Lovin' From the Oven

Slow Cooker Balsamic Roast Beef

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Happy New Year! Since it’s actually a bit cooler now in Southern California, here’s a nice roast recipe to warm you up.

Crockpot recipes are super easy, and this one is no different. I hardly use mine anymore now that I have the Instant Pot (it truly does it all!), but it’s nice when you need a bigger pot for your meat or have to serve more people.

The meat practically fell apart with the touch of a fork after it was done cooking– just the way meat should be.

You can serve this recipe with some rice, a salad, or some roasted greens. That’s dinner done in no time!Recipe from Closet Cooking.

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Slow Cooker Balsamic Roast Beef

Ingredients

  • 1 tablespoon oil
  • 3 pounds Ontario Corn Fed Beef roast such as chuck, round, brisket
  • 1 large onion, sliced
  • 4 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 1 cup beef broth
  • 1/2 cup balsamic vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 pound baby carrots
  • 1 pound diced potatoes

Directions

  1. Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides.
  2. Add the onions and cook for about 2-3 minutes.
  3. Add the garlic and red pepper flakes. Cook for another minute.
  4. Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours.
https://lovintheoven.com/slow-cooker-balsamic-roast-beef/

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Slow Cooker Salsa Ranch Chicken

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The LA VICTORIA® brand, well known for making salsas, taco sauces, enchilada sauces, and chiles, is celebrating their 100th birthday this year! To help celebrate, I’ve created this slow cooker salsa ranch chicken using some of their Thick’N Chunky Salsa Medium. Salsa is such a versatile ingredient in the kitchen and can be used for sides, appetizers, and even main dishes.

They’re also celebrating their 100th birthday in four major cities: San Diego, Los Angeles, San Francisco, and Portland. In Los Angeles, it’ll be held at the Santa Monica Pier and Carousel on Thursday, June 1. 100 fans and VIPs will be able to experience “a cultural celebration featuring art, music and dishes made with LA VICTORIA® products.” Also at that dinner, “five finalists will showcase an original piece of visual art that showcases “Modern, West Coast Lifestyle” while giving a nod to the LA VICTORIA® brand, for a chance to win a $7,500 grand prize, while the second- and third-place winners will take home $1,500 and $1,000.”

I’m always down for a delicious dinner by the water, aren’t you? Until then, I’ll be using my collection to top off the majority of my meals. I’m a hot sauce fiend, so it goes on almost everything I eat.

This crockpot dish is as simple as can be. I was able to make it while my toddler played with some pots for a while. She didn’t mind one bit since I was done so quickly.

I must say, you need to serve this ASAP when it’s done, otherwise it dries out from sitting in the crockpot on warm. It’s also best eaten the day of. If you want a saucier dish, add another half can of cream of chicken soup or use less pasta. One box of pasta made a lot of servings!

You can also add a dash of LA VICTORIA® SALSA BRAVA® Hot Sauce if you want a little kick. Since I fed the recipe to my toddler, I didn’t add any in. My little girl ate up the entire dish! Recipe adapted from The Country Cook.

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Slow Cooker Salsa Ranch Chicken

Ingredients

  • 4 frozen chicken breasts
  • 1 1 oz packet of dry ranch dressing mix
  • 1 10.5 oz can cream of chicken soup
  • 1 cup LA VICTORIA Thick’N Chunky Salsa Medium
  • 1/2 cup sour cream
  • 1 16 oz box of pasta (I used fusilli)
  • parmesan cheese for sprinkling

Directions

  1. In a slow cooker, place the four frozen chicken breasts on the bottom.
  2. Sprinkle dry ranch dressing mix over the chicken breasts.
  3. In a bowl, mix together the cream of chicken soup and salsa. Pour over the top of the chicken.
  4. Cook on low for 6-8 hours.
  5. When you have half an hour left, cook the pasta according to the directions.
  6. Shred the chicken and mix in the sour cream.
  7. Stir in the pasta and serve immediately. We sprinkled some parmesan cheese on top to finish it off.
https://lovintheoven.com/slow-cooker-salsa-ranch-chicken/

This is a sponsored post, but the opinions expressed are my own.

Shredded Buffalo Chicken

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Fall means more crockpot recipes, please! I love that the temperature is slowly dropping and cooking is finally tolerable. Turning the oven on doesn’t mean that you’re sweating your clothes off anymore. I actually love standing in front of the oven now to feel the warmth and heat coming out of the top and sides. Amen to that!

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This is seriously the easiest recipe ever. It only has three ingredients total. That’s it! You could use the outcome for lots of different things. Throw it in between some slices of bread to make a sandwich, serve it over rice, or in this case, just serve it by itself as a side. I baked up some cornbread muffins to go with it. We’re all suckers for cornbread in this household.

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Although there’s a package of ranch in the mix, you don’t really taste it. If anything, I think it just tones down the buffalo sauce a bit so it isn’t too spicy. Don’t omit it, though. It certainly does…. something? I’m no expert.

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I can’t believe it’s already Thanksgiving next week! I’m still putting my list of things to bake together. I feel so behind in the holiday season. Have you guys started prepping for Thanksgiving dinner yet? Where does all the time go? I always try new dessert recipes for Thanksgiving, but my Christmas cookie line up always remains the same. That’s one holiday I can’t change, no matter how much I want to. People look forward to those simple cookies every year!

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Shredded Buffalo Chicken

Ingredients

  • 4 chicken breasts, frozen or raw
  • 1 packet of dry ranch dressing mix
  • 1 cup of buffalo sauce

Directions

  1. Place chicken in the crockpot.
  2. Sprinkle the dry ranch dressing mix on top, followed by the buffalo sauce.
  3. Cook only for 6 hours or high for 4. Shred the chicken with two forks right before serving.
https://lovintheoven.com/shredded-buffalo-chicken/

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