Slow Cooker Roast Beef With Apples & Onions

 

 

When I think of fall, I think of a new crop of luscious apples.  I like all apples, but my favorite all around apple is the Gala.  They are crisp and sweet and one of the best for apple sauce, pressing for cider, salads, and just eating it for a small dessert. Today we’re making slow cooker roast beef with sweet-tart apples and the spicy tang of red onions. The result is meat that is marinated throughout with incredible flavor.

Slow Cooker Roast Beef With Apples & Onions

Use organic when available. Serves 6.

 

Ingredients

• 3 lb roast beef
• 1/4 cup red wine
• 1 cup beef stock
• 1 large red onion, chopped
• 2 large apples, cored and cut into chunks
• 1 tbsp olive oil
• 1 large fresh sprig of rosemary, plus some for garnish
•  salt and pepper to taste
• 1 tbsp corn starch
• 2 tbsp cold water

Instructions

• Add half of chopped onion on bottom of slow cooker
• Add half of apple slices to bottom
• Rub olive oil on top and bottom of roast
• Brown roast in pan over medium heat for about 4 to 5 minutes
• Remove from pan and add salt and pepper to taste
• Place in slow cooker
• Add the rest of the apples and onions
• Add beef stock to pan on stove to deglaze
• Pour stock and red wine over roast in crock pot
• Top with rosemary sprig
• Cover and cook on high for 6 hours
• Remove roast from slow cooker and place on platter
• Cover with foil and let rest for 5 minutes
• Remove cooked apples-onions from pot with slotted spoon and serve as a side like apple sauce
• Carefully remove insert from cooker and pour liquid through a strainer
• Place liquid back in slow cooker and continue to heat with lid off
• In small bowl, mix corn starch and water until smooth and no lumps
• Whisk corn starch into liquid until it thickens into gravy 
• Pour gravy over roast and garnish with fresh rosemary
• Serve warm with vegetables and apple-onion mix

 

 

 

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Easy Cucumber & Onion Salad

 

                                           Published on comfortspringstation.com on 6/21/21

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 There are some summer dishes that are just easy classics using fresh garden ingredients.  Today’s recipe is the perfect example, Cucumber & Onion Salad. Slice cucumbers and onion, mix a quick marinade of vinegar, sugar,  salt and pepper.  The longer you marinate it, the better it tastes, but you can do a quick pickling.

 

 

 

 

The kind of vinegar you use is really a personal choice. I really like organic apple cider vinegar’s crisp taste, plus it has such great benefits for your health. There are claims to all sorts of benefits, many of which are supported by science.  This includes weight loss, reduced cholesterol, lower blood sugar levels and improved symptoms of diabetes. Of course, if you prefer white vinegar, red wine vinegar or rice vinegar, feel free to substitute.

I do not add water to the marinade like many recipes.  The cucumbers release water as they soak.  If you find the dressing too strong, you can dilute it with a little water.  I’ve seen many recipes for this dish that call for a lot of sugar.  If you need to increase the sugar, try increasing to the same amount as the vinegar – 2/3 cup.  If like me, you love fresh herbs, sprinkle a little dill on the salad.  Parsley or basil is also good.  Also, I am using a red onion as I love the color in the salad, but you could easily slice a white one too. A Vidalia is a good choice.

 

 

Cucumber & Onion Salad

 

Use organic when available. If you want to make a traditional southern marinade, it’s a simple recipe.

An easy and refreshing side dish of fresh cucumber and onion slices in a marinade of vinegar and sugar, with salt and pepper. Serves 5

Cuisine American

 

 Ingredients

• 4 large cucumbers
• 1 onion, red or white
• 2/3 cup apple cider vinegar or red wine or rice vinegar
• 1/2 cup sugar
• salt and pepper to taste
• Optional fresh herbs like dill or basil

 

 

 

 Instructions

•     Peel and slice cucumber into thin slices
•     Halve and slice onion into thin slices
•     Mix cucumbers and onions in large bowl
•     Mix in second bowl vinegar, sugar, salt and pepper
•     Stir until sugar dissolves
•     Pour marinade over vegetables and toss to coat
•     Optional sprinkle fresh dill, parsley, or basil on salad
•     Cover and refrigerate for at least 20 minutes
•     Serve chilled

 

Enjoy your fresh garden salad!

 

 

 

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