The Humble Housewife
Oh, I'm so glad you're pleased! If your honey likes beef, you'll have to try the pot roast I linked to last week. It was really yummy! Oh, and the green beans and sausages... oh, and the pulled pork...
You'll be glad you bought it! Happy Thanksgiving, darlin'.
This sounds great. I'd never thought of using the crock pot for sandwiches. But I love my crock pot. I probably use it more than my oven.
Ok ...now I have to go find out what a crock pot is
hi I've been lurking here for a while and had to comment on the crock recipe - I use mine all the time and was like you hesitant at first, with some playing around I've adapted so many recipes, especially some of Nigellas - I am off now to visit your friend. I'll try the beef, that's one recipe we haven't had and I've got some sitting in the freezer just waiting to be eaten
Sarah
newgreenshoes
I saw this post for your crockpot recipe...looks yummy. Thanks! Here's one I'll share with you:
Pot Roast with Tomato Gravy
1 TB veg. Oil
1 3-4# pot roast (round or other cut) - I used an eye roast but I often buy a less expensive one and it is almost as good
2 onions thinly sliced
3 carrots sliced about 1/2" thick
3 stalks of celery, thinly sliced
2 cloves garlic minced
1 tsp. dry mustard
1/2 tsp. dry thyme
1 tsp. salt
1/2 tsp. pepper
2 TB flour
1/2 c beef broth
1 can tomato soup undiluted
1 TB Worcestershire
2 TB packed brown sugar, dark (or light in a
pinch)
2 TB balsamic vinegar
In a large skillet (heated to med-high) put vegetable oil and pat roast dry with a paper towel; then brown on all sides. Put roast in crockpot.
Lower skillet to medium and add carrots, onion, and celery, stirring until softened. Add salt, pepper, dry mustard, thyme, and garlic and stir one minute. Sprinkle mixture with flour, and stir. Add beef broth, tomato soup and cook until thickened. Stir in Worcestershire.
Pour mixture over roast in crock-pot and cook on low 10-12 hours. I often put this on before bed. Unplug in morning and finish when I get home. You can cook on high 5-6 hours. NOTE: Now with my new Smart Crockpot I can't cook on high at all except to heat it up or it starts to boil. It is usually done in four or five hours on low. Remove roast and add brown sugar and balsamic (believe me this adds a lot to this recipe). Cut meat and return and heat until warm. It will be so tender, fork tender and a wonderful taste.
Make 8-10 servings.
This is great with mashed potatoes that I cook ahead, put in a casserole with some sour cream (1/4 c) and some bacon, or add a little cream cheese when mixing the potatoes. These can be baked in oven too when you are ready for dinner. Doesn't take long (about 1/2 hr) to heat through. I often make these the day before.
this will definately be something I try next time I find rib eye on sale!
thanks!
Hi there, I have been reading your blog for awhile now, and I have to say that you are an amazing cook. I did read that your husband like mash potato, here is a link for crock pot mash potato that I think that you both would love, its so nice, http://recipe.aol.com/recipe/slo...d-potatoes/
2788
Keep up the beautiful blogging
Amanda
Not knowing what a crock pot was I tried this recipe last week (grilled the steaks) and it was gorgeous. Obviously it was a shorter version! Thanks so much.
(I will do some research on the crock pot).
Rib-eye is my favourite steak. The trick to cooking rib-eye is to panfry in a hot pan. The pan must be hot before the steaks go in. I like mine medium rare. I never have a problem getting the fat to cook/melt. Once one side has cooked for a couple of minutes - I turn it...
And there is always enough pan drippings to make a lovely pepper sauce with
.
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