chubbyalaskagriz
New member
Was a time when I worked in kitchens 18 hours a day and a crock pot wasn't needed or even thought of.
But now that I work a job "in the real world" a crock pot is something I always keep within reach. Perfect for anyone who works outside the home when you cannot or don't wish to keep you oven going for long periods unattended.
Fantastic in winter when delicious, tender, savory one pot meals are the way- but just as handy in the heat of summer when a small contained "oven" that quietly sits out of the way on the counter top suits your efforts to keep your home cooled down w/ expensive central air on those unbearable July and August days.
I have eaten the recipe/preparation the OP suggests- my sister makes it adding half a can of beer. Our family loves it- we shred the beef and eat it on toasted garlicky hoagie rolls w/ sliced provolone- so deeply rich and tender.
I'll soon be using mine for Corned Beef & Cabbage.
I work the graveyard shift so my meal schedule is backwards- sometimes I eat my main meal in the morning- though not always. Plus I often work long shifts still- and in addition to my day job I also bar-tend part time on occasion. A crock pot full of something long-cooked and delicious-smelling to greet me when I walk into the house early in the morning after work- or in the afternoon when I awake is the most wonderful handy luxury!
A couple of the BEST crock pot cookbooks I've seen are those put out by Taste of Home magazine.
But now that I work a job "in the real world" a crock pot is something I always keep within reach. Perfect for anyone who works outside the home when you cannot or don't wish to keep you oven going for long periods unattended.
Fantastic in winter when delicious, tender, savory one pot meals are the way- but just as handy in the heat of summer when a small contained "oven" that quietly sits out of the way on the counter top suits your efforts to keep your home cooled down w/ expensive central air on those unbearable July and August days.
I have eaten the recipe/preparation the OP suggests- my sister makes it adding half a can of beer. Our family loves it- we shred the beef and eat it on toasted garlicky hoagie rolls w/ sliced provolone- so deeply rich and tender.
I'll soon be using mine for Corned Beef & Cabbage.
I work the graveyard shift so my meal schedule is backwards- sometimes I eat my main meal in the morning- though not always. Plus I often work long shifts still- and in addition to my day job I also bar-tend part time on occasion. A crock pot full of something long-cooked and delicious-smelling to greet me when I walk into the house early in the morning after work- or in the afternoon when I awake is the most wonderful handy luxury!
A couple of the BEST crock pot cookbooks I've seen are those put out by Taste of Home magazine.