Have you noticed there’s been an increase in the popularity of slow cooker recipes lately? I dunno, maybe it’s just me, but I feel like every other pin on pinterest is a recipe for a slow cooker. They all claim to be SO GOOD. Well, I’m going to share my honest opinion about crockpot cooking…
Here are the pros: I think crockpots are marvelously convenient. You throw a bunch of ingredients in, and it does the rest for you. You have a hot-cooked meal waiting for you when you get home. They also make your house smell intoxicatingly delicious. And lastly, you can make some killer dips for football parties using your crockpot.
Now here are the cons: I leave for work at 6:30 AM. You might not leave at that exact time, but like most working Americans, you probably leave for work between 6 and 8 in the morning. Most recipes call for the crockpot to cook for 6 to 8 hours on low. Well that puts my meat getting ready right at….lunchtime. And then it just sits in the “warming” mode for the remaining 4 or 5 hours until dinner. All the while the meat gets drier. Also, from my experience…nearly every crockpot recipe comes out tasting…meh. It’s just that all the flavors have run together and they’re no longer distinct and vibrant. If you put veggies or potatoes in with your meat, then they won’t taste like veggies or potatoes…they just taste like a mushy thing that has the same flavor as your meat.
So there you have it…that’s my take on the slow cooker craze. However, in the wasteland of vapid tasting meals from the slow cooker, I have found a couple of gems. Compared to all the other roasts from a crockpot I’ve eaten, this is the best one. And I cooked it on the weekend so it wouldn’t be drying out all afternoon between lunch and dinner, but I could time it just right to get ready at dinnertime. My favorite thing about this recipe is the gravy it makes. You almost certainly have to serve mashed potatoes with this dish to sop up the gravy!
- 4 lb Shoulder Roast
- 1 can Campbell’s cream of mushroom soup
- 2 cans Campbell’s cream of potato soup
- 2 cups Dr. Pepper
- 1 package Lipton onion soup mix
- 1/2 – 1 tsp. Tony’s Creole Seasoning (depending on how spicy you want it)
- Simply add all ingredients to crockpot and cook on low for 6-8 hours.
Source: Family Food Storage