Thursday, July 16, 2009

My Love Affair with Pot Roast and the Crock Pot Continues

In the midst of my Crock Pot/Pot Roast renaissance I was fortunate to visit my cousin who just returned from Indonesia. During our visit she shared the wonders of Bamboe’s Rendang spice mix. It is a great combination of spice, savory and sweetness.

The package comes with stove-top directions but I enjoyed the following variation.

1 ½ - 2 lbs Chuck Roast, cut into large chunks
3 Carrots
1 Large Green Pepper
1 Medium Onion
3 Tomatoes
3 Potatoes
1 14oz Can Coconut Milk

Largely dice carrots, pepper, onion, tomatoes and potatoes. Dissolve the spice packet in 1 cup of water. Combined meat, vegetables and water in slow cooker*. Cover and turn heat on high for 1 hour.


Reduce heat to medium low, add coconut milk and continue cooking for 6-8 hours – until meat is fork tender.


*If you are using a slow cooker with a removable pan: Brown meat in Tbsp of olive oil on the stove before using the heating plate for an extra layer of flavor!


1 comment:

jenlemanski said...

OMG... I haven't had rendang in forever... Saya merindukan Indonesia. ;-)

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