AgEBB-MU CAFNR Extension

David Burton
Civic Communications Specialist
2400 S. Scenic Ave.
Springfield, MO 65807
417-881-8909
417-881-8058
burtond@missouri.edu

January 12, 2018


January is National Slow Cooker Month
Let the Crockpot do the Work


LAMAR, Mo. - There is not much better than coming home on a cold winter day after a productive day at work to smell a delicious dinner, ready and waiting in the crockpot.

While prep work for slow cooker meals can take time, the glory of crockpot meals is that you dump everything in, set the temperature and leave it to cook, worry-free for the rest of the day.

"Planning slow cooker meals can be a great way for individuals and families to have healthier meals for dinner without feeling crunched for time or burdened by the extra work of cooking after working at their job all day," said Lindsey Stevenson, nutrition and health education specialist with University of Missouri Extension.

Planning meals ahead of time is a great way to avoid those impulse fast food stops or other unhealthy convenient choices.

"The internet is full of crockpot recipes, and there are easy tricks to make any recipe healthier," said Stevenson.

For example, use lean meat, cut the meat portion in half and add beans, add more vegetables, use whole grains as often as you can, and opt for reduced-fat milk products.

RECIPE: SLOW COOKER POT ROAST

Ingredients

  • 1 chuck roast (look for smaller cuts with less fat)

  • 1 lb carrots, cut to about 1" pieces

  • 1.5 lbs potatoes (any variety- sweet potatoes go well with savory dishes and have more fiber. Try mixing some in with other white potato varieties-, cut into about 1" pieces)

  • 2 ribs of celery

  • 4 Tbsp dry onion soup mix (you can even look for homemade recipes to skip the salt)

  • 1 can cream of mushroom soup

Instructions

  1. Place half the potatoes and carrots on the bottom of the slow cooker.

  2. Next, place the chuck roast on top of the vegetables.

  3. Place remaining vegetables on top and around the chuck roast.

  4. Pour dry onion soup mix and cream of mushroom soup over the top.

  5. Cover with a lid and cook on low for at least eight hours, preferably ten. The meat should be cooked to an internal temperature of 145 degrees Fahrenheit.

  6. Shred meat slightly with two forks, serve hot.

MORE INFORMATION

For more information on nutrition contact any of these nutrition specialists in southwest Missouri: Dr. Pam Duitsman in Greene County at (417) 881-8909; Lindsey Stevenson in Barton County at (417) 682-3579; Stephanie Johnson in Howell County at (417) 256-2391 or Mary Sebade in Dallas County at (417) 345-7551. The regional office of the Family Nutrition Education Program is located in Springfield and can be reached at (417) 886-2059. Nutrition information is also available online http://extension.missouri.edu.


Source: Lindsey Stevenson, (417) 682-3579

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