Tuesday, March 19, 2013

How to make, and then make better, some gravy stuff

Last night, I essentially made a roastless pot roast in the crock pot. Sliced carrots, celery and potatoes, with half a package of stuffing mix that I'd had in the cupboard. I added water, set on high, and cooked for several hours. The result was uninspiring, as you would expect roastless pot roast to be.

Today, I took that disappointing roastless pot roast and turned it into chickenless, pieless chicken pot pie. I did this by cooking butter and flour in a skillet, then stirring in the stuff from last night.

Delicious. Given the various names, and math, all you are left with is "pot." But I'm going to call it "gravy stuff" instead. It is the latest addition to a proud line of "what do I have in the house, and what can I make with it? And can I use my crock pot to do this?" recipes.

Gravy Stuff Recipe:
Whatever conventional vegetables you have on hand (carrots, onions, celery, potatoes). Slice them.
Cook on high in crock pot with spices, or stuffing mix, along with enough water to cover about 3/4 of the vegetables. This will take a couple of hours, but not too long. It's just vegetables. You could also do this on the stove. Once they are done, stir butter and flour into a roux in a skillet, then pour in the liquid from the crock pot. Stir until the consistency you want. Add salt and pepper.

If you had cooked chicken (or canned chicken) handy, you could easily add that and end up with a "chicken a la king" type dish.

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