Ingredients
3 lb brisket, rump roast or pot roast (t, o 4 lb)
1 onion, to 2, peeled & sliced
2 to 3 potatoes, peeled & sliced
1 carrots, 2-3 peeled & sliced
1/2 cup water or consomme
1 salt and pepper to taste
Directions
Put vegetables in bottom of Crock pot. Salt and pepper meat, then
put in pot. Add liquid. Cover and cook on low for 10-12 hours.
(High 4-5 hours) Remove meat and vegetables with spatula
VARIATIONS: GERMAN STYLE: Add 3-4 medium dill pickles and 1 tsp dill.
ITALIAN:Add 1 8 oz can tomato sauce, 1 ts oregano and
1 ts basil to basic recipe.
FRENCH: Omit carrots and potatoes. Add 1 cup finely sliced
mushrooms (or 8 oz can), 1 lb small peeled onions and 1 cup red wine.
WITHOUT VEGETABLES: Season roast with salt, pepper and any other
favorite seasonings. Add no liquid. Cook as directed.
From Rival Crock-Pot Cookbook
Servings: 1 servings
Pot Roast Of Beef Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
We can follow the history of written recipes way back into antiquity, at least as far back as the Egyptians, and maybe even further. Interesting though that is, generally, these early records were just very simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to academics are some ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into The time of the romans 25BC a man called Apicius compiled a number of scripts which described recipes cooked by the Romans. In his scrolls, Apicius describes how the roman meals were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman cooks made use of a wide range of aromatic flavours, including many that are still in use today like basil, fennel and dill. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the holy land, including spices like coriander, parsley, and rosemary. These new spices and herbs led to an eruption in manuscripts on cooking, the majority of which are kept safe in private libraries. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Pot Roast Of Beef recipe.
