Crockpot Roast Beef and Carmelized Onions

Crock-pot Roast Beef and Caramelized Onions
Servings 8-10 servings
Prep Time: 15-20

Amazingly tender roast beef, just prep it and forget about it till dinner time!


4 pouches beef chuck pot roast
2 tablespoons olive oil
2 onions sliced into rings
1/4 cup brown sugar
1/2 cup ketchup (low sodium-optional)
2 cups beef broth low sodium-optional)
3 tablespoons Homestead Seasonings BEEF RUB
2 cups baby carrots
4 Potatoes cut into large cubes

Yields: 8-10 servings

 In a large crock-pot lay the meat in first and rub with the olive oil, then cover well with HOMESTEAD SEASONINGS BEEF RUB. Place onion rings on top of beef. In a separate bowl mix: brown sugar, vinegar and ketchup and then pour on top of the meat and onions. Toss in carrots and potatoes around the beef.

 

 Carefully pour in beef broth around the edge of the beef and veggies without disturbing the sauce and spice on top of the onions and beef too much. Cover and cook on low for 6 to 8 hours or until meat shreds easily. 

Check at 6 hours and if the meat is still tough it means it needs to cook longer.

 I like to cook it about 7 hours, so it is tender, but I can serve it in chunks instead of shredded.

This makes a delicious and easy weekday meal that pleases even the pickiest eaters. Think about buying a little bit bigger roast and use the leftovers as DOUBLE DUTY in one our other great Homestead Recipes like our: Irish Beef Stew or Dreamy Beef Stroganoff.

Restaurant Style- Veggie Herb Butter

Herb Butter is a great way to add flavor to any meal! I love going out to a fancy restaurant where they serve you delicate pats of herb-ed butter. Luckily it is easy and anyone can make it in their very own home!

Ingredients:

2 Sticks:  Room temp Softened unsalted butter

3 Tbsp:   HOMESTEAD SEASONINGS Veggie Blend

1 Tbsp:   Fresh squeezed Lemon Juice

2 Tbsp:   Cream Cheese (optional)

1 tsp:       Black Pepper (optional)

Instructions:

In a small bowl, combine all ingredients. Mix well until VEGGIE BLEND and lemon juice are distributed evenly.

Prepare a large peice of wax paper and place on top of a kitchen towel or bamboo mat. Once mixed  dump onto the piece of waxed paper or parchment, shape into a cylinder using the kitchen towel or bamboo mat. Seal ends by twisting wax paper, or pack into a ramekin (however you prefer to store and serve it) and cover with plastic.

 Chill in refrigerator until firm, at least an hour.

Will keep in refrigerator for about 2 weeks, and in the freezer for a few months.  ~enjoy!

Delicious Dry Rub Crockpot Chicken

 Delicious Dry Rub Crock-pot Chicken

Ingredients:

• 4 Tablespoons Homestead Seasonings  Chicken Rub
• 1-1/2 teaspoons Kosher salt (optional)
• 2 Tablespoons Olive Oil
• 3 chicken thighs
• 3 chicken drumsticks

Preparation:

Brush both sides of the chicken thighs and legs with the extra virgin olive oil, then immediately sprinkle the fronts and backs of each piece of chicken with HS Chicken Rub.

Using vegetable oil or cooking spray, coat the base of your 6-quart Crock-Pot® Place the chicken legs and thighs into the crock, skin-side down. Sprinkle with a pinch of salt (optional)-- cover with the lid and set to High. Cook for 2 hours. (May cook on the Low setting for 3-1/2 to 4 hours.)

Yield: 3 to 4 servings

Crispy Pork Medallions and Apple Horseradish Sauce

Who doesn't love pork chops? Especially crispy pork chops!

INGREDIENTS:

• 4 Tablespoons  HOMESTEAD SEASONINGS PORK RUB
• 2 Cups Panko Japanese Bread Crumbs
• Pepper to taste
• 4 1/2-inch-thick center-cut pork loin medallions (about 1 pound)

2 Tablespoons vegetable oil and 2 Tablespoons unsalted butter

Sauce Ingredients

• 1 Cup Applesauce
• ½ Cup Sour Cream
• 3-4 Tablespoons White Horseradish
• salt and pepper to taste

 INSTRUCTIONS:

1. For the pork: Lightly beat the eggs in a shallow bowl. In another shallow bowl, toss the panko bread crumbs with the 4 Tablespoons HOMESTEAD SEASONINGS PORK RUB and pepper to taste.

2. Season the medallions with some salt and pepper to taste and dip them in the egg to coat completely. Press them gently into the HOMESTEAD SEASONINGS PORK RUB and panko mixture to coat both sides.

3. Heat a large skillet over medium heat. Add the oil and butter; when the butter stops foaming, add the medallions and cook until golden and crisp on the first side, about 4 minutes; turn and cook until the second side is crisp, about 3 minutes more.

Meanwhile, for the sauce: Combine the applesauce, sour cream, horseradish, and salt in a small bowl. Serve the medallions with the apple-horseradish sauce.