Our first slow cooking experience to put it bluntly was a failure. Eager to put another of our wedding presents to good use I threw together a delicious Thai green curry that was to slowly braise during the day and be ready when we returned home from work. With our penchant for ignoring instructions the ceramic crock cracked immediately upon cooking as we forgot to let it come up to room temperature before applying the heat. The result was the delicious curry sauce burning to an aromatic crisp on the heating element.
Determined to redeem ourselves we decided to make a classic pot roast in a new slow cooker we received for Christmas. This simple recipe uses beer as the braising liquid and yields the most succulent and tender meat you've ever tasted. Served alongside the rich aromatic braising liquid you have a complete meal waiting for you after a long day of work.
Note: If you don't have a slow cooker this recipe works just as well slowly braised in a 250 degree oven for 8 hours (Just remember to add more liquid as necessary)
Posts
