Ingredients
2 lb roast
6 each potato, halved (no need to
3 each onion, peeled and quartered
4 each carrots, cut into 2 length
1/2 cup water
Directions
I, too, love knowing that my dinner is already cooking ~- even on
days that I don't work (outside the home, that is!). I have fallen
into the trap of making two recipes over and over. One or the other
is always simmering when out-of-town guests are expected. (My
husband's family is notorious for showing up later than expected.
Crock pot meals are fabulous for times when you don't know when
dinner will be served!) Put the veggies on the bottom and the meat on
top. Season meat with salt and pepper. Pour water over all. Simmer
all of the above on low all day. Sometimes I add an envelope of onion
soup mix or a small can of whole tomatoes for a variation. The meat
falls apart and is wonderful! FROM: BARBARA NIXON (GKDR92A)
Servings: 6 servings
Pot Roast *** (Gkdr92a) Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is quite feasible to prove the history of recipes back into history, in fact as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these ancient records were just simple pictorial instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to food historians are some clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. During Roman times 25BC a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he tells us how the roman meals were split into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient cooks were skilled in the use of many aromatic flavours, including some that we all recognise for example bay, fennel and parsley. Closer to modern times, there are some books dating from the 14th Century - a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the spicy food that is served today, but rather descriptions of the types of meals cooked for the rich and wealthy people of the period. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from the holy lands, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for a torrent in cookery books, the majority of which still exist in academic collections. By the time we get to the twentieth century, recipe publications are greatly in demand mostly due to better eduction, people having more spare time and having more money to spend. Like it or not, the introduction of TV brought us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Pot Roast ___ (Gkdr92a) recipe.
