Rumor has it that winter is here. But you wouldn’t know it here in Armpit, Florida, as I sit here listening to the hum of the air conditioner. But, I thought I’d pull out one of my favorite cold weather crock pot recipes.
Sort of like my own personal rain dance. Without the benefit on any notable rhythm.
Crock Pot Roast
(most original name I could think of)
(I know, my creativity amazes even me)
Pot Roast, trimmed of fat, 2-3 lbs.
1 Quart Tomato Juice
1 t. Worcestershire Sauce
1/4 t. Dry Mustard
1 T. Salt
1/2 T. Black Pepper
Mix all ingredients together and pour over pot roast in crock pot. Cook on slow 8- 12 hours, covered. The sauce can be thickened with cornstarch to serve with the meat. For each 2 cups of liquid, stir 1 T. cornstarch into 1/4 C. of cold water until dissolved and no lumps remain (should look like milk). Place sauce mixture into a saucepan large enough to contain it, then stir in the dissolved cornstarch mixture. Stir constantly over medium heat until mixture bubbles and thickens. Turn down the heat and simmer a minute or two. Serve with the meat. This makes a very tender pot roast!
The meat and marinade (in the precooked stage) freezes well in a freezer bag. Just allow at least 2 inches of air space at the top of the freezer container or bag to allow for expansion during freezing.
In other bloggy news, don’t forget that Rocks In My Dryer is hosting the Fall Y’all Bloggy Giveaway starting Monday, October 29th.
Jule’s Moms for Modesty Campaign has moved here!
Have a wonderful weekend!