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
Experts have proved the existance of recipes way back into ancient history, at least as far back into recorded history as early Egypt, and possibly even further than that. However, sadly, these old records were just basic pictorial instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to historians is a collection of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Later, there were a couple of interesting cookery books which date from the 14th Century : a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian curry that we all know today, but instead descriptions of the types of meals prepared by the cooks of the nobility of those days. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. These new foods and tastes caused an eruption in books on cookery, the majority of which are kept safe in academic collections. For the decades that followed, the upper-class families of the West tried to serve the most exotic meals, and as a consequence, cooks and their collection of recipes could command a high salary. However, it wasn`t until the 19th century that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. The arrival of television brings us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Pot Roast recipe.
