LIZ JONES
4 lb pot roast,boneless/beef arm
3 potatoes, peeled/sliced
1 onion, sliced
2 tbsp flour
1 tbsp prepared mustard
1 tbsp chili sauce
1 tbsp worcestershire sauce
1 tsp vinegar
1 tsp sugar
Directions
Trim all excess fat from roast. Place potatoes and onion in bottom of
crockpot. Make a smooth paste of flour, mustard, chili sauce,
Worcestershire sauce, vinegar and sugar. Spread over top of roast (cut
roast in half, if necessary, to fit easily). Place roast in crockpot
on top of potatoes and onions. Cover and cook on LOW setting for 10
to 12 hours (on HIGH setting for 5 to 6 hours). 4 to 6 servings
(about 3 quarts). Rival Crock-Pot Cooking.
From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Servings: 4 servings
Beef Diablo Recipe brought to you by Recipe Ideas
Categories: Beef; Crock Pot; Crockpot; Meat
The History of Recipes
Written cooking instructions as a concept can be traced back into ancient history, in fact as far into history as ancient Egypt, and potentially, even further back. Having said that, mostly, these ancient cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts is a series of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. During the time of the Roman Empire a roman called Apicius wrote a few documents describing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something we still use today. Aspicius informs us how the early Romans made use of a good variety of aromatic flavours, including some that we all recognise for example thyme, rue and dill. Over the following few hundred years, the powerful and wealthy competed with each other to lay on the most extravagent banquests, and because of this cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century that cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and writing down recipes of the day. By the arrival of the 20th century, cook books were in high demand, as a result of higher levels of literacy, people having more free time and disposable income. |
We hope you enjoy this Beef Diablo recipe.
