I let a roast (beef) chill with a rub (that I got from Iowa) ALL over it in a ziploc baggy over night. This morning I tossed it in the slow cooker with 2 chopped carrots, 12 red baby potatoes, a minced shallot, and some golden mushroom soup. (About halfway through the cooking, I took a bunch of the liquid out... it's a roast, not a stew!)
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| Just getting started -- everyone in the sauna. |
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| 8 hours later, a nice, well seasoned roast. |
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| Potatoes and Carrots -- happy in the hot tub. |
So, that's dinner for tonight.
How was the roast? And do you still love your super secret blend of Iowa herbs and spices?
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