Sometimes life gets so busy with home and work that we appreciate taking a break from cooking duties. But when you still want to put a rich, hearty meal on the table, it doesn’t have to be take-out. Enter the slow cooker, which does so much more than stews and pot roasts!
Some cuts of meat are ideal for preparing in your slow cooker because of the way the low, slow heat breaks them down to be fork-tender. Among them, beef chuck, pork shoulder, short ribs, chicken thighs, and brisket. Even though the slow cooker does most of the work, there are tried and true techniques to make the most flavorful, juicy, meat-that-falls-apart meals.
It’s a good idea to brown the beef first. A quick sear or caramelization will ensure a rich flavor. This extra step also will prevent excess grease in the finished meal.
A little seasoning can go a long way. Slow cooking doesn’t produce a lot of liquid, and flavors can become pretty strong as a result. Start with a little seasoning, then add more before serving if necessary.
Avoid overfilling the slow cooker. That’s because the steam will have trouble escaping, which will create more unwanted liquid, and the meal will end up being steamed.
It’s tempting to peek, but whatever you do, keep the lid on. Consistent temperature as the meat cooks is the key to success. You don’t want the heat to escape or the temp to fluctuate.
Are you a planner? Prepare your slow cooker meal the day before. The flavors will only be better the next evening.
If we’ve inspired you to give your slow cooker a regular place on the kitchen counter, give these recipes a try.
Food Network slow-cooker Cuban pork party sandwiches: Whichever kind of bread you choose – Brioche buns or Slider rolls – will work perfectly.
Beef Short Ribs with Ginger-Mango Barbecue Sauce: Classic and full of flavor, this is the easiest way to get fall-off-the-bone tenderness.
Slow cooker lamb chops: Impress your friends and family with a meal that takes little hands-on effort.
Hawaiian-Style Pork Ribs: After slow cooking, if you prefer, you can put the ribs under the broiler in the oven to get those charred, caramelized edges.
Savory Brisket: For best results, place the meat fat side-down in the slow cooker.
Butcher Boy’s Signature Brisket Recipe. The brisket recipe our customers ask for.
Lemon Chicken Thighs: The buttery sauce is perfect for spooning over rice and vegetables.
With the holidays behind us, this is the season to hibernate… and that means more meals at home. It’s a great time to cook, try new recipes, find new family favorites, and sharpen our skills in the kitchen. Comfort foods are the best for chilly winter evenings, and some of them are easy to prepare even on weeknights after work.
True to my own style of cooking, I have developed a more modern recipe for Schweinebraten with a mushroom gravy. I use a pork butt with only a bit of fat still on. I dry rub the roast with a spice mix of caraway seeds (pulsed in grinder), marjoram, cumin, paprika, garlic powder, onion powder, salt and pepper. Generously rub spices over the entire surface, wrap in plastic wrap, and refrigerate for up to 4 days.
After cooking is complete, let the roast rest on a cutting board and remove vegetables. Strain the pan juices and set aside. Cut baby bella mushrooms in quarters and sauté on medium-high heat with 4-6 tablespoons butter until just tender but still firm. Add pan juices and reduce until slightly thickened. Slowly add a corn starch slurry to thicken. Slice roast and serve with vegetables and gravy.
