Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, June 23, 2012


1 (approx. 3lb) lamb roast
1 tsp salt
1 tsp black pepper
1 tsp coriander
2 tsp dried rosemary
1 tsp dried thyme
1 tsp dried mint
1 tsp ground fennel
1 large onion, quartered
2 medium zucchini, cut into rounds about a half-inch thick
2 yellow squash, cut into round about a half-inch thick
2 - 4 medium potatoes, quartered
3 tbsp balsamic vinegar

In a small bowl combine the salt, pepper, coriander, rosemary, thyme, fennel, and mint; rub mixture all over the roast. 

Place the onion quarters in the bottom of the crockpot or slow cooker and top with the roast.  Add the zucchini, squash, and potatoes.  Drizzle the vinegar over the vegetables.

Place lid on cooker and cook on high for 1 hour then on  low for 10 to 12 hours.

Yield: 6 to 8 servings.

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