replicating the pot roast
Last March, I made the Best Pot Roast Ever by putting a still-frozen (because I forgot to take it out of the freezer ahead of time) roast in the crock pot on low before bedtime the night before, then adding everything else in the morning and simmering it all day while I went to work. I was afraid the meat would be a charred lump by dinner time, but it was falling-apart tender. The potatoes were perfectly roasted. The carrots looked burned but the black bits were caramelized--presumably the onions which had disappeared. And there was no liquid left in the bottom; usually there's quite a bit.
So this weekend I tried the same thing again, leaving the roast in the freezer until yesterday evening deliberately, because I wanted to replicate the experiment. It's not quite as perfect as last time: there was a little bit of liquid in the bottom and the onions didn't completely caramelize and disappear. But it's very, very good all the same.
This is my new way of making pot roast.
Crossposted from dreamwidth, where there are
comments. Comments welcome here or there.
So this weekend I tried the same thing again, leaving the roast in the freezer until yesterday evening deliberately, because I wanted to replicate the experiment. It's not quite as perfect as last time: there was a little bit of liquid in the bottom and the onions didn't completely caramelize and disappear. But it's very, very good all the same.
This is my new way of making pot roast.
Crossposted from dreamwidth, where there are
comments. Comments welcome here or there.