Crock pot Roast and Veggies
1 Roast (ours was about 2 1/2 lbs)
Now, I know I didn't put exact measurements in the ingredients list.. I have a 6 quart crock pot and pretty much filled that thing up! Throw all the above ingredients in a slow cooker..
Now here is the tricky part and maybe you can help me out.. My slow cooker has a meat thermometer attached to it, and I have the option to cook until it the thermometer reaches a specific temperature. Now, I set the slow cooker to switch to the "warm" setting once the thermometer reached 145 degrees (this is the lowest temperature I could set it - and it is supposed to be cooked to "medium" at this temp).. It reached that temp, switched to warm, and by the time I got home the temp was up to 165 degrees. My roast was a bit.. tough/dry.. but the veggies were all delicious!! and the broth made an amazing gravy! Also, be sure to freeze your left over broth and use it for other meals (say stew...stay tuned for that recipe!)
For those of you with slow cookers.. help me out here.. How can I get my roast to be tender and juicy?? Should I just have cooked it on low for 7-8 hours?? What are your tips and tricks??
It was also Halloween last month and the fellow and I carve a pumpkin each year..
Well, I went with his sister and her kids to pick pumpkins
That's a lot of pumpkins!! lol... These are the two I picked for the fellow and I
Now.. The little pumpkin was hard to carve.. It seemed to have a thick hard outter shell...Look at the thickness of the white line that surrounds the pumpkin, it was SO hard to cut through!!
In the end, we didn't finish this pumpkin.. But we did finish the great big pumpkin...
I hope everyone had a great spooky Halloween!!