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More fooding
The pot roast I'm doing now is almost done - about 15 more minutes. I've just tasted it and thrown the last ingredients in, and I think it's gonna be a hit.
3.5 lb roast - I think it was a rump roast.
1 onion, chooped
1/2 c sugar (should ahve been brown sugar, but I don't have any)
1/3 c soy sauce
1/3 cup apple cider vinegar*
2 bay leaves
3 garlic cloves, chopped up small (theyw ere huge cloves. But I love garlic.)
1 tsp grated fresh ginger (probably ended up being 2 tsp - I got carried away grating and didn't bother to measure)
1 c julienned carrots, matchstick size (Hah. I used baby carrots and didn't bother cutting them up.)
2 c sliced button mushrooms (Sliced? Sliced? You're getting quartered and liking it!)
(2-3 cups fresh spinach leaves - Er, no. Hate the stuff with a fiery passion, refused to use at all)
2 Tb conrstarch (Forgot to get. Used substituion)
Normally, one would put the prissy julienned carrots on the top of the roast near the end of cooking. Feh. I got better things to do than julienne carrots. I poured a small bag of baby carrots directly into the crockpot to start with. Put beef on top. Put onion on top of beef. Combine sugar, soy sauce, vinegar, pour over beef. Add bay leaves, garlic, and ginger. Cover, cook on HIgh for 6-7 hours.
I checked at 6, and the meat was fork-tender and tasted delicious.
CHop mushrooms, put on top of beef, cook on high 20 minutes. Normally one would then add the conrstarch and cook 10 minutes more to thicken, but I realized at this point I didn't have cornstarch. So I followe dthe advice from another crockpot book and beat together equal amounts softened (in teh microwave XD) butter and flour, then stirred it into the juice. Should taste better than cornstarch anyway, because. BUTTER. Probably overdid it - I did 4 Tb butter and 4 Tb flour, and I think there's closer to 2-3 cups of liquid in there, but if it's too thick I'll ... add water, or wine, or hard cider, or something. They're all good options.
It's now got 15 minutes to cook.
* The miracle ingredient. Makes almost everything better.
ETA: Mmmm. Meat. Meat and BUTTER. Best damn pot roast I've had in a long time.
3.5 lb roast - I think it was a rump roast.
1 onion, chooped
1/2 c sugar (should ahve been brown sugar, but I don't have any)
1/3 c soy sauce
1/3 cup apple cider vinegar*
2 bay leaves
3 garlic cloves, chopped up small (theyw ere huge cloves. But I love garlic.)
1 tsp grated fresh ginger (probably ended up being 2 tsp - I got carried away grating and didn't bother to measure)
1 c julienned carrots, matchstick size (Hah. I used baby carrots and didn't bother cutting them up.)
2 c sliced button mushrooms (Sliced? Sliced? You're getting quartered and liking it!)
(2-3 cups fresh spinach leaves - Er, no. Hate the stuff with a fiery passion, refused to use at all)
2 Tb conrstarch (Forgot to get. Used substituion)
Normally, one would put the prissy julienned carrots on the top of the roast near the end of cooking. Feh. I got better things to do than julienne carrots. I poured a small bag of baby carrots directly into the crockpot to start with. Put beef on top. Put onion on top of beef. Combine sugar, soy sauce, vinegar, pour over beef. Add bay leaves, garlic, and ginger. Cover, cook on HIgh for 6-7 hours.
I checked at 6, and the meat was fork-tender and tasted delicious.
CHop mushrooms, put on top of beef, cook on high 20 minutes. Normally one would then add the conrstarch and cook 10 minutes more to thicken, but I realized at this point I didn't have cornstarch. So I followe dthe advice from another crockpot book and beat together equal amounts softened (in teh microwave XD) butter and flour, then stirred it into the juice. Should taste better than cornstarch anyway, because. BUTTER. Probably overdid it - I did 4 Tb butter and 4 Tb flour, and I think there's closer to 2-3 cups of liquid in there, but if it's too thick I'll ... add water, or wine, or hard cider, or something. They're all good options.
It's now got 15 minutes to cook.
* The miracle ingredient. Makes almost everything better.
ETA: Mmmm. Meat. Meat and BUTTER. Best damn pot roast I've had in a long time.