Coach Mallory breaks it down to the fundamentals with pot roast and mashed potatoes on the side.
Tastes like gopher.
- 4 pounds chuck roast
- salt and pepper to taste
- 1 packet dry onion soup mix
- 1 cup water
- 3 carrots, chopped
- 1 onion, chopped
- 3 potatoes, peeled and cubed
- 1 stalk celery, chopped
- Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
- Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
- Cover and cook on Low setting for 8 to 10 hours.
Coach Johns tries some trickeration on a rainy fall day making us think there might be some meat in this Black Bean & Mushroom Chili…
- 1 pound dried black beans, (2 1/2 cups), rinsed
- 1 tablespoon extra-virgin olive oil
- 1/4 cup mustard seeds
- 2 tablespoons chili powder
- 1 1/2 teaspoons cumin seeds, or ground cumin
- 1/2 teaspoon cardamom seeds, or ground cardamom
- 2 medium onions, coarsely chopped
- 1 pound mushrooms, sliced
- 8 ounces tomatillos, (see Ingredient Note), husked, rinsed and coarsely chopped
- 1/4 cup water
- 5 1/2 cups mushroom broth, or vegetable broth
- 1 6-ounce can tomato paste
- 1-2 tablespoons minced canned chipotle peppers in adobo sauce, (see Ingredient Note)
- 1 1/4 cups grated Monterey Jack, or pepper Jack cheese
- 1/2 cup reduced-fat sour cream
- 1/2 cup chopped fresh cilantro
- 2 limes, cut into wedges
- Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain the beans, discarding soaking liquid.
- Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles; mix well.
- Place the beans in a 5- to 6-quart slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours.
- Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges. Stovetop Variation: Total: 4 1/2 hours In Step 2, increase broth to 81/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until the beans are creamy to bite, about 3 hours.
Thinking that Coach Shelby got some help on this one — bonus points for the green theme for Michigan State week.
- 1 small red pepper , chopped (about 1/2 cup)
- 1 small tomato , diced (about 1/2 cup)
- 1 can (8 3/4 ounces) whole kernel corn , drained
- 1/2 pound skinless, boneless chicken breast half , cut into 1/2-inch pieces
- 1 can (10 3/4 ounces) Cream of Chicken Soup
- 1 1/2 cup water
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 can (about 4 ounces) chopped green chiles
- 1/4 teaspoon seeded chopped jalapeño pepper
- 2 corn tortilla (6-inch), cut into strips
- 1/2 cup shredded Cheddar cheese
- 1/4 cup chopped fresh cilantro leaves
- Stir the red pepper, tomato, corn and chicken in a 3 1/2-quart slow cooker.
- Stir the soup, water, cumin, coriander, garlic powder, chili powder, chiles and jalapeño pepper, if desired, in a small bowl. Stir the soup mixture in the cooker.
- Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
- Stir in the tortillas, cheese and cilantro. Cover and cook for 30 minutes. Serve with additional cheese, if desired.
Time-Saving: You may also cook this recipe on HIGH for 2 to 2 1/2 hours.
Taking advantage of the bye week, Coach Littrell tweaked his #CrockpotWednesday scheme — Mrs. Littrell delivered serious production with Beer Braised Pork Roast with and a bonus crockpot of mashed potatoes.
- 2 tablespoons Dark Brown Sugar
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon garlic salt
- 1 tablespoon ground black pepper
- 1 tablespoon dried oregano
- 2 teaspoons instant espresso powder
- 3 pounds pork butt roast
- 1 medium onion, cut into quarters roots and skin removed
- 1 medium carrot, cut into big chunks
- 8 ounces sliced mushrooms
- 2 bottles (12 ounces) brown ale beer or other dark beer
- 1 can (4.5 ounces) low sodium beef broth
- 4 garlic cloves, crushed
- 3 tablespoons corn starch
- 1/4 cup water
- Combine brown sugar, onion powder, paprika, garlic salt, black pepper, oregano and espresso powder in small bowl. Set aside.
- Cut pork roast into large 3-4 inch chunks and place in a large plastic bag.
- Pour dry spice mixture in the bag, seal completely and shake/massage to cover meat completely.
- Refrigerate from 4-24 hours.
- Combine onions, carrot, mushrooms, beer, beef broth and garlic in a large slow cooker. Turn to high heat.
- Heat oil in a large, heavy skillet over medium high heat. Sear meat on each side then place in crock pot. Stir ingredients and cook 4 hours on high or 8 hours on low.
- When ready to serve, ladle about 3-4 cups of beer broth into a pot over medium heat and bring to a boil.
- While broth is coming to a boil, mix cornstarch with water to make a slurry. Pour into boiling mixture, stirring until thickened into a gravy.
- Serve hot.