Large chunks of meat have never been appetizing to me. I probably dislike them as much today as I did as a kid. What appeal does a chunk of fatty meat have anyway?
Having a husband who loves meat and loves roast, I have had to find a way to make it and make it edible. I have messed up more than I have made edible, unfortunately.
I think I have finally come up with a crock pot mixture that helps make the meat tender as well as give it flavor.
I start with a cup of apple cider vinegar and a cup of water, if it is a lean piece of meat. I add chunks of half an onion, salt, pepper and mustard. After I score any large pieces of fat, I drop in the crock pot and let it cook.
The roast is tender and tastes good.
Leftover factor: Stay tuned, any number of things could happen.
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