The best slow-cooker recipe for a cold winter’s night
It’s Sunday morning. The rain is coming down and you’re curled up next to the heater. You’re well and truly in hermit mode. And, you don’t plan on leaving the house, unless it’s for movie snacks.
Well, instead of ordering Uber Eats for dinner for the third night in a row, spend that $20 on ingredients for a delicious slow-cooked meal. Don’t worry. Just because you’re getting into the winter ‘spirit’, it doesn’t mean you love summer any less.
Sharpen your cooking skills, pick a classic rom-com, and snuggle under a blanket with your bae. Nights like these have become special moments in my week.
My favourite ‘having a night in’ winter dinner.
The Main: Slow-Cooker Pot Roast
They don’t call it a Sunday roast, for no reason. Meat cooked to perfection, roasted vegetables, and a glass of red wine is a winning combination… followed by a dessert, of course.
Add the following ingredients to your shopping list:
- One 1.8 kg beef chuck roast
- Salt and freshly ground black pepper
- 1/3 cup all-purpose flour, plus more for coating
- 3 tablespoons olive oil
- 4 medium carrots, cut into 2-inch pieces
- 3 stalks celery, peeled and cut into 2-inch pieces
- 1 medium onion, cut into 1/2-inch wedges
- 3 cloves garlic, mashed
- 3 tablespoons tomato paste
- 1 cup red wine (and some for you to drink)
- 3 cups low-sodium beef broth
- 3 bay leaves
- 2 sprigs fresh thyme
- 1/2 teaspoon ground allspice
- 1/2 cup loosely packed parsley leaves, chopped.
Here’s how to put this meal together:
- Sprinkle the roast with salt and pepper, and coat in flour. Heat 2 tablespoons of oil over medium-high heat. Rest meat in the skillet and cook until brown on all sides. Move to the slow-cooker, with the garlic, onions, carrots and celery.
- Add 1 tablespoon oil to the skillet over medium heat, followed by the tomato paste. Stir for a minute, then add flour and wine. Whisk until thick. Next, add beef broth, bay leaves, thyme, all-spice, salt and pepper, then simmer for four minutes. Pour gravy into the slow cooker. Cover and cook on low for eight hours. Check the roast and vegetables are tender.
- Remove the meat and let it rest. Pull out the thyme and strain the vegetables (keep the gravy). Toss the vegetables, add half the parsley, and season for taste. Stir the other half of parsley into the gravy, and season. Slice the meat against the grain and moisten with gravy.
And, there’s always room for dessert.
The Dessert: Walnut Pie
Have as much or as little as your tummy desires. Oh-so-delicious with a scoop of ice cream, walnut pie is the perfect post-roast treat.
- 3 eggs
- 1 cup of sugar
- 2 tablespoons all-purpose flour
- 1 cup light corn syrup
- 2 tablespoons melted butter
- 1 tablespoon vanilla
- 1 (9-inch) unbaked pie shell
- 1 ½ cups english walnuts.
Follow these five easy steps:
- Mix the eggs, sugar, flour, corn syrup, butter and vanilla. Pour evenly into pie shell
- Sprinkle walnuts on top
- Pre-heat over to 400° oven for 15 minutes
- Reduce heat to 180° and bake for 30-45 minutes
- Check centre is set. Cool, then serve.
There’s only one last thing you’ll need… a belly rub.
What’s your favourite recipe for a cold winter’s night? Let us know in the comments below or share with The Jane Community on our Facebook Group Ask My Friend Jane.