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George Hirsch Slow Cooker Italian Pot Roast
Makes 8 servings
4 pounds chuck roast
1 onion, chopped
6 cloves garlic, peeled and chopped
3 carrots, chopped
1 stalk celery, chopped
8-10
2 cups San Marzano Plum Tomatoes, crushed with juice
hours
6 ounce Tomato Paste
2 Teaspoons each, basil, oregano, thyme
1/2 cup red wine
2 bay leaves
1 teaspoon sea salt, fresh ground black pepper
3 potatoes, peeled and cubed
Pre heat a pan, add a little olive oil and sear meat on all side. If the slow cooker has a
sear option use directions for browning.
Add all remaining ingredients to the slow cooker.
Cover and cook on low setting for 8 to 10 hours.
Serve with al dente Rigatoni Pasta.
George Hirsch Slow Cooker Chicken Tortilla Soup
Makes 8 servings
3 Whole skinless, boneless chicken breasts or boneless thighs
1 Onion, chopped fine
5 Cloves garlic, peeled and chopped
1 15 ounce can Pinto beans
1 15 ounce can Black beans
2 cups Frozen corn
6
1 cup Tomato sauce, canned or homemade
hours
11/2 cups Chicken broth
2 cups canned diced tomatoes with green chilies, undrained
*2 Tablespoons chili spice mix
corn or flour tortilla chips, crushed
shredded Cheddar cheese (optional)
sour cream (optional)
Place the onion, garlic, beans, corn, tomato sauce, broth, and diced tomatoes in a slow
cooker. Add spice mix and stir. Lay chicken on top of the mixture until just covered .
Set slow cooker for low heat, cover, and cook for 5 hours. With tongs and fork pull
chicken shreds and mix into the soup. Continue cooking for 1 additional hour.
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