I'm turning it hourly to keep it moist. It should be done soon. I think I put it in between 11am and noon, have it on high. I want it sliceable for sandwiches, so I'm not covering it in liquid.
When I do a stew, I throw in lots of onions, garlic, carrots, celery, and if I have 'em, parsnips. Along with whatever's still in the garden (rosemary, thyme, etc). Enough liquid to just about cover the roast, then cook til it falls apart. It turns out really nice. And if I want to thicken the sauce, I do that separately, with some cornstarch + cold water whisked into the hot broth (remove it to the stove, so I rarely do that step).
I use the little envelope/tubes of stock concentrate from Whole Foods, but Trader Joe's has them much cheaper. Marmite would work, too, but I can't have that.
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Date: 2008-01-09 07:18 pm (UTC)When I do a stew, I throw in lots of onions, garlic, carrots, celery, and if I have 'em, parsnips. Along with whatever's still in the garden (rosemary, thyme, etc). Enough liquid to just about cover the roast, then cook til it falls apart. It turns out really nice. And if I want to thicken the sauce, I do that separately, with some cornstarch + cold water whisked into the hot broth (remove it to the stove, so I rarely do that step).
I use the little envelope/tubes of stock concentrate from Whole Foods, but Trader Joe's has them much cheaper. Marmite would work, too, but I can't have that.