Slow Cooker Roast

Ingredients :

1 1/2 tablespoons olive oil, divided

1 chuck roast (1.5kg)

Salt and freshly ground black pepper

1 medium yellow onion, peeled, halved and thickly sliced

5 garlic cloves, chopped (1 1/2 tbsp.)

1 1/4 cup beef broth

2 teaspoons Worcestershire sauce

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

2.5 lbs small Yukon gold potatoes, left whole

5 medium carrots (about 450g), peeled and cut into 1-inch pieces*

2 1/2 tablespoons cornstarch mixed with 3 tablespoons beef broth, optional, to thicken the sauce

2 tablespoons chopped fresh parsley

Instructions :

Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Pat the roast dry with absorbent paper and season with salt and pepper.

Sear the roast in the pot until browned on both sides, about 4 to 5 minutes per side. Transfer the roast to the slow cooker.

Add the remaining 1/2 tablespoon olive oil to the pan. Add the onion and sauté for 2 minutes, add the garlic and sauté for 30 seconds more. Pour onion mixture over roast in slow cooker.

Return the pan to the heat, pour in the beef stock, Worcestershire, thyme and rosemary and cook for about 15 seconds, just long enough to scrape up any browned bits from the bottom of the pan. Remove from fire.

Spread the potatoes and carrots over the onion layer in the slow cooker, pour the beef broth evenly over the top, then season with salt and pepper.

Cover the slow cooker and cook on low until the roast and vegetables are tender, about 8 to 9 hours.

Remove the roast and vegetables, shred the roast (discard the fat) and cut the potatoes if desired.

If you want to thicken the broth and make a sauce, pour the broth from the slow cooker through a fine strainer into a small saucepan**. Heat over medium-high heat. Whisk cornstarch with 3 tablespoons of beef broth then pour into a saucepan. Bring to a boil, stirring constantly, simmer for 30 to 60 seconds.

Arrange the roast and vegetables, pour the sauce over them and sprinkle with parsley.

Chili

Ingredients:
1 pound ground beef (or turkey/chicken for variation)
2 cans of beans (pinto, black, kidney, or white beans, your choice!)
2 tablespoons olive oil
1 cup chopped bell peppers (vary colors for a vibrant presentation)
1/2 cup chopped onions (diced finely for those who prefer milder taste)
2 jalapeno peppers, finely chopped (adjust amount based on desired heat level)
2 cans (28 ounces each) crushed tomatoes
2 tablespoons chili powder
1 tablespoon cumin powder
1 tablespoon fresh cilantro, chopped
Hot sauce, to taste
Salt and pepper, to taste
Step by Step:
In a large Dutch oven or saucepan, heat olive oil over medium-high heat. Add the ground beef and cook until it’s no longer pink. If using turkey or chicken, ensure it’s fully cooked through as well. Drain any excess grease from the pot.
Stir in the chopped bell peppers, onions, and jalapenos. Cook the vegetables on low heat until they soften and become tender, releasing their enticing aromas.
Now, it’s time to introduce the star ingredients that will infuse the chili with rich flavors. Add the canned beans, crushed tomatoes, chili powder, cumin powder, and the fresh cilantro into the pot. Stir well to ensure all the ingredients are thoroughly mixed.
Allow the chili to simmer on low heat, stirring occasionally. This slow cooking process allows the flavors to meld together beautifully and creates a hearty, thick texture. If the chili becomes too thick, add a little water to achieve the desired consistency.
Season with salt and pepper to taste, and for those craving an extra kick, serve with hot sauce on the side. 

Potato lasagna with chicken

Ingredients:

2 tablespoons olive oil
1 chopped onion
2 crushed garlic cloves
450g cooked and shredded chicken
1 cup tomato sauce (tea)
1 cup of cream cheese (200g)
Salt, black pepper and chopped parsley to taste
500g peeled potato
olive oil for greasing
400g grated provolone cheese for sprinkling

Method of preparation

In a pan, over medium heat, heat the oil and fry the onion and garlic for 4 minutes.
Add the chicken, sauce and sauté for 3 minutes.
Add the cottage cheese, salt, pepper, green smell and mix. Cut the potatoes into slices
slice on a mandolin and soak in water until ready to use.
In a greased medium refractory, intersperse layers of stew, potato, stew and
of cheese, ending in cheese.
Bake in preheated oven for 30 minutes or until browned. Remove and serve 

Good Ole Fashion Mac and Cheese

Ingredients :
3 cups dry elbow macaroni
4 Tbsp salted butter
2 (370 mL/12 oz) cans evaporated milk
1/3 cup milk of choice
2 large eggs
1/4 tsp garlic salt
4 cups cheddar cheese, shredded
2 cups mozzarella cheese, shredded
1 tsp paprika
Directions :
Bring a large pot of water to a boil. Add salt and macaroni, and cook until al dente.
Drain and return to the pot.
Add in the butter and stir until the butter is melted. Set aside.
In a large bowl, mix together the evaporated milk, milk, eggs and garlic salt until fully combined.
In a separate bowl, mix together the cheeses.
Preheat the oven to 375°F. Lightly spray a 9×13 inch baking pan.
Layer 1/3 of the macaroni, then 1/3 of the cheese.
Repeat with the remaining macaroni and cheese mixture.
Pour the milk mixture over top. Sprinkle the paprika evenly on top.
Bake in the preheated oven for 25-30 minutes.