Johi's Roast and Cabbage
Add rice about one hour before serving. (You could leave out the rice for a more brothy soup, but I had some left over in my fridge and really liked the addition.)2-3 pound beef roast (I used an arm roast)
1/2 head of green cabbage- coarsely chopped
1/2 white onion- chopped
3 large tomatoes- chopped (could use a can of tomatoes instead)
3/4 cup water with 1 tsp beef paste dissolved
dash of celery seed
dash of pepper
dash of Mrs. Dash
Cut the roast in half (it was half thawed) and put it in first. Then mix up the onion, cabbage and tomato and place on top of the roast (the Crock Pot was brimming, but I shoved it all in there). Pour the broth/water mix over the top and sprinkle on the seasonings.
Cook on high for 2 hours, then turn down to low for 3 hours. I turned it back up to high for the last hour (when I put the baked potatoes in the oven). In all it cooked for 6 hours (half the time on high) and was perfect. I believe if the roast was fully thawed you could easily cook on low the entire time for ~8 hours.
Serve to family. Watch with glee and wonder as your child eats it.
Disclaimer: Dish contains cabbage, which is known to cause "cabbage butt"----you may want to open some windows.
Johi's Black & White Chicken Chili
3 frozen (or thawed) chicken breasts (toss 'em in whole)
1 small white onion, chopped
2 cloves garlic, minced
1/3 c. diced red pepper (green would be great, but I had red)
3/4 c. frozen corn
4 oz. can of diced green chilies
20 oz can of diced tomatoes
32 oz. of chicken broth
1 can black beans (drained)
1 can great northern beans (drained)
1/2 teaspoon of sea salt
1/2 teaspoon black pepper
1 teaspoon cumin
2 Tablespoons sugar
1 1/2 cups cooked brown rice- optional
Toss everything together in crock pot. Turn crock pot on low and cook at least 6 hours. Once chicken is cooked, remove and shred, then add back to soup.