Tonight I decided to try out one of my Christmas Presents, a Rival Crock Pot. My old one was getting old for an appliance. My mother-in-law gave it to me, and it was a wedding gift from when she got married. This one is so nifty! You can take out the inner part and wash it, and it has a setting to keep your meal warm until you're ready to eat. I plan on using it a lot. Tonight I tried a beef underblade roast with a can of cream of mushroom soup, 4 cloves of garlic, some apple cider vinegar, and a few turkey stock cubes from the freezer. As I was trimming the roast, it occured to me that I would be making a huge meal! The beef was two and a half pounds, and I'm really not big on leftover pot roast. I thought about freezing whatever was left after cooking, but that idea didn't excite me either. Then, it occured to me in a flash: why not freeze half of the roast before cooking? And that's exactly what I did. Sitting in the freezer now is an uncooked roast that I can just stick in the Crock Pot on a day I don't know what to do for dinner.
It doesn't look too great now, but it will once it's cooked! On the side we had homemade beer bread, toasted and sprinkled with garlic salt, and some green beans.
I'm glad we'll be having this meal again, because it sure was good! The vinegar made a good job of tenderizing the meat, and the soup made for a good base. I'd never tried making garlic bread out of beer bread, but it was tasty, too. This was a delicious, down-home type of meal. I give it 4 stars for taste and 2 and a half stars for health.