I’ve alwayas been somewhat of a meat snob. Chateaubriand, Porterhouse, New York, Filet Mignon, Pork Loin, Baby Back Ribs, Chicken Breast, you know what I mean. My wife and I had been craving a Pot Roast, you know, like Mom used to make. So yesterday at 9:30 AM I popped a 3.5lb Chuck Roast into my Kitchen Aid, 7 quart Slow Cooker; along with three large carrots halved lengthwise and cut into 1″ pieces, three small onions sliced vertically in 1/2″ crescents, four stalks of celery cut in 1″ pieces and six small, white potatoes cut in fourths. I added two packets of McCormick’s “Slow Cooker Pot Roast Spice” mix with two cups of water and cooked it all on low for 9 hours. Friends joined us and were pleased with the results, as were we. This got me thinkin.
After the paper, this morning, I leafed through my copy of “175 Essential Slow Cooker Classics” by Judith Finlayson, and noticed that most of the meat cuts were the odd named cuts that I have shunned my entire life. Beef Chuck, Cross Rib, Rump, Brisket, Short Ribs, Country Ribs, Round Steak, Pork Shoulder, Lamb Shanks*, Bone in Chicken Thighs, you know what I mean. (* I’ve ordered this in restaurants, but have never cooked it.)
Every one of the pictures depicting the recipes looked delectable. What have I been missing all these years? I have decided this winter, to go on a Slow Cooker dish binge and once and for all find out what I have overlooked these seventy odd years.
I’ll keep you posted.