Courtesy of Stuart Spivack
In September I became a Grandfather. One of the great blessing of being PaPa (what my daughter calls me to my Grandson), is having my Daughter coming over on Wednesdays and Fridays. It’s not quite Tuesdays with Morrie type of a deal – however, I do relish our Father / Daughter discussions. This is where a lot of the life lessons I laid down earlier in my Daughter’s life have come back up and let me know that they were not lost or forgotten lessons. They are actually stuck and are now being applied in her day-to-day life. I know, exciting right?
In one of the recent Father Daughter discussions she indicated that she had just “Given Up” and now just does CrockPot or Slow Cooker meals now. I couldn’t believe what I was hearing. Given Up? Oh no! Nothing could be further than from the truth. So, I started another journey of re-educating my daughter on how with the right recipes slow cooker meals can be a huge time saving method and still deliver flavor packed & nutritional goodies to the table at dinner time.
This recipe is the first in this journey of re-educational instruction for my Daughter. I suspect that some of you might be on that same path, and with Fall and Winter’ chill starting in the majority of country could do for some warm, zesty and succulent Pot Roast — slow cooker style:
[gmc_recipe 2523]