Savory Crock Pot Roast

This is an absolutely tender and wonderful recipe.  It will literally melt in your mouth!


2-4 lbs sirloin tip roast
garlic slivered
all-purpose flour
salt, pepper, garlic
olive oil
beef bouillon or beef base
onion powder
1 3/4 cup water
potatoes (optional)
carrots (optional)
mushrooms (optional)

Insert slivered garlic into small slices randomly around the outside layer of the meat.  Dredge meat in flour and sprinkle with salt, pepper and garlic.  Brown/sear meat in oil in pot on MED-HIGH heat.

Place meat in crockpot and pour pot drippings over meat and put pot back on stovetop.  Add more minced garlic and saute for 1 minute.  Add bouillon and water and bring to a boil.  Pour over meat.

Cook meat on HIGH for ~3 hour s and then place potatoes, carrots and mushrooms in crockpot under meat.  Make sure enough liquid covers the meat and veggies (if not, add boiling water) and cook for 30-60 minutes on HIGH until veggies are tender.  Serve.

Slow Cooker Coconut Chicken Curry

This is a new curry favorite.  Dairy free.  Ty says it tastes more like the curries he had on his mission.


2 lbs boneless skinless chicken breast, cut into large cubes
1 whole onion, peeled and halved
2 cloves garlic, peeled
1 whole small green bell pepper, seeded and quartered
1 can (156ml) tomato paste
1 can (400ml) coconut milk
1-1/2 tsp salt
1 TB curry powder
1 TB Garam Masala
1 whole dry red chili peppers (optional for extra heat)
2 TB water
1-1/2 TB cornstarch
1 bunch of cilantro, chopped for garnish

Place chicken cubes in slow cooker.  Place the rest of the ingredients (except chili peppers, cornstarch, water and cilantro) in a food processor bowl and process together until the mix is smooth(ish).  Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid.  Cook on low for 4-6 hours.  An hour before serving, mix together water and cornstarch until the cornstarch is completely dissolved.  Add to the chicken curry and mix well.  Place the lid back on for the rest of the cooking time.  Serve on top of steaming white rice, something like jasmine or basmati.  Decorate with cilantro.  So good!

Slow Cooker Red Beans and Rice

This is not our favorite Red Beans and Rice recipe, but it is great because it's a Cooking Light recipe and easy for those Sundays when you want lunch to be ready when you get home.


3 c. water
1 c. dried red kidney beans
1 c. chopped onion
1 c. chopped green bell pepper
3/4 c. chopped celery
1 tsp dried thyme
1 tsp paprika
3/4 tsp ground red pepper
1/2 tsp black pepper
1/2 (14 oz) package Conecuh sausage (or smoked sausage of choice)
1 bay leaf
5 garlic cloves, minced
1/2 tsp salt
3 cups hot cooked long-grain rice (we love Jasmine rice)
1/4 c. chopped green onion

Combine first 12 ingredients in an electric slow cooker.  Cover with lid; cook on high-heat setting for 5 hours.  Discard bay leaf; stir in salt.  Serve over rice; sprinkle with green onions.

Yield: 4 servings (1 c. bean mixture, 3/4 c. rice and 1 TB green onions)