For my birthday last year, Margie gave me a 5.5-quart All-Clad semi-programable crock pot. I had a 3-pound standing rib roast in the freezer and wondered how it might do in a crock pot! So, I found a recipe online for just such a meal and marched off to try it. The recipe said to salt, pepper and brown the rib roast on all sides first before adding to the crock pot with the onions, celery, potatoes, carrots a cup of beef broth and herbs of province. The recipe called for 3.5 hours on low. I checked the internal temp of the roast at two hours and it was at 120 degrees, so I shut it off and set the table. I had the good fortune of buying a case of 2020 Mica a year or so back and pulled a bottle to go with the roast. The Mica was wonderful and went well with the beef and veggies. But as i neared the last of the wine I found a sizeable amount of sludge in the bottom of the glass! So, should have decanted it first.
As for the beef rib roast in the crock pot, it was OK, but I think oven roasting produces a more tasteful presentation. Also, the veggies tasted wonderful, but the potatoes were a bit undercooked. With leftovers, I spooned all the potatoes out and gave them two minutes in the microwave to catch them up with the other veggies.
An experiment: not bad, just meh.
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