This summer my goals were to go to the beach (we made it two or three times), go to the pool (we went a lot), and learn to make a really good hamburger (turns out the answer is fry, don’t grill).
So what’s on my Leaf Bag List for this fall?
1) Use the slow-cooker more.
2) Set aside weekend time for batch cooking–I may start with this breakfast recipe.
3) Inventory the kitchen freezer and chest freezer so that I can effectively store what I prepare while pursuing goal #2.
4) Learn to make a good pot roast. (Any recipes to recommend?)
That’s a food-heavy list, but, hey, I like food. And I want to come up with more Mom-Friendly Meals. So let’s see what happens.
My recipe for pot roast is pretty simple. When it comes to pot roasts, it depends on what you like, I think. I like a mild, flavorful, tender meat that’s still sliceable (for sandwiches, not tragic). I usually get a bottom round, not too big. Sear it off on all sides in a large pot. Cut up an entire onion, and throw it in with the searing meat. It’s good if the onion gets really really browned. Once it’s all good and brown, add enough filtered water to go about 1/3 of the way up the roast. I will also add maybe a fresh bay leaf, salt and pepper, perhaps a dash or so of Worchester sauce. I also have a juniper berry balsamic that I like to add (small amount, maybe two teaspoons). Just let it simmer on the stove at least two hours, maybe a bit longer depending on the size, and turn the roast over midway through. Just check the water level every once in a while. When it’s done, let it rest on a plate for a minute, strain the liquid, and make gravy. Voila!
Yum!
I sear the meat on all sides, then stick it in the slow cooker and add Lipton beefy onion soup mix (the dry stuff) to the top of the meat. I don’t add water. It makes its own juices as it cooks. Set it on low and leave it for the day (I start it in the morning before I leave for work and it’s ready when we get home. I’ve tried to add veggies but I don’t really like what it adds to the flavor.
Yes. [narrows eyes and nods] I can do that.
It’s how my mom cooked it growing up and I have a hard time deviating from it. But then again, I think it’s really good!!
I’m a big fan of the sour-cream-and-soup-mix onion dip, so I can see this working.
Really, fry? I’ve done quite well with grilling . . . never even considered frying a burger for something special, but now I must try.
The crock pot recipe I used today, which I kind of made up on the spot:
Cook the following on medium-low until cooked through
20oz. ground turkey
12oz. loose sausage
One chopped sweet onion
As those are cooking, throw these on a crock pot set to high:
One beer
2 beef bullion cubes
1 tbsp minced garlic
1 can tomato paste
1 can diced tomatoes
2 jalapenos, sliced
Once the meat & onion are cooked, drain, add to the crock pot, and set to low for 8-ish hours.
I really liked the way the burgers turned out (particularly if I basted with mustard first, but I’m the only one who wanted that, so YMMV). And that crock pot recipe sounds good.