Thanks to Taylor and Dan, I’ve discovered the beauty and ease of the Crock Pot…or slow cooker. I think my mom used it sometimes when I was growing up, but mostly I remember her use of the pressure cooker, which was just scary, and loud, and seemed like it was going to explode any minute. I never wanted to go into the kitchen when that thing was on! The pressure cooker speeds up the cooking process, while the slow cooker, as it sounds, cooks food slower!
So a couple of weeks ago T&D made the most amazing chili in their Crock Pot and all they did was throw some things into it in the morning and turn it on. Easy peasy!! I had to get in on the fun! My friend Kelly had made a roast a few months ago and she told me it was super easy, so I thought I’d give it a try. It was amazing! Here’s the recipe….
1 chuck roast
1 packet ranch dressing powder
1 onion chopped
1 few sweet potatoes (or regular) cut in chunks
Put the potatoes and chopped onions on the bottom…
cover with the chuck roast…and sprinkle the packet of ranch dressing over the top.
Put the cover on, turn it to low and let it go for 6 hours….no liquid needed. When it’s done it looks like this…
Take meat out and shred it using two forks…
Put it back in the crock pot, turning to “warm” setting, to soak up the juices. That’s it! You can serve it with a salad, roasted vegies, or whatever, but we just put it in a bowl and dug in…
The following evening I served it over brown rice…and there were plenty of leftovers to take to work for lunch.
It’s finally starting to get cold here in SoCal so it’s the perfect winter meal. This past Tuesday T&D made shredded chicken tacos for Taco Tuesday and they were soooo good! The possibilities seem endless and I’m looking forward to experimenting with some recipes in this newly found…for me that is…kitchen gadget.
Bon Appetit!
You cannot direct the wind, but you can adjust the sails!
People that know me are going to think Kelly who? Well it was super easy, I do that well.