I know I haven’t posted in a couple of weeks. Shame on me! Every time I thought about posting, I just drew a blank. That happens sometimes which is why I’m an amateur and will never make any money from this blog gig. I definitely won’t give up my day job……. unless I win the 6/49; then I’ll definitely give it up!
I wrote a couple of weeks ago about how much I love the fall. One of the things I mentioned was the food that comes with it. The slow cooker is out! This week I did one of the easiest things that I know how to do and loved it. There is nothing like a pork roast done in the slow cooker. The smell when you get home after a long day at work is absolutely divine.
Here’s what I do:
-Take two cans of whatever condensed soup you like: tomato, cream of mushroom, cream of broccoli, etc. and empty them into your slow cooker (you may want to use the reduced sodium ones since the regular canned soups tend to be heavy on the salt). Then add only ONE can of water and whisk until combined. This creates more of a sauce than a soup.
-Take off the string that is holding the boneless roast together and rub it with a bit of olive oil, garlic, pepper and whatever herbs you like. I tend to like thyme on my pork but you could go with oregano, basil or whatever tickles your fancy. I usually do this the night before and stick it in the fridge overnight. This gives it a chance to marinate and removes a bit of work in the morning when you’re in a hurry.
-Put your meat in the slow cooker with the soup/water mix and surround with peeled and cut up onion and potatoes.
-Turn on your slow cooker to the low setting for about eight hours and walk away. My slow cooker goes down the “warm” setting after the cooking time so I don’t have to worry about overcooking. It pays to invest in a good slow cooker!!
-When I get home I put on a veggie to cook and, while that is happening, I open up the slow cooker and take a knife and fork to the meat. It literally falls apart, almost like a pulled pork, and the whole thing becomes sort of a stew.
|This is before I added the carrots that I cooked up when I got home|
Add in those veggies and you’ve got a meal from heaven without slaving over the stove after a long day. (Of course, forgot to take a pic once the veggies were added because we were all starving!) This is so versatile that you can get a different every time you make it by just changing up the herbs/spices and the soups that you use. I guess that this is more of a cooking method than an actual recipe.