Thankfully. We didn't do anything because it was rainy and we were just flat out tired. So, we did relax for the most part. But, now with the cold weather approaching that means crock-potting should really kick into full gear. Especially before the new baby arrives so I can cook without too much stress. Throw it in the pot and let it do it's thing! So, stay tuned. I will run the gamut of some of our past favorites. Most are meat recipes because I hadn't really gone towards vegetarian leanings yet, but as I concoct something that is tasty I will be sure to post that recipe as well for any who might appreciate it. Here's the first: Not making today so I don't have a picture, but my very picky in-laws who think my cooking is generally weird (even though you'd pay out the nose at a restaurant for it) like this...
Crock pot roast beef (6qt)
2.5 lbs bottom round roast
4 potatoes peeled and cubed
1 large onion diced
3 large carrots peeled and julienned
1 can of golden mushroom soup (if you have home made, even better!)
1/2 cup of water
1 tsp each of the following: garlic powder, paprika, parsley
1/4 tsp rosemary
1/2 tsp each of salt and fresh cracked pepper
Variations tried: add 10 oz. sliced mushrooms (love)
can also just use 1 cup beef broth in crock in lieu of mushroom soup and the water, but it will be more juice than gravy. Still good to sop up with bread though.
Place beef in pot fat side up! Add rest of ingredients and put on low for at least 8 hours. 10 is better to be honest. When it's ready pull beef out carefully and pull off fat layer. Put back in pot and shred the meat which is what it will want to do anyway. Serve with warm crusty bread and small side salad. Great on rainy, chilly nights!
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