We got out the slow cooker on a very cold Sunday morning last weekend and all I kept saying all day was “I am so glad dinner is cooking right now!” By dinner time on Sunday night I am usually spent and having that meal making the house smell yummy is such a treat. I know, I am singing the praises, yet again, of my slow cooker. Recently our faithful slow cooker, a hand-me-down given to us by my Mother-in-law, decided it had served up enough meals and died on us. We are now the proud owners of a fancy silver model the Crock-Pot 7-Quart Programmable Slow Cooker. I highly recommend a oval shaped crock-pot. It is much more versatile than a round version because it fits more cuts of meat. Here it is cooking its first dinner for us:
We made cuban braised beef and peppers. It is similar to our pulled pork recipe, in that there is very little prep and only four main ingredients. It is hard to believe all you need to do is pour in a can of diced tomatoes, sliced two red peppers, eight wedges of an onion and lay in flank or chuck steak with cumin, oregano, salt and pepper for flavor. I also added a crushed garlic clove for a little extra flavor. It took less than 10 minutes to assemble and barely any clean up! Do not skip the avocado or cilantro and serve it over rice.
It was the perfect meal for a cold night and I enjoyed the leftovers for several days. Definitely, another addition to our slow cooker meal rotation!