Slow Cooker Chuck Roast Recipe

Get a 2lb beef roast (chuck roast is good).
Make a bed of sliced onions and garlic cloves in the bottom of the slow cooker.
Rub the meat with some pepper and minced rosemary and lay the roast on top of the onion/garlic bed.
Pour 1 cup broth and a little red wine in, cover and cook on low for 6–8 hours.

If you don’t have any broth you can make a quick one out of some chicken or beef bones, peppercorns, whole crushed garlic, and anything else — bay leaves, carrots, etc. Keep it simple. ADD 1/4 OF VINEGAR TO BROTH PER 2 LBS BONES/MEAT TO BRING OUT NUTRIENTS IN BONES. Cook broth for several hours, strain, and refrigerate.
You can still make the roast recipe above without broth, just use water and wine, though it is extra yummy made with broth. I add tomatoes sometimes.

Slow Cooker Beer Braised Short Ribs

1 tbsp canola oil
2 lb boneless short ribs
salt and black pepper to taste
2 cans or bottles (12 oz each) Guinness Draught
2 cups low-sodium beef broth
3 large carrots, cut into large chunks
2 onions, quartered
2 stalks celery, cut into large chunks
8 cloves garlic, peeled
2 bay leaves

Mix gremolata of parsley, lemon zest, and garlic. You may add anchovies, mint or even rosemary or sage to this:
1/2 cup chopped parsley
2 cloves garlic, minced
Grated zest of 2 oranges or lemons

Heat the oil in a large skillet over high heat. Season all sides of the ribs with salt and pepper. Cook them until a rich brown crust develops on the outside. Remove the ribs and place in a slow cooker.
While the pan is still hot, add the beer and scrape up any bits stuck to the bottom with a wooden spoon. Pour the beer over the short ribs.
Add the broth, carrots, onions, celery, garlic, and bay leaves to the short ribs and set the slow cooker to high. Add gremolata. Cook for 4 hours, until the beef is tender and nearly falling apart. Discard the bay leaves.


4 bone-in center-cut pork chops, (about 1 3/4 pounds), trimmed of fat
3 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry
2 cloves garlic, crushed
1 teaspoon brown sugar
¼ teaspoon crushed red pepper

1 cup fresh blueberries, coarsely chopped
1 shallot, chopped
1 serrano chile, seeded and minced
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon minced fresh ginger
¼ teaspoon salt

Place pork chops in a large sealable plastic bag. Whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper in a small bowl. Add the marinade to the bag, seal and turn to coat. Marinate in the refrigerator for at least 2 hours or overnight.
Relish: About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl.
Preheat grill to high. Remove the pork chops from the marinade (discard marinade). Grill the chops 3 to 5 minutes per side. Let them rest for 5 minutes before serving with the relish.

Roast Leg of Lamb

The coating for this roast leg of lamb is based on one of Julia Child’s in her Mastering the Art of French Cooking. It seals in the juices and adds a delightful flavor. Use fresh rosemary.

1(6-pound) leg of lamb
1/2 cup Dijon-type prepared mustard
2 tablespoons soy sauce
1 clove garlic, mashed
1 teaspoon ground rosemary or thyme (or 1 tablespoon fresh, chopped)
1/4 teaspoon powdered ginger
2 tablespoons olive oil

Remove the fell or filament and all excess fat from the lamb. Blend the mustard, soy sauce, garlic, herbs, and ginger in a bowl. Beat in the olive oil drop by drop to make a mayonnaise-like coating. Using a rubber spatula or brush, paint the lamb with the mixture and set it on the rack of a roasting pan. Coat the meat several hours before roasting. Roast at 300 degrees F for 10 to 12 minutes per pound for medium rare (bone in), 13 to 15 minutes per pound for well done. Do not exceed a meat-thermometer reading of 155 to 160 degrees F, or the meat will lose much of its juice and flavor. For a boned leg, the cooking time more than doubles.

10-Minute Rosemary Lamb Chops

12 lamb chops
6 TBS fresh lemon juice
3 TBS chopped fresh rosemary,
3 medium cloves garlic, pressed
1/4 tsp salt
1/4 tsp black pepper

Press garlic and let sit for at least 5 minutes to bring out its hidden health benefits.
Mix together lemon juice, rosemary, pressed garlic, salt, and pepper. Rub lamb chops with mixture. Set aside on plate.
Preheat broiler on high heat, and place a stainless steel or cast iron skillet large enough to hold the lamb chops under the heat for about 10 minutes to get very hot (about 5-7 inches from the heat source). Be sure that the handle is also metal. Once pan is hot, place lamb chops in pan, and return to broiler for about 4-5 minutes, depending on thickness of lamb. Lamb is cooked quickly as it is cooking on both sides at the same time.


3/4 c. soy sauce
1/2 c. sugar
1/2 c. sesame seeds, toasted
1/4 c. oil
1/4 c. flour
2 scallions, sliced
1 garlic clove, crushed
1/4 tsp. pepper
3-4 lb. beef tenderloin
Combine all of the above ingredients. Slice beef into filets. Marinate 2 hours before grilling.


1 beef tenderloin, 4 to 5 lbs.
1/2 c. burgundy wine
1/4 c. olive oil
1/4 c. soy sauce
1 tbsp. dried parsley flakes
1 tbsp. paprika
1/3 c. tarragon wine
1 1/2 tbsp. Beau Monde seasoning
Marinate tenderloin in remaining ingredients for several hours at room temperature. Preheat grill to medium heat. Make a boat out of 2 thicknesses of heavy duty aluminum foil. Place meat and marinade in boat and place on grill. Grill in this fashion for 45 to 60 minutes, turning every 15 minutes.