Day: February 6, 2014

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Is It Too Much to Ask?

I’m sort of looking, in a casual, desultory fashion, for a lil place in the “piney woods” here in America’s Third World County. Not much, just 30 or so acres or more with a looooong drive into a cleared area with gardening/livestock area and room for a small dwelling and work/livestock buildings.

The looooong drive would be so I could ask the county to give my drive a “street” name and dwelling a 911 address. I’d like the following street name to go along with my “UNwelcome mat”.

Goa-Way

UNwelcome mat

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Crockpot “Roast Beast”

Had two different smaller cuts of roast beef that added to about 4.75 pounds and a nice new, barely used, Crockpot™. Yeh, the brand even. Automagical nearly everything. Kinda cool, so. . .

Rolled the two cuts of beef around in some salt and black pepper, then rolled ’em around in a wee bit of flour. Browned ’em in a hot pan, then. . . Oh, heck, I’ll just do it semi-right:

 

Crockpot “Roast Beast”
Recipe Type: meal
Author: mnmus
Prep time:
Cook time:
Total time:
Crockpot “roast” beef
Ingredients
  • 4.75 lbs roasting beef (whatever cut you want)
  • 2 tbs oil for frying
  • 2 yellow onions
  • 5 cloves garlic, crushed (not pressed or cut)
  • 5 dried serano or cayenne peppers (optional)
  • 2 bay leaves
  • 1 15oz can stewed tomatoes
  • 1 15oz can beef broth (I used an onion beef broth)
  • 2 tbs Kitchen Bouquet Browning and Seasoning Sauce™
  • 1/4 cup Worcestershire sauce
  • 1/4 cup red wine (your choice)
  • Coarsely chopped carrots (optional, amount as desired)
Instructions
  1. Quarter the onions and crush the garlic. Coat the cut(s) of beef in salt and pepper, then roll them in flour.
  2. In a large frying pan, brown the beef in hot oil, adding the garlic and onions after turning the pieces of meat once.
  3. Place the beef, fat side up, in the crock pot. Add the onions, garlic, bay leaves, peppers, etc.
  4. Add the liquid ingredients.
  5. Cook on high for 30 minutes, then switch to low heat for another 6.5-7.5 hours.