When I was dabbling with the fruit leather experiments, I noticed that our new oven has a ‘Slo Cook’ feature. Since I’ve lost the manual, I googled it and found out that it makes your oven behave like a crock pot. How this feature is different from just setting your oven to 275 or so, I’ll never know.
Anyway, I wanted to test it. I browned up a chuck roast, put it in the oven with some veggies, and then went about my day.
When I checked it three hours later, I was upset with the results. (You should know that it has been a long, long time since I’ve made a roast. Stew, yes. Roast, no.) I sliced into it and it was a hard knot of meat that seemed to have released all its juices. I grumbled, put it back in my giant, inefficient crock pot and let it cook for the rest of the afternoon.
Hallelujah! Time was on my side, and by dinnertime that hard knot had melted into lovely goodness. Plus, the oven was on a little bit all day and that made the house the tiniest bit warmer.
Pot roast, you are the go-to winter food this year.