This recipe calls for a mere teaspoon of garlic powder, I added two heads worth of whole cloves, and some chili powder.
ETA: Having to relearn and adjust recipes for my SO’s newly diagnosed heart failure (HF). Might not be as flavorful as a lot would like, but he asked for and ate two small plates of this after eating & wanting nothing but applesauce, ensure, & plain chicken for the past 6 weeks.
nipplebuttsalad
You can get so much better from a slow cooker on cheap with all that
M4ttiG
that looks dry and awful n bland
Cripelter_Walknone
So much water, jeez. I dont like boiled meat
schittluck
Oof
LeroyWankins
This doesn’t look like Chuck roast. Judging by the muscle grain I’d guess it’s eye of round which is the wrong cut for slow cooking and would explain why it looks dry.
Dr-Turd-Ferguson
Why does no one ever sear the meat in this sub. So many sad, gray pieces of meat up in here. What you guys got against a little maillard reaction?
8 Comments
[The Best Pot Roast – Eating on a Dime](https://www.eatingonadime.com/the-best-crock-pot-roast-recipe/#wprm-recipe-container-15050)
This recipe calls for a mere teaspoon of garlic powder, I added two heads worth of whole cloves, and some chili powder.
ETA: Having to relearn and adjust recipes for my SO’s newly diagnosed heart failure (HF). Might not be as flavorful as a lot would like, but he asked for and ate two small plates of this after eating & wanting nothing but applesauce, ensure, & plain chicken for the past 6 weeks.
You can get so much better from a slow cooker on cheap with all that
that looks dry and awful n bland
So much water, jeez. I dont like boiled meat
Oof
This doesn’t look like Chuck roast. Judging by the muscle grain I’d guess it’s eye of round which is the wrong cut for slow cooking and would explain why it looks dry.
Why does no one ever sear the meat in this sub. So many sad, gray pieces of meat up in here. What you guys got against a little maillard reaction?
Clearly this needed 24 more hours