By December 8, 2005

Mmmm, pot roast

So after missing my slow-cook window for two days, I started my pot roast 22 hours before the scheduled dining time today. Two and a half pounds o’ beef, two onions, three celery stalks, three carrots, two tablespoons of garlic, some pepper, a can of diced tomatoes, and a can of tomato paste = my stomach is grumbling already. It’s going to be hell in the morning when I wake up and smell it cooking downstairs!

Is it safe to leave the crock pot on all night? Tune in tomorrow to find out!

No tags for this post.
Posted in: gibberish

1 Comment on "Mmmm, pot roast"

Trackback | Comments RSS Feed

  1. cymwyd says:

    Of course you can leave the crock pot on overnight! You leave it on during the day when you’re at work, right? How do you think I make my carne mechada/chile??? And you’re right – waking up the next morning is interesting. Hard to resist chili for breakfast 😉

    I must say, I usually do my pot roasts on the stove top, and that generally only takes 1/2 a day…not viable if you have to leave the house, though.