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!

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1 Comment on "Mmmm, pot roast"

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  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.