You’re having company and you need a good meal that tastes great and you need it to be ready about the time you get home from work. What do you do? You pull out one of the best pieces of equipment in your kitchen…the crock pot or slow cooker. I love my Crock-Pot. Everything I put in it turns to gold.
The Crock-Pot is a relative recent cooking invention (1971 to be precise) that lets you start a dish in the morning and finished by the time you get home. This is a much better alternative than cooking the night before and heating up leftovers and tastes better also. The Crock-Pot is great at cooking meats that will toughen when boiled by cooking for longer periods of time at lower temperatures. This softens connective tissue without making the meat tough. Now you will loose some nutrients from the vegetables by cooking them for so long so don’t expect the same nutrition out of them as steamed veggies.
Last night I put together a Pot Roast and put it on this morning. The preparation is easy so don’t shy away from this one. Here’s what you’ll need;
- Ingredients:
- 1 clove garlic
- 1 bay leaf
- Salt and pepper
- 1-2 tbs Extra virgin olive oil
- 2 onions
- ½ stalk celery
- 1-2 cups vegetable or beef stock (I will post my veggie stock recipe soon)
- 3-4 lb rump roast
- 1 cup Red wine
Directions:
Cut garlic into slivers and place into cut slits on the roast. Crush bay leaf and add to ½ tbs crushed black pepper and 1 tsp salt. Rub the entire Roast with the seasoning. (Optional) Heat some oil in a large pot or pan and brown roast on all sides. Add roast to the crock pot. Add all vegetables to the crock pot cover and place in fridge (unless cooking same day). Day of cooking- add 2 cups veggie or beef stock and red wine to crock pot. Turn on and cook on low for at least 8 hours. Done.
This recipe is an easy one and tastes just like your gramma made it, unless of course you are a grandma then in that case it’ll taste just like you made it. I made a simple horseradish sauce to go with this which is takes five minutes but is worth it. 1 cup heavy whipping cream 1/4 cup horseradish (fresh) 1/4 cup bleu cheese and a tbs of dijon mustard. Blended all ingredients well in the food processor (cream will thicken) and let it sit for a few hours to blend all the tastes. If you try this recipe let me know what you think. Enjoy.
Single Ingredient Project 