Crock Pot New England Boiled Dinner Recipes

NEW ENGLAND BOILED DINNER

My Mother is from Rhode Island where this is a very popular dish. She made this meal for our family every winter. I have carried on making it every winter as well. My son loves it! It's delicious and freezes very well for eating at a later date.

Provided by Nicole Parlette

Categories Pork

Time 8h30m

Number Of Ingredients 9

New England Boiled Dinner image

Steps:

1. Place roast in crock pot or large pot on stove. Chop cabbage into quarters and place around roast. Chop carrots,celery,potatoes,and onions and put in pot.
2. Fill pot with water about two (2) inches above roast and vegetables. You may need to add more water as it cooks. Add seasoning - tastes vary so add as much or little as you prefer.
3. Cover pot with tight lid and let cook for 8 or 9 hours. If you are using a pot on the stove it will take only 3 to 4 hours.
4. Meat will have all fallen off of the bone and cabbage and onions will have separated and dish will be like stew.

Ingredients

one large pork roast
one large head of cabbage- quartered
6 large carrots -chopped
8 medium potates - any size - chopped
2 large onions, yellow, chopped
6 stalk(s) celery with leaves-chopped
pepper - to taste
season all salt - to taste
garlic powder - to taste

HEARTY NEW ENGLAND DINNER

This favorite slow-cooker recipe came from a friend. At first my husband was a bit skeptical about a roast that is not made in the oven, but he loves the old-fashioned goodness of this version. The horseradish in the gravy adds zip. -Claire McCombs, San Diego, California

Provided by Taste of Home

Categories Dinner

Time 7h50m

Yield 8 servings.

Number Of Ingredients 15

Hearty New England Dinner image

Steps:

Place the carrots, onion and celery in a 5-qt. slow cooker. Cut roast in half. Place roast over vegetables; sprinkle with 1/2 teaspoon salt and the pepper. Add the soup mix, water, vinegar and bay leaf. Cover and cook on low until beef is tender, 7-9 hours. , Remove beef and keep warm; discard bay leaf. Add cabbage. Cover and cook on high until cabbage is tender, 30-40 minutes. , Meanwhile, melt butter in a small saucepan; stir in flour and onion. Skim fat from cooking liquid in slow cooker. Add 1-1/2 cups cooking liquid to the saucepan. Stir in horseradish and remaining salt; bring to a boil. Cook and stir until thickened and bubbly, 2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 371 calories, Fat 21g fat (9g saturated fat), Cholesterol 122mg cholesterol, Sodium 747mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein.

Ingredients

2 medium carrots, sliced
1 medium onion, sliced
1 celery rib, sliced
1 boneless beef chuck roast (about 3 pounds)
1 teaspoon salt, divided
1/4 teaspoon pepper
1 envelope onion soup mix
2 cups water
1 tablespoon white vinegar
1 bay leaf
1/2 small head cabbage, cut into wedges
3 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon dried minced onion
2 tablespoons prepared horseradish

NEW ENGLAND BOILED DINNER (CROCK POT)

Corned beef, cabbage, carrots and potatoes in a rich broth. From a slow cooker cookbook whose name I cannot remember. I've lost and located my handwritten recipe at least four times, so I'm posting it to find it easily

Provided by Jesters Lace

Categories One Dish Meal

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 11

New England Boiled Dinner (Crock Pot) image

Steps:

Put potatoes in Crock Pot. Place beef on top. Put carrots and onions around beef and top with cabbage wedges.
Combine broth, mustard, brown sugar, and dill and pour over beef and veggies.
Tie up cloves and peppercorns in a piece of cheesecloth, and bury in veggies.
Cook on high 8 to 10 hours.

Ingredients

4 potatoes, cubed
3 lbs corned beef, fat well trimmed
4 carrots, peeled and cut into 2 in sections
1 small green cabbage, cut in 8ths
1 onion, quartered
4 cups beef broth
3 tablespoons Dijon mustard
2/3 cup dark brown sugar
1 tablespoon dried dill weed
3 whole cloves
6 peppercorns

SLOW COOKER NEW ENGLAND BOILED DINNER

An easy, budget-friendly slow cooker, all in one pot, meal.

Provided by Shez

Categories Meat and Poultry Recipes Turkey

Time 8h40m

Yield 6

Number Of Ingredients 7

Slow Cooker New England Boiled Dinner image

Steps:

Place turkey ham flat-side down over a bed of baby carrots and red potatoes in a slow cooker. Drop the garlic in and place the cabbage wedges over the turkey ham. Pour enough chicken broth to cover.
Cook on Low for 8 hours, then stir in the pearl onions, cooking until the onions are tender, about 30 more minutes.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 50.9 g, Cholesterol 54.5 mg, Fat 4.2 g, Fiber 7.5 g, Protein 19.7 g, SaturatedFat 1.3 g, Sodium 893 mg, Sugar 8.1 g

Ingredients

1 pound whole turkey ham
1 cup baby carrots
4 large red potatoes, cubed
6 cloves garlic
½ head cabbage, cut into 6 wedges
2 cups low-sodium chicken broth, as needed
12 pearl onions

SLOW-COOKED CORNED BEEF DINNER

Corned beef, potatoes and carrots are a delicious combo often served up on St. Patrick's Day. However, this recipe is so good we think you should make it any day of the year. Who wouldn't enjoy tender, spiced beef with steamed root vegetables in a flavorful broth? It's perfect as a cozy dinner in the winter, and corned beef leftovers are perfect for a Rebuen sandwich the next day. This corned beef and potato recipe is perfectly made in the slow cooker because brisket (the cut from which corned beef is made) needs a low and slow cook time to come out meltingly tender. With just 20 minutes of prep, it's easy to come home to slow-cooker corned beef with potatoes and carrots.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 12h20m

Yield 6

Number Of Ingredients 8

Slow-Cooked Corned Beef Dinner image

Steps:

In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.
If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover. If brisket is packaged with spice packet, add contents of spice packet and omit pepper, cloves and bay leaf. If not, add pepper, cloves and bay leaf.
Cover; cook on Low setting 10 to 12 hours.
Remove and discard bay leaf. Remove brisket from slow cooker; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl.

Nutrition Facts : Calories 380, Carbohydrate 26 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1/6 of Recipe, Sodium 1240 mg, Sugar 6 g, TransFat 1 g

Ingredients

6 medium carrots, cut into 1-inch-thick slices (3 cups)
4 medium potatoes, unpeeled, cut into 1-inch pieces (4 cups)
1 large onion, cut into thin wedges
1 corned beef brisket (2 to 2 1/2 lb)
5 to 6 cups water
1/4 teaspoon coarse ground black pepper
6 whole cloves
1 dried bay leaf

NEW ENGLAND BOILED DINNER

Make and share this New England Boiled Dinner recipe from Food.com.

Provided by MizzNezz

Categories Meat

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 7

New England Boiled Dinner image

Steps:

Place meat in dutch oven.
Add spices from pkg if desired.
Add water to cover meat.
Bring to a boil, reduce heat and simmer, covered 2 hours.
Add all vegetables EXCEPT cabbage.
Cover, return to boiling.
Reduce heat and simmer 15 minutes.
Add cabbage.
Cover; cook for 20 minutes more.
Season with salt and pepper.

Ingredients

1 (3 1/2 lb) corned beef brisket
6 small onions
4 medium potatoes, peeled and quartered
3 medium carrots, peeled and quartered
3 medium parsnips, peeled and chunked
2 medium rutabagas, peeled and cut in small chunks
1 small cabbage, cut in wedges

BOILED NEW ENGLAND DINNER

This New England boiled dinner has been a popular dish among our family for a long time. When we moved to California in 1960, I'd make it often to remind us of the East Coast. We're back home now and continue to enjoy this scrumptious dish. -Natalie Cook, Scarborough, Maine

Provided by Taste of Home

Categories Dinner

Time 2h10m

Yield 10 servings.

Number Of Ingredients 7

Boiled New England Dinner image

Steps:

Place pork roast in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the remaining ingredients; return to a boil. Reduce the heat. Cover and simmer for 1 hour or until the vegetables are tender; drain.

Nutrition Facts : Calories 350 calories, Fat 17g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 1120mg sodium, Carbohydrate 36g carbohydrate (14g sugars, Fiber 9g fiber), Protein 17g protein.

Ingredients

1 smoked boneless pork shoulder butt roast (2 to 2-1/2 pounds)
1 pound fresh carrots, sliced lengthwise and halved
8 medium red potatoes. peeled and halved
2 medium onions, cut into quarters
1 large head cabbage, cut into quarters
1 large turnip, peeled and cut into quarters
1 large rutabaga, peeled, halved and sliced

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Crock Pot New England Boiled Dinner Recipes

NEW ENGLAND BOILED DINNER

My Mother is from Rhode Island where this is a very popular dish. She made this meal for our family every winter. I have carried on making it every winter as well. My son loves it! It's delicious and freezes very well for eating at a later date.

HEARTY NEW ENGLAND DINNER

This favorite slow-cooker recipe came from a friend. At first my husband was a bit skeptical about a roast that is not made in the oven, but he loves the old-fashioned goodness of this version. The horseradish in the gravy adds zip. -Claire McCombs, San Diego, California

NEW ENGLAND BOILED DINNER (CROCK POT)

Corned beef, cabbage, carrots and potatoes in a rich broth. From a slow cooker cookbook whose name I cannot remember. I've lost and located my handwritten recipe at least four times, so I'm posting it to find it easily

SLOW COOKER NEW ENGLAND BOILED DINNER

An easy, budget-friendly slow cooker, all in one pot, meal.

SLOW-COOKED CORNED BEEF DINNER

NEW ENGLAND BOILED DINNER

Make and share this New England Boiled Dinner recipe from Food.com.

BOILED NEW ENGLAND DINNER

This New England boiled dinner has been a popular dish among our family for a long time. When we moved to California in 1960, I'd make it often to remind us of the East Coast. We're back home now and continue to enjoy this scrumptious dish. -Natalie Cook, Scarborough, Maine

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