I think slow cookers are a great idea. Too often, though, I find the end result is boring.
This recipe, with the not so interesting name of Slow-Cooker Pot Roast from marthastewart.com, is anything but.
I think the secret is the scarce amount of liquid that goes in at first (a few tablespoons). Most of the final sauce comes from the carrots and the onions.
Not only do you not get too much sauce — in fact, it’s perfect — but you also get nicely glazed vegetables because they start off in so little liquid.
In the future I am going to try cutting back on how much water, stock, juice, etc. I put in my slow cooker: I am thinking I will see better results.
I replaced some of the carrots with parsnips and served it along side mashed sweet potatoes. Perfect for busy fall weekends.
Different types of cast iron pots of different materials available on the market. People buy according to your taste and economic status. These types of cast iron pans are easy to use due to its lightweight quality. Some people believe that the materials put steel cooking are best for cooking.
That sounds tasty, I love my cast iron pots myself but those new silicon ones are pretty great to cook with as well