ROASTED VEGETABLE ANTIPASTO (CROCK POT)
Make and share this Roasted Vegetable Antipasto (Crock Pot) recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 10h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place vegetables (carrots - mushrooms) in crock pot insert and then sprinkle with garlic. Toss to combine well.
- Drizzle olive oil over vegetables and sprinkle with salt and pepper.
- Cover and cook on low for 8-10 hours (or on high for 3-4 hours) or until vegetables are tender.
- ***If you want the vegetables browned, place them under the broiler for 3-4 minutes, turn and broil other side***.
- Allow vegetables to cool to room temperature before proceeding.
- Arrange vegetables on a serving platter, drizzle them with the cooking oil and sprinkle with salt and pepper. Toss.
SLOW COOKER BONE BROTH
This is a simple bone broth recipe that is said to help reduce joint pain and inflammation. Side effects include good health, smiles all around, and a happy stomach.
Provided by The Gruntled Gourmand
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 8h50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
- Roast bones in the preheated oven until browned, 25 to 30 minutes.
- Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
- Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.7 g, Sodium 77.3 mg, Sugar 2.5 g
SLOW COOKER VEGETABLE BROTH
Grab your veggie scraps and your Crock Pot and make up your very own batch of golden-delicious veggie broth! It's easy.
Provided by Kare for Kitchen Treaty
Time 8h10m
Number Of Ingredients 6
Steps:
- Add veggies, water, peppercorns, and bay leaves to your slow cooker.
- Cook on low for 8-10 hours (or on high 4-5 hours), until the broth is golden and the veggies are very tender.
- Remove the lid from the slow cooker and let the broth cool for a bit.
- Use a wooden spoon to gently press on the veggies in the slow cooker to release a little more flavor.
- Grab a large bowl and set a colander over the top. Make sure you're near your kitchen sink! Now carefully pour the mixture into the colander and discard the cooked veggies. Set a fine-mesh sieve over another bowl (or rinse your slow cooker out to use that). Pour the broth over the sieve to strain out the last bit of sediment.
- Add salt if desired.
- Keeps refrigerated in an airtight container for about 5 days, or you can freeze it for later use. Freezer bags are the easiest. To thaw, pull it out of the freezer and place it in the fridge to thaw 12-24 hours ahead of time.
BASIC VEGETABLE BROTH (SLOW COOKER)
A nice easy way to make a vegetable broth. This freezes well and is a nice base for many soup recipes.
Provided by queenbeatrice
Categories Stocks
Time 6h10m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in slow cooker with 7 cups water.
- Cook on low heat until vegetables are tender, about 6 hours.
- Strain into large bowl, pressing vegetables to extract liquid.
- Let cool 30 minutes.
- Refrigerate uncovered until cool.
- Cover and refrigerate for up to 3 days or freeze for up to 1 month.
VEGETABLE BROTH (CROCK POT/SLOW COOKER)
I make this at least once a month, sometimes more often. Please feel free to review my recipe! I really wonder how much salt to add. There is no method to my technique; this is how the recipe has evolved and I really enjoy it. I use two crock pots, so please change serving size if necessary. This recipe makes 20 cups.
Provided by Michelle Minicucci
Categories For Large Groups
Time 9h45m
Yield 20 cups, 20 serving(s)
Number Of Ingredients 21
Steps:
- Slice leeks lengthwise and cut into 1/2" slices. Rinse in cold water and separate layers to remove any dirt or debris. Spin dry if possible or dab with paper towel.
- Dice onions and slice celery and carrots reserving 1/2 cup carrots.
- Heat 2 TBSP olive oil over medium heat in Dutch oven and add onions, leeks, celery, carrots, and 4 cloves minced garlic. Sprinkle 1/2 tsp salt on vegetables to induce sweating, and stir occasionally for 10 minutes. **Add seasoning, pepper and celery leaves after 5 minutes.
- After 10 minutes, increase heat and add 1/4 cup dry Vermouth to pot. Stir until evaporated. Remove from heat.
- Add reserved carrots to the pot, chopped parsnips, peppers, zucchini, parsley, and can of tomatoes with juice. Stir to blend well.
- Divide vegetables between large and small crock pots.
- Add two tbsp tomato paste and two bay leaves to large crock and one tbsp tomato paste and 1 bay leaf to small crock pot.
- Fill pots with approx 180 ounces or 1.5 gallons of water.
- Cook on low for 8-10 hours.
- I strain through cheesecloth and freeze in 1 cup servings. I use it in almost everything!
Nutrition Facts : Calories 60.3, Fat 1.6, SaturatedFat 0.2, Sodium 147.5, Carbohydrate 11.4, Fiber 2.5, Sugar 4.2, Protein 1.4
EASY SLOW-COOKER POT ROAST
I love this easy pot roast Crock-Pot recipe for a couple of reasons. First, it's delicious. Second, it's easy! I can't describe the feeling of walking into my house after work and smelling this dish that's been simmering in the slow cooker all day. There's nothing better. —James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Dinner
Time 10h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
Nutrition Facts : Calories 354 calories, Fat 15g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 696mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
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