So, how’d the pot roast turn out?
Okay, for NEXT time, this is killer!
3-4 London broil, trim most of the visible fat.
2 cans Campbell’s Golden Mushroom Soup (do NOT reconstitute)
2 big cans (10-14 oz) mushrooms (stems & pieces perfectly fine) including “juice”
Throw everything in the crockpot in the morning before leaving for work. Set on LOW.
When you get home, fix a pot of rice.
When you fix this, other vegetables/salad are extraneous. Your family will GLOM everything, have fist fights over who gets to lick out the crockpot, and cry for more.
~VOW
Came out awesome! I think the two things I had going for it (aside from help here) was that I found a bone-in roast and the flame thrower gave it an excellent char in about three minutes–go Maillard!
With pork roasts, a base of white wine vinegar and white sugar is wonderful. 1 part vinegar, 1 part sugar, two parts water, until you’ve covered it. Then some soy sauce, and cook for hours.
Update:
So the in-laws were here for dinner and a day of socializing, then babysat for a couple days while we flew the coop. Great.
I have no idea why I got a hankering for a Ruben today, but I set out some marbled rye, corned beef, etc., and preheated the broiler.
About two minutes later, that wonderful, acrid smell of burning plastic coupled with thick smoke started pouring out of the oven vents.
Anyone know why they decided to move the slow cooker from the counter to the oven? A cast iron pan, a set of baking sheets, I can maybe understand if they hadn’t been here for years and never found anything in the oven. But a freakin’ counter-top appliance?! :eek:
I’m at a loss.
So later today I’m ordering a new slow cooker. Any suggestions? What about a toaster oven?
:rolleyes:
We have this one and love it. The different sizes make it easy to adjust recipes up or down. The only thing we have to watch out for is that it’s new, so it runs hotter than the old one, which I had owned since college.