Carnival of the Recipes email notification this week: a request for fav crockpot recipes.
*whew!* What a relief. I’m glad it wasn’t a request for fav Mexican food, cos I’ve had enough South of the Border Gas this week to last me a while, after Vicente Fox’s Lapdog gave that speech Monday night…
(Deep breath. Calming down now.)
OK, fav crockpot recipe: easy-peasy.
Get up in the a.m. Dump a pot roast in a crockpot.
Salt n pepper it. (Use coarse Kosher salt and grind the pepper freshly.)
Add fav veggies. I like to pack the space tight with onion wedges, carrots (whole or chopped in LARGE pieces), chopped celery and potatoes, whole small potatoes or large chunks–maybe 1/2-potato to 1/4-potato pieces. Add maybe a cuppa water (all the juices will make plenty of “gravy”).
Cook on high for an hour, then turn it to low and bug out for the day.
Come home and—Bada-bing!—treat yourself.
If you really need to, take a hand mixer and vigorously whisk a lil arrowroot or cornstarch in some of the hot juices to thicken some gravy.
er..what times dinner?.:)
OMG, how many ways can we do this? With me each time may be a bit different.
First, and most important, why get up early in the morning to do this thing? My preference is to start it late at night. Not only does one get the good odors throughout the night, but it’s ready for breakfast, noon, or evening.
Unless I find some really good cut with very little fat, I routinely use “eye round” — it’s mostly lean. Whatever cut I use, it’s ’cause it was on sale!
My basic version when I just want the meat, and then have other side vegetables: Put the meat in the pot. Pour a can of Campbell’s “Frog” Onion Soup over it and let it cook. “May” add a can of diced tomatoes.
If I’m going to do the carrots and potatoes thing, then it’s baby carrots (don’t have to cut ’em up this way*) and red potatoes. Never peel the potatoes.* Wash ’em and cut to desired size. This version almost always has a can of diced tomatoes, a coarsely chopped onion, and DEFINITELY chopped garlic to taste. Most often the garlic is “Spice World” packed in water.*
* I’m a convenience cook
Always salt ‘n pepper to taste. My standard salt is sea salt, but I do occasionally break out the coarse kosher salt.
Depending on who is going to be sharing the dish, I may add a small can of Ro-Tel green chilies and tomatoes.
A few years back I found a crock pot that has a temp control similar to an electric fry pan. (Don’t even know if they’re still available.) I start the “roast” on about 350-400 for the first hour. Then reduce heat to 225-250 until done.
Enjoy!
Yeah, that’s the nice thing about crock pots and crock pot recipes.
Put it in and leave it until you come home.
Crock pots are great.
Steve
http://www.easy-crockpotrecipes.com