I am glad that you all encouraged me to pull out my Crock pot and try it again! We put it away a few years ago because it had really bothered Nicholas’ sensory issues. But I tried again this week with one of my favorites from my childhood, and I am happy to say, the smells of the cooking food did not seem to bother Nick nearly as much any more.
We started with an old favorite- pot roast with carrots and potatoes. When I was a little girl, my mom used to call this meal “Sticks, stones, and dirt.” (The “sticks” were the carrots, the “stones” were the potatoes, and the brown meat was the “dirt.”) It’s not the prettiest meal to look at, but it tastes REALLY good. This is great winter time comfort food. This is the kind of meal that feeds a crowd, too. So you can plan to have it feed your family for two nights, or invite friends over for dinner, or take some of the left-overs to an elderly neighbor.
If I remember correctly, my mom makes her version in a pressure cooker and used beef bullion. My version is a little different than hers.
- 4 or 5 potatoes
- 5 carrots
- 1/4 of one white onion, diced
- steak sauce, such as A1
- Chuck roast
- salt and pepper to taste
- 1. Wash potatoes and cut into large chunks, adding to slow cooker.
- 2. Wash, peel, and slice carrots, then addd them to the slow cooker.
- 3. Dice 1/4 of onion and add to slow cooker.
- 4. Add meat on top of vegetables.
- 5. Add water, just until vegetables fully submerged.
- 6. Rub top of meat with steak sauce and add salt and pepper to taste.
- 7. Add one additional cup of water on top of meat.
- 8. Place lid on slow cooker and cook on high for 4 hours, or low for up to 8 hours.
- I like to use one potato and one carrot per person, which usually yields left overs for my family of five.
Looking for more dinner ideas?