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kengrJust after Christmas I got myself a new crockpot. 6 qt, with timed cooking and even a temp probe and the ability to cook to temp, then keep things warm.
Last week I did a big pork roast (they were on sale). Earlier this week I did a turkey breast (they are still selling the ones that didn't sell for Christmas).
Today? I'm doing a 5 lb beef roast. With onions, carrots spuds and some musnrooms. Only the roast was a tighter fit than I expected. So the spuds and shrooms will go in after the meat is done.
Probably just as well. Spuds tend to get a bit too soft unless you toss them in fairly later in the cooking. So this way I can just cook them & the mushrooms with the juices & other veggies, while the roast cools.
Between the turkey (still much of it left), the roast beast, and a spiral cut ham I picked up (yet another Xmas leftover on sale) I'll have *lots* of protien to nom on. Even if it *does* make the fridge a bit crowded. :-)
Last week I did a big pork roast (they were on sale). Earlier this week I did a turkey breast (they are still selling the ones that didn't sell for Christmas).
Today? I'm doing a 5 lb beef roast. With onions, carrots spuds and some musnrooms. Only the roast was a tighter fit than I expected. So the spuds and shrooms will go in after the meat is done.
Probably just as well. Spuds tend to get a bit too soft unless you toss them in fairly later in the cooking. So this way I can just cook them & the mushrooms with the juices & other veggies, while the roast cools.
Between the turkey (still much of it left), the roast beast, and a spiral cut ham I picked up (yet another Xmas leftover on sale) I'll have *lots* of protien to nom on. Even if it *does* make the fridge a bit crowded. :-)
