Roasted Beef & Root Vegetables (Crock Pot)

This was the second meal I made this past weekend as we were finishing up moving in.  Since it’s in the crock pot, it’s perfect for not heating up the kitchen in the summer, but the hearty flavor and root vegetables would make it a great fall or winter dish too.

I had beets and potatoes on hand.  Carrots, turnips or anything that grows underground would also work well.

Roasted Beef & Root Vegetables

1 – 1 1/2 pounds of stew beef
2 onions, coarsely chopped
3 cloves garlic, minced
10-15 small red potatoes, chopped in eighths
10 small beets, quartered (or more.  I love beets, but my Farm Share usually has a limit on how many I can take)
16 oz can unsalted diced tomatoes
1 1/2 T. olive oil
1/4 C. red wine
1/2 – 1 T. Kosher salt
2 t. pepper
handful of fresh dill (or my substitute when my dill plant is looking puny (it did not take well to the new house), a tablespoon or so of McCormick’s salt-free “It’s a Dilly” seasoning*)

Mix everything together and cook on low for 8 hours.  Smells and tastes divine!  In fact, my husband Jason declared it was the best crock pot meal I’ve made.

*which I just discovered was discontinued.  Shame.  It’s tasty.  Well, any sort of dill-based seasoning should work, if you don’t have fresh dill.

Balsamic Chicken & Vegetables (Crock Pot)

We just moved and I finally cooked this past weekend.  Since the kitchen wasn’t completely pulled together yet, and it’s been incessantly hot and muggy here, I made two crock pot recipes.  The first is Balsamic Chicken with Spring Vegetables from one of my favorite sites A Year of Slow Cooking.

We’re doing the Farm Share again this year and I have become adept at using whatever vegetables are at hand.  Into the crock pot with about 5 boneless and skinless chicken breasts went two chopped pattypan squash, two chopped summer squash, two chopped onions, and a whole bulb’s worth of whole garlic cloves.

I served the whole thing over polenta and sprinkled with an Italian cheese mix.