Slow cook it!

by Lauren James on June 23, 2014

Slow cook lamb roast                                                      Serves 4

Trimmed lamb roast (600-800g)

2 tbspns pureed tomato

1 tbspn fruit chutney

1 tspn curry powder

1 clove garlic crushed

  1. Place the lamb in the slow cooker.
  2. Add the rest of the ingredients and cook for 3-6 hours.
  3. Serve with vegetables of your choice.


Slow cook Italian pot roast                                             Serves 4-6

800g lean beef ‘roast’

1 onion, diced

1 stick celery, diced

1 small red capsicum, de-seeded & diced

1 small green capsicum, de-seed & diced

2 crumbled stock cubes

500ml water

  1. Place the meat in the slow cooker.
  2. Add the other ingredients. The water should be just enough to cover the meat.
  3. Cover and cook on a low heat for 8 hours.
  4. Serve with the vegetables of your choice.


Slow cook seafood stew                                                 Serves 4-6

800g can crushed tomatoes

1 cup tomato pasta sauce

2 onions, diced

1 cup white wine

1/3 cup olive oil

3 cloves garlic, finely chopped

½ cup parsley, chopped

1 green capsicum, de-seeded & diced

1 chilli, finely chopped (optional)

1 tspn dried thyme

2 tspns dried basil

½ tspn paprika

½ tspn cayenne pepper

1 de-boned and cubed white fish fillet

15 peeled prawns

15 scallops

15 mussels

Extra water if required

  1. Place all ingredients except the fish and seafood in the slow cooker. Cover and cook for 6-8 hours on low.
  2. Add seafood, turn heat up to high and cook for 30 minutes, stirring gently occasionally.
  3. Thin with water if desired.
  4. Serve with an extra green vegetable if desired or dunk some wholegrain sourdough bread into the sauce.

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