I’ve been wanting to cook something in the Crock-Pot for ages and a roast sounded perfect. I found a nice cut of meat and I’ve got carrots, new potatoes and a red onion to toss in as well.
First thing is to brown the meat on top of the stove. I like to use Adobo seasoning and plenty of back pepper. Since Brad has had low sodium lately I’ll probably add a little sea salt too. Normally the Adobo is salty enough but I don’t see it being a problem with slow cooking the roast.
My newest Crock-Pot is the Choose-A-Crock 2,4,6 Qt. Oval Programmable Slow Cooker in stainless. I love it. I’m using the shallow inset for this roast. After it’s cooked on high for an hour I’ll set it on low for the rest of the cooking time. I’ll add quartered new potatoes and carrots later so the veggies are not falling apart when the meat is done.
The carrots went in around the roast and are cooking in the broth, the potatoes are steaming on top. I decided against the red onion this time.
Dinner was great and I have plenty left over for stew that can go in the freezer for a couple of more meals.
I am a Native Texan, Wife, Mother, Grandmother, Great-Grandmother, Catholic Convert residing in rural North East Texas since 1975 when I married my husband and this small town girl became a country girl.
I was taught to knit at the age of ten and discovered the writings of Elizabeth Zimmerman shortly after I married. I learned to ‘unvent’ things as I went along, to create my own patterns and generally have a blast with yarn and needles.
In the mid 1980’s I explored the idea of spinning my own yarn and eventually got interested in weaving on a floor loom. I have three spinning wheels and a 24″ four-shaft Herald floor loom that I purchased from a friend in the 1990’s.
I also enjoy sewing, tatting and making rosaries. I have a work room that contains my fiber, yarn, floor loom, sewing machines, serger and rosary making supplies. I have a spinning corner in a bedroom next to my work room, both with north windows looking toward the creek.
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