I made most of the meal before liturgy
Sunday morning.
From this slowcooker cookbook that I
have found to always cook up great meals.
I used the roast beef recipe that called for
thyme
small tin of tomato sauce
1 bay leaf
2 lbs roast beef
(my variation here: chopped up 3 big cloves of garlic,
cut the cloves into 2 or 3 slivers and pierced the meat and
put the garlic inside the 'cut' and then put lots of olive oil
salt and pepper)
4 potatoes peeled and chopped
4 carrots, peeled and chopped
2 onions peeled and chopped
beef broth/bullion in 1 cup water
(I changed this and added at least 3 cups total,
which made a lot of great beef juice broth,
part of which made nice thick gravy)
The recipe called for browning and flouring the meat
but I did not,
but added a little bit of flour for good measure :)
It cooked away (on high) while we were at church
and out for the afternoon.
Salad was a green lettuce, tomato
avocado with a balsamic vinaigrette.
I am thankful that I got to see
some of my extended family and have
a special dinner with them.
