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KFGO celebrates the season of the slow cooker. Crocktoberfest is a collection of recipes, stories and history of your counter’s favorite appliance.
Whether you are making Mississippi Pot Roast for a tailgate, a soup that matches the coolness in the air or an amazing game time chili – the slow cooker has always been there for you. We’ve come a long way since those first dutch ovens to the modern Wifi equipped slow cookers of the modern era. Kick back, set it on low for 8 hours and let’s explore the delicious world of KFGO’s Crocktoberfest!
Photo Gallery
The History of the Slow Cooker
You may take for granted that someone in your family has always had a slow cooker nearby. No matter the brand or how weathered the cord looked – these little beauties have been around for a long time. We found several great resources about the actual history of Crockpots and slow cookers. Our friends at the Smithsonian put together the following great article and a video that has not only some great history, but a recipe as well…
Recipes
Rotating throughout the month of Crocktober, stop by the KFGO website to find unique recipes from the KFGO cookbook archives, favorites from KFGO personalities and even some off-the-beaten-path options you can enjoy.
JACK SUNDAY’S MISSISSIPPI POT ROAST
Our good friend, Jack Sunday, provided this recipe for our first KFGO Cookbook. This particular dish is a crowd pleasure and great to bring to pinochle tournaments, sporting events, holidays or just enjoy on a Sunday afternoon. Tried and true, like a good recipe should be!
1 4-5 lb pork roast
1 1/4 lb cube of butter
1 packet Hidden Valley Ranch
1 packet McCormick’s Au Jus
6-8 Pepperoncinis
(optional) as many mushrooms as you wish
Place the roast in a crock pot. Place the cube of butter on top of the roast. Sprinkle the HVR and Au Jus over the top of the roast and butter. Place the pepperoncinis on top and around the roast. (Optional) Stuff as many mushrooms as you wish into the pot. (Add no liquid!) Cook on high for 3-4 hours for slicing or 6-8 hours for pulled pork.
JJ’S CHEATER POT ROAST
Pot roast. This is a meal that sits at the top of a lot of “Greatest Comfort Foods” lists. As the weather gets colder, we turn to our crock pots and slow cookers to make those classic meals that take an entire day. 30 minutes of work, 8 hours of cook time and then a scrumptious meal at the end.
Unless you’re JJ Gordon…he has some opinions when it comes to pot roast! Not surprising, JJ…
He says to LEAVE THE POTATOES OUT. In the Gordon household, the opinion on potatoes is that they get “mealy” during the slow cooking process and add unwanted moisture. The flavor from the juices of the roast are great – potatoes, not so much, Instead, he makes mashed potatoes and serves the pot roast over that. To make sure the pot is full enough, he substitutes parsnips and turnips. They keep their shape, cook beautifully and still add substance.
Use a pot roast starter! The folks at Williams Sonoma have it figured out. They have created DELICIOUS pot roast starters that take the place of water or beef broth. As thick as a gravy, you simply pour it over the top and the rest is handled. No need to fuss with spices (have you ever over salted a pot roast, YUCK) and you can just sit back and wait for the compliments. Delicious and simple. Two words that ring together so well. GOOD NEWS – you can order the pot roast starter from their website. (https://www.williams-sonoma.com/products/yankee-pot-roast-braising-sauce/)
Jack Michaels BEEF ARM-PIT CROCK’EM SOCK’EM SUPPER
Nothing is more comforting than the smell of a beef arm roast that has been bathing in it’s own juices for 8 hours.
My Beef Arm-pit Crock’em Sock’em Supper is sure to put a smile on your face and a freindly foundation in your stomach.
*It’s a beef arm-pit because the beef will eventually nicely rest in the pit of your stomach
*best made in a crock pot wearing only socks while preparing.
Ingredients:
1 Large Beef Arm Roast (be sure to sear it first…..THAT’S WHAT MAKES THE JUICES CAPTIVE)
Carrots (peeled or unpeeled, but be sure to use thicker cuts, the thin ones are too scared for the heat)
Potatoes (preferrably Yukon Gold!!!) cut them in halves, becasue a football game is played in 2 halves.
Onions (UGH!!!! I don’t, but if that’s your thing.)
Salt (shower your beef arm with a few pinches on each side…it’s like nature’s dandruff that enhances the meat)
Cooking:
Set your slow-cooker (in my case, I call my crockpot Karen) to 8 hours.
After the 6th hour…please give it a little taste.
BING!!!! IT’S TIME….after 8 hours, pull out the goodnesss and prepare your meal.
