I Never Cook | Giftie Etcetera: I Never Cook

Wednesday, January 2, 2008

I Never Cook

But I just got up, added salt, red pepper flakes, black pepper (from a grinder...fancy, aye?), and minced garlic (from a jar, of course) to a rump roast, and tossed the roast into a crockpot with about a cup of water. I turned the crockpot on low. Ander poured in the water, actually, because he likes to *cook*. It all took about two minutes. Literally two minutes, and that includes the 40 seconds it took to wash my hands before and after handling the food.

My aunt, who made this Garlic Pull-Apart Roast on Christmas Eve, swears I cannot mess it up. (Though her and another aunt both laughed pretty hard during my SECOND phone call about how to do this. :)) When I get home from work, I'll pull it apart, add the gravy mix (watered down for pouring), and let it cook for another 20-30 minutes to combine the gravy mix with the juices and to thicken the juices. That should take another 10 minutes of work. The only part that should take real time is putting away some of this roast in the freezer for other suppers. Assuming, obviously, that the roast is edible.

Etcetera.

7 comments:

Aggiedoone said...

If you start to use the crockpot a lot I have some good recipes. Or you can just get "Fix it and Forget it," which is a terrific crockpot cookbook

D Squared said...

Crock pots are the way to go! If you have a busy day of work, nothing is better than coming home to an already made supper!!! :)

Stac Cole said...

Well....how did it turn out???

Mommy to Ander and Wife to Box said...

Quite yummy, but not as good as Melissa's. I even fed a friend with it!

Josh said...

Sounds Delicious, any chance you can post up the amount of seasonings and temp you cooked at?

Mathochist said...

Yes, please do. I'd love a new crock pot recipe that doesn't require a lot oif prep-work.

Anonymous said...

Yes, listen to aggiedoone. I was dreaming of that brisket yesterday, as a matter of fact. -Plotnik