#slowcookedmeals

Experience the richness of flavor in this Stovetop Braised Pork Ragu. The slow cooking process in milk creates a luscious and tender dish that pairs perfectly with your preferred accompaniment. Serve this ragu over pasta, polenta, or rice for a comforting and flavorful meal.

Ingredients: 2 lbs pork shoulder, cubed. Salt and black pepper to taste. 2 tablespoons olive oil. 1 onion, finely chopped. 4 cloves garlic, minced. 1 cup whole milk. 1 can 14 oz crushed tomatoes. 2 tablespoons tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 bay leaf. 1/2 cup red wine optional. Fresh parsley for garnish. Grated Parmesan cheese for serving.

Instructions: Add salt and black pepper to the cubed pork shoulder. Warm up the olive oil over medium-high heat in a big pot or Dutch oven with a heavy bottom. The pork cubes should be browned all over. Cut up some onion and garlic and add them to the pot. Cook the onion until it turns clear. Add the bay leaf, tomato paste, crushed tomatoes, dried oregano, and dried thyme. Pour in the milk. Use a stir to mix. If you want to, add the red wine and stir. Take a moment to let the mixture slowly boil. Turn down the heat, cover the pot, and let the ragu simmer for two to three hours. Stir it every now and then. The pork should get soft, and the sauce should get thicker. Take out the bay leaf and throw it away. Add more salt and pepper if you like. Cook the pork ragu on the stove and serve it with your favorite pasta, polenta, or rice. Place fresh parsley on top and grated Parmesan cheese on top of that. This Stovetop Braised Pork Ragu has a lot of great flavors. Slow cooking in milk makes a dish that is rich and tender, and it goes well with any side dish you choose.

Prep Time: 15 minutes

Cook Time: 180 minutes

These succulent red wine braised short ribs are melt-in-your-mouth tender and bursting with flavor. Slow-cooked in a rich and aromatic sauce, they make for an impressive and comforting meal.

Ingredients: 4 beef short ribs. 2 cups red wine. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 4 cloves garlic, minced. 2 cups beef broth. 2 tablespoons tomato paste. 2 sprigs fresh thyme. 2 bay leaves. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat oven to 325F 160C. Season short ribs with salt and pepper. Heat olive oil in a large oven-safe pot over medium-high heat. Brown short ribs on all sides, about 3-4 minutes per side. Remove from pot and set aside. In the same pot, add onion, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes. Stir in tomato paste and cook for another 2 minutes. Pour in red wine, scraping up any browned bits from the bottom of the pot. Add beef broth, thyme, and bay leaves. Bring to a simmer. Return short ribs to the pot, cover, and transfer to the oven. Braise in the oven for 2.5 to 3 hours, or until meat is tender and falling off the bone. Once done, remove short ribs from the pot and strain the braising liquid. Skim off excess fat and reduce the sauce over medium heat until thickened. Serve the short ribs with the reduced sauce and your favorite accompaniments. Enjoy with a glass of the remaining red wine!

Prep Time: 20 minutes

Cook Time: 180 minutes

A hearty and healthy Paleo chicken and vegetable stew cooked to perfection in a slow cooker. This dish is packed with flavor and nutrients, making it a perfect Paleo comfort food.

Ingredients: 2 lbs boneless, skinless chicken thighs. 4 cups mixed vegetables carrots, celery, bell peppers. 1 onion, chopped. 4 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 cup chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Place the chicken thighs at the bottom of the crock-pot. Add chopped vegetables, onion, and garlic on top of the chicken. Pour diced tomatoes and chicken broth over the vegetables. Season with dried thyme, dried rosemary, salt, and pepper. Cover the crock-pot and cook on low for 6-8 hours or until chicken is tender and cooked through. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 6 hours

Classic pot roast made effortlessly in the slow cooker, resulting in tender meat and flavorful vegetables.

Ingredients: 3-4 lbs beef chuck roast. 4 potatoes, quartered. 4 carrots, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 cup beef broth. 2 tbsp Worcestershire sauce. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp thyme. 2 tbsp cornstarch. 2 tbsp water.

Instructions: Place beef chuck roast in slow cooker. Add potatoes, carrots, onion, and garlic. Pour beef broth and Worcestershire sauce over meat and vegetables. Season with salt, pepper, and thyme. Cover and cook on low for 8 hours or high for 4 hours. In a small bowl, mix cornstarch and water to create a slurry. Stir slurry into juices in slow cooker to thicken. Cook on high for an additional 30 minutes. Slice meat and serve with vegetables and gravy.

Prep Time: 15 minutes

Cook Time: 480 minutes

This Slow Cooker Pork Medley shows how versatile pork can be. Pork shoulder, bright vegetables, and tasty herbs that are slow-cooked until they are just right.

Ingredients: 2 lbs pork shoulder, cubed. 1 cup baby carrots, sliced. 1 onion, diced. 3 potatoes, peeled and chopped. 2 cloves garlic, minced. 1 cup chicken broth. 1/4 cup soy sauce. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put the pork shoulder, baby carrots, diced onion, chopped potatoes, and minced garlic in the slow cooker. Soy sauce, tomato paste, dried thyme, paprika, salt, and pepper should all be mixed together in a bowl with a whisk. The sauce should be poured over the slow-cooked pork and vegetables. Toss to cover everything. Put the lid on top and set the heat to low. Cook for 6 to 8 hours, or until the vegetables are soft and the pork is juicy. Put the slow cooker pork medley in bowls and top them with fresh parsley. This Slow Cooker Pork Medley is hearty and tastes great.

Prep Time: 20 minutes

Cook Time: 6 minutes

This Slow Cooker French Dip Sandwich recipe by the Creole Contessa is a delicious and easy-to-make meal. The beef is seasoned with a blend of Creole spices and slow-cooked until tender, then served on toasted French rolls with melted provolone cheese.

Ingredients: 3 pounds beef chuck roast. 1 tablespoon Creole seasoning. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. 1/2 teaspoon black pepper. 4 cups beef broth. 1 cup red wine. 1 tablespoon Worcestershire sauce. 2 bay leaves. 6 French rolls or hoagie buns. 12 slices provolone cheese. 1/4 cup melted butter. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder.

Instructions: Add garlic powder, onion powder, paprika, thyme, oregano, and black pepper to the beef chuck roast and rub it in. Season the roast and put it in a slow cooker. Add the Worcestershire sauce, red wine, and beef broth. Put in bay leaves. Put the lid on top and set the heat to low. Cook for 8 to 10 hours, or until the beef is soft and falls apart easily. Take the beef out of the slow cooker and use two forks to shred it. On each French roll or hoagie bun, put some shredded beef and a slice of provolone cheese. Melt the butter and mix in the garlic powder and onion powder. Then, brush the rolls with the mixture. The rolls should be put under the broiler until the cheese melts and the tops get a little toasted. You can dip the sandwiches in the slow cooker juices that you serve with them.

Prep Time: 15 minutes

Cook Time: 480 minutes

Learn what beef shank is, how to cook it, and make tender, flavorful meals every time!

This hearty slow cooker beef stew is the epitome of comfort food. Tender beef, hearty vegetables, and savory broth come together for a satisfying meal that's perfect for chilly days.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, diced. 3 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups beef broth. 1/4 cup tomato paste. 2 tablespoons Worcestershire sauce. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 cup all-purpose flour. 1/4 cup water.

Instructions: In a slow cooker, combine beef, potatoes, carrots, onion, and garlic. In a separate bowl, mix together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Pour over beef and vegetables. Cover and cook on low for 8 hours, or until beef is tender. In a small bowl, whisk together flour and water to create a slurry. Stir into the stew during the last 30 minutes of cooking to thicken. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 480 minutes