The Texture Of Things

I am currently screwing up dinner

May 1st, 2008

I’m pretty sure I don’t know how to cook, and to make matters worse, I just bought myself a spankin’ new slow cooker, which I don’t know how to use. I just put a roast in, and I hope I’m not screwing it up too much.

The recipe is a 4 pound roast in the slow cooker on low for 5 hours, with 1 Cup red wine, 1 Cup water, and a packet of onion soup mix. The reviews said to skip the water and use beef broth, but that sounded too salty to me, so I just doubled the wine (which other reviewers suggested – I’m using Cabernet) and skipped the water. Except then the roast (which I browned first) is too big for the cooker, so I cut a chunk off. The roast didn’t rest all evenly in the liquid, and I was worried it would dry out up there like a little sandbar, so I added a Cup of water. Now the major part of the roast is submerged.

How bad is this gonna turn out? Egad, I’m afraid to think about it.

I guess I should just be glad there’s food in this house today. And we can always get take out, if it’s that bad.

I just got home and it has, like, 20 minutes left on the timer, and it smells SO GOOOD.
Will report back on turnout.


  1. KLee says

    I have only recently gotten into my slow-cooker. I know that there are LOTS of recipes out there, though. Just Google “slow cooker” and pretty much anything else that’s edible, and it’s out there in the ether SOMEwhere.

    As “test” meals, I bought some of the Marie Callender’s frozen crock-pot meals. All the prep is done for you — you just add water to the sauce and stir, and then the bulk of the meal, turn the cooker on, and dinner cooks while I’m off chasing rugrats. It helps cut down on all the confusion in the evenings.

    I hope your roast turns out well!

    May 1st, 2008 | #

  2. coffeypot says

    It’s okay! It’s a slow cooker so you can take your time figuring it out.

    May 2nd, 2008 | #

  3. Thornton says

    Okay. Seriously. Beef, red wine, onion soup mix. You could throw in some shoe leather and I’d still eat it.

    Just add bacon. And a slice of cheese on top before serving. Bacon + Cheese = pure deliciousness!

    Also, for the record, I’ve never been much of a pot roast fan, only because the meat is so freaking big and unwieldy. I’ve always preferred beef stew, which is essentially pot roast with the meat already cut into more manageable, bit-size (fun size?) pieces.

    May 6th, 2008 | #

  4. admin says

    It turned out all right. Weird, because we could taste the wine (at least I used good wine), but good. I like pot roast, but frankly it’s always more meat than we can possibly eat.

    Stew sounds good right now. Of course, I’d eat anything right about now…

    May 6th, 2008 | #

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