We''ve never had an issue. We have three feisty little boys and they''ve never gotten into our crock pot. And they get into everything!Date: 11/5/2009 11:00:28 PM
Author: LtlFirecracker
Do any of you have issues with crock pots and your pets? I want to get one, but my cats are smart, and I am worried they will get into it
I''m a dork. I still haven''t purchased one and SO regreted it yesterday. I wanted to cook a roast and couldn''t because of the time it would take.
LOL MC, men are funny.
We also had the executive membership for a number of years. One time while shopping there, we decided to get seconds on all samples and after getting judgemental looks from the samples ladies, we explained we were executive members and therefore paid extra and should get more samples.
Okay, will do. There''s one nearby. . .I''ve got to get my act together and show that I''m a good (not bored) housewife or the B&M sales people will use me as an example of why internet users are not good references.
In a 4 quart or large crockpot, combine shallots, garlic, mushrooms, and tarragon. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of mushroom mixture. Sprinkle with white pepper; pour in wine. Cover and cook at low setting until meat near thighbone is very tender when pierced (6-7+hrs). Carefully lift chicken to a warm platter and keep warm. (If using whole chicken pieces, skim and discard fat from cooking liquid. )
In a small bowl, mix cornstarch and cream, blend into cooking liquid. Increase cooker heat setting to high; cover and cook stirring 2 or 3 times, until sauce is thickened, about 10 more minutes. Stir in grapes and then season to taste with lemon juice and salt. Cover and cook for 3-5 more minutes.
Skippy, this is in the pot for dinner tonight, yum!Date: 11/12/2009 4:40:43 PM
Author: Skippy123
MC, Costco has those crockpots $10 off right now. hehe
Oh Alj, that sounds wonderful, I love shallots and the other ingredients sounds fab too! YUM, I am so going to make that!!!
EricaR told me about this crock pot recipe and I made it and it was SUPER YUMMY!!!
http://allrecipes.com/Recipe/Easy-Slow-Cooker-French-Dip/Detail.aspx
Ingredients
4 pounds rump roast (I used chuck roast instead)
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup (this is a must)
1 (12 fluid ounce) can or bottle beer (I used Guinness)
6 French rolls
2 tablespoons butter
Directions
1.Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours. (I did NOT trim the fat, you want the fat because it gives it flavor and then it is dry if there is no fat).
2.Preheat oven to 350 degrees F (175 degrees C).
3.Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4.Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
It is GOOD huh!?!Date: 11/18/2009 11:14:17 PM
Author: TravelingGal
OK, wow was that ever good! REALLY REALLY good. TGuy said it was the best french dip sandwich he's ever had.
I read the reviews on the link skippy posted and some people said it was bland. I think it's because they used campbell's condensed stuff and then added the can of water. 2 cans of water would have REALLY diluted this dish. I added no additional water and it turned out great. Here's what I did...
Ingredients
3.5 lb Chuck Roast
McCormick's Montreal's steak seasoning (I think this is key too)
1 (10.5 ounce) can campbell's condensed beef consomme (do not add water!)
1 (10.5 ounce) can campbell's condensed French onion soup (again, no water!)
1 Guinness extra stout - I used 1/2 of a large bottle (pint bottle, so I used 1/2 pint)
A few splashes of Worcestershire sauce (about 5 splashes from the bottle)
A few cloves (4-5) smashed cloves of garlic
Provolone cheese
6 French rolls
2 tablespoons butter, room temperature
Garlic bread seasoning (I used Johnny's Garlic seasoning which I bought at Costco).
Directions
1.Lightly season both sides of chuck with steak seasoning. Place chuck roast in slow cooker (I did not trim fat, per skippy's suggestion). Add the beef consumme, onion soup, Worcestershire sauce, garlic and beer. Cook on Low setting for 6 hours
2. After 6 hours, slice beef and return to au jus for another hour or two (this step is KEY and what made the difference in yummy, tender beef.)
3.Preheat oven to 350 degrees F (175 degrees C).
4. Mix room temp butter with your favorite garlic seasoning.
5. Split French rolls, and spread with garlic butter. Bake 8 minutes
6. Add provolone cheese to one half of each roll and bake another 2-3 minutes
7. Serve up the meat on rolls. Serve the sauce for dipping.
Some reviewers said they could not slice the beef...it was more like shredded pot roast. With what I did above, I had no problems slicing the beef.
I think people add water because the recipe calls for beef broth. So if people buy the condensed, they figure they need to add water to make it correctly. Regular (non condensed) beef broth is nowhere near as salty. I think the directions are confusing that way. The only reason I didn''t add a regular can of beef broth (which is 14 oz) was because the recipe specifically called for 10.5 oz can, which I suspected was campbells.Date: 11/18/2009 11:24:16 PM
Author: Skippy123
It is GOOD huh!?!Oh I did Not add water at all; I wonder why people would do that? weird, makes sense it would taste watery, ick. EricaR told me about this recipe and how yummy it was so after making it with great success I had to post it for us PS''ers!! Oh I sliced it too and let it marinade in the juices; you are right that is important!!!Glad TGuy loved it!!!eta: I did do Worcestershire sauce too, but a dash! I think I did it because Erica said it was good and it is!
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