I love to use the slow cooker on days when it's hot. The idea of running the oven just sounds awful; and today it's gonna be 90+F here in my part of California. Just the start of the coming hot weather here; but, the fact it's also Monday is enough for me to dive into this early and easy-
It's a CROCK POT Monday for me!
I started with a pork butt roast, rinsed it, and placed it in the crock pot. I covered it with a glass of water, and used my dehydrated vegies seasoning (onion, carrot, garlic, green onion and fresno chili). I add 1 whole onion quartered, pepper, and 3 stalks of celery. I set the crock pot on high around 10:30 am. It should be falling apart soon- about 3-4 hours. I'll turn it on low after 4 hours and let it stay there until I finish dinner.
Tonight I am going to drain the juice/broth from this and make a homemade gravy out of it. I do that by pouring juice into saucepan, adding about 1/2c milk, and 1 tablespoon arrowroot powder (or cornstarch) stirring constantly over med heat until it thickens to gravy. I'll serve it with baked potatoes and steamed carrots. For smaller roasts, I normally add the potato and carrots into the pot- but this roast is hogging up the whole pan!
In a way, serving the vegies separate is wonderful, because now my roast is not limited in flavor! I can shred the left overs and make enchiladas later in the week with it. I Love multi- purposing meat! No waste.A frugal way to use a roast and not waste!
This is also a fantastic way to start pulled pork for sandwiches! After completely cooked and falling apart, shred meat by using a fork and knife, add your favorite BBQ sauce, and stack on buns! Everyone can enjoy!
Happy Monday!
