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!
Servings: 6 servings
Pot Roast Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
We are able to track the history of written recipes back into antiquity, certainly as far back into history as ancient Egypt, and possibly even further. In practice though, in the main part, these ancient records were just basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe found, according to experts is a collection of tablets in the Sumerian language describing the preparation 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 `wonderful`. Continuing our culinary historical journey, we have a couple of interesting books published in the 14th Century : a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these books are unconnected to the indian curry that we all know today, but rather recipes for the types of food on the tables of the upper classes of that period. Over the succeeding few hundred years, the rich families of Europe competed with each other to serve up the most extravagent banquests, and as a result the best cooks and their collection of recipes became highly prized. However, it wasn`t until the 19th century that cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and publishing the recipes that were being prepared for the better households. When we get to the twentieth century, recipe books were in great demand, as a result of increased literacy, people having more spare time and disposable income. The TV revolution brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like those on this site. |
We hope you enjoy this Pot Roast recipe.
