Now that we have all of that gorgeous beef in the freezer (Ashton Glen Visit) I need to put it to good use.
My adorable nephew is coming over for dinner to help us move furniture into the new part of the house and even though I’m at work all day I want to have something warm and filling to offer him when he arrives.
If you too want to pretend to be a 1950’s housewife like in
here is my suggestion.
Pot Roast in the slowcooker.
Now for you mom’s who are staying at home. This is for you too because goodness knows you are doing the hardest job in the world. Anyone who suggests you are eating bonbons and watching soaps-direct them to me. I will set them straight.
But back to food.
The night before take your potroast and combine in your slowcooker pan with; 3 T. tomato paste, 4 chopped carrots, 1 cup beef broth, 2 quartered onions, 6 small potatoes, 1/4 cup soy sauce, 6 dried mushrooms (I like shitake but morels would be nice too), 2 sundried tomatoes (quartered) and pepper to taste.
Let everything hangout in the fridge overnight. This can also easily be done the day of but I am incapable of doing so on my way out the door in the morning.
Set on high heat for six hours (or low for nine). (It is crucial though that you do everything the night before and then forget to take it out of the fridge and have to phone one of your amazing neighbours to get things cooking. This is the way it works in our house anyway)
When you’re ready to eat, remove the vegetables and meat from the pan and thicken your gravy with 1 T. of flour. I like to have the four in a cup, add a bit of the liquid and add it pack into the larger pan so that I don’t get lumps.