Crockpot Roast and Vegetables

Searing and glazing is the secret. Just falls apart when done and the meal is savory.

1. Douse roast with Goya Adoba on all sides
2. Sear roast in pan on high heat in 1 1/2 tbsp olive oil until browned on all sides
3. Place in crock pot (turned off)

The following steps to be done in same skillet that your seared in:

1. Stir sliced onion into saute pan and add salt - 2 min
2. Stir in 1/2 tbsp balsamic vinegar
3. Stir in diced tomatoes (drained) - stir 3-4 minutes
4. Add chopped celery and carrot and stir until well coated
5. Saute and stir about 2 minStir in 1 tbsp honey
6. Stir in 1 to 2 tablespoons tomato paste
7. Add several splashes of Worcestershire sauce
8. Saute and stir 1 min
9. Turn off heat under skillet

Now, on to the crock pot:

1. Throw potatoes (4-6 large cut into large cubes) onto roast
2. Empty contents of skillet on top of roast and potatoes in crock pot (so as to coat them)
3. Pick up roast and set it on top of vegetables (now it is nice and glazed and the veggies and potatoes are under the roast)
4. Add 1/2 to 3/4 cup chicken broth
5. Cover set crock pot to low for 8-11 hours (depending on size of roast) and just turn off when meats easily falls apart when pulled

Sweet Potato Crock Pot Pork Roast

I love this recipe found on RecipeZaar.com

http://www.recipezaar.com/crock-pot-sweet-potato-apple-pork-roast-388695

2 lb pork roast

sweet potatoes

onions

apples

brown sugar

black pepper

sage

Crock Pot low 7-9 hours

Roast Pork Shoulder Picnic w/ Brining Instructions

My mother-in-law is making a traditional Colombian pork roast for Easter dinner, and I've been asked to brine the pork shoulder. While researching how to brine, I found a recipe that is likely close to how she'll prepare it, knowing her typical spices and ingredients. This recipe looks extremely simple, so worth posting. I've seen some that require a ton of ingredients and prep work, but who needs all that when the family is hungry and you have to cook all your meals yourself to eliminate allergens.

Click for Pork Shoulder Picnic Roast recipe from Timothy Dzurilla.

I shorten the cooking time at 300 because I did a 9 lb roast for less than 9 hours and it was slightly overcooked. I'd say about 8 hours for a 9 lb roast. I'll use the meat thermometer next time.

I learned the pork shoulder picnic is especially tender, more so than the shoulder blade cut - which is probably what I've usually purchased. Brining helps preserve the meat, but also give it deeper and richer flavor.

Information from the Pork Picnic Shoulder on AskTheMeatMan.com here.

Simple: Roast Leg of Lamb

I'm going to try a recipe that I just found as the top Google result on the internet.  It has no allergens and looks simple.  Hope it comes out good.

Here's the link to Elise Bauer's SimplyRecipes.com recipe.

INGREDIENTS
Marinade:
1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
1/4 teaspoon of fresh ground pepper
2 Tbsp olive oil
Blend ingredients in a blender, just a few pulses until well mixed.

Lamb Roast:
1 (6-pound) leg of lamb, bone-in or boneless. If boneless, the leg should be tied up with kitchen string by butcher.
Marinade
Salt