| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Roast |
| 6 |
|
Potatoes; halved (no need to peel) |
| 3 |
|
Onion; peeled and quartered |
| 4 |
|
Carrots; cut into 2" lengths |
| 1/2 |
c |
Water |
INSTRUCTIONS
Date: Fri, 29 Mar 1996 00:37:33 -0500
From: BobbieB1@aol.com
I, too, love knowing that my dinner is already cooking, even on days that I
don't work (outside the home, that is!). I have fallen into the trap of
making two recipes over and over. One or the other is always simmering when
out-of-town guests are expected. (My husband's family is notorious for
showing up later than expected. Crock pot meals are fabulous for times when
you don't know when dinner will be served!) Put the veggies on the bottom
and the meat on top. Season meat with salt and pepper. Pour water over all.
Simmer all of the above on low all day. Sometimes I add an envelope of
onion soup mix or a small can of whole tomatoes for a variation. The meat
falls apart and is wonderful!
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #90
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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