I use my crock pot for pot roast fairly often.
Ingredients:
some beef roast (enough to fit in the cooker with room for other ingredients)
one white or yellow onion
half a bottle of red wine (cab sav, merlot, shiraz—something with a bit of body to it is best)
a bay leaf
a tablespoon of olive oil
a few dashes of salt and pepper
(optional) a few carrots, potatoes, mushrooms, a clove of garlic
Put oil in bottom of slow cooker and turn it on to low. Chop the onion and any other veggies you plan to add. Put them all in the cooker. Add the meat. Add the salt and pepper and bay leaf. Add the wine. Cover and cook on low for 6-9 hours. Remove bay leaf before eating.
Pot roast in the slow cooker is the best. When former housemate and I were still trying the slow cooker out, after a few recipes he very quietly asked: "Can we just have pot roast again?"
I mostly use my crockpot for steel-cut oats
Aroo?
Happy Birthday, Consuela!
Remember when I expressed my uber frustration the other day? I think, maybe, possibly, the issue resolved itself. It will be a few more weeks before I know for sure, but I'm not as tied up in knots (at the moment).
From a report on understudy rehearsal: [Understudy]’s Past is a combination of Cary Grant, David Bowie and Pee Wee Herman.
I think I need to see this.
Suzi, less tied up sounds good. At least in this situation.
Yoga was not as transformative as I had hoped. I blame my boobs.
It's the recycled cleavage air.
-t, I made bacon-wrapped scallops tonight! We hosted part of a progressive dinner. They were yummy.
So tired and glad I don't have to leave the house tomorrow. Still not sure if we're going to get that two feet of snow they're calling for.
Happy birthday, Consuela!
One: pot roast even better if you brown it before cooking. But then you have a pan to clean. And great without. If you do briw, the idea is to brown the outside at high temp to sear and seal in juices while leaving the inside raw to slow cook in crockpot. Ideally oil that an onion is cooked in. Remove the onion and brown potroast.
Also: slow cook chicken without liquid? Never done anything in slow cooker without liquid. How does this work? Don't things get dry? Please: I think I'm about to have a new cooking world opened.
I do pork with no liquid if I'm not using a liquid for flavor. Ends up great. I've done chicken too. If you keep the lid on, nothing escapes. Otherwise you are leaching meat flavor into the liquid and if you are only using the meat, why throw out the good flavor?
Edit - of course if you are going to use the resulting liquid, totes add liquid.
About the bomb house in Escondido - wow, you can't miss it from the road at night. Intense floodlights on two sides. Not that I could see anything beyond the trees. Really the floods effectively made sure I saw nothing from the freeway at sixty-five.
The fog looked like it was auditioning for Vampire Diaries on the drive up too. Pretty when it wasn't a road hazard.
I am such the double poster on an iPad. I think I wait for the click sound and there's none so I tap post twice. Just to be sure. And neurotic.
