Last month, my little Sunshine and I had the chance to fly out to Santa Fe and spend a long weekend with Katherine and her family. To thank them for having us, and to make carnivore Mr. Katherine happy, I cooked them up a pot roast. In fact, it burbled away in a Crock Pot while we went on a short hike up in the nearby mountains, seen here.
By way of a back-story, Katherine is a vegetarian and the Mr. is not. I promised to give them a recipe and then realized that writing one is harder than I had imagined. For one, pot roast is the one thing I can cook without even glancing at a recipe. Two, preparing a recipe for someone who rarely cooks – and never eats – meat might mean a little more expository writing than my tired brain could handle. Three, culling sources for a good recipe from which to start revealed an infinite variety out there.
One month later, and I’m working on it. I’ve figured out that what I do approaches an Italian pot roast or stracotto. Unlike the recipes online, I don’t use mushrooms. Also, due to my own biases, anything with too many prepackaged ingredients was right out.
For Katherine… this is the essence of what’s done and I promise I’ll break it out into an actual recipe very, very soon:
Season and brown a large hunk of cheap, tough red meat.
Cook down some vegetables in the same pot.
Combine meat and veggies in a slow cooker with enough liquid to cover.
Cook 7-10 hours.
Serve with the starch of your choosing.
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