I'm all for lazy cooking, and this one was great.
2lbs onions--sliced 1/4"
3lb Chuck roast (from Readington Bison Farm), sliced into 1" steaks
1/2 bottle red wine remnants
1 pint chicken broth
2T Sea salt (small handful)
Layer in Crock pot in order, and leave for 20 hours low (I didn't like the idea of cutting onions in the morning, so I started it at 8PM the night before).
FYI: at 7AM, very oniony, needed more salt (original recipe had no salt); meat needed more cooking.
Tonight, the meal was incredible. Everything tender.
We put a small grating of romano on top, but it was so good. For storage, separated the meat from the stock (a perfect onion soup).
by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...
by David Klein | Mail order cookies, cakes, pies, and other sweet treats are better (and more prolific) than ever...