I wasn’t there for a roast. I was very careful not to look at anything too close, so I wouldn’t be tempted to buy it. Then I saw the sign above. And wasn’t I just saying how I’m going to start using the crock pot more?
They got me. Dammit. Middle one on the left, I’ll be making it tomorrow. (The 23rd actually. I’m writing this on Monday.)
Marketing lesson for the day: Don’t tell your customers what you have. Tell them what they can do with it. Otherwise known as, “Don’t sell features, sell benefits.”
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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19 Comments
LOL
I have a fabulous crock pot roast recipe on my blog, it’s all over the internet, it’s called To Die For Roast. 
I also make a really easy one in the pressure cooker using Campbell’s Beef Consomme. A couple cans of that and enough water to cover. YUM
Merry Christmas!
Amanda, consomme is a wonderful product… sometimes (hard to believe) difficult to find in the grocery store! I’ve used beef broth and jarred pearl onions in mine with great results.
Drew, it’s difficult to get past any meat counter without visions of wonderful meals and what you could do with… all of this!
Merry Christmas, everyone!!!
Isn’t that so true? Marketing at its finest. BTW – I have tried Amanda’s “To Die for Pot Roast” …several times. I can attest to its yumminess. We also throw a roast in the slow cooker with a little Onion Soup Mix and some broth and add a big bag of frozen stew vegetables towards the end of cooking time. The meal is divine and the left over beef, vegetables and pot juices make the very best homemade vegetable beef soup. We add a can of chopped fire roasted tomatoes and whatever else sounds good. Have a wonderful Christmas and New Year.
Trish
B.Cool – I get the consomme from the campbell soup rack
It’s a regular at my grocery store and I live in a small rural community, maybe I’m lucky! 
Oooo pearl onions mmmmmm, that sounds good!
Trish – yes! Definitely onion soup mix, with a can of tomatoes too works great and makes a nice gravy
Merry Christmas all! I think I might make roast tonight LOL
That's my Christmas dinner in a nutshell! (That's a pretty big nut!) I'm going the easy route and starting the cooking tonight. That way I will still have an oven for bread, pies & cookies.
Amanda and Barb, I went looking for consomme a few weeks back when I was doing brisket and couldn’t find any. I know I’ve seen it there before, so maybe I was just there on the wrong day.
Trish, I’ve got the juice that was left from this roast in the fridge. I haven’t decided yet what I’m going to do with it, but soup is likely.
Stephanie, I was planning on baking bread for tonight’s dinner until I realized the standing rib would be taking up the oven until after 5. Guess I’ll do the fresh bread for tomorrow’s dinner. And maybe plan better next year. (Yeah, right.)
Drew, do you have your standing rib roast recipe here? I have two left over from my last beef and am making them tomorrow.
Oh, this is a must have for your basement "extras"!! I have a Rival countertop roaster – my sister also has one. At Thanksgiving, she brings hers over and they're set up on the washer and dryer respectively. Each gets a stuffed turkey thus freeing up the oven for the whole ham and other necessities… like homemade bread! Plus, they are fast. My 18 lb stuffed turkeys are usually done between 3 & 4 hours! Believe me, it's a terrific investment if you're cooking for a crowd!
Amanda, here you go. Hope it’s not too late. Oh by the way, this is me being totally jealous of two standing ribs. Although, as I write this, I’ve got the leftovers from my 10-pounder in the fridge.
Barb, two turkeys and a ham? For how many people.
Ahh that’s the great thing about buying a whole or side of beef
And instead of $60, it’s more like $8-10 each!
I get my turkey at Thanksgiving from the farmer too. Fresh turkey is the best. We had a 27 pounder this year!
Merry Christmas all!
Amanda, I’ve looked into getting a side. Between me and my in-laws across the street we’ve got the freezer space. But it’s still $5-$6 per pound. That’s good for some cuts, average for others, and pretty high for the ground beef, which is about half the total weight. Maybe I’m looking in the wrong places.
Wow, mine ends up around $2.50/lb. That’s after paying the farmer and the packaging house, and that’s not the hanging weight price. Hanging weight price is probably around $1.90/lb, then after getting it all cut and packaged it comes to around $2.50. What part of the country are you in? I buy from a farmer up the street, about a mile and a half away. It pays to live in the country I guess
Yeah, the closest one I’ve found here is still very much not close. I’d even be willing to make a day of it, take the girls to check out the farm, to go pick it up. But it’s still way far away and pretty expensive.
Anyone know of a good source for a beef side in Cleveland?
Good thing they didn’t add, “Buy three and freeze two,” huh?
‘Tis indeed the season for braising. I’ve got some chuck roast in my fridge right now that we’ll make into chili tonight, and I’ve got home-cured pork belly braising on the stove for an app. I’m going to serve it with pickled onions, caramelized apples, and a cider-mustard jus. (We’ve got a gluten-free type coming for dinner.)
I love the crock pot in the winter. A few days ago, I slow-cooked a brisket in wine, mirepoix, and garlic to go with my latkes. Couldn’t be easier – I just let it go overnight – or tastier.
To the cheap bits of noble animals!
(p.s. I’d be honored if you’d check out CONSUMED(I,THIS), which is a food Tumblog I’m fooling around with. Let me know what you think.)
Michael, they don’t need any help thank you very much.
Michael, I checked your site. Tantalizing photos! Beautifully staged.
Genius! As we hope to be selling beef soon I’m going to remember this!
Genie, you grow your own? Color me jealous.
Yup, Drew. Haven’t eaten one yet. Soon! We have a nice calf picked out. And there are more to come. I can hardly wait!