Slow Cooker Honey Pork Roast

Slow Cooker Honey Pork Roast

INGREDIENTS

    3 to 4 pounds pork loin roast
    2 tablespoons dried oregano
    2 tablespoons dried basil
    ½ teaspoon black pepper
    ¾ teaspoon salt
    2 tablespoons garlic, minced
    ½ cup honey
    2 tablespoons olive oil
    ¼ cup soy sauce
    ⅔ cup Parmesan cheese, grated

DIRECTIONS

    Place the pork loin roast in the inner pot of a slow cooker.
    In a medium bowl, combine the dried oregano, dried basil, black pepper, salt,
         minced garlic, honey, soy sauce and Parmesan cheese, and mix well.
    Pour the sauce over the pork loin roast into the slow cooker.
    Cover and cook on low for 6 to 8 hours.
    Remove the cooked pork loin roast from the slow cooker, reserving the liquid. Shred the meat.
    Add the reserved cooking liquid to a saucepan and bring to a boil.
    Reduce the heat and simmer until reduced and thickened.
    Pour the reduced, thickened sauce over the shredded meat and serve.

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slow cooker beef brocolli

Ingredients

• 1½ lb. boneless, beef chuck roast, sliced into thin strips
• 1 cup beef consumme or beef broth
• ½ cup low sodium soy sauce
• ⅓ cup dark brown sugar
• 1 tbsp. sesame oil
• 3 garlic cloves minced
• 2 tbsp cornstarch
• Frozen Broccoli Florets, about 3 cups (I used one 14 oz bag)
• White or brown rice, cooked

Instructions

1. In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
2. Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
3. Turn the crockpot on low and cook for about 6 hours. Mine was ready at 5. You don't want to cook the beef too long or it will start to shred.
4. When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot. I added the broccoli in at this point so that it could get heated through. You want to let it cook an additional 30 minutes so that the sauce can thicken and frozen broccoli can cook. You don't want to add the broccoli until the very end or it will be mushy.
5. Serve over white rice.

Garlic Lo Mein

Ingredients

• 8 ounces lo mein noodles, or spaghetti noodles
• 3 cups broccoli florets
• 1 Tablespoon olive oil
• 8 ounce flank steak, sliced against the grain
• 3 garlic cloves, minced
• 1 medium carrot, shredded
• ¼ cup packed brown sugar
• ¼ cup reduced-sodium soy sauce
• 2 Tablespoons hoisen sauce
• 2 teaspoons sesame oil
• ¼ teaspoon ground ginger
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon pepper

Instructions

1. In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
2. While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, and carrots and cook for a minute more.
3. In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper.
4. Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated.

Sausage Egg Roll in a bowl

Ingredients:

    1 pound ground pork sausage
    6 cups coleslaw mix or shredded cabbage
    4 cloves garlic, minced
    1 tablespoon ginger, minced
    1 tablespoon soy sauce
    1/4 cup chopped green onions
    1 tablespoon sesame oil

Directions:

    Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
    Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
    Remove from the heat and top with the green onions and drizzle with sesame oil.
    Serve immediately.

Crockpot Mongolian Beef

Ingredients

    ½ pounds Flank Steak
    ¼ cups cornstarch
    2 tablespoons Olive Oil
    ½ teaspoons mince Garlic, Cloves
    ¾ cups Soy Sauce
    ¾ cups Water
    ¾ cups Brown Sugar
    1 cup grated Carrots
    green onions, for garnish

Instructions

    Cut flank steak into thin strips. 

    In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
    Add olive oil, minced garlic, soy sauce, water, brown sugar and 

        carrots to slow cooker. 

    Stir ingredients. 

    Add coated flank steak and stir again until coated in the sauce.
    Cook for high 2-3 hours or on low 4-5 hours until cooked throughout 

        and tender. 

    Can serve over rice and garnish with green onions.

Slow Cooker Beef And Broccoli

Substitute 1 cup celery, peas, and carrots for broccoli.

Saved for the brown sauce, proportions, and cooking times.

INGREDIENTS

Servings: 4

2 lbs sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 Tbsp. sesame oil
4 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
1 head of broccoli, cut into florets

For serving:
White rice, cooked

PREPARATION

In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.

Place slices of beef in the liquid and toss to coat.
Cover with lid and cook on low heat for 4 hours.
After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well.
Add the broccoli and gently stir to combine.
Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.