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Pulled out my CrockPots today for 2 reasons.

1….I need to make Stock. I use homemade stock ALL the time and I’ve run out. I also have 243 bags of little bits of vegetables in my freezer that keep falling out on my toes.

2…I entered a contest on Facebook to win some OXO tools (my favorite. FAVORITE!) and also a CrockPot.

(What is the difference between a CrockPot and a SlowCooker?)

I normally use the recipe from Cooks Illustrated, but today I used a recipe from a new iPhone App I just bought. It’s Mark Bittman’s recipe.

Cut the vegetables into small pieces and saute them in a big stock pot or pan if using a CrockPot.

Double the quantities here if you want to make enough stock to freeze. ( I did)


2 tablespoons extra virgin olive oil
2 carrots, sliced
1 onion, quartered (don’t bother to peel)
1 potato, sliced
1 celery stalk, chopped
2 or 3 cloves garlic (don’t bother to peel)
5 to 10 white mushrooms, halved or sliced
10 to 20 parsley stems or stems with leaves
2 tablespoons soy sauce
Salt and freshly ground black pepper

I added some Kale, Parsnip and Tomatoes I had in the freezer.
Brown the carrots, onion, potato, celery, garlic, and mushrooms. Cook without stirring for about 5 minutes, then stir once or twice and cook until the vegetables begin to brown.

Put into CrockPot with the remaining ingredients and about 14 cups of water.
I seperated this into TWO different CrockPots.


Let it go until done! Taste and see if it is like a “stock” and not a “soup”.
I don’t add much salt and pepper when done because I use this stock as an “ingredient” in my recipes.

When done, Strain the Stock and discard the Veggies. Package however you plan to use the stock and freeze. Some people use Ice Cube Trays or 1 cup measures in Freezer zip lock bags.


I’m not all that happy with this CrockPotStock method. It took too long and was not a “satisfactory” cooking experience for me.
It also didn’t tast all that great. I’m sure it will be better than water in recipes, but still…..
I prefer the stovetop method, where the veggies are browned more and it cooks a little faster.



  1. MLEpetersen

    Novice Question: Do you just freeze the broth or the broth+veggies as your stock?

  2. Good Question, Emily. You strain out the veggies and discard them. They are pretty tasteless after hours and hours of cooking. Same with stovetop method of making stock. Strain it and either use it in a few days or freeze it. I’m going to freeze this in small amounts…..and probably make use of our outdoor temps and freeze it outside!

  3. My understanding is that the difference between a Crock-Pot and a slow cooker is that Crock-Pot is a brand of slow cooker. All Crock-Pots are slow cookers, but not all slow cookers are Crock-Pots. It’s kind of like how all facial tissue gets called Kleenex, even if it’s a different brand.

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