If you are like me, you love meals that keep the kitchen cool in the hot summertime. With temperatures in the high 90’s and over 100 F, I find myself using the crock pot more often.
For our family size, my good old standby Hamilton Beach crock pot is just not large enough even though it is 6 quarts. Remember, we still have 7 of our 10 children at home and 5 of them are boys – farm boys with BIG appetites! So, I found that if I triple or even quadruple recipes, I can use my Hamilton Beach 22 qt roaster! Not only do I keep the kitchen cool, I often have enough leftovers for another meal – YEAH!
I further keep the kitchen cool by placing the roaster outside. We have an outlet right by the backdoor so I can quickly check on it and stir if necessary. I love it when I am creative. 😉
OK, I cannot go on without confessing, it was John who suggested placing it outside, but I did it!
The Farmer’s Supper is a one dish meal unless you want to add a side vegetable. A salad works great and don’t forget the Sourdough bread! The link given is the recipe I use with my whole wheat sourdough starter and it is delicious.
While the Farmer’s Supper helps keep my kitchen cool, it is also hearty enough to serve and satisfy even my farm boys. Yes, it is basically a meat and potatoes meal but being made in the crock pot (or roaster), all the preparation is done ahead of time. This makes the Farmer’s Supper the perfect meal for entertaining – just add a salad and bread!
The night before I want to serve it, I cook dried beans that have soaked throughout the day, I also brown the ground beef and chop the onions. We are still enjoying the beef from the steer we butchered but if you are looking for quality grass fed beef, try my affiliate US Wellness Meats. They also carry grassfed lamb, poultry, bison, pork, duck, tallow and more. In the morning, all I have to do is slice the potatoes, season the tomato sauce and put it all in the crock pot/roaster and let it cook!
- 1/2 lbs ground beef
- 6 medium potatoes sliced unpeeled
- 2 medium onions chopped
- 1 can kidney beans drained (or dried beans cooked)
- 1 32 oz can tomato sauce
- 3 Tbsp flour
- 1 Tbsp salt
- 2 tsp black pepper
- 1 Tbsp oregano
- 2 tsp garlic powder
- ***I buy all my spices from my affiliate partner Starwest Botanicals, because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
Brown the ground beef - I do not drain mine.
Layer in the slow cooker in this order - onion, ground beef, sliced potatoes and beans.
Add to the tomato sauce the flour, salt, pepper, oregano, garlic and mix well - pour over the layers in the slow cooker.
Cover and cook on low 8 hours or high 4 hours - the potatoes should be tender.
Stir, Serve and Enjoy!
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