Cook Low and Slow

January 1, 2026

By Lydia Zerby

Winter is the perfect season to slow down and savor the simple pleasures of home-cooked comfort food. Whether it’s locally raised beef, hearty root vegetables or farm-fresh dairy, these recipes highlight the best of Iowa’s winter bounty. With long, gentle cooking, every ingredient shines — creating meals that warm both heart and home.

Warm Lentil & Pork Bowls

• 2 tablespoons olive oil
• 1 white onion, diced
• 4 boneless pork chops, large diced
• 8 ounces spicy sausage (chorizo, andouille or Italian sausage)
• Pinch of salt and black pepper, optional
• 5 garlic cloves, minced
• 4 celery stalks, chopped
• 3 carrots, peeled and diced
• 1 bag (16 ounces) dry lentils
• 2 bay leaves
• 2 sprigs rosemary, chopped
• 2 teaspoons smoked paprika
• 6 cups water

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add onion; sauté for 2–3 minutes until softened. Add pork chop pieces, sausage and a pinch of salt and black pepper, if desired. Cook, stirring occasionally, until pork and sausage begin to brown.

Add garlic, celery and carrots; cook, stirring for another 5–7 minutes. Add lentils, bay leaves, rosemary and smoked paprika. Stir and cook for 2–3 more minutes.

Add 6 cups of water; stir until incorporated. Season with salt and pepper, to taste. Bring mixture to a boil then reduce heat to a simmer.

Cover pot with a lid and simmer lentil mixture for 30–40 minutes, stirring occasionally. Cook until lentils are tender, and pork chops reach an internal temperature of 145 degrees F, followed by a 3-minute rest, and sausage reaches 160 degrees F.

Divide lentil and pork mixture evenly among 4 bowls. Serve immediately with a crusty baguette, if desired.

Photo and recipe credit: National Pork Board

 

Irish-Inspired Beef Pot Roast and Vegetables

• 1 beef bottom round roast (3 to 3 ¼ pounds)
• 2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery)
• 2 packages (.75 to .88 ounces each) mushroom or brown gravy mix
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup beer
• Chopped fresh parsley, optional

Prepare pot roast vegetables: Cut potatoes in half (or into quarters if large), onions into ½-inch wedges, and carrots and celery into 2-inch pieces; set aside.

Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture; set aside. Place vegetables in 5 to 6-quart slow cooker. Add beef bottom round roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in center of the vegetables in slow cooker.

Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on high 6-7 hours or low 9-10 hours or until beef and vegetables are fork-tender. 

Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.

Photo and recipe credit: Beef. It’s What’s For Dinner.

 

Slow Cooker Veggie Lasagna

• ½ cup part-skim ricotta cheese
• ⅓ cup grated parmesan cheese
• 1 egg, lightly beaten
• 1 teaspoon oregano
• ¼ teaspoon garlic powder
• 2 cups shredded mozzarella cheese
• 1 cup low-sodium fat-free marinara sauce, plus additional for serving
• 1 medium zucchini, diced
• 6 no-boil lasagna noodles
• 1 bag baby spinach
• 1 cup mushrooms, thinly sliced
• Basil leaf, optional

Spray crockery pot of slow cooker with non-stick cooking spray; set aside. In a small bowl, mix together ricotta, parmesan, egg, oregano and garlic powder as well as 1 ½ cups of the mozzarella.

Spread 2 tablespoons of pasta sauce in bottom of pot. Sprinkle ½ of zucchini over sauce and top with ⅓ of the cheese mixture. Break 2 noodles into pieces to cover cheese.

Spread 2 tablespoons of sauce and then layer ½ of the spinach and ½ of the mushrooms. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.

Cover and cook over low heat for 4–5 hours. Allow lasagna to rest 20 minutes before adding remaining ½ cup mozzarella to top, then change setting to low and cover for about 10 minutes or until cheese is melted.

Slice to serve. Spoon a little extra sauce over each serving and top with a basil leaf if desired.

Photo and recipe credit: usdairy.com

 

Crockpot Mashed Potatoes

• 5 pounds russet potato, and/or Yukon gold potatoes
• 1 cup butter, salted and cut into cubes
• 32 ounces chicken broth, low-sodium
• 8 ounces cream cheese, softened and cut into cubes
• Milk, to taste
• Salt, to taste
• Black pepper, to taste

Place the cut potatoes into the bottom of a 4.5-quart or larger slow cooker. Dot the potatoes with 1 stick of cubed butter. Pour chicken broth on top of potatoes.

Cover the slow cooker with a lid and cook on high for 4–5 hours. Potatoes are ready when fork tender.

Carefully drain the excess broth from the cooked potatoes. If desired, cooking broth can be reserved and used for making a flavorful gravy or sauce to accompany the potatoes. 

Run the drained potatoes through a potato ricer and return to the slow cooker. 

Cook’s Tip: A potato ricer creates an ultra-light and fluffy consistency for mashed potatoes. If desired, a potato masher can be used instead. Simply place drained potatoes in a slow cooker and use masher until the desired consistency is reached.

Add in the remaining stick of cubed butter, cream cheese and milk. Season with salt and pepper. Stir together until combined. Add more milk if needed until potatoes reach desired consistency. 

Cover the slow cooker and keep potatoes on the warm setting until ready to serve.

Photo and recipe credit: usdairy.com