Tomorrow will be the other chicken from the twin pack I got for Thanksgiving. Thank goodness for the chest freezer, even if it's mostly empty.
So, if I'm making a Chicken tomorrow, why am I doing a Pot Roast tonight? So I'll have something else to eat later.
Some time ago I got a larger, 7+ quart crock pot. I liked the idea that the lid had a sort of rubber gasket around the edge to seal it. Unfortunately, it doesn't seal so well. Variations in the ceramic, I guess. Still, it has the room to hold the 2-3/4 lb Sirloin roast, 6 stalks of celery, cut in half, 6 carrots, peeled and cut, 6 potatoes cubed, and 5 or so Onions, halved each way.
Since it's larger, I made more "Juice" than the last post I found about making a Pot Roast. 1 cup water, 1/4 cup flour, and one tablespoon each salt, black pepper, and Italian seasonings. Stirred thoroughly, and poured over the top while still stirring. Hopefully it runs all the way down, because the way I cut things up and added them to the pot, it's distinctly layered.
I'm going to run it on high for 4 hours, then run it on low for probably too long....
I think instead of "Pulling" it as I usually do, I'll let it firm back up and slice it. I don't think this cut of meat will lend it self to pulling the way the eye of round does.
And if that isn't enough to hold me through the vacation break, I have all the ingredients for a pot of Veggie Stew too.
My diet resolution is totally blown.