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3 lb chuck roast 2 cloves of garlic (slice the roast and insert them) half bottle dry red wine (as cheap as you can get) two beef bouillon cubes half jar of pepperoncini 1 tsp thyme 1 tsp oregano 1 tsp basil cook on low for 8 hours hours or until it falls apart. Serve on hoagie rolls with provolone and pepperoncini.
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# ¿ Apr 2, 2016 17:52 |
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# ¿ May 13, 2024 22:42 |
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mindphlux posted:also one thing I very much object to about people who legitimize crock pots and frumpy lowest common denominator recipies
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# ¿ Apr 7, 2016 00:16 |
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Perry Normal posted:I'm thinking about making some pulled pork overnight in my slow cooker and then in the morning tossing a bunch of other ingredients to make something like pulled pork chili. Any recommendations for this sort of thing? I see a lot of recipes that involve cooking the pork in beer or root beer or cola, but I don't know if those are suited to this kind of operation.
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# ¿ Apr 10, 2016 07:53 |
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Scientastic posted:(admittedly I only use it for stock) BedBuglet posted:I'm making a beef stew. Are you saying I should replace all water with lime bud light? Seems legit.
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# ¿ Apr 21, 2016 04:47 |
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mindphlux posted:we don't have kids, but if we did, I'm 78% confident what would give would be the work part - not the cooking part.
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# ¿ Apr 23, 2016 16:55 |
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# ¿ May 13, 2024 22:42 |
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Gaz2k21 posted:is there anything easy and relatively healthy I can use the stock for that I can cook in my slow cooker?
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# ¿ May 1, 2016 05:56 |