limey wrote:

> "Mr Libido Incognito" wrote in message >
> >>
> >
> > I feel your pot roast may be a bit too wet...The meat usually provides a
> > fair bit of liquid then there's the tomatoes and the water you added.
> > When converting a recipe to crock pot cooking 'They' suggest halfing your
> > liquids.
> >
> > But gravy can be made from too much liquid so it can't be that bad.
> >
> It turned out fine, thank goodness. Tasted like pot roast! The vegetables
> turned out as they should and surprisingly it was not floating in liquid.
> DH likes to ladle broth on everything and there's enough left for tomorrow.
> I didn't thicken the gravy for this experiment. Thanks, Alan.


I got a new Rival 5 - quart crockpot for Christmas, this weekend I
finally got around to using it...

Yesterday I made spaghetti sauce, it turned out well. It was a large
quantity and so plenty to freeze...

As I write I have a 5 lb. bone - in pork loin in the thing. I browned
it, then put it atop a "base" of onions, celery, ginger, garlic, a
coupla jalapenos, etc. Added cider vinegar, paprika, lemon pepper,
etc. It smells divoone, I think it will turn out okay...

I like the "set it and forget it"aspect. This week I am going to make
some kind of cabbage soup...

I intend to be selective about what I cook in it, I have too many
memories of eating crockpot stuff years ago that all tasted like the
same glop...

--
Best
Greg