Author Notes
We receive A LOT of requests for one pot meal recipes in our family — especially in the breezy, Winter season. With time being a limiting factor for most of our readers, we understand that throwing everything together is really the way to go. Less thinking = more resting. We get it! —wakethewolves
Ingredients
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2
large onions, in 1” cubes
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3
cloves garlic, minced
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2 cups
celery, roughly chopped
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3 cups
butternut squash, in 1” cubes (or potatoes work too)
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6 cups
cabbage (or kale or chard work great too)
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3 cups
tomatoes, roughly chopped
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½ cups
parsley, roughly chopped
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1 teaspoon
sea salt, plus more to taste
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2 teaspoons
dried thyme
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2
pinches of chili pepper flakes
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2 pounds
london broil (or roast, pork loin, whole chicken, or more)
Directions
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Layer the bottom of your slow cooker with ¾ of your aromatics (celery, onion, and garlic). Add ¾ of your starchy vegetable (butternut squash). Add ¼ of your leafy (and supporting) vegetables (tomato, cabbage, and parsley). The slow cooker should be about ¾ full.
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Place the 2 pounds of meat on the bed of vegetables. Sprinkle ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon thyme, and a pinch of chili flakes on top of the meat.
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Layer the remaining celery, onion, garlic, squash, tomatoes, and cabbage around the meat and on top of the meat, smashing it down gently. You most likely will have extra cabbage that you can add towards the end of the cook time.
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Sprinkle the remaining ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon thyme, and a pinch of chili flakes on top of the vegetables.
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Pour 1 & 1/4 cup of water over everything. Cover and turn on to a medium setting (~6 hours).
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One hour before serving, remove the meat, shred it and re-add it along with any remaining cabbage.
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