5 Cozy Crockpot Recipes to Keep You Warm This Winter ❄️🍲
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Recipes in this Video
2 recipes
Ingredients
- ●3 lbs beef chuck roast
- ●2 cups golden mushrooms, sliced
- ●1 large onion, chopped
- ●4 cloves garlic, minced
- ●4 cups beef broth
- ●1 cup carrots, chopped
- ●1 cup potatoes, diced
- ●2 tbsp Worcestershire sauce
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 tbsp olive oil
- ●2 tbsp cornstarch (optional, for thickening)
- ●2 tbsp water (optional, for thickening)
Instructions
- 1Heat olive oil in a skillet over medium-high heat.
- 2Season the beef chuck roast with salt and pepper, then sear it in the skillet until browned on all sides.
- 3Transfer the seared roast to the crockpot.
- 4In the same skillet, add onions and garlic, sauté until softened, about 3-4 minutes.
- 5Add the sliced mushrooms, carrots, and potatoes to the crockpot with the roast.
- 6Pour in the beef broth and Worcestershire sauce, then sprinkle thyme and rosemary over the top.
- 7Cover and cook on low for 8 hours or high for 4 hours until the meat is tender.
- 8If you prefer a thicker gravy, mix cornstarch and water in a small bowl, then stir into the crockpot during the last 30 minutes of cooking.
- 9Once done, remove the roast and let it rest for a few minutes before slicing.
- 10Serve the pot roast with the vegetables and gravy.
Equipment
crockpotskilletcutting boardknifemeasuring cupsmeasuring spoons
Ingredients
- ●2 lbs chicken thighs, boneless and skinless
- ●4 cups chicken broth
- ●1 cup heavy cream
- ●1 cup grated Parmesan cheese
- ●4 cloves garlic, minced
- ●1 medium onion, chopped
- ●3 carrots, sliced
- ●3 stalks celery, chopped
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 tbsp olive oil
- ●2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Heat olive oil in a skillet over medium heat.
- 2Add chopped onion, garlic, carrots, and celery to the skillet. Sauté for about 5 minutes until softened.
- 3Transfer the sautéed vegetables to the crockpot.
- 4Place the chicken thighs on top of the vegetables in the crockpot.
- 5Pour in the chicken broth, heavy cream, and add the thyme, rosemary, salt, and pepper.
- 6Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- 7Once cooked, remove the chicken and shred it with two forks.
- 8Return the shredded chicken to the crockpot and stir in the grated Parmesan cheese until melted and well combined.
- 9Serve hot, garnished with fresh parsley.
Equipment
crockpotskilletcutting boardknifemeasuring cupsmeasuring spoons
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