Slow Cooked Roast Beef

Main dish | July 26, 2014 | By

Slow Cooked Roast Beef
  1. 1 beef chuck roast, about 2-­4 lbs.
  2. 1 medium/large yellow cooking onion, sliced
  3. 5 cloves garlic, peeled
  4. 1 tbsp. salt
  5. 1 tbsp ground paprika
  6. 1 tbsp dry ground mustard
  7. 1/4 cup red wine vinegar
  8. freshly ground black pepper
  1. Lay sliced onions in the bottom of the slow cooker. If there are extra slices, set them to the side to be placed on top of the roast later.
  2. Place beef chuck roast in the crock and pierce the top with the tip of a sharp knife about every two inches.
  3. Slice garlic cloves lengthwise, making spear shaped slices. Stick the garlic slices into the beef roast where previously pierced. If any garlic pieces remain, you can pierce along the side of the roast and stick them there.
  4. Sprinkle the roast with the salt, paprika, mustard, and pepper to taste. If any onion slices remain, lay them on top.
  5. Pour vinegar evenly over the roast, then cover the crock.
  6. Cook the roast on low for 8-­10 hours or on high for 5-­6 hours.
  7. Serve the meat with some of the onions from the bottom of the cooker, spooning a little of the juice and drippings on as well.
Hearth and Honey

Veggie and Egg Scramble

Breakfast | July 24, 2014 | By

Veggie and Egg Scramble
  1. 3 large eggs
  2. 1­2 tsp of butter
  3. 2 tbsp of almond or coconut milk (add more if needed)
  4. pinch of salt and pepper
  5. 1⁄4 cup of diced onion
  6. 1⁄4 cup of diced mushrooms or zucchini
  7. 1⁄4 cup of diced peeled carrot
  8. 1⁄4 cup of diced broccoli florets (just the tops)
  1. Dice up all the veggies very finely and sauté in a frying pan with 1­2 tsp of butter (about 3-­4 mins or until softened) You may add a pinch of salt and pepper as well.
  2. While the veggies are cooking, in a bowl whisk 3 large eggs with 2 tbsp of milk, salt and pepper until frothy.
  3. Pour the egg mixture into the frying pan and let cook 1-­2 mins then using a spatula begin to slowly stir.
  4. Let cook another 1-­2 mins until you see that the egg is cooked.
Hearth and Honey

Slow Cooker Roasted Whole Chicken

Main dish | July 20, 2014 | By

Slow Cooker Roasted Whole Chicken
  1. 1 4­6 lb. small whole chicken
  2. 1 large onion
  3. 1 medium carrot
  4. 1 stalk of celery
  5. 1 small lemon
  6. 1 head garlic
  7. 1 bunch fresh thyme
  8. Savory Seasoning Mix
  9. 2 tsp sea salt
  10. 1 tsp dried parsley
  11. 1/2 tsp paprika
  12. 1/2 tsp onion powder
  13. 1/2 tsp garlic powder
  14. 1/2 tsp dried rosemary
  15. 1/2 tsp fresh ground black pepper
  1. Lightly coat the bottom of crock pot with olive oil or coconut oil.
  2. In a small bowl, combine all of the Seasoning Mix ingredients; set aside.
  3. Cut the onion in half. Then cut each half into quarters. Cut the carrot and celery into 2 inch pieces. Cut the lemon into 4-­5 thick slices. Smash and peel all of the cloves in one head of garlic.
  4. Place half of the onion into the bottom of the crockpot. Then add all of the chopped carrot and celery, along with 1/3 of the garlic cloves.
  5. Next, remove the giblets and neck from inside the chicken (if any are with it). Thoroughly rinse the bird in cool running water, trim away any skin. Once you’ve finished cleaning the bird, pat it dry with paper towels.
  6. Rub the seasoning mixture all over the chicken. Then stuff with the remaining onion and 1/3 of the garlic cloves, along with a few sprigs of fresh thyme. Place the bird breast side up in crockpot and top with the sliced lemon, remaining garlic cloves and a few sprigs of fresh thyme.
  7. Cover and cook on high for 4-­5 hours or on low for 7-­8 hours. Chicken is finished when an instant read thermometer registers 165 degrees.
Hearth and Honey