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Food and Drink Essential to sustain life; near the top of the hierarchy of needs

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Old 01-09-2008, 08:49 AM   #16
aimeecc
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I'm lazy and buy the pearl onions in the bottle. lol

I always brown my pot roasts. I will definitely have to try your recipe. I love my simple recipe (ummm... brown the pot roast, put in slow cooker with whatever veggies sound good - usually carrots, celery, onion, potatoes, salt, pepper, italian herbs, and a can of diet coke...) but have to admit it gets old after so many times.
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Old 01-09-2008, 10:18 AM   #17
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Some people cube the roast into 1 1/2 inch pieces and put a piece of garlic in each. This lets them brown the meat before putting it into the slow cooker. This offers even more flavor, but requires more work.

Mine has a faster setup time, but if you're willing to put in the legwork, I'd say go for it. I might try that myself next time.
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Old 01-09-2008, 10:35 AM   #18
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One more thing....if you have high blood pressure or just don't like salt, you can back up a bit on the Italian dressing to reduce the sodium content. Personally I like to put in a little extra water so I have more juice.

This has about 6 decent sized servings.
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Old 01-09-2008, 11:43 AM   #19
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I just brown the meat as one large roast. Its gets a little difficult to get it to flip and stay on the short ends, but still takes less time than cutting it up. lol
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Old 01-09-2008, 12:41 PM   #20
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Quote:
Originally Posted by busterb View Post
Radar's recipe has pearl onions. Anyone have tips on peeling the little bastards? Think the last bag I had, said something about boiling water. Whatever, I must have done it wrong.
You can also buy them frozen, already peeled.

I had a cookbook that was all slow cooker recipes, even desserts! I need to find that bugger. I tried a few of the recipes and they were very good.
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Old 01-09-2008, 12:48 PM   #21
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I actually have a document that has over a hundred crock-pot recipes. I have yet to try any of them because I didn't get the crock-pot as planned. If you want it, send me a PM with your email address and I will send it along.

PS - They are all Weight Watchers recipes, but you can just use regular ingredients instead of the low-fat/fat-free stuff.
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Old 01-11-2008, 10:48 AM   #22
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Please see this thread from last July. I mention a book in post #10 that I very highly recommend, though you'd probably have to convert everything...
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Old 01-12-2008, 02:11 AM   #23
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Peeling pearl onions: parboil, let cool, cut off the very ends with a chefs' knife, squeeze onions out of their skins into a bowl. IIRC.

Early in the Recipe Thread there's a crockpot recipe for baked beans. Sounds like you'd make a single batch with your small cooker, which might be just about right if you're cooking for just one or aren't absolutely mad for beans all week.
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Old 01-12-2008, 01:16 PM   #24
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I don't use my crock pot as much as I'd like to. Mostly this is because the crock pot is usually buried in back of a floor level cabinet in the kitchen. Anyone who knows old-time radio may have heard of Fibber McGee's Closet. This is what I usually experience getting to it.

I did buy a 6qt cast iron dutch oven for the grill. The heavy lid will probably allow more pressure to build than the light lid of a crock pot. I am also considering adding smoke chips on the grill in the hope that some of the flavor might make it into the pot even if I have the grill lid open.

I've asked Bbro for the recipe document. I am on Weight Watchers, so this would be good for me.
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Old 01-14-2008, 01:27 AM   #25
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Found that post about pearl onions. You also shallowly slit the skins so the body of the onion comes right out -- poit! -- when you squeeze.
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Old 01-14-2008, 11:15 AM   #26
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I made scrumptous pot roast this weekend. I did my usual - brown the roast, put in pot with chopped potatoes, carrots, onions, celery... then I added 2 packets of Ranch dressing and 1 packet of Pesto sauce.

My stepson said it was better than Dinty Moore. That from him is a huge compliment. Probably the best compliment I've ever received from him.

I've never actually had Dinty Moore stew.
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Old 01-14-2008, 10:19 PM   #27
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Trust me, if you do the whole recipe, he'll go crazy. It's the best pot roast I've ever had.
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Old 01-14-2008, 10:21 PM   #28
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Quote:
Originally Posted by Urbane Guerrilla View Post
Found that post about pearl onions. You also shallowly slit the skins so the body of the onion comes right out -- poit! -- when you squeeze.
That's a good tip. Blanch them, cut the root side off, and squeeze 'em out.
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Old 01-14-2008, 10:35 PM   #29
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ok, you've all done it!- "Beef, its whats for dinner" well tomorrow anyway. I'm gonna do a nice slow simmer with lots o' veggies including some wild mushrooms from last fall!
Damn you, all of you, you got me cooking again. Now she'll expect it all the time!
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Old 01-14-2008, 11:46 PM   #30
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Over the years I've found that some women are turned on by a guy who can cook. Hope it works out for you.
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