There really wasn't much to this. I fried the (seasoned) roast to seal it, placed 4 big chunks of pumpkin in the slow cooker, and rested the meat on top. Then I deglazed my frypan with 1 cup of water that had been mixed with a packet of french onion soup, and tipped the resulting gravy over the roast. I cooked that on low for 8 hours. The pumpkin didn't go mushy, but the parts that were under water (juices) was so good, I ate the piece the kids left behind. The pumpkin was awesome I wawnt to make this again, just for the pumpkin. I lurve french onion flavouring. Just not in soup.
Sandra over at Diary of a Stay At Home Mom hosts Slow Cooking Thursdays, so go have a look for more slow cooked deliciousness!
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