Confessions are in the news lately. I have one, too. Here it is: I love my crock pot. I cook in it maybe once a week sometimes. Here’s another part of the confession: whenever the recipe calls for browning the meat first, I rebel and refuse to do it.
The beauty of cooking in a crock pot is the dumping all the ingredients in, closing the lid, and turning it on. Why add steps and dirty pans? I know, I know. The recipes explain that browning seals in the flavor and makes the meat look more appetizing. My answer to that is if the meat cooks all day, it’s going to acquire the flavor as well as the color of the marinade.
I have another confession regarding the crock pot: in crazy moments of wanting to purge my refrigerator of all the bottles of sauces and dressings less than half full, I’ve poured three or four or five partially empty bottles over chicken breasts and let the dish cook all day. My sons and husband have loved the outcome and eaten every bit. Granted, they’re not a hard crowd to please. As long as I have meat on the table (served with cheesy anything–even better), I receive rave reviews.
My cousin who has authored several cook books, publishes a local food magazine, and has even styled food in New York City might stop coming to my house for family reunions if he found out how I treat a nice sirloin tip roast. Sorry, Freddie. The crock pot method works for us.
I know how to follow a recipe, and I’m not intimidated by a long list of ingredients, but when I’ve got two hungry teenagers to feed at the end of a busy day, the crock pot is my go-to appliance.
Here’s a great recipe that makes about 10 servings. It’s easy to double or triple, too.
2 1/2 pounds sirloin tip roast
1/2 cup chopped onion 2 cups ketchup
1 clove minced garlic 1/4 cup Worcestershire sauce
1/4 cup brown sugar 1 teaspoon dry mustard
Place roast in crock pot. Combine remaining ingredients and pour over roast. Cook on low for 6 to 8 hours. Shred with forks. Serve on hamburger buns with cole slaw if desired.