Easy Slow Cooker Italian Roast

 I love to use my Crock Pot in the summer time cause it is too hot to use the oven.  So, when I want something that is not grilled, I use my slow cooker!  This is an easy dinner to make and is also a great meal on a cold winter's night!  


This is quick and easy to prepare; about 10 minutes.  Let it slow cook on low about 8-10 hours and you will have a tasty, fall apart roast with a rich sauce!

Easy Slow Cooker Italian Roast

2 to 2 1/2 lb beef pot roast
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
4 1/2 oz sliced mushrooms (fresh or canned)
1 small onion sliced (you can dice if you prefer)
24 oz. spaghetti sauce
1/4 cup red wine
Hot cooked pasta

Combine salt, garlic powder and pepper, rub into all sides of roast.  Place in slow cooker.  Top with mushrooms and onions.  Combine sauce and wine, pour over meat and vegetables.

Cover and cook on low 8-10 hours or until meat is tender.  Slice roast and serve over pasta with the sauce.   

Easy, peasy!  Hubby added more salt and pepper (below) to his.  

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Chicken Piccata

What is Chicken Piccata?   It's a comforting Italian classic made with lemon, butter and capers.  Piccata refers to a preparation of food where the food is sliced, sautéed, and served in a sauce containing lemon juice, butter, and capers.  Traditionally, the Italians use veal (veal piccata).   However the best known dish of this sort in the US uses chicken (chicken piccata).

In preparation, the chicken breast is sliced along its width (butterflied). It is flattened to an even thickness between two pieces of wax paper or plastic wrap and beaten with a tenderizer. The chicken is then seasoned and dredged in flour before being browned in butter . The sauce is made using the pan drippings. Lemon juice and white wine or chicken stock are added and reduced. Shallots or garlic can be added with capers, chopped parsley and slices of lemon. After reduction, butter is stirred in to finish the sauce.

The chicken can be served with  with a vegetable and/or pasta or rice.

The best part is, it only takes about 20 minutes to make!

Chicken Picatta

• Prep time: 5 minutes
• Cook time: 15 minutes
• Yield: Serves 4

   INGREDIENTS

• 2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
• 1/2 cup flour
• 1/4 teaspoon salt
• Pinch ground black pepper
• 3 Tbsp grated Parmesan cheese
• 4 Tbsp olive oil
• 4 Tbsp butter
• 1/2 cup chicken stock or dry white wine
• 2 Tbsp lemon juice
• 1/4 cup brined capers
• 2 Tbsp fresh chopped parsley
  
  DIRECTIONS
  
  1 Prepare chicken, pound them thin: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.

  If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat tenderizer to 1/4-inch thickness.

  2 Dredge chicken in seasoned flour with Parmesan: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

  3 Brown chicken in butter and oil: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.

  Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.

  4 Add stock or wine, lemon juice, capers, reduce by half, stir in butter: Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.  Learn how to reduce a sauce HERE.

  Whisk in the remaining 2 tablespoons of butter.

  Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.
  
• You can find the original recipe here.
  
  

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