You might be wondering where my Slow Cooker Saturday feature has gone. Honestly, I’ve sort of fallen out of love with the slow cooker. (Okay, I was never really in love with the slow cooker.) For as convenient as the slow cooker is supposed to be, I find it rather inconvenient.
My first issue is I have to either a) remember I have to spend time preparing it in the morning and get out of bed accordingly or b) spend my time preparing it in the night before and remember to put the insert into the slow cooker and start it before I leave. The key issue in both of these is my remembering. Back in high school my friends used to tease me about having the memory of a goldfish. Their teasing was not unwarranted. Even when I leave myself notes, I manage to forget about things.
My second problem is that I’m actually gone for too long. The whole convenience factor is based on the meal cooking into something delicious while you’re at work, or running errands, or sitting on the couch doing absolutely nothing. Subsequently, most slow cooker recipes call for a cook time of 6 – 8 hours. (And generally you’re still good up to the 10 hours mark.) That’s all well and good, but I’m gone for about 12 hours. As I’ve discovered 12 hours is long enough to cook vegetables (and sometimes flavor!) into non-existence. I know this could be remedied with a kitchen timer, but I’ve yet to master the timer on the lamp in my living room…
That said, this week I did make a pretty fantastic bison roast in my slow cooker this past Monday. There’s no recipe really just process.
Step 1: Pour some olive oil in the bottom of the slow cooker.
Step 2: Slice some onion and add it to the slow cooker. (Feel free to add other veggies such as carrot, celery, or potatoes here as well. I would have also included garlic but I managed to lose my head of garlic. Don’t ask me how one loses a head of garlic.)
Step 3: Place giant meat hunk on top of onions.
Step 4: Pour about 1 cup of broth into slow cooker, squeeze some BBQ sauce (I used what was left in my bottle) on top of the meat, sprinkle with salt and pepper, add a couple bay leaves.
Step 5: Cook on low until meat reaches appropriate internal temperature for the type of meat hunk you used.**
**This is where my weak-ass memory did me a favor. The meat should only take 6 – 8 hours on low to cook through; however, I totally forgot to take my roast out of the freezer until sometime Sunday evening (when the boy actually asked if I had taken it out) so when I threw it in the slow cooker Monday morning, it was still pretty much frozen solid. Since it was frozen it had to cook longer. 12 hours of cook time was actually perfect.
So in conclusion, while I do plan to keep using the slow cooker, and I’ll definitely to continue to share the recipes with you on Slow Cooker Saturday, Slow Cooker Saturday might not be every Saturday. I’m shooting for once or twice a month.