Big meat Sunday supper this week is a Crockpot pot roast. I place a frozen roast into a crockpot (this was a bit tricky today as I wanted to use one of my older, runs lower than the higher aka often too hot, newer models such as the Freecycle oval one I also have), top with a can of golden mushroom soup and a packet of Lipton onion soup mix, some additional black pepper. Since I had to place the roast on it's side, it kept the glass lid from sitting firmly onto the stoneware insert so I placed a repurposed piece of foil on top, secured it with a strong rubber band.
A few hours later, since the roast has started thawing/cooking, it has shrunk down, the foil could be removed. I will use the gravy that will make itself in the bottom of the crockpot as well today.
I am turning to a large canister of gifted to me instant potato flakes for tonight's supper. While not my first choice, I'll doctor them up with butter, onion powder, salt and pepper, whole milk. The aforementioned gravy will go a long way as well to improve these. I am reserving my fresh potatoes for other meals this month, such as the chowder that I have planned for tomorrow.
A bag of plain, fzn Aldi's peas along with a box of pearl onions in cream sauce will be topped with 2 Tbsp of butter, some black pepper and microwave cooked together, making a creamed peas and onions side dish. Both the peas as well as the onions cost me under $1 around Christmas.
This big meat meal will provide extra gravy as well as meat for a stroganoff on Tuesday.
I still had beef left, which ended up as a stew.
7 comments:
Your dinner sounds delicious. I also like to make my roast in the crockpot.
I am so glad to see I'm not the only one who uses foil over the crockpot. Before I got "big red" I often had to cover a turkey breast or a pork roast with foil until it had cooked down some.
Your roast sounds wonderful. I turn to instant potatoes when I am serving a flavorful gravy like that. You probably already know this, but they are really good made with chicken broth and a bit of butter, too. (When I use the broth/butter combo I just sprinkle powdered milk in with the dry potato flakes and stir before I add the liquid.)
I love the way you handled the roast until it had cooked down a bit. Necessity is the mother of invention. :)
My 34 yo son refers to gravy as "brown gold." He claims it improves everything. Hasn't tried it on anything chocolate (to my knowledge), LOL.
I am doing a roast today as well as strognoff with the planned overs later on in the week. Great Minds think alike!
Shara,
I've never made or tried instant potatoes made with chicken stock. That would improve them, to be sure. Thanks for sharing that tip!
You're welcome Carol. It just adds a bit of a different twist to them.
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