Thursday, April 3, 2008

Meat & Potatoes

I *heart* my Crock Pot!

It makes my life so much easier.  I feel such a sense of relief and accomplishment when dinner is "done" by 10am.

I sent my husband off to work this morning with a packed lunch of delicious roast, potatoes, carrots & onions--made with love in my trusty Crock.
Here's how I made it:
Into my Crock Pot I threw a 2 pound roast, 1/2 pound red potatoes (sliced large), 1/2 pound baby carrots and one medium onion (sliced half-hazardly into large chunks).  I seasoned the ingredients with Lawry's garlic salt (a total staple in my kitchen thanks to my Mama) and some black pepper.  I then added a couple of teaspoons of beef  base.  (I recently found this at Target, and it is fabulous!  The chicken base is great, too).
Then I added some water.  Enough to reach about halfway up the inside of the Crock.  Turned it on high, and let it cook.
About an hour before serving, I took out about a cup of hot stock.  I added flour to make a sort of "slurry".  Then added it back into the Crock, stirring well.  This thickens the stock into a yummy gravy.
I always serve my roast with Mrs. Baird's brown & serve dinner rolls, because it's what my Mamaw did!

1 comment:

your cuz said...

I'd like for you to put your chicken soup recipe up. You've told me a million times but I've never written it down.
Call me sometime....


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