Mmmmmmmm

[gategrrl]

I loaded a 2lb round roast into the crock pot around 11am this morning, rested it on some discs of Vidalia onions (so it wouldn't burn onto the bottom of the pot) and covered it with mesquite barbque sauce, and OMG, it smells really good! The side suggested to go along with it are potato wedges sprinkled with garlic poweder and some pepper and cooked in the oven for a few minutes. So much for diet tonight.

Comments

[captain-tiv.livejournal.com]

That sounds great!

My iron clad recipe for crock pot roast is as follows:

Some rings of onion on the bottom
Shoulder roast on top of them.
A couple of onion rings on the top.
Pour a can of cream of something soup on top (I use cream of chicken)
Cook on low for 12 hours.
The meat will literally fall apart, it's sooooo tender.

[lavvyan.livejournal.com]

Aaaand now I'm hungry. Thank you.

[gategrrl.livejournal.com]

It was really delicious, too; I hardly ever eat red meat, so...that says something for the slow cooker! (and it wasn't even a good quality cut, either! wow!)

[lovellama.livejournal.com]

That does sound yummy, glad it actually was. :) Bon appetit and happy slow cooking!

[therentgirls.livejournal.com]

Yum. That sounds wonderful.

Although, I now feel somewhat guilty that I'm serving pancakes and eggs to my teenager for dinner tonight. (Of course, when he's away at college, I wouldn't even be cooking that much.)
~V~

[gategrrl.livejournal.com]

Oh, hey. I *love* breakfast-for-dinner. My husband thinks I'm weird, and doesn't like it, but for heaven's sake - if it wasn't nutritious to eat that stuff in the morning, why would people eat in omelets and crepes for dinner, too?