Here is another basic crock pot roast receipie that goes good with deer or elk. I'm getting to the bottom of my freezer now - cleaning up the last roasts, etc. Try it, you'll like it. Chinook
Pot Roast with Noodles
2 to 2 1/2 lb. roast
1 tbsp. cooking oil
2 med. carrots, coarsely chopped
2 ribs celery, sliced (1 cup)
1 med. onion, sliced
2 tsp. minced garlic
1 can Italian-style stewed tomatoes (141/2 oz.)
1 can Italian-style tomato paste (6 oz.)
1 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
12 oz. packaged dried medium noodles
• Trim fat from pot roast. Cut roast, if necessary, to fit into the crock pot. Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.
• Place carrots, celery, onion, and garlic in cooker. Place roast on top of vegetables.
• Combine the undrained tomatoes, the tomato paste, brown sugar, salt, pepper, and bay leaf in a medium bowl. Pour over roast.
• Cover and cook on low for 6 to 8 hours – or until done (high 4 to 5 hours). Discard bay leaf. Skim off fat.
• Cook noodles separately and serve meat and vegetables with noodles.
Chinook
Have you ever added a tablespoon of vinegar to get the sweet sour going??
I like the noodle Idea but I also like to make my own noodles, 1 egg per person, 1/2 tsp of baking powder and flour to mix to dry dough consistency. Then roll out slice, let em dry, cook em over a rolling boil
Yum Yum (I use chicken stock)
Mike,
Yes, I have tried vinegar in a few of my recipes, and it does add a nice flavor.
I have an old, old German farmer stew recipe that has a great sweet-sour flavor, it got me started using vinegar.
Chinook