Slow-Cooked Meats for Fall

Tender. Juicy. Flavorful. As the weather cools down, mouthwatering meats in your slow cooker become homemade dinner on the table by the time you get home from work.
Start with Niman Ranch beef or pork from our meat case, raised the way we would do it, if our backyards were big enough. And add seasonal local produce and fresh herbs from Silverwood Organic Farm, Natick Community Organic Farm and others.

Cooking meat low and slow brings out the flavor of the ingredients, tenderizes the meat and offers an easy, one-step cooking process. And it gives you tempting aromas in the kitchen before you have a chance to eat it.

Here are some suggestions for what to add to your pot. Get creative with your choice of vegetables, sauces and meats.

Beef Chuck Boneless Roast: This robust, beefy roast – a cut used to make pot roast – requires moist heat cooking to soften and tenderize. Cook it in the slow cooker with onions, carrots, garlic, beef broth, fresh thyme and dry red wine.

Beef Brisket: Season brisket with a couple of teaspoons each of dry mustard and paprika and a teaspoon each of salt and garlic powder, plus black pepper to taste. Then add onions chopped in rings and sliced mushrooms, plus some water, to your slow cooker.

Bottom Round Roast: Slow cooking makes for a tender bottom round roast. Make a simple sauce with balsamic vinegar, soy sauce (use tamari for gluten free!), honey, red pepper flakes and garlic powder. Add onions, carrots and potatoes for a complete meal.

Boneless Pork Shoulder: Turn pork shoulder into pulled pork sandwiches! Cook it with your favorite barbecue sauce in the slow cooker. Then shred it and serve on sourdough rolls, with a side of corn and sautéed greens.

Pork Shank: A lean-yet-tough pork shank becomes melt-in-your-mouth tender when cooked slowly. Seal in the juices by searing it in oil before you place it in your slow cooker. Add peppers, onions and whatever liquid you want: stock, tomato juice, wine or a combination.