Slow Roasted Pork with Gravy


This is a simple, savory recipe that tastes fantastic considering the minimal ingredients devoted to its preparation. The pork roast can be made in a dutch oven or slow cooker. With mashed potatoes on the side, there’s nothing better on a cold winter night.

Ingredients:

1 two-pound lean pork roast
1 can Campbell’s cream of chicken soup (with two cans hot water)
1 package Lipton Onion Soup Mix
2 tbs. fresh chopped chives
2 tbs. fresh chopped parsley
1 tsp. garlic powder
1 tsp. chicken base
Salt and pepper to taste
Butter for browning
1 tbs. corn starch and water slurry

Mashed potatoes and your choice of vegetable or salad

Directions:

In a large, heavy 12″ cast-iron skillet, bring one tbs. of butter up to frying temperature and brown the roast lightly on all sides. Shut off the heat and set the roast aside. Preheat your oven to 240 degrees F.

In a five-quart cast-iron dutch oven, add the soup ingredients, water, spices and chicken base. Whisk to incorporate and then carefully add the browned roast. Cover tightly and cook for three hours, or until the meat is evenly done and starts to fall apart.

When the meat is done, remove from the pot and reserve on a cutting board. Let stand for five minutes and then slice into 1/4″ pieces.

Add the corn starch with one tbs. water in a small mixing bowl and mix to form a slurry. Add to the pot gravy and mix well.
Bring the gravy up to a low simmer and cook until thickened to your liking.

Add the pork back to the pot and serve with mashed potatoes.

Serves 4-6

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Beef and Black Bean Soup


Slow and low are key to this great recipe with a hint of Southwest flair.

Ingredients:

1 pound ground beef

2 cans (14.5 oz each) chicken broth
1 can (14.5 oz) diced tomatoes – undrained
8 fresh scallions, thin sliced
3 carrots, peeled and thin sliced
2 celery ribs, thin sliced
2 garlic cloves, peeled and minced
1 tbs. sugar
1 1/2 tsp. dry basil
1/2 tsp. salt
1/2 tsp. dry oregano
1/2 tsp. cumin – toasted and ground from seed
1/2 tsp. chili powder

2 cans (15 oz. each) black beans, rinsed and drained
1 1/2 cups cooked rice

Directions:

Cook beef in skillet until browned. Drain. Transfer to slow cooker with next 12 ingredients.

Cover and cook on HIGH for one hour. Reduce heat to low and cook for 4-5 hours until veggies are tender.

Add beans and rice and cook for one additional hour until heated through.

Makes 2.5 quarts.

Steak and Black Bean Chili


Busy schedule? No problem. It doesn’t get any easier than this. Throw everything in the slow cooker and walk away. Who says you have to slave over a chili pot all afternoon?

Ingredients:

2 lbs. beef cubes – do NOT brown in pan first
2 tsp. all purpose chili powder
1 tsp. garlic powder
1 tsp. ground cumin
1 huge Spanish onion – chopped
1 large green bell pepper – chopped
2 15oz. cans black beans – drained and rinsed in colander
2 14.5oz. cans chili-style chopped tomatoes – with juice
1 6oz. can tomato paste
1 tsp. sugar
Salt and pepper to taste


Preparation:

Add all ingredients to slow cooker and cook on LOW for 8-10 hours.

Makes 8 servings.

Serve with sliced scallion, shredded cheddar cheese, and sour cream.