Cook Once with One Slow Cooker

and 2 Different Recipes!

These two recipes came from the book I reviewed: Slow Cooker Double Dinners for Two, Cook Once Eat Twice by Cynthia Graubart.  You can read my review HERE.

I am so excited to have this book since we are a family of 2 and I only cook “Big” when the family is here. Since the author uses two liner bags to create two different dinners at the same time with her recipes, I am posting both recipes here because I put them in the same Slow Cooker.  I used her recipes in my 6 quart Slow Cooker. I have never cooked with liner bags before and find that the ease of clean up after their use is amazing. I hope you enjoy these recipes as much as we did!

Lime-Lemon Pot Roast with Tomato Sauce

Lime-Lemon Pot Roast with Tomato Sauce Recipe:

This has a very zesty tangy sauce that is fabulous over rice.  We had fresh green beans from my greenhouse to accompany the roast.   The meal was delicious!

INGREDIENTS YOU NEED:

1 pound chuck roast (  Buy a 2# chuck roast and cut it in 1/2 lengthwise)

Salt & Pepper to taste

Grated zest of 1 Lime

Grated zest of 1 Lemon

3 Tablespoons fresh lime juice

2 cloves garlic, minced

1 cup organic beef broth

1/2 teaspoon dried Italian Seasoning

1 (14 ounce) can crushed organic tomatoes

PUTTING IT ALL TOGETHER:

Insert 2 liners into the slow cooker, fully opening each bag and draping the excess over the sides.   See photo below:

1.  Add Roast to the bottom of the liner, Season with salt and pepper.

2.  Sprinkle the lime and lemon zest over the roast.

3.  Stir together the lime juice, garlic, beef broth, Italian Seasonings, crushed tomatoes and pour over the roast.

4.  Follow directions for the second recipe listed below and put it into the second liner.  See recipe below:

 

Vinegar-Braised Pot Roast Recipe

The coffee and vinegar gives this dish a deep earthy flavor.  My husband ate the whole thing in just a couple days.

INGREDIENTS YOU WILL NEED:

1 pound chuck roast ( the other 1/2 of the 2# roast you just cut for use in recipe above)

Salt and Pepper to taste

1 small onion, sliced thin half moons

1/2 cup brewed strong coffee

1 Tablespoon Balsamic Vinegar

2 sprigs of fresh rosemary

PUTTING IT ALL TOGETHER:

1.  In the 2nd open liner, place the 1 # roast in the bottom.  Season with salt and pepper.

2. Top the roast with sliced onion.

3. Stir together the coffee and balsamic vinegar and pour over the roast.

4. Place rosemary on top of the roast.

When you are finished with each recipe this is what your Slow Cooker will look like.

 

Then you fold each middle section of the 2 liners, one to the right and one to the left and place the Slow Cooker lid on top. The picture following this one will show what the finished preparation will look like.

 

Cook on LOW for 8 hours.

When done, remove lid and carefully pull out each liner having a serving bowl to set it in. Then open the liner and pour roast contents into separate serving bowls. You can serve both or save one or freeze one.

Both recipes did not last even a week at our place. My husband loved the Vinegar-Braised Pot Roast and I had to fight to have a spoonful! I loved the Lime-Lemon Pot Roast! It has such a tangy flavor.  I can hardly wait to try many more recipes from the book Slow Cooker Double Dinners for Two, Cook Once, Eat Twice by Cynthia Graubart.