moose eater
Well-known member
Popped a seasoned, dredged, pre-seared 2"-thick chuck roast into the slow cooker, and added about 2-cups of good beef base/broth, cut up a good number of the German Butterball spuds from the harvest this last fall to throw in, as well as some medium to medium-small (original) Scarlet Nantes carrots cut into sections (also from this last Fall's harvest), over 1/2 of a sweet onion that was larger than a softball, most of the remaining bits of a celery heart, and more seasonings over the veggies scattered deeply on top of the roast.
Flour in the dredge on the roast (a combination of whole wheat pastry flour and almond flour) ought to mix with the beef broth and make a nice gravy in the mix, along with the juices from the veggies.
This is going to cook at least until 9 PM Alaska time, if not as late as 11 tonight, so when my wife gets home before 6:30 PM, she's planning on making a whole wheat pastry flour and almond flour crust for Scottish meat pies with a bit over a lb. of ground lamb I thawed the other day for this purpose. We finally have mace for the meat mix, as well as onions and carrots, so everything necessary for the Scot meat pies is here this time.
The slow cooker the beef roast is in rarely gets used. I used to employ it for making cannabis butter, but that's been eons. So, this is its first use in a good long while I think, though I vaguely recall my wife using it for something... can't recall what, though. I know it wasn't for canna-butter, as she gags on that after OD'ing on an overly potent cookie years ago. The taste of any cannabis-related chlorophyl in her edibles makes her gag since then.
Flour in the dredge on the roast (a combination of whole wheat pastry flour and almond flour) ought to mix with the beef broth and make a nice gravy in the mix, along with the juices from the veggies.
This is going to cook at least until 9 PM Alaska time, if not as late as 11 tonight, so when my wife gets home before 6:30 PM, she's planning on making a whole wheat pastry flour and almond flour crust for Scottish meat pies with a bit over a lb. of ground lamb I thawed the other day for this purpose. We finally have mace for the meat mix, as well as onions and carrots, so everything necessary for the Scot meat pies is here this time.
The slow cooker the beef roast is in rarely gets used. I used to employ it for making cannabis butter, but that's been eons. So, this is its first use in a good long while I think, though I vaguely recall my wife using it for something... can't recall what, though. I know it wasn't for canna-butter, as she gags on that after OD'ing on an overly potent cookie years ago. The taste of any cannabis-related chlorophyl in her edibles makes her gag since then.
