Crockpot

Year Of The Crockpot

Supposedly, it’s the year of the crockpot. I’ve called my crockpot ‘Old Glory’ for a long time now. I love to come home and smell my house full of good food ready for me. My son left this morning for college and I had an extra slow cooker that I’ve had since my live-aboard boat days that I gave him. It’s not a crockpot but it will suit his purpose.
Using a crockpot or slow-cooker, any time of the year, is like having an extra person do a lot of the work. Work meaning time. As you should know by now, good food takes time. The slow, low even cooking of meats in a crockpot do wonders for flavor.
One of my favorite things is to put a rump roast, pierced with garlic and topped with a can of diced tomatoes in the crockpot before I go to work. By the time I get home it’s fork tender and all I have to do is toss a salad or steam some vegetables to go with it. Healthy, flavorful and delicious.
Using a crockpot takes forethought; You have to have meats to prepare and sides to make quickly because when you walk into your house and smell that wonderful smell, you’re going to want to take a fork directly to the crockpot. Stop and make your sides so that you can have a good meal.
If you cook meat like this once or twice a week, you’re set, because you’ll have left-overs for a meal or two – to make enchiladas, quesadillas or any casserole, or top a nice green salad.
Pork roast slow cooked, pulled then topped with sauce is amazing. Let’s not forget the amazing beans and lentils that seem to take so long on the stove top. Fill your crockpot with beans that have soaked overnight, along with onions and garlic and other spices, add some carrots and potatoes, one heckuva soup or stew. Ribs that fall off the bone…
On long days, my crockpot is like my best friend came over and cooked for me, it’s an amazing feeling.

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