Red wine glazed lamb chops

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Red wine glazed lamb chops

  • Servings: 4-6
  • Time: 5hr 30mins
  • Difficulty: easy
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Easy lamb dinner

Recipe by getcrocked.com

Ingredients

  • 6
    lamb rib chops
  • 1-2 cloves
    garlic
  • 1/2 cup
    dry red wine
  • 2 tablespoons
    maple syrup or honey
  • 1 tablespoon
    Italian seasoning
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon
    salt or to taste
  • 1/4 teaspoon
    pepper, or to taste

Cooking Directions

  1. In a medium bowl, whisk together wine, garlic, maple syrup or honey until blended.
  2. Place chops in a lined crockpot, sprinkle with spices.
  3. Pour wine mixture evenly over chops
  4. Cook on high for 20 minutes
  5. Cook on low for an additional 5 hours, or until chops are tender and falling off the bone.
  6. Use the sauce to make a delicious gravy.

Crockpot Beef Burgundy

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Crockpot Beef Burgundy

  • Servings: 4-6
  • Time: 5hr 30mins-6 hours
  • Difficulty: easy
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A warm dish for a winter evening

Recipe by bettycrocker.com

* you can use one bag baby carrots or one bag thawed frozen carrots
* you can use broth in place of the wine
*Mrs. Dash can be omitted-just add your favorite herbs

Ingredients

  • 2 lbs
    beef stew meat
  • 4 medium
    carrots, peeled and sliced 1/4 inch*
  • 1 jar
    pearl onions, drained and rinsed
  • 1 can
    crushed tomatoes with juice
  • 8 oz
    sliced button mushrooms
  • 3/4 cup
    dry red wine*
  • 1 teaspoon
    salt or to taste
  • 1 teaspoon
    dried thyme
  • 1 teaspoon
    Mrs. Dash original seasoning or to taste*
  • 1/4 teaspoon
    black pepper, or to taste
  • 1/4 cup
    white rice flour

Cooking Directions

  1. Add all ingredients to crock pot except water and rice flour.  Cook on high for 30 minutes. Turn to low setting and cook for additional 5 to 6 hours, until meat and carrots are tender.
  2. Remove 1/2 cup of stew broth to a glass measuring cup.  Whisk in 1/4 cup rice flour until a paste is formed.  Turn crock pot to high setting.  Slowly stir flour paste into crock pot. Cook for an additional 30 minutes or until desired thickness is achieved.
  3. Serve over gluten free noodles

Crockpot Spring Leg of Lamb

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Crockpot Spring Leg of Lamb

  • Servings: 6-8
  • Time: 5hr 30mins
  • Difficulty: easy
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This is a great recipe to feed a crowd

Recipe by glutenfree lady

*you can use additional broth instead of the wine, but I recommend you use the wine if you can
*You can omit the Mrs. Dash and use your favorite herbs

Ingredients

  • 2-3 lb
    leg of lamb, bone in
  • 1 cup
    chicken broth
  • 1/2 cup
    red wine*
  • 1 tablespoon
    lemon juice
  • 2 tablespoon
    honey or pure maple syrup
  • 2 tablespoons
    dijon mustard
  • 1-3
    garlic cloves, chopped
  • 1 tablespoon
    apple cider vinegar
  • 1 tablespoon
    dried rosemary
  • 1 tablespoon
    dried thyme
  • 1 teaspoon
    salt or to taste
  • 1/2 teaspoon
    pepper or to taste
  • 1 tablespoon
    Mrs. Dash original*

Cooking Directions

  1. Combine broth and wine and pour into a lined crock pot. Place lamb in the crockpot. Mix together remaining ingredients and pour over lamb. Cook 30 minutes on high. Reduce to low and cook an additional five hours, turning lamb every 2 hours for even cooking (if possible), until meat is falling off the bone and is fork tender.
  2. Slice lamb and make gravy with the cooking liquid using white rice flour.

Easy crockpot applesauce pork chops

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Easy crockpot applesauce pork chops

  • Servings: 4-6
  • Time: 4-5 hours 30 minutes
  • Difficulty: easy
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Classic Pork chops and applesauce

Recipe by crockpotladies.com

* you can use boneless chops, but the bones add flavor.
* if using cinnamon applesauce omit ground cinnamon
* it’s ok to open the crockpot as long as it is briefly in order to turn the chops. You don’t have to turn them, but they will cook much more evenly if you flip them.

Ingredients

  • 3 pounds
    bone in pork chops*
  • 2-3 cups
    applesauce*
  • 1/2 teaspoon
    ground cinnamon*
  • 1/2 tablespoon
    ground ginger
  • 1 small
    onion chopped

Cooking Directions

  1. Line a 6.5 quart slow cooker or spray with cooking spray.
  2. Place half of the chops in one layer in the crockpot.
  3. Sprinkle chops with half the cinnamon and half the ginger, salt and pepper to taste.
  4. Spoon half of the applesauce over chops.
  5. Repeat with remaining chops and top with remaining applesauce.
  6. Turn cooker to high for 1/2 hour, then turn to low and cook for 4-5 hours until chops are tender and falling off the bone.
  7. Flip chops around during cooking to assure even cooking, if you can.
  8. You can make easy gluten free gravy with the cooking liquid by using one tablespoon of dairy free spread and one tablespoon of rice flour for each cup of liquid.

 

Sausage ragout in the crockpot

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What could be better than slow simmered, savory pasta sauce?  It’s really easy in your crockpot.

Gluten and dairy free sausage crockpot ragout

  • Servings: 4-6
  • Time: 5hr 30mins
  • Difficulty: easy
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* you can use beef broth instead of the wine but I recommend you use the wine if you can
*You can leave out the Mrs. Dash but it seasons the meat and sauce nicely
*the baking soda will cut the acidity of the sauce. You can omit it.

Ingredients

  • 1 tablespoon
    olive oil
  • 1 lb
    ground sausage, hot or mild
  • 1 28 oz can
    crushed tomatoes
  • 1 6 oz can
    tomato paste
  • 1 cup
    red wine*
  • 1 tablespoon
    Italian seasoning or to taste
  • 1 tablespoon
    Mrs. Dash original seasoning*
  • 1 teaspoon
    salt or to taste
  • 1-2 teaspoons
    minced garlic or to taste
  • 1 small onion
    chopped
  • 1/2 teaspoon
    baking soda*

Cooking Directions

  1. Line a 6-quart crockpot.  Remove sausage from the refrigerator at least 30 minutes before cooking to allow to come to room temperature.  This will aid in the browning process.
  2. Pat sausage dry with paper towels.  Heat a large stainless steel skillet over medium-high heat.  Add a half tablespoon olive oil and heat until shimmering.   Place ground sausage in the pan and allow to brown, about five minutes. Do NOT disturb the meat.  When you see a brown crust starting to form, flip the meat over to the other side and let brown an additional 3-4 minutes.  Begin breaking up sausage and cook until no longer pink.  It’s very important to thoroughly cook the meat here.  The crockpot won’t get hot enough to cook it through.  Remove sausage to the crockpot.
  3. Reduce heat to medium. Add the additional half tablespoon olive oil to the pan and cook onions until soft.  Add garlic and cook until fragrant.  Add wine or broth to pan, and let reduce by half, scraping up any browned bits from skillet.  Pour remaining wine or broth and any browned bits into crockpot.
  4. Add crushed tomatoes, tomato paste, and seasonings on top of meat and onions.  Stir to incorporate.
  5. Set crockpot on high and cook for 20 minutes.  Reduce setting to low and continue to cook for additional 5-6 hours, stirring occasionally.
  6. *If sauce is too acidic, add 1/2 teaspoon baking soda in the last hour or so of simmering.  The sauce might bubble a little-that’s ok.
  7. Serve over your favorite gluten free pasta.
  8. You can’t overcook this sauce.  The longer it simmers, the better it gets.  And of course, it gets even better after a couple of days.

Pot roast in the crock pot

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Pot Roast in the Crock Pot

  • Servings: 4-6
  • Time: 5-6 hours
  • Difficulty: easy
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Make pot roast the easy way!  In the crockpot.

Ingredients

  • 1
    2-3 pound chuck roast
  • 1/2 bag
    baby carrots
  • 1 medium
    onion, sliced
  • 1-2 teaspoons
    minced garlic or to taste
  • 2 tablespoons
    tomato paste*
  • 1 cup
    red wine*
  • 2 cups
    beef broth
  • 2
    bay leaves
  • 1 teaspoon
    salt or to taste
  • 1/2 teaspoon
    black pepper, or to taste
  • 1 teaspoon
    Mrs. Dash original-optional

Cooking Directions

  1. Sprinkle salt, pepper and Mrs. Dash evenly over chuck roast.  Put roast, carrots, and onion in a lined crockpot. Combine in a 2 cup glass measuring cup wine and tomato paste, whisking to combine.  Pour into crock pot over roast. Pour broth over roast.
  2. Cover and cook on high setting for 30 minutes.
  3. Reduce to low and cook for 6-7 more hours,  turning about every two hours for even cooking.  Continue cooking until roast easily breaks apart with fork, or is desired doneness.
  4. Remove roast to serving platter, along with vegetables.  Remove 2 cups cooking juices to a fat separator measuring cup.  Make gravy.  See instructions below.

Making gluten-free gravy is easier than you think, and you don’t need cornstarch.  The secret is using white rice flour and a lot of whisking.  You want to use this ratio:

1 tablespoon of dairy free spread and one tablespoon of rice flour for each cup of liquid

  1. Melt your dairy free spread in a large, heavy skillet over medium heat
  2. when the spread is melted and bubbling, sprinkle flour evenly over the melted spread
  3. whisk to incorporate the flour into the spread-this is your roux
  4. slowly add your broth about 1/4 cup at a time, and whisk, whisk, whisk!
  5. the flour will incorporate to thicken the gravy
  6. Keep whisking and adding broth until desired thickness is achieved.  You may not need all of the broth.
  7. Add your 1/4 teaspoon of salt, pepper, and your favorite herbs.

* You can buy individual 2 tablespoon packets of tomato paste to reduce waste.

* You can use broth instead of wine, but I recommend using the red wine if possible

Beef Burgundy Stew

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Beef Burgundy stew in the crockpot

  • Servings: 4-6
  • Time: 5.5-6.5 hours
  • Difficulty: easy
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Transport yourself to France with this flavorful stew

Ingredients

  • 2 pounds
    stew meat
  • 4 medium
    carrots*
  • 2 medium
    onions, chopped
  • 1 can
    crushed tomatoes, with juice
  • 8 oz
    sliced mushrooms
  • 3/4 cup
    dry red wine*
  • 1 1/2 teaspoons
    salt or to taste
  • 1 teaspoon
    dried thyme
  • 1 tablespoon
    Mrs. Dash original seasoning or to taste
  • 1/4 cup
    rice flour

Cooking Directions

  1. Add all ingredients to crock pot except rice flour.  Cook on high for 30 minutes. Turn to low setting and cook for additional 5 to 6 hours, until meat and carrots are tender.
  2. Remove 1/2 cup of stew broth to a glass measuring cup.  Whisk in 1/4 cup rice flour until a paste is formed.  Turn crock pot to high setting.  Slowly stir flour paste into crock pot. Cook for an additional 30 minutes or until desired thickness is achieved.
  3. Serve over gluten free noodles

* you can use frozen carrots in stead of fresh
* you can use the same amount of beef broth instead of the wine, but I recommend you use the wine for flavor if you can