I was sitting and watching tv an hour ago and had the idea of you’re looking at. Greens, shitake, onions, garlic, carrots, fresh rosemary, thyme, salt-free beef broth, little red taters, set to high all day.
Remember, crock pots take more work than one might think. Just tossing in ingredients and not browning the meat is a logical fallacy (thanks Cookie!). Don’t add much moisture, I just added 1/2 cup of beef broth and it will probably be too much, I can reduce it later. Also, season well, that’s what crock pots like. Now get to smell this sucker cooking on high all day!
xo, Biggles
But wait, there’s more.
Umph. I’m full.
4.5 hours on high, 1.5 hours on low. Meat was 210 to 220 when pulled. Neither the meat, carrots, onions, or mushrooms were fall aparty. You could remove everything with tongs, just like that. Juicy, tender, fell apart in your mouth to ever last part. Even the meat had some tasty bark to it. As expected the sauce was a tad bland, good by any standards but I wanted perfection. So I separated all the bits from the juice and reduced by 1/3. Used it as gravy over the food and taters.
I’m full now.
MeatHenge
"If it ain't pork, it ain't sausage"
The perfect season for a meal like that. I’m going to make something like that very soon. Good idea to reduce the goozle to strengthen and improve it.
Where’s the Gravy Man?
Is this delicious? because it looks good but somewhat bulky to eat,i hope its good.
Meat magic sir!
Good to see you’re still alive!
Gotta pull out my crockpot today for a chile cookoff this evening. http://www.seriouslygood.kdweeks.com/2010/10/1248.html
No gravy this time, just the reduced sauce this time.
It does look like a mess, but it was so rich, perfect and tasty. And, I was hungry.
xo, Biggles
all i want to know is what the dam thing cost you never saythey just run off at the month about how good it is would be nice to knoe what it cost
Yum! Friggin’ Yum!
Hi Gene,
Meathenge was never meant to be a source of reviews/prices for hardware for cooking. I leave a lot of out of what I do hear. You can find better and more complete information on the internet.
Besides, I don’t want to be responsible for recommending a crockpot that got bad reviews, is too expensive or doesn’t meet your requirements. Try Amazon.
Biggles
Did you enjoy the time away?
I’m starting to feel a teeny tiny urge to post something but I believe I can overcome it.
Rev,
Great to see a new thread from you. 😉
It makes me wonder if you couldn’t bake a cake or bread (in foil, of course) above something that was cooking in a slow cooker.
I have thought about trying this with my own slow cooker here, however the idea of spill-over or the top coming off the cooker with the expansion of the bread/cake worries me a tad.
It’d be great if you could make a complete meal in a slow cooker and just add a bit of butter to the hot bread!
Hey Mike,
I don’t think it would brown, but I have no idea. I’ve never looked at a crockpot cookbook! And, you’d need to use a Large cooker, or a smaller batch of bread.
Biggles
OMG!!!!
(I’m late, so sorry.)
I wonder if I could cook a turkey in the crock pot for Thanksgiving….!!
Hi Jennifer,
“A Turkey”, probably not. At least with conventional sized crockpots. But you could certainly do a thigh or 2, er breast portions. Cook all day, eat all night, that’s the way it should be. I have spoken.
xo, Biggles
Mannnn, this sounds so good right now….I’m drooling.