Slow Cooker Recipes
Mama Ruth's Slow Cooker Pot Roast
"My slow cooker pot switches automatically to warm after the time is up so there is no problem with over cooking or the food getting cold before we get home." Paul
Ingredients:
1 medium-sized Slanker's grass-fed beef or buffalo chuck roast
2 lbs. carrots, washed and cut into 3/4" slices
1 large onion, peeled and quartered
Byron's Butt Rub (optional)
Fresh ground pepper
Instructions:
Place carrots in bottom of crock pot. Add 1/4 cup of water and the onion. Place the chuck roast on top of the carrots and onions and grind pepper on top of roast.
Cook on low for abut 6 hours. Easy Crock-Pot Chicken
"This recipe is great when you don't have time to cook, or on a hot day when you don't want to heat up the kitchen, or if you are just in the mood for falling-off-the-bone moist and delicious chicken." Carol M.
Ingredients:
1 whole Omega-3 chicken roaster
1 large onion, coarsely chopped
2 Tbs. of your favorite herb rub (you may combine 1 Tbs. coarse organic salt, 1/4 tsp. ground pepper and 1-2 tsp. dried thyme as a base then add anything else that appeals to you at the moment such as a bit of sage and/or minced garlic.)
Instructions:
Place the onion in the bottom of a crock pot.
Rinse chicken and pat dry with paper towels. Big Fat Frankie's Short Ribs
"This comes out so good, it'll make you slap your mamma! (...just kidding, Momma...)" Frank
Ingredients:
3.5 - 4 lb. Slanker's 100% grass-fed beef short ribs, thawed (Be sure to thaw meat in a dish to keep from making a mess in the refrigerator!)
2 large Vidalia onions, cut into 1/2" chunks
2 lbs. carrots, washed, ends removed, skin on, cut to about 1-3 inches in length
3/4 lb white mushrooms, cleaned and quartered (optional)
4 t. organic Worcestershire sauce
1-2 T Butt Rub (or substitute salt and pepper to taste)
Rendered suet or "Oils of Aloha" Garlic Isle macadamia oil
Instrutions:
Heat suet or oil in pan to medium heat. Paleo Chili
"This chili is great on cold days and as a side to hot dogs on hot days."
Ingredients:
1 lb. Slanker 100% grass-fed beef (or buffalo) chili meat or ground beef (or buffalo)
1 medium onion--diced
1 medium red bell pepper--diced
2 carrots--cubed (optional)
28 oz. can diced tomatoes
28 oz. can crushed tomatoes
6 oz. can tomato paste
1/4 tsp. Real Salt Kosher salt
3 Tbs. chili powder
Instructions:
In skillet over medium-low heat, lightly brown the ground beef. Don't completely cook the beef--just lightly brown it to release some fat for use in sauteing the vegetables. Remove beef to -quart pot. Cooking
"LOW and SLOW"
is the
Slanker Grass-Fed Meat motto!
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