With the Holiday season winding down and with the school activities gearing up, many are working and trying to make it to practices, games as well as work. I find that to walk through the kitchen door after a busy day, usually feeling exhausted, the smell of something cooking for supper revives me. At the very least, it comforts me. Here are a couple to surprise your family with. Enjoy the day.
4 lbs rump roast, top round roast or 3 -4 lbs beef brisket
salt and pepper
3 medium potatoes,
pared and quartered
2 medium onions, peeled and cut into 1-inch chunks
4 carrots, pared and sliced
2 stalks celery,
sliced (with leaves)
1 bay leaf
1/2 teaspoon dried marjoram
1/2 cup beef broth
(can use 1/ 2 cup water
with 1 teaspoon beef bullion)
Directions: Place vegetables into the bottom of the crock-pot. Season the beef generously with salt and pepper, then place in pot. Add the liquid, bay leaf, and dried marjoram. Cover and cook on low heat 10 to 12 hours (or high heat 5 to 6 hours). Remove meat and vegetables with slotted spoon and thicken drippings for gravy if desired.
1 garlic clove, minced
2 teaspoons dried marjoram
1 teaspoon salt
1 teaspoon rubbed sage
2 Tablespoons olive oil
1 cup beef broth
1 (4 pound) boneless
pork loin roast
Directions: Place liquid in crockpot. Combine the seasonings and oil; rub over roast. Place in crockpot, cover and cook on Low for six to eight hours, or on High for three to four hours.
Keep writing, have a great week, and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
