Best 5 Slow Cooked Vegetables Recipes

Embark on a culinary journey to discover the delectable flavors of slow-cooked vegetables. This time-honored cooking method transforms ordinary vegetables into tender, succulent delights. Whether you crave the earthy sweetness of roasted root vegetables, the vibrant hues of sautéed greens, or the comforting warmth of braised winter vegetables, this comprehensive guide offers a treasure trove of recipes to tantalize your taste buds. Find inspiration in our curated collection of slow-cooked vegetable dishes, each designed to coax out the natural goodness and flavors of nature's bounty. Let your senses savor the symphony of flavors as you explore a world of culinary possibilities with slow-cooked vegetables.

Let's cook with our recipes!

SLOW-COOKED VEGETABLES

Slow-Cooked Vegetables image

I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. -Kathy Westendorf, Westgate, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 7h10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 celery ribs, cut into 1-inch pieces
4 small carrots, cut into 1-inch pieces
2 medium tomatoes, cut into chunks
2 medium onions, thinly sliced
2 cups cut fresh green beans (1-inch pieces)
1 medium green pepper, cut into 1-inch pieces
1/4 cup butter, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper

Steps:

Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SLOW-COOKED PORK WITH ROOT VEGETABLES

Slow-Cooked Pork with Root Vegetables image

This is truly a one-pot recipe-there's no need to brown the roast, as the rub gives it rich color. As it cooks, the house fills with the amazing aroma of apples and pork. It's a perfect dinner for a chilly autumn day. Use the cooking liquid as a sauce when you're ready to serve. And if there's any pork left over, it makes delicious pulled pork sandwiches. -Jackie Sharp, Suffolk, Virginia

Provided by Taste of Home

Categories Dinner

Time 3h55m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

3 large sweet potatoes (about 2-1/4 pounds)
2 medium turnips
1 tart medium apple
1/4 cup water
1 medium onion, quartered
2 tablespoons packed brown sugar
2 teaspoons salt
1-1/2 teaspoons paprika
1/2 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
1/2 cup unsweetened apple juice
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon yellow mustard
1/4 teaspoon crushed red pepper flakes

Steps:

Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker., Whisk remaining ingredients; pour around pork. Cook, covered, on low 3-1/2 to 4-1/2 hours or until a thermometer reads 145° and the meat is tender. , Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices.

Nutrition Facts : Calories 313 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 799mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic exchanges

RIB EYE STEAK AND VEGETABLES COOKED IN A CROCK POT-SLOW COOKER

Rib Eye Steak and Vegetables Cooked in a Crock Pot-Slow Cooker image

Most people use the cheaper cuts of beeef ,but this is so good and tender I thought you might want to try !

Provided by chuckluna

Categories Steak

Time 1h10m

Yield 2 steaks and veggies, 2 serving(s)

Number Of Ingredients 10

Ingredients

2 good cuts rib eye
1 (8 ounce) packet onion soup mix
1 (8 ounce) packet brown gravy mix
3 cups water, l
2 cups potatoes, cut 1/8 thick
1 cup baby carrots
1 medium onion
1 cup celery, chopped
mushroom
salt, pepper, garlic powder, onion powder, and paprika to your taste

Steps:

Since your steaks are smaller than a roast , pre cook vegetables in microwave with some water to almost tender about 20 minutes , drain excess water. In crock pot put steaks and onion soup mix and a can of mushrooms. Whisk brown gravey and water in bowl. pour over steaks and soup mix add spices and gently mix. When vegetables are ready add to pot. Cover on high and cook. It takes around 1/12 hours for medium steak . Enjoy a very very tender steak !

SLOW COOKED BEEF ROAST AND VEGETABLES WITH HORSERADISH GRAVY

Slow Cooked Beef Roast and Vegetables With Horseradish Gravy image

Make and share this Slow Cooked Beef Roast and Vegetables With Horseradish Gravy recipe from Food.com.

Provided by carolinafan

Categories Roast Beef

Time 9h25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs boneless beef rump roast or 3 lbs beef tip roast, trimmed of fat
1 garlic clove, slivered
3 tablespoons horseradish cream
1 (7/8 ounce) package brown gravy mix
3 medium carrots, cut in half lengthwise and into 2-inch pieces
8 -10 medium potatoes, cut into pieces
1 celery rib, cut in half lengthwise and into 2-inch pieces
1/2 cup water
1/2 teaspoon salt
1 dash fresh coarse ground black pepper
2 tablespoons cornstarch
3 tablespoons water

Steps:

With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3-1/2 to 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
Cover; cook on Low setting 8 to 9 hours.
Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm.
In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well.
Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly.
Cut beef into slices. Serve beef with vegetables and gravy.

SLOW-COOKED VEGETABLES WITH CHEESE SAUCE

Slow-Cooked Vegetables with Cheese Sauce image

Who can pass up veggies smothered in cheese? No one I know! This is an inviting recipe to serve kids who normally shy away from vegetables. -Teresa Flowers, Sacramento, CA

Provided by Taste of Home

Categories Side Dishes

Time 3h5m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 package (16 ounces) frozen Italian vegetables, thawed
3 cups frozen broccoli florets, thawed
1 package (8 ounces) cubed Velveeta
1-1/2 cups frozen cut kale, thawed and squeezed dry
1/3 cup chicken broth
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place all ingredients in a 3- or 4-qt. slow cooker. Cook, covered, on low 3-4 hours or until cheese is melted. Stir before serving.

Nutrition Facts : Calories 209 calories, Fat 16g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 704mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 10g protein.

Tips for Slow-Cooking Vegetables

Choose the right vegetables. Some vegetables are better suited for slow cooking than others. Hearty vegetables like root vegetables (carrots, potatoes, turnips), cruciferous vegetables (broccoli, cauliflower, Brussels sprouts), and winter squash are all good choices.
Cut vegetables into even-sized pieces. This will help them cook evenly. Smaller pieces will cook faster than larger pieces, so if you have a mixture of sizes, start with the larger pieces and add the smaller pieces later in the cooking process.
Use a flavorful cooking liquid. Broth, stock, or water can all be used, but adding a flavorful liquid will help to enhance the taste of the vegetables. You can also add herbs, spices, or other seasonings to the cooking liquid.
Cook on low heat. Slow cooking is all about low and slow. Cooking vegetables on low heat will help them to retain their nutrients and flavor. If you cook them on too high of heat, they will be more likely to scorch or burn.
Stir occasionally. Stirring the vegetables occasionally will help to prevent them from sticking to the bottom of the pot. It will also help to distribute the heat evenly.

Conclusion

Slow cooking is a great way to prepare vegetables. It's easy to do, and it results in tender, flavorful vegetables that are packed with nutrients. By following these tips, you can make sure your slow-cooked vegetables are perfect every time.

Tips for Slow-Cooking Vegetables

Choose the right vegetables. Some vegetables are better suited for slow cooking than others. Hearty vegetables like root vegetables (carrots, potatoes, turnips), cruciferous vegetables (broccoli, cauliflower, Brussels sprouts), and winter squash are all good choices.
Cut vegetables into even-sized pieces. This will help them cook evenly.
Use a flavorful cooking liquid. Broth, stock, or water can all be used, but adding a flavorful liquid will help to enhance the taste of the vegetables. You can also add herbs, spices, or other seasonings to the cooking liquid.
Cook on low heat. Slow cooking is all about low and slow. Cooking vegetables on low heat will help them to retain their nutrients and flavor. If you cook them on too high of heat, they will be more likely to scorch or burn.
Stir occasionally. Stirring the vegetables occasionally will help to prevent them from sticking to the bottom of the pot. It will also help to distribute the heat evenly.