Autumn is in full swing, and with it comes the changing colours, crisper air, and a desire for comfort food. There’s nothing better than having your crock pot simmering away on your kitchen counter with a delicious soup just waiting for you to enjoy.
We know you love Crock Pots. Now you can win one!
October is the month where we pull out our crock pots and those old favourite recipes we love. Maybe some are passed down through the family, or others you’ve only tried recently. But why keep those recipes to yourself?
We’d love to hear what your favourite crock pot meal is and put some of those great recipes into action. Plus, share the love with others!
Four ways to enter the contest:
1. Submit your recipe in the comments below (1 entry)
2. Enter through our sign up form from Oct. 28 – Nov 1 (1 entry)
3. Share your recipe on Twitter with #LDCrocktober (1 entry)
4. Follow @londondrugs on Instagram and let us know in the comments (1 entry)
Also, here are some of our favourite recipes to make for an easy Crock Pot dinner!
1. Crock Pot Baked Spaghetti
Who can go wrong with a delicious cheesy baked spaghetti in the Crock Pot? Try this fool-proof recipe from The Magical Slow Cooker or share your very own recipe with us in the comments below!
2. Crock Pot Chicken Noodle Soup
Sometimes all you need is chicken soup and a good book on a crisp fall day. This classic Crock Pot recipe from The Black Peppercorn will soothe your soul – but we also want to know what else you would add to it!
3. Crock Pot Turkey Meatballs
Meatballs are a crowd favourite and oh-so-easy to whip up in the slow cooker. Try this tasty recipe from Well Plated and tell us in the comments below what you would pair your meatballs with!
7 thoughts on “It’s Crock-tober! Share Your Classic Crock Pot Recipe to Win”
1 (2-1/2 to 4) pound boneless top round beef roast
salt and pepper, to taste
2 tablespoons olive oil, plus additional as needed
3 to 4 carrots, cut into chunks
1 cup diced white or yellow onion
2 stalks celery, diced
1 tablespoon minced garlic
3 to 4 carrots, cut into chunks
1/2 cup medium to full-bodied red wine
1 can fire roasted diced tomatoes
1 (8 ounce) can tomato sauce
1 cup low sodium beef broth
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons dried rosemary leaves
1 teaspoon dried thyme (optional)
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1-2 bay leaf
fresh Italian parsley, for garnish
Season both sides of beef roast with salt and pepper. Add olive oil to a large skillet and place over MEDIUM-HIGH heat. Add roast and sear for a few minutes on each side, or until nicely browned. Remove from heat and transfer to 6 quart slow cooker. Scatter the chopped carrots around the roast.
Return skillet to heat add additional olive oil, if necessary. Add diced onion, celery, and minced garlic. Cook and stir for a couple of minutes and then and add red wine. Cook, stirring to deglaze the pan for just a minute or two and then transfer the contents of the skillet to the slow cooker with the roast. Pour the diced tomatoes and tomato sauce around the roast.
Whisk together the beef broth, Dijon mustard, and Worcestershire sauce in a measuring cup or small bowl. Pour the mixture around the roast.
Sprinkle rosemary, thyme, basil, salt, and pepper over the roast and tuck a bay leaf into the sauce mixture.
Cover and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours. Slice against the grain and serve in chunks or shredded with the carrots and sauce. Garnish with fresh parsley, if desired.
Crock pot roast;
Celery (stalk), carrots (approx. 2-3) and onion (1)
1 tsp Salt and pepper
Dash of Basil
Dash Beef stock cube
2-3 cups water
Start earlier depending on cooking high or low. Adjust times accordingly (time is for low in start and turn to high, so can be cooked a lil faster)
Put roast in crockpot, add approx 2 1/2 cups water. Season well. Add in a cube of beef stock cut in half on either side of the roast turn onto low ..
Cut up potatoes and carrots/celery/onions, add ingredients to fit.. Turn to high, let cook for 2-6 hours dependent on size of roast.
Fully cooked when liquid runs clear..
Put veggies and roast on plate to serve…
Take “soup” at bottom of crockpot and transfer into a pot. Take approx 2-3 tbsp of sifted flour and whisk fast on high heat… Add flour as needed to make a thick or thin gravy.. Should take about 4 mins to thicken.. Serve with roast. Enjoy.
I have completed 2 & 4
Those Recipes look amazing!
Following on insta @buttertartzxox
Pot Roast with vegetables
Wild Game Stew
1 lb of moose meat….. cubed and coated in
3 T flour, salt and pepper to taste
3 cubed potatoes
3 chopped carrots
2 parsnips chopped
4 sticks celery chopped
1 rutabaga, chopped
1 onion chopped
2 cloves garlic
1 cup chopped cabbage
1 can beer
1 – 2 litres beef broth/water
2 -3 tablespoons butter
4-5 bay leaves
I sauté the meat in butter for about 5- 8 minutes,
Also, sauté onion, garlic, celery and cabbage for only about 4-5 minutes.
Put all above ingredients in slow cooker on high for about 5 hours…
Stick in the bay leaves along the sides of the slow cooker into the liquid… fish these out before serving.
following on Instagram
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