Archive for January 27th, 2010

So what if it’s leftovers and cheap wine.

I’m sitting here eating a delicious dinner of roast, rice and gravy and sampling a new wine I found at the store on sale for $3.99. Originally the wine is $11.99, which is on the high end of wines I purchase for everyday consumption. Actually, who am I kidding, $11.99 is high for wines I purchase for special occasions. The exceptions I can think of are wines purchased at the winery where we had our wedding reception and from vineyards in California on our honeymoon. But I digress.

The wine is called Tiz Red. It’s a somewhat sweet blend of yummy reds. I’d probably buy it again if it were under $8, most definitely if it continued to be $3.99.

If you’re looking for an easy crockpot roast recipe, look no further. The ingredients list is short:

1 Roast
2 cans, cream of mushroom soup
2 packets, onion soup mix (like Lipton)

Here are the (probably too detailed) directions.

Take 1 roast of your liking, and almost any weight will do. I prefer beef, eye of round because it’s not as fatty as some other cuts.  And I think I usually get between a 1.5 and 2.5 pound roast. Think about the size of your crockpot, just to make sure everything will fit, but also not be too small.

Put the roast in the crockpot. (The roast can be frozen or thawed.) Dump the cream of mushroom soup on top and around the roast, and pour the seasoning packets on top of that. You don’t have to mix the cream of mushroom and the onion soup packets together but you can if you want. Pour in a couple cans of water to fill the crock pot up about halfway. Turn the crock pot on low, and set the timer for about 10 hours.

I’ll prepare everything the night before if I think about it, put it in the fridge and then just put the crock (?) in the warmer (is this the right terminology?) in the morning and set the timer. My crockpot has a timer built-in, so it automatically switches to warm after the time is up, but if yours doesn’t you might want to test everything out on a day you’ll be home, just to observe everything.

You could probably also do this on low heat on the stove all day if you don’t have a crock pot, and you’ll be home.

After 10 hours or so, the meat is super tender, and usually starting to fall apart. Fix a pot of rice, and voila…dinner is served. And this makes for good leftovers too!

(On a side note, anyone who is thinking of trying this, or I guess even if you aren’t…are my instructions too complicated, or do you think they explain what I mean sufficiently?)


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