Lunch smeat.

[rootofnewt]

I have discovered that some cuts of beef are considerably cheaper for making roast beef for my lunchmeat. It's worked out well for me. Today I have a boneless bottom round roast in the crockpot with onions, dried roasted garlic, leftover mulled red wine (deglazed the pan I seared the meat in), and a bit of condensed beef stock (to help enhance the broth).

It smells delightful. We'll see how it is with the wine spices.

I've used hard pear cider, apple cider, wine, crappy GF beer, and kagome juice blends (peach carrot, beet & berry). They've all turned out reasonably well, though the juice one was kinda odd. Sometimes I have fun with fresh herbs and veggies, sometimes not. Today's is simple.

Comments

[krasota.livejournal.com]

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.