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what_a_crock community? The latest recipe posted is Chicken with Garlic, Lemon, and Rosemary. Looks luscious.
As for Sunday's pot roast, it came out pretty good. I rubbed the beef with salt, pepper, and dried thyme, then browned it in a fry pan (with a little olive oil). Then I added it to the crockpot atop a bed of sliced onion, garlic cloves, celery, and carrots. I deglazed the pan with 3/4 cup red wine and added that to the pot. Then I added another half cup of wine. That was the only liquid I added. After it had been cooking for two hours, I added some sliced Portobello mushrooms.
Three hours later, the beef was soaking in bubbling brown juice. Not quite falling apart, but close. I could have given it another hour, I guess, but I was hungry. I sliced some up, and had it with fork-mashed potatoes and carrots from the pot. It seemed a little dry, but it was tender.
The celery and onions were cooked down to pratically nothing, and the gravy was incredible. I can't get over the quality of the stock I get cooking this way. Another thing that surprised me was how little fat the gravy contained. I skimmed off a thin layer before I put it in the fridge--today, there was no additional fat to be seen. I noticed the same thing with the Lasater ground beef--very little solid fat separates out. Given that hamburger and chuck are usually fatty, this is surprising. Is this a quality of grass-fed beef?
Anyway, had some of the beef tonight, sliced in a salad. Very good, and I'm not a fan of leftover cooked beef.
what_a_crock community? The latest recipe posted is Chicken with Garlic, Lemon, and Rosemary. Looks luscious.As for Sunday's pot roast, it came out pretty good. I rubbed the beef with salt, pepper, and dried thyme, then browned it in a fry pan (with a little olive oil). Then I added it to the crockpot atop a bed of sliced onion, garlic cloves, celery, and carrots. I deglazed the pan with 3/4 cup red wine and added that to the pot. Then I added another half cup of wine. That was the only liquid I added. After it had been cooking for two hours, I added some sliced Portobello mushrooms.
Three hours later, the beef was soaking in bubbling brown juice. Not quite falling apart, but close. I could have given it another hour, I guess, but I was hungry. I sliced some up, and had it with fork-mashed potatoes and carrots from the pot. It seemed a little dry, but it was tender.
The celery and onions were cooked down to pratically nothing, and the gravy was incredible. I can't get over the quality of the stock I get cooking this way. Another thing that surprised me was how little fat the gravy contained. I skimmed off a thin layer before I put it in the fridge--today, there was no additional fat to be seen. I noticed the same thing with the Lasater ground beef--very little solid fat separates out. Given that hamburger and chuck are usually fatty, this is surprising. Is this a quality of grass-fed beef?
Anyway, had some of the beef tonight, sliced in a salad. Very good, and I'm not a fan of leftover cooked beef.
no subject
Date: 2009-02-04 04:12 am (UTC)Hubby's mom often takes a roast and cooks it three times. She'll close roast it the first two times, then thin slice it and toss it back in the pan with the gravy, and roast it again. So all is not lost if you decide it needs more cooking.
Adrianne