Roasted Vegetable Broth Crock Potslow Cooker Recipes

SLOW COOKER VEGETABLE BROTH

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.

THE BEST SLOW COOKER ROASTED VEGETABLE STOCK

Steps:

• Preheat oven to 450°F.
• Place vegetables and mushrooms in a large, unlined roasting pan and toss lightly with olive oil, spreading them out evenly in the pan in a single layer. Roast for 20 to 30 minutes. Transfer to slow cooker and turn heat to Low (or 8 to 10 hours). Add tomato paste, herbs, peppercorns, optional cheese rind, salt and water.
• Add wine to the still-very-hot roasting pan and deglaze, scraping up as much of the browned vegetables bits as you can, and simmer until most of the wine has evaporated. Add everything - bits and juices - to the slow cooker and give the stock a quick stir. Cover and cook the stock for 8 to 10 hours on Low.
• Scoop the vegetables into a sieve or fine-mesh colander, and drain the vegetables into a large bowl, pressing firmly on the vegetables to extract every last drop of juice. Remove the spent vegetables to another container (or discard). Then strain the liquids from the slow cooker through a fine sieve into the large bowl, too.
• Use the strained broth immediately, store in the fridge for one week, or freeze for up to 4 months.

EASY SLOW-COOKER POT ROAST

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.

PERFECT POT ROAST (SLOW-COOKER)

Steps:

• Place roast into crockpot and surround with vegetables.
• Combine beef broth and vegetable soup mix, then add to crockpot.
• Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.

SLOW-COOKED VEGETABLES

Steps:

• Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.

WEEKNIGHT SLOW COOKER CHUCK ROAST

Steps:

• Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast.
• Cook on Low for 7 to 8 hours.

SLOW COOKER BEEF POT ROAST

Steps:

• Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
• Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
• Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
• Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
• Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
• Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
• Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES

Steps:

• Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
• Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
• Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
• Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
• Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

SLOW COOKER BONE BROTH

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.

VEGETABLE BROTH (CROCK POT/SLOW COOKER)

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!

BASIC VEGETABLE BROTH (SLOW COOKER)

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.

ROASTED VEGETABLE BROTH (CROCK POT/SLOW COOKER)

Steps:

• Preheat oven to 400 degrees.
• Cut leeks in half lengthwise, and then into 1/2" slices. Rinse in water a few times to remove embedded sand and dirt. Spin dry if possible.
• Cut onions, parsnips and carrots into 1/2" dice and toss with half of the leeks in 1 tablespoon of oil. (I like to massage in a ziplock bag.).
• Spread these on a baking sheet or stoneware pan and roast for 40 minutes. Toss a few times to ensure even browning.
• Meanwhile, cut peppers, celery and squash into 1/2" dice.
• Heat 1 TBSP oil over med heat in Dutch oven, and sauté peppers, celery and squash with remaining leeks for approx 10 minutes. **Sprinkle with 1/2 tsp salt to sweat vegetables. Add spices and celery leaves after 5 minutes.
• Stir in 1/4 cup port wine and stir to evaporate, increase heat a bit if necessary. Scrape pan.
• Remove from heat and stir in 2 cloves chopped roasted garlic.
• After 40 minutes, remove vegetables from oven and add to sautéed vegetables. Stir to incorporate.
• Increase oven heat to broil.
• Broil tomatoes at 8" from heat for a few minutes to blacken skin.
• Divide vegetables and bay leaves between two crock pots.
• Add approximately 180 ounces or 1.5 gallons of water to fill crock pots.
• Cook on low for 8-10 hours.
• Usually, I will strain broth though cheesecloth and freeze.
• Sometimes I mill the vegetables and add back to broth for a thicker stock.