Pot Roast-Martha Stewart

Ingredients
Serves 4 to 6
1 (3 pounds) beef for pot roast
Coarse salt and freshly ground pepper
4 carrots, peeled and cut into 3-inch lengths
4 medium Yukon gold or white potatoes, peeled and cut into quarters
1 large onion, (about 10 ounces), thinly sliced
2 dried bay leaves
1/4 teaspoon dried thyme
1 (10 3/4 ounces) Campbell's Tomato Soup
Directions
Season beef with salt and pepper. Place carrots, potatoes, and onion in a Crock-Pot. Season with salt and pepper. Add bay leaf and thyme. Place meat on top of vegetables. Add soup. Cover, and cook on low heat for 8 hours (high for 6 hours).
Remove meat to a cutting board. Transfer vegetables to a platter. Slice meat, and add to platter. Pour sauce into a liquid measuring cup and skim fat. Taste, and adjust for seasoning. Pour sauce over meat and vegetables, and serve.

Beef Stew

2 tablespoons olive oil
2 pounds beef stew meat, cut into 1-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon Essence, recipe follows
3/4 teaspoon cracked black pepper
2 tablespoons unsalted butter
1/2 pound button mushrooms, thinly sliced
3 tablespoons all-purpose flour
3 cups veal or beef stock, at room temperature
2 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground allspice
1 pound small (golf ball size) new potatoes, quartered
1 cup diced carrots
1 cup frozen pearl onions, thawed
1/2 cup frozen green peas, thawed
1 tablespoon chopped fresh parsley leaves

Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon Essence and 1/2 teaspoon of the black pepper. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.
Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking, add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Slow Cooker French Dip Sandwiches

1.5 Lb. Chuck Roast
2 Tbs. Garlic Salt
2 Beef Bouillon Cubes
French Rolls

Place roast in crock pot with 1/2 inches of water. Add ingredients. Cover and cook on high for 7 hours. Shred and serve on French Rolls.

Crock Pot Pork Sandwiches from Epicurious

BARBECUE PORK SHOULDER


For additional recipes and tips for using a slow cooker, click here. 2 tablespoons light brown sugar 2 tablespoons tomato paste2 tablespoons Dijon mustard2 tablespoons cider vinegar 2 tablespoons hot chile powder 1 teaspoon hot pepper sauce (such as Tabasco), or to taste 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil 1 medium onion, chopped1 green bell pepper, chopped 1 jalapeño pepper, chopped (with seeds)1 garlic clove, minced 3 pounds pork shoulder, cut into 2-inch cubes3 strips bacon, chopped1 (15-ounce) can diced tomatoes including juice1 bay leafSpecial equipment: Slow cookerAccompaniment: 8 to 10 sandwich rolls In small bowl, whisk together sugar, tomato paste, mustard, vinegar, chile powder, hot pepper sauce, and salt. Set aside.In heavy, medium skillet over moderately high heat, heat oil until hot but not smoking. Add onion, pepper, jalapeño, and garlic, and sauté until softened, 4 to 5 minutes. Scrape into slow cooker. Add pork cubes, bacon, tomatoes and their juices, and bay leaf and stir to combine. Pour sauce over mixture. Cover and cook on low until meat is very tender, 8 to 10 hours. Remove bay leaf and use fork to break up meat before serving on rolls. Cook's note: This recipe was originally prepared in an oval, 6-quart slow cooker. Makes 8 to 10 servings.EpicuriousFebruary 2007Melissa Clark