Quote:
Originally Posted by tomwed
I picked up 2 1 quart crock pots at a yard sale and I'm loving it. It's just the right size for me. I have quite a few recipes that just started out as an experiment.
Today I scrubbed and cut into 1 inch slices a sweet potato. I put it in the crock with a tablespoon of chicken stock for 3 or 4 hours. It came out as if it was perfectly baked. I removed it from the crock, put in a tablespoon of butter and swirled each piece around, then salt.
I fix 1 or 2 dishes, soups or sauces every morning with lots of veggies in these crocks. Clean-up is a snap. [i know i sound like a commercial]
I wonder if I put ground beef in one crock and potatoes and veggies in the other if I can make a type of Shepard's Pie. hmmmmmm
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Tom, how about a perfectly cooked roast beef?
1 chuck roast
2 cans cream of mushroom soup
3/4 cup red wine
1 package dry onion soup mix
Layer them in the order as listed. If the roast beef is a large one, cut it in half.
Cook on high 4 hours, flip over then use your judgement how much longer til dinner time either on high or low. Cook until it is falling apart. This makes the most awesome gravy, right out of the pot no need to thicken.
Cook some carrots (butter, salt pepper or put a little gravy on them), make some cole slaw, some crescent rolls, Bob Evans mashed potatoes and you will have an awesome dinner fit for company!