Ok, so we're trying the pot roast thing again (duly noted: the piece of meat at Market Bucket labeled as Pot Roast is NOT ideal for Dan's preference towards extremely soft meat which falls apart easily. The last one did not oblige his desire to rip it apart wantonly and with very little effort. The current model, left to it's own devices over night in the crock pot, came apart with the aid of a butter knife and nothing else. A marked improvement. A little gravy flour was added to thicken the juice a bit, but most of it will be earmarked for shepherds pie for dinner tonight anyway. I'll note below what I put into to crock pot with the pot roast, for the next time when I stare blankly at my cupboards and vainly try to remember what i did...
1 onion halved and cut into large wedges
2 cloves of garlic smushed but not chopped
3/4 of a can of pepsi
worcestershire sauce
beef stock (pretty much until everything is covered
2 bay leaves
handful of whole black peppercorns
I added a pinch of salt this morning after shredding the meat and returning it to the pot to cook uncovered for a bit to reduce. mmmmm....hopefully there will be some left for shepherds pie...I am home all day....
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