Jan 29, 2007 14:56
Hey guys, another question. I've only ever used my crock to make soups. Well, I have a hunk of beef roast in my freezer, and I want to make pot roast. Any advice? Should I cook the meat before I... cook the meat (like browning ground beef)? Should I add liquid? If so, how much? Tips for seasoning would also be greatly appreciated.
Thanks!
roast,
beef
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Take hunk o' beef...place in crock. Pour over top: one can of cream of mushroom soup and half a cup of red wine, mixed together.
Cook on low for 10 hours.
You're done. Seriously.
If you are feeling *really* industrious, add an onion and some peppers and some mushrooms chopped up.
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1 beef roast (you didn't say how big yours was; mine are usually 2.5-3lbs)
1 onion, chopped
1 C tomato juice (not sauce)
Few tablespoons of water (eyeball it)
Cook ~8 hours on low. Falling-apart tender and tasty.
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http://community.livejournal.com/what_a_crock/256985.html
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