Thursday 10 January
Julia's classic potroast is a
favorite of ours, and this time we had enough forethought to marinate it overnight. The next day, we put it in the slow-cooker in
the morning, and it went for 9 hours on low until we got home.
It ended up with plenty of juice
without adding any beyond what the vegetables rendered, and it was meltingly
tender, though not much stronger in flavor for all its long marination.
When we got home we boiled up some
yukon gold and carrot chunks to slip underneath it, and it was complete. And soon, we were replete.
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