abbas child
Very helpful member
- Joined
- Feb 29, 2008
- Messages
- 2,168
- Reason
- PALS
- Diagnosis
- 07/2007
- Country
- US
- State
- Maryland
- City
- Eastern Shore
I am teaching a non-cook how to cook basic food, using the easiest methods and the least number of ingredients possible. I wondered if this information would be needed by anyone else? Let me know... But, for today, we're doing Slow Cooker Pot Roast.
Use a "Slow Cooker" rather than a "Crock Pot". A Slow Cooker heats around the sides and is usually lower than a Crock Pot.
In the following order, place ingredients into the pot...
Up to a pound of carrots-- scrubbed or peeled, ends cut off, either whole or cut across in half
All purpose potatoes (not baking or Idaho), peeled, cut into half (skip potatoes, or use 2-3)
2-3 pounds Beef Chuck Shoulder, roast or "London Broil"--but lean, with no fat. Don't cut, just lay on top of vegetables.
2 Bay leaves
half pound sliced or whole mushrooms
about a cup or more peas
One peeled onion, either sliced or halved, then each half quartered
add one pint Portobello mushroom broth (found by the case at the store that sells Kindle readers) use NO additional salt if using broth
or if no broth, add 2 cups beef broth (and no salt)
or 2 cups water, plus a teaspoon of salt.
pepper to taste
Cover, start on high heat, turn to low when it begins to bubble--which means it's simmering.
Cook about 8 hours total, check once or twice to make sure liquid is still in the pot.
Potatoes and carrots will be tender when it's ready to eat. They take longer than the beef to cook, which is why they're on the bottom of the pot.
Use a "Slow Cooker" rather than a "Crock Pot". A Slow Cooker heats around the sides and is usually lower than a Crock Pot.
In the following order, place ingredients into the pot...
Up to a pound of carrots-- scrubbed or peeled, ends cut off, either whole or cut across in half
All purpose potatoes (not baking or Idaho), peeled, cut into half (skip potatoes, or use 2-3)
2-3 pounds Beef Chuck Shoulder, roast or "London Broil"--but lean, with no fat. Don't cut, just lay on top of vegetables.
2 Bay leaves
half pound sliced or whole mushrooms
about a cup or more peas
One peeled onion, either sliced or halved, then each half quartered
add one pint Portobello mushroom broth (found by the case at the store that sells Kindle readers) use NO additional salt if using broth
or if no broth, add 2 cups beef broth (and no salt)
or 2 cups water, plus a teaspoon of salt.
pepper to taste
Cover, start on high heat, turn to low when it begins to bubble--which means it's simmering.
Cook about 8 hours total, check once or twice to make sure liquid is still in the pot.
Potatoes and carrots will be tender when it's ready to eat. They take longer than the beef to cook, which is why they're on the bottom of the pot.