Tonight we’ll have a heck of a meal that’ll include a fork-tender roast, soft red potatoes, cooked onion slices and corn on the cob – all with a nice, flavorful gravy.
And it’ll take me longer to blog about it than it took to actually prepare the meal.This crock pot holds a complete meal - a moose roast, onions, potatoes and corn on the cob.I started by putting a frozen moose roast in the bottom of our crock pot. Venison will work as well.
So will beef, for those who have to slum it with store-meat.
Next is a can of condensed French onion soup. Atop of that goes large slices of red potatoes and onion.
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On the very top, hoping to keep them out of the liquid to come, are several chunks of corn on the cob. It’s set to cook on low for 8-12 hours.
Because it’s cooking long, low and with plenty of moisture it’ll be perfect when served tonight. As well as the soup, moisture from the veggies and meat will make a wonderful sauce that can be spread over the meat and smashed-up potatoes.
In the past we’ve varied things up a bit by wrapping the venison roast in cabbage leaves. I’ve also added small, whole beets and carrots.
No matter, it’s one of the quickest meals I prepare. It’s also one of our favorites.