WELCOME

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.

Friday, September 12, 2014

TOMATO CHILI POT ROAST

4 lb pot roast
2 cups water
2 cans whole tomatoes
2 tsp salt, optional
1 1/2 tsp freshly ground black pepper
2 tsp chili powder
2 bay leaves
1 tsp thyme
1 large onion, quartered
1/4 cup cooking sherry, optional
parsley for garnish, if desired

Place the roast in the cooker and add the remaining ingredients. Place lid on cooker and cook on high4 to 5 hours or on low 8 to 10 hours or until meat is tender and sauce has cooked down.

Serve meat with sauce garnished with parsley, if desired.

Note: File photo

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