I'd hoped - happy dance. It's even cold enough that I really need it. Now I just have to figure out how to wear it! Pics of it in action are coming.
I realized very, very shortly before I had to leave for a meeting this morning that I was going to be gone all day and I didn't want to have to leave the park early just to cook dinner. This is when the slow cooker is supposed to shine, right? Excpet that it was very, very shortly as in ten minutes or less.
At least the roast was defrosted, but I had neither the onion soup mix or the can of cream of mushroom soup that my successful roast recipe called for. It basically came down to deciding I would just order pizza or forge out on my own. Here's what I came up with:
1 roast labeled "for slow cooking" (or other cut of meat)
2 cups of beef broth (made from beef bouillion cube)
1 teaspoon oregno
1 teaspoon thyme (I used a few sprigs of fresh 'cause that's all I had)
2 bay leaves (go figure - I've got bay leaves, but no Thyme?)
3 tablespoons worcester sauce
1/3 cup brown sugar
3 tablespoons red wine vinegar (apple cider vinegar would likely work just as well or red wine)
2 cloves chopped garlic
1 onion cut into pieces
a bunch of carrots (I used baby carrots, but chopped grown up carrots would work)
4 potatoes (add a couple more if you have them)
Cook on low for 8 to 9 hours (probably would be okay to do high for 4 hours)
I used the extra sauce to make a gravy thickened with cornstarch. It was fine but I don't recommend it. I think next time I'll try flour and butter to thicken.
I don't like beef generally - but I loved this meal! I even liked the carrots and I really, really don't like cooked carrots. More importantly - both the 4 and 7 year old liked it. The 4yo even asked for more, which is (you'll have to trust me on this) amazing.
Here are a few pics of the Ulmus being blocked. (not the day I'd pledged to do it, but shortly after that) Much to my surprise, it grew as much as