Hello everyone! New poster, so I hope it’s okay to ask for advice here.
My grandma makes the most AMAZING slow roasted carrots, so when she asked if I had any special requests for Thanksgiving, of course I asked for her carrots. It slipped my mind that she has only made carrots with beef pot roasts before, so she said I’d have to help her make them since we’re having turkey. No problem! But I’d like a little advice from anyone who may have cooked carrots like this before or just have more cooking expertise.
She usually adds the carrots into the same pot with the pot roast toward the end of cooking, when there’s sufficient beef broth/juices in the pot for the carrots to soak in. I plan to ask her specifically what spices she uses as well, but my main question is how to reproduce this cooking method on the stovetop or in a slow cooker. We won’t have space in the oven due to the Turkey. My thought was to buy beef broth or use beef bouillon cubes with water, plus salt and pepper to taste, and any seasonings she normally uses.
I know that no matter what I do, it won’t be exactly the same, but I’m trying to get as close as possible with the circumstances. Any advice would be greatly appreciated! Thank you!!
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...