunks (Whatever size you’d prefer!) and mince your clove of garlic.
2. Whisk your seasoning. Season your roast with salt and pepper, garlic powder, onion powder, and thyme. Brown in a pan over medium heat. Add to your crockpot with your chopped veggies and minced garlic.
3. Add your sprig of Rosemary, and cover your roast and veggies with beef broth. Season your crockpot.
4. Occasionally check in on your roast and cook until tender, and your veggies are soft. Lightly pull apart.
5. Enjoy!

Notes: You can choose to peel your potatoes (I didn’t) and you can also use other options other than red potatoes, that’s just what I preferred. For larger roasts, and larger parties to feed, double the recipe, and increase your cooking time.

 

For more recipes from The Chic Kitchen, check them out here!

 

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What’s For Dinner!? Vegetable Stir Fry

A great way to get in your intake of veggies and eat your colors is to whip up a good stir fry. You can incorporate any kind of veggies that you like, and serve them over rice, noodles, or just eat them by themselves. The ingredients I used were just some of my favorites, and also what I had on hand, but you could also try things like mushrooms, eggplant, carrots, the list goes on. I have so much rice that I need to use up, so I’ve been planning a lot of meals that pair easily with that. I made this meal with limited ingredients this time, nothing too elaborate, because I was aiming for dinner to be quick, simple, and to the point. From start to finish, this meal took me about 30 minutes to prepare, and surprisingly my toddlers had no problems eating their veggies, which is always a plus in my book!

INGREDIENTS
Soy sauce
2 tsp. sesame oil
3 cloves garlic, minced
4 tsp. finely minced fresh ginger
Kosher salt
Freshly ground black pepper
Green Pepper
Red Pepper
Yellow Onion
Brocolli
Zuchinni
Sesame Seeds, for garnish
Sliced green onions, for garnish
White or Parboiled Rice

DIRECTIONS
1. Chop and prep your preferred veggies.
2. Add sesame oil to your pan over medium heat, and start by adding in your larger veggies (Peppers, zucchini, onion), little by little. (You don’t want to add too much at one time, because it will start to make your vegetables soggy, and nobody wants that!). Cook until they start to soften.
3. Continue this process of cooking your vegetables to your liking, and adding in things like onions
4. Season your stir fried vegetables with salt and pepper to taste, minced garlic, and ginger, and continue to stir your vegetables.
5. Add soy sauce, and continue to cook for 3 minutes.

 

For more recipes from The Chic Kitchen, Check them out here!

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