There is nothing better than walking into the house after working all day to the amazing aroma of this boiled dinner. I know whenever the smell hits my nose, my stomach starts growling! On those cold winter evenings, it really takes me back to when I lived with my parents and I would come in from playing to this same exact smell. I didn’t appreciate it as much then as I do now…but I’m glad I can make it for my family.
When you can make a nice dinner that doesn’t take hours in the kitchen, it’s a dinner that’s worth making!
Ingredients
1 large smoked pork butt roast (fully cooked) or ham or beef briskett (pictured)
1 medium sweet onion, halved or quartered
6 – 8 medium potatoes, peeled (see *note)
1 small cabbage head or 1/2 large
2 or more c baby carrots or peeled carrots cut into 2-3 inch pieces
3 or 4 bay leaves
Instructions
NOTE: All quantities are approximate. The quantities of each vegetable you add will depend on the size of the roast, the size of your slow cooker and the number of servings desired. Be sure to purchase a roast that will fit in your slow cooker.
This recipe may also be cooked, low and slow, in a large covered pot in the oven. DO NOT ADD ANY SALT to this recipe.
Remove packaging from roast; place roast in slow cooker.
Add vegetables; randomly slide bay leaves in between the vegetables; place lid on cooker.
Cook on low setting for 6 to 8 hours, or on high for 4 to 5 hours.
Carefully remove vegetables and roast to a serving platter (meat lifter forks work well!) Discard bay leaves. Ladle, or pour, the remaining juice into a gravy boat to drizzle over the meat and veggies.
Cover and refrigerate leftovers.
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Quick Tip: If your lid doesn’t fit properly, cover tightly with aluminum foil.
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