Okay, so this pot roast is officially called Mississippi Pot Roast
, but it should be named Paula Deen Pot Roast. Who in their right mind (other than obviously clueless me) puts a whole stick of butter into a pot roast?! Why did I not question that BEFORE making it?
On the plus side, at least it came out tasting somewhere in the fine-good-interesting range -- flavor varied bite by bite, so it's hard to pin it down closer than that. I'll finish it (over the next many meals), but I won't be making it again as-is (and likely not a variation of it).
The so-called "gravy" was about 50% grease/melted butter. I skimmed off as much as I could and stuck the rest in the fridge. Tomorrow hopefully I can remove the rest and maybe make real gravy out of it (I've seen it done tons of times, never did it myself).
I keep forgetting I'm really not much of a beef fan (other than in burger form). Don't ask me how I keep forgetting that, but every time I cook beef I remember.
I need to use my crock pot more. Cleanup is so easy!
Interestingly, the onions basically disappeared. A whole big onion's worth of them!
Current Mood: full