- Jewish Learning
Loved the concept of a great pareve slow-cooker dinner that could be paired with virtually anything… then couldn’t resist offering an outrageous option for all “meat and potatoes” fans. Spread a thin layer of beef jerky over the grilled vegetable layer. The meat softens and infuses its flavors into the vegetables… mmmmm. Need I say more?
6 medium Yukon gold or red potatoes, peeled and cut into rounds
1/3 cup Gefen Olive Oil
1 packet Lipton Ranch Recipe Soup and Dip Mix
Line a four to six-quart slow cooker with a liner bag or spray with cooking spray. In a large bowl, toss potato slices, olive oil, and onion soup mix. Layer potato slices on the bottom of the slow cooker.
Now place all your vegetables in the large bowl and toss with olive oil, vinegar, soup mix, and seasonings. Pour mixture over scalloped potato layer.
For the fabulous meat option: Top with beef jerky (the meat softens and adds a nice smoky flavor to this dish).
Cook on low for six hours, or on high for three hours.
Photography: Hudi Greenberger Food Style: Renee Muller
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