Patty’s Ponderings-Slow Cooker Magic!
Look at it, the humble crock pot. A simple enough device; a ceramic dish set in a cooking implement. But oh the wonders this little appliance can turn out and now Consumer Reports has named it a must in today’s kitchens.
My parents bought one back in the ‘70s and I still have it. In fact it is the same one I have used again and again over the last four or five years. Why it took me so long to discover the magic of a slow cooker, I’m not sure. I only know that I am not alone and the Consumer Reports article confirmed it.
Not to mention the millions of websites, cookbooks, blogs, magazines and more dedicated to the glorification of this lowly appliance whose use has grown to epic proportions! According to a recent Consumer Reports article, (published on Yahoo Shopping),one in five families will prepare a slow cooker meal within the next two weeks and twice as many households use one now as did just a generation ago.
It does take some pre-planning and thoughtfulness to create a crock pot creation that can wow, so it usually only gets used on weekends at my house. But I’ve never made a concoction in it, that wasn’t devoured with gusto by me and anyone else being served.
This is one of my go to recipes:
Easy Awesome Pot Roast
- 2 cans Campbells Golden Mushroom soup
- 1 (1 ounce) package of dry mushroom, beefy onion, or garlic soup mix
- 1 cup of good red wine (plus ¼ cup of water) or a bottle of beer (preferably a dark one, lager or Guiness is delish)
- 5 to 6 pound pot roast
- 1 onion chopped
- 2 garlic cloves minced
- Salt & Pepper
- Olive or canola oil, or bacon drippings
- any herbs you’d like to add
Place the soups, liquids, onions, garlic cloves and any herbs you might use, (excluding the salt and pepper) in the slow cooker. Mix together. Salt and pepper the roast on all sides and sear in a Dutch oven in a tablespoon or two of olive or canola oil (bacon drippings are especially good) until nicely browned all over. Remove from pan and place in slow cooker.
Spoon the liquid mixture over the top of the roast, cover and cook for 3 to 4 hours on the high setting or 8 to 9 hours on low. Serve with buttered egg noodles, or rice or mashed potatoes. Mmmm!
Try it, you’ll like it! If you think you can’t justify purchasing one I’ve got another recipe for a Brass Monkey hot rum punch recipe that might change your mind!