I like think of myself as a Martha Stewart of sorts. A younger, hipper, more fun Martha. A Katie Brown, but less irritating. I like to think I can do it all, and well.
Tonight, my bubble was burst. Big time.
Jeff is out of town and I had friends over for dinner. I cooked a pot roast in the crock. The crock pot is an ingenious invention for working folks who can "set it and forget it." I don't fit either of those descriptions. Not only am I home all day, but I am incapable of not fussing with food I cook. I like to taste it, add something, try it again... To make matters worse, I began cooking it a 6am, adding 6 hours to it's recommended cooking time.
This is what it looked like:
Danielle, who was actually in the army, equated my dinner to army slop. Her husband opted to eat rice with butter. That was it- just plain white rice on a plate.
It was absolutely humiliating. Such a thing would never happen to Martha. Even if it had, she would have been able to whip something delicious up, her unsuspecting guests never knowing the disaster they were almost served. But I just couldn't... I didn't even have any wine in the house to take the edge off. It was my lowest hostess moment ever.
But the kids had a blast, running around outside, jumping off the beds, freeze dancing... And that's what's important, I suppose. It's not the impressive dinners that the kids will remember fondly, it's the friends, and the fun times they shared.
I can tell you this: I won't be making pot roast any time soon. And when I finally do, I vow not to fuss with it, to cook it the recommended time, and definitely not invite company for dinner.
6 people who actually care:
I think I would have opted for the rice and butter as well.....sorry. What exactly is the chunky stuff floate=ing about in the crock pot?
Your impatience is amazing. Why would you start a dinner at 6 am??!!!!
I'm sure your rice was delicious and the pot roast would have been delectable.
Lauren- I did offer to buy pizza, in my defense! And, ummm... I think those are carrots?
Jess- Because I was awake & bored.
Lesson learned. The worst part is the whole house still smells like it. Which isn't a bad smell, it just reminds me of my failure. Booh-hoo.
I do a crock roast all the time, and there are two rules I follow:
Always use "low temp" and just let it go for 8 hours.
Add just about 3/4 cup of liquid, enough to keep the roast moist, but not enough to turn it to mush.
My ingredients? Oh, I'm so happy you didn't ask:
1) Liquid Mixture: salt, ground mustard, soy sauce, worcestershire, balsamic vinegar, any red wine you have lying around
2) Rub: garlic (sometimes injected), crushed green peppercorns
Load the crock with your vegetables of choice (I usually do onions, carrots, celery, and potatoes; sometimes mushrooms) and place the roast ON TOP of the veggies so they take more heat. They will cook more slowly than the meat, which is fine and exactly what you want anyway (no one wants a medium rare carrot, but it's ok if the roast is still a little pink in the middle, although after 8 hours on low this probably won't happen)
Ok. That's all I have to say about that. I'll go back to being nosy on my own blog :}
Listen up, Not Martha-
First- Josh wouldn't have eaten a pot roast if the entire BoSox team were eating it and they promised him enhanced performance.
I could have told him that you were making it prior to him coming over, but I'm evil that way. I knew he wouldn't want it and I wanted him to go to your house so he would entertain the kids while we visited. Evil, I know.
Second- I said it looked awful but tasted fine. AND I ATE TWO BOWLS.
And no Bubble Guts today!
But next time I'll talk you through how I do it. Which looks better at the end....
And we had a GREAT time!!! Really!
Thanks, Backpacking Dad- good advice. I will take it when I am ready to attempt a roast again!
And Danielle, so glad there was no bubble guts. I dreaded a blog comparing the roast going in to the roast coming out (which would be pretty much the same) :)
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