Look at my shiny, new CrockPot!!! How did I obtain such a shiny, new, red gem you ask? Well, let’s just say this is what you get when your recently married son (with a surplus of wedding gifts) breaks a taillight on your car! LOL! It’s called “bartering” and we tend to do it a lot in this house. Not sure if that’s good or bad…or neither. :-)
Anyway, I am SO excited about my fancy new pot made of crock...you have no idea! My old one was I THINK about 25 years old (I was going to take a picture of it….but the hubster was so anxious to get rid of it, he tossed it before I had a chance!)
But it was very similar to this one, AND it was missing one handle, one “foot”, and had A LOT more stains! I told you…..OLD SCHOOL!
So, yes, I am thrilled to have a new one and have vowed to use it OFTEN!
My very first offering to the Crock Pot gods was a family favorite….the tried-and-true FOOLPROOF POT ROAST dish my Mama has been making for years and years. She got the recipe listening to the Jackie Olden radio cooking show when we lived in the Los Angeles area back in the 70′s. I have searched the world wide web over and over looking for this particular recipe…but the only thing I have found is a picture of this cookbook she wrote back in 1983, “Come Into The Kitchen”. I think my Mom had all her cookbooks…I’m going to have to check them out.
Ever since she learned Jackie Olden’s method of cooking pot roast, it’s the ONLY way she has done it and subsequently really the only way I know HOW to do it. But I keep on making it this way because I figure “Why mess with perfection?”
OK…so here it is….another one of those recipes you better read carefully, or you might miss it. :-)
- 1 Pot Roast
- 1 packet of Brown Gravy mix (dry)
- 1 packet of Au Jus mix (dry)
Place roast in roaster (or Crock Pot) and add potatoes, carrots, etc. (optional). Sprinkle both packets of mix over the top of the roast and then add water until it is half way up the side of the roast.
In Crock Pot: cook LOW AND SLOW for 8+ hours.
In roaster: cook for 6 hours at 275 degrees with LID ON.
The “low and slow” cooking method practically guarantees a fall-off-the bone roast…and the combination of the gravy and au jus mixes make a DELICIOUS gravy after the roast is done.
To make the gravy: add about a cup of water to the juice drippings in the bottom of the roaster, place roaster on stove top, heat to boiling and thicken with cornstarch and water. (If you used the Crock Pot, just pour juice drippings into a sauce pan and prepare the same way as above.) Boil for a minute or two and you are done. The gravy train has reached its’ destination! :-)
Thanks Jackie, for the terrific recipe…..thanks Mom, for being such a great cooking teacher and all-around AMAZING Mother…and thanks Erik & Kaitlyn, for the new Crock Pot! ;-) (I’ll invite you over for roast soon!)
And that’s today’s….