Tinfoil Chef

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There’s plenty of times when you want to have something substantial, but don’t have a lot of time to prep something and then babysit it while it cooks. This is where the slow cooker comes in. It’s handy as all get out for meals that are easy and quick to put together, yet are substantial enough to make for a really good meal. It’s especially good for having something that’s going to warm everybody up on a cold day.

One good example is a roast. My wife found a decent price for Arm Roast at a local supermarket. She seasoned two of them about 2 1/2 to 3 pounds each (thawed, but you can start frozen, it just means starting it sooner) with Mrs. Dash and put them in our 7 quart slow cooker with a can of beef broth and started it on high.

Cut up a couple of largish (roughly baseball sized) potatoes, a couple of cups of frozen carrots cut to about 1 inch pieces and chop up three stalks of celery and dice one medium onion.

Bring the vegetables to a boil separately and cook for about ten minutes or so at a boil. By this time the water is almost completely boiled away. Add them to the slow cooker along with three more cans of beef broth.

This cooks on high for four or five hours. It should take roughly seven to eight hours if it’s on low.

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