In article >,
Denise Lane > wrote:

> I'm making a pork roast in my crockpot for tonight.
> It's been cooking since about 7:00 am
>
> I've never done this before.
>
> I just looked inside & the potatoes on top looked dry so I basted them a
> little. is this supposed to happen?
>
> I followed a recipe that included a 3-4 lb pork roast (I used a shoulder
> roast) onions, carrots, potatoes (I used baby reds) & a cup of water.
>
> It said to just throw everything in the coockpot in the order noted
> above & cook for 10-12 hours on low.
>
> The recipe didn't call for seasoning, but I salted & peppered anyhow.
>
> The recipe also did not say what to do after everything was done
> cooking, as foar as how to serve (gravy, etc...)
>
> Suggestions please :-)

Well for one thing. I always put my meat on top!
I layer it with the "hardest" items on the bottom and make sure there is
enough liquid to cover it all.

Works like a charm!

Here is my crock pot recipe:

"stack" in this order in the crock pot:

1/2 cup pearl barley (or rice)
1 whole onion, sliced
2 carrots, sliced into 1" chunks
3 stalks celery cut into 1" chunks
6 large leaves bok choy, sliced width-wise
3 lbs. meat, (pork, chicken, beef or whatever)
1 lb. sliced mushrooms, either fresh or canned are fine

Top with salt and pepper to taste
2 cloves grated garlic
1 2" or so bulb of fresh ginger, grated or minced
1 tbs. raw sugar sprinkled over the top

Add a mix of 1/2 chicken stock and 1/2 burgundy wine
and a single cup of brewed coffee
Make sure all ingredients are covered at least 1/2" deep

Cover and turn on high until it starts to simmer,
then turn the pot to low and let cook for about 8 hours.

I prefer boneless meat to do this.

Mix it all well with a large fork when done. Break up the meat with the
fork so it's in nice chunks or shreds.

--
K.

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