Crockpot Roast

On Sun 02 Apr 2006 05:47:03p, Thus Spake Zarathustra, or was it ~patches~?

Quoted message said:

Tonight's dinner - crockpot roast. I added potatoes, carrots, and
portabello mushrooms to the roast about an hour before cooking was
finished. The juices were thickened for gravy. Prep was about as
minimal as you could get so I'll use this method again. I've never been
a real big fan of the crockpot but this meal may change my mind.

That as a short hiatus, ~patches~. Welcome!

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright said:

On Sun 02 Apr 2006 05:47:03p, Thus Spake Zarathustra, or was it ~patches~?

Quoted message said:

Tonight's dinner - crockpot roast. I added potatoes, carrots, and
portabello mushrooms to the roast about an hour before cooking was
finished. The juices were thickened for gravy. Prep was about as
minimal as you could get so I'll use this method again. I've never been
a real big fan of the crockpot but this meal may change my mind.

That as a short hiatus, ~patches~. Welcome!

Thanks Wayne 🙂 I have a little extra time tonight. Didn't get to bed
until about 5 am so rather sluggish today.

In article <[email hidden]>,

~patches~ said:

Tonight's dinner - crockpot roast. I added potatoes, carrots, and
portabello mushrooms to the roast about an hour before cooking was
finished. The juices were thickened for gravy. Prep was about as
minimal as you could get so I'll use this method again. I've never been
a real big fan of the crockpot but this meal may change my mind.

Crock pots are convenient. ;-)

Good job!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tonight's dinner - crockpot roast. I added potatoes, carrots, and
portabello mushrooms to the roast about an hour before cooking was
finished. The juices were thickened for gravy. Prep was about as minimal
as you could get so I'll use this method again. I've never been a real
big fan of the crockpot but this meal may change my mind.

The last roast I did this way, I had some left over. I used it for a
beef/barley soup. I hadn't had beef barley soup in years, but it tasted
just I remembered it in a little deli back in the 60's; people were waiting
in line then for lunch in a 12 stool teensy business. I can't even remember
what recipe I used, just combined a bunch off the internet -- pretty simple,
not many ingredients, but it was the roast that had been cooked with the
veggies that I think that made it so flavorful. I had almost a quart left
over so I froze it; I don't know how it will heat up later.
Dee Dee

~patches~ said:

Tonight's dinner - crockpot roast. I added potatoes, carrots, and
portabello mushrooms to the roast about an hour before cooking was
finished. The juices were thickened for gravy. Prep was about as
minimal as you could get so I'll use this method again. I've never
been a real big fan of the crockpot but this meal may change my mind.

I often prepare chuck roast in the crock pot. I brown it in oil first then
put it in the crock pot. It's handy for when you have other things to do.
You may add vegetables or not, as you wish. I usually add beef broth rather
than water, and a bay leaf or two; ground black pepper. Thicken the juices
and have a nice gravy to go over the beef. Sliced against the grain, this
makes for nice hot open-faced beef sandwiches on toasted french rolls.

Jill

Here's another good use for a crockpot.

* Exported from MasterCook *

Italian Beef Sandwiches

Recipe By 😄amsel in dis Dress
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
5 pounds round roast, trimmed
1 1/2 cups water
7 cloves garlic -- crushed
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons red pepper flakes
1/2 teaspoon garlic powder

Heat olive oil in skillet; brown the roast on all sides. Place roast
in large crockpot. Combine water and remaining ingredients; stir
well. Pour over roast; cook on HIGH for 5 hours or until tender.

Remove roast from crockpot, cover, and refrigerate. Strain broth into
a storage container and refrigerate until ready to use.

Slice chilled meat very thinly and place into crockpot or large
saucepan. Pour strained broth over meat, and cook gently until heated
through.

Serve meat slices, piled high on crusty rolls, with heated broth for
dipping.

Optional: Provolone cheese; giardiniera or peperoncini.

Source:
"adapted from an adaptation by Beth Jarvis"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 276 Calories; 10g Fat (35.3%
calories from fat); 42g Protein; 1g Carbohydrate; trace Dietary Fiber;
110mg Cholesterol; 642mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean
Meat; 0 Vegetable; 0 Fat.

~patches~ said:

Tonight's dinner - crockpot roast. I added potatoes, carrots, and
portabello mushrooms to the roast about an hour before cooking was
finished. The juices were thickened for gravy. Prep was about as
minimal as you could get so I'll use this method again. I've never been
a real big fan of the crockpot but this meal may change my mind.

I always add a splash of red wine, while the roast is simmering,
whether in the overn or the crockpot. Gives it a little extra.
Rosie

rosie said:

~patches~ said:

Tonight's dinner - crockpot roast. I added potatoes, carrots, and
portabello mushrooms to the roast about an hour before cooking was
finished. The juices were thickened for gravy. Prep was about as
minimal as you could get so I'll use this method again. I've never
been a real big fan of the crockpot but this meal may change my mind.

I always add a splash of red wine, while the roast is simmering,
whether in the overn or the crockpot. Gives it a little extra.
Rosie

Oooh! I do that too! But then, I don't have a "recipe", I just throw stuff
like minced onions and garlic in.

rosie said:

~patches~ said:

Tonight's dinner - crockpot roast. I added potatoes, carrots, and
portabello mushrooms to the roast about an hour before cooking was
finished. The juices were thickened for gravy. Prep was about as
minimal as you could get so I'll use this method again. I've never been
a real big fan of the crockpot but this meal may change my mind.

I always add a splash of red wine, while the roast is simmering,
whether in the overn or the crockpot. Gives it a little extra.
Rosie

Rosie, I can't do the red wine thing because of allergies. White wine
isn't a problem but doesn't work with beef. I don't have problems with
beer so a splash of beer works well with beef.

Quoted message said:

Could I cook this longer at a lower temp in my crock pot? It's something
I'd put on before we went to work, and we'd be gone around ten hours.

Sure. Just use medium.

Siobhan Perricone said:

Damsel in dis Dress said:

Here's another good use for a crockpot.

* Exported from MasterCook *

Italian Beef Sandwiches

well. Pour over roast; cook on HIGH for 5 hours or until tender.

Could I cook this longer at a lower temp in my crock pot? It's something
I'd put on before we went to work, and we'd be gone around ten hours.

I don't see any problem doing it that way. You could also cook it
overnight, let it chill during the day, and eat it that evening. It's
not something you eat the same day you make it. Too hard to make thin
slices when it's hot.

Peace,
Carol

~patches~ said:

Tonight's dinner - crockpot roast. I added potatoes, carrots, and
portabello mushrooms to the roast about an hour before cooking was
finished. The juices were thickened for gravy. Prep was about as
minimal as you could get so I'll use this method again. I've never been
a real big fan of the crockpot but this meal may change my mind.

I use my slow cooker a lot. Lots of good things come out of it,
especially roasts and stews. Care to share your seasonings? Thanks a
bunch....Sharon

~patches~ said:

rosie said:

~patches~ wrote:

Quoted message said:

Rosie, I can't do the red wine thing because of allergies. White wine
isn't a problem but doesn't work with beef. I don't have problems with
beer so a splash of beer works well with beef.

I cannot drink red wine, I do not know if it is an allergy tho, when I
do , I get headaches and sometimes night mares, I do this roast, and
use it, as my family likes it, I may try the beer instead and then we
can both be happy.

I make another thing I have posted before but will do again , as it
is easy and very good.

Rosie

biig said:

~patches~ said:

Tonight's dinner - crockpot roast. I added potatoes, carrots, and
portabello mushrooms to the roast about an hour before cooking was
finished. The juices were thickened for gravy. Prep was about as
minimal as you could get so I'll use this method again. I've never been
a real big fan of the crockpot but this meal may change my mind.

I use my slow cooker a lot. Lots of good things come out of it,
especially roasts and stews. Care to share your seasonings? Thanks a
bunch....Sharon

Sharon, I used garlic powder, Montreal Steak Spice, and onions. My
crockpot is used mainly for beef stew, apple butter, and pulled meat so
it doesn't get a lot of use. I got a second but smaller crockpot as a
Christmas gift so I'm trying to find ways to use both. I was impressed
that the roast done this way literally fell apart. DH loved it so I
will certainly do a roast like that again.

--
A two faced, low-life, sorry excuse for a person, posting on
rec.food.cooking steals other posters' pics posing them as their own.
The same two faced piece of [censored] likes to harass other posters and is an
internet stalker. This gutless wonder tries to use intimidation to
harass other posters on rfc.