Slow Cooker Lamb 'Pot' Roast.... another frozen delight!

Not that this blog is all about slow cooker cooking, but it seems to be the latest lifesaver in my house... It also proves my enduring love for George (George Foreman that is).

So as mentioned, with a poorly mother, George has been proving invaluable in doing all the cooking for us while I go to work. In a bit of a rush the other morning, I decided to throw a bit of a meal in the pot... and it was a winner. More so because I threw the hunk of lamb in the pot FROZEN which to me, is the height of convenience and laziness! It turned out perfectly cooked and fell apart on carving it.

Easy Slow Cooker Pot Roast

1 Marinated Mini Lamb Roast (frozen)
3 Potato - chopped into quarters
1/2 Pumpkin - chopped into chunks
1/2 Cup Liquid - I used Worcestershire Sauce, a splash of light Soy, a splash of Garlic & Soy Marinade and water

Spray the ceramic pot with non stick stuff, layer in potatoes and pumpkin. I then added a wee pinch of Vegeta over the top and then plonked in the frozen lamb. Pour the liquid over and pop the lid on.

I cooked this on low for about 10 hours while at work. Everything was perfectly cooked and was sitting in a lovely juice.

I strained this off and made a nice gravy by adding a bit of gravox, in a pan on the stove.

Tasting Notes:

• You'll see from the photo that I also added some mushrooms and zucchini to the top. This I would not do again - neither lasted the distance or looked appetising at the end of the day!
• Adding frozen meat was just perfect - all up this took all of about 4 minutes to throw together, which suits me at 7.30am!
• I used a pre-marinated mini lamb roast from the butcher (whose name escapes me, but they are located at the little set of shops in Brentwood on Cranford Ave - they are wonderful!). This piece gave 2 generous servings.

George. The new man in my life.

So, there's a new man in my life. His name is George. George Foreman and he's a slow cooker.

I'd been thinking of getting one for ages, but A's recent tribute to Australia Day - lamb shanks in the slow cooker - sounded so good, and so easy, that I just had to go and buy one.

And given the recent heat, and the fact that my apartment is the size of a postage stamp, it all seemed to be very sensible for keeping the heat to a minimum. And so far, our relationship has been wonderful... we've shared several dishes together - meatloaf, pork ribs, potato bake, lamb pot roast, rice pudding and just last night, the easiest Spag Bol sauce in the whole world.

It's also been a godsend the last week as my mother has been rather ill.... I've been able to plop a few things in the pot in the morning and come home to a full cooked meal that I just plate up and take over to her! Super easy!

So today I'll share the Easiest Spag Sauce in the world. And whilst it is not rocket science, it is just so darn convenient! I'd also like the share the ease and joy that throwing frozen food into the pot brings....

Super Easy Spag Sauce

250gm Beef Mince -frozen (* see note)

250gm Pork Mince - frozen

1 500gm Jar Pasta Sauce with Basil (I used Coles)

1 400gm Tin Italian Peeled Tomatoes

1 tsp Minced Garlic

2 Tbs Worcestershire Sauce

Sprinkle Sugar

Plop mince in the pot. Add all other ingredients.

I cooked on high for 2 - 3 hours, then switched it to low and cooked it for another 3 hours.

I did stir this a few times to break up the mince and move it around to cook evenly.

I'd also suggest giving the bowl insert a quick spray with non stick spray stuff - I didn't but I'm sure it would've been useful!

Tasting Notes:

• This is a lovely dense, meaty sauce. Usually I add vegies such as zuchini, carrot and onion, however this time I was so lazy that I did not bother. These can of course be added (grated) for the last hour or two of cooking if you wish.


• This was the easiest thing I think I've ever made! I will certainly be making this again!

* Re: Frozen foods. All the research I've done, shows that frozen foods can be added to a crock. The tip is to use warm or room temp liquids with the frozen meats. I've done it twice now - once with a mini lamb roast, and with this and both times the meals worked perfectly! Obviously, if you aren't comfy with this, please thaw your meat first. You can also brown off the meat on the stove first if you can be bothered....

For further health & slow cooker safety tips, this is a great site http://www.associatedcontent.com/article/9632/is_slow_cooking_a_crock.html?cat=22