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SLOW COOKER ROASTED VEGETABLE STOCK

Roast these vegetables in the oven for extra flavour before throwing them in the slow cooker to create this rich vegetable stock. Use it in soups, stews or any other recipe that calls for vegetable stock. You can also use it as a substitute in otherwise vegetarian recipes that call for chicken stock.

Yield: Makes about 10 cups.

July 02, 2019

SLOW COOKER ROASTED VEGETABLE STOCK

Ingredients

  • 6 cups chopped onions (1 inch)
  • 3 cups chopped carrots (1 inch)
  • 3 cups chopped celery (1 inch)
  • 2 cups chopped tomatoes (1 inch)
  • 1/4 cup canola oil
  • 20 cloves garlic, peeled
  • 12 1/4 cups water, divided

Directions

  1. Preheat oven to 400°F.
  2. Combine all ingredients except water in a large bowl; toss until vegetables are coated. Place vegetable mixture in a greased shallow roasting pan.
  3. Bake, uncovered, stirring occasionally, until vegetables are lightly browned, about 1 hour. Transfer vegetables to a 6 quart slow cooker. Add 12 cups water; set aside.
  4. If browned bits are left in roasting pan, set roasting pan over low heat. Add 1/4 cup water to pan. Bring to a boil, scraping to loosen browned bits. Pour into slow cooker.
  5. Cover and cook on high heat setting for 1 hour. Reduce to low heat setting and continue cooking, covered, for 4 – 6 hours.
  6. Strain stock through a large strainer into a large bowl; discard solids. Pour stock into shallow containers so it will cool quickly. Stock may be refrigerated for up to 3 days or frozen for up to 2 months.
Cannot do nutritional analysis.

Cannot do nutritional analysis.
Tip:

If desired, chopped mushrooms, cubed parsnip, cubed peeled celery root or cubed red bell pepper may be substituted for some of the vegetables in this recipe.

As an alternative to using the slow cooker, stock may be prepared in a stockpot on the stovetop. If using a stockpot, follow recipe directions above to point where vegetables are lightly browned. Transfer vegetables to a stockpot; set aside. If browned bits are left in roasting pan, set roasting pan over low heat. Add 1/4 cup water to pan. Bring to a boil, scraping to loosen browned bits. Pour into stockpot. Add remaining 12 cups water to stockpot. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes. Strain stock and continue following recipe directions.