Marie Cookpad

  The recipe I am sharing today is loosely based on one I found on Gimme Some Oven , who borrowed her recipe from . My Kitchen Addiction .  And I will wager that she probably was inspired from somewhere else.   You know that old saying  . . .  "There is nothing new under the sun."  This is one I love about the food blogging community. We are always sharing with and inspiring each other.   I saved a few steps in the recipe. They rubbed the meat in the herbs and spices and then browned it first before putting it into the slow cooker.    I didn't have time for faffing about with browning and such.  I just put everything into the slow cooker and cooked it.   I placed the onions and garlic on the bottom of the slow cooker and topped it with the meat . . .    Then I stirred everything else together and poured it around and on top of the meat.  That's it  . . .   Simple.  Easy. Delicious.  You can either ...

  I have to confess to having a certain weakness for Pot Roast.  When it comes to roast beef, I really only enjoy a Prime Rib roasted in the oven, otherwise I like a Pot Roast.  When we go to a carvery, I NEVER have the roast beef. It is always over-cooked, dry and they always cut it wrong. Meat should be cut against the grain, not with the grain. You would think they would know that  Meat cut with the grain is TOUGH.  In any case, its not Prime Rib, so meh . . .  not interested.   I talk to my mother in Canada every Sunday afternoon, and when I am talking to her, inevitably the conversation comes around to what my sister is cooking for Sunday Dinner.  More often than not it is a Pot Roast, and I find myself wishing I had done a Pot Roast.  This week I decided to do just that.   I decided to do it in the slow cooker, so I actually began it Saturday evening.  I sent Todd to the market on Saturday to buy a piece of rolled Brisket....

  Usually on Sunday if  I am on the ball, I will put something into the slow cooker for our dinner before I leave for church in the morning. Normally it will be red meat of some kind. To be honest I am not fond of chicken in the slow cooker. I find it almost gets over-cooked and I don't like the texture of it.  Beef on the other hand, or pork, lends itself quite well to being cooked in a slow cooker, especially the cheaper cuts.   I especially love Beef Brisket done in the slow cooker, either whole as a pot roast, or as I have done today, cut into chunks and as a stew.  Brisket is one of my favourite cuts of beef and is beautiful when prepared this way.    And is is such a simple thing as well.  Cubes of brisket (I like to cut mine into 1 inch cubes) is tossed with well seasoned flour and then browned in a bit of oil, on top of the stove in a skillet.  Really brown it well on all sides. It is the colour from this initial browning that will he...