Monday, August 13, 2012
Recently I have been trying to use my slow cooker more. It's so nice to be able to throw dinner together in the morning so that at night I can just relax and enjoy a nice meal with Josh. As a child I despised roast, which I am sure was more an act of defiance than an actual taste preference. After giving the lovely inexpensive and easy to cook cut of meat a second chance, I have become a fan (much to my mom's surprise).
I found a recipe for something called a "Mississippi Roast" on Pinterest, and based on the fact that it looked super easy to make and the fact that my older brother lives in Mississippi, I figured I'd give it a whirl, and it was a success (although I am still uncertain about what makes it a "Mississippi" roast). This was so easy to make, just throw all the ingredients in the slow cooker, no prep needed, and it was so flavorful! It is great on it's own for dinner, and I used the leftovers to make grilled sandwiches for lunch. You can find the recipe here. The ingredients are things you could keep on hand in your pantry and you'll always be ready to make this. The first time I made this I didn't plan any sides to go with it, so I grabbed slices of sourdough I had around, brushed them with olive oil and baked them at 350 degrees until they were nice and toasted (you could also just stick them in the toaster). Then I cut a garlic clove in half and rubbed it on the toasted bread. The next time I made it I served it with grits, and that worked well too. And of course, a vegetable would always be a good option...