Is there anything better than slow cooker beef and potatoes on a chilly fall or winter evening?
I’ll never buy chicken stock again—especially when I have a recipe that calls for cooking it overnight.
You can hardly get any easier than that.
The overnight slow cooker chicken stock recipe ends up yielding twelve cups of stock, so I typically keep two cups for the fridge and freeze the other ten cups. (Yes, TEN cups.)
And it tastes wonderful!
So, back to the slow cooker.
Beef roasts are one of my favorite ways to use the slow cooker, any cut—it doesn’t matter.
I watch the sales, buy beef roasts when they’re cheaper, and then freeze them most of the time.
I’ve used frozen roasts in my slow cooker (yes, un-thawed) before, but this one starts out fresh.
Also, I love that most slow cooker recipes are flexible.
The day I made this one I didn’t have a ton of produce on hand, so I used red skin potatoes, rough chopped onions and some smashed garlic.
Carrots, celery and fresh herbs would have been a nice addition though!
The beans in the photos are wax beans from my neighbors’ CSA pick-up that they graciously shared, and I steamed them separately at dinnertime.
What’s your favorite meal to make in the slow cooker?