Want to make a delicious Roast like mama did? Just use the recipe at the bottom of this description post and you will be reminded just how good it was! PLEASE LIKE SHARE AND SUBSCRIBE & Thanks for Watching Collard Valley Cooks. These recipes are in our Volume One Cookbook. WANT TO BUY A COOKBOOK? We have a volume one and Volume Two! NOTE: PAYPAL IS CHEAPER! AMAZON- HIGH SELL FEES!
To order on Amazon & Paypal (free shipping) visit out website at:
CHECK OUT MY KITCHEN ITEM LINKS:
VISIT CHRIS'S PERSONAL BLOG TO SEE OUR FAMILY TIME:
VISIT MY ALL ABOUT CAKES CHANNEL CAKE LESSONS:
Scroll Down to order and scroll further down for RECIPE.
DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
Crock Pot Roast & Veggies
SIRLOIN OR CHUCK ROAST SEASONED WITH:
SEASONED MEAT TENDERIZER
WEBER STEAK N CHOP
GARLIC SALT
OLIVE OIL
5 LARGE CARROTS
5 MEDIUM POTATOES
1 LARGE ONION
WORCESTERSHIRE SAUCE
SALT & PEPPER
1/2 CUP BROWN GRAVY MIX
IF SIRLOIN ADD 1/4 STICK OF BUTTER
2-3 CUPS WATER
Season your roast by sprinkling well with a meat tenderizer, steak n chop, and garlic salt then Lightly coat your roast with all-purpose flour and sear all sides on Medium/high heat until brown. (if large cut into two pieces before searing) Add to bottom of crockpot. Use crockpot liner for easy cleanup or spray with cooking spray. Clean, peel and cut up vegetables. Slice carrots in half and then quarter. Slice potatoes in half and quarter. Cut onions into 1-inch pieces. Add brown gravy mix and 3 dashes of Worcestershire sauce to top of roast. Salt and pepper the veggies and add to the crockpot. Add 1/4 stick of butter if you use a lean cut of meat. Add water by pouring around the edge of the crock being careful not to knock seasonings off food. Press vegetables into the bottom until they are barely covered with water. Cook on low 8 hours or high 5 hours. GRAVY: Thicken with 1/2 cup milk whisked with 2 tbsp. of cornstarch (or 4 tbsp. self-rising flour) and pour into roast if desired.
Biscuits
2 CUPS SELF-RISING FLOUR (SOUTHERN BISCUIT FLOUR OR WHITE LILY) 1 PINCH BAKING SODA
5 TBSP. COLD BUTTER (IN THIN PIECES) OR:
1/4 CUP CRISCO SHORTENING
2/3 – 3/4 CUPS WHOLE BUTTERMILK
Use a blending fork or pastry blender to combine flour, soda, and butter. Blend with fork until mixture is crumbly and shortening is pea-size. Add buttermilk just until combined. 2/3 to 3/4 cup of buttermilk. Use sifter with self-rising flour and flour counter surface. Place dough out onto floured surface. Sift flour onto top of dough. Use your hands and turn the biscuit dough 6-7 times folding it over and over. Pat to height of biscuit cutter (1/2 to 3/4” high) cut out biscuits place in well-greased pan (I use an iron skillet or 11x7 brownie pan) Pat tops with buttermilk and bake at 450 degrees until golden brown. Approx. 20-25 minutes. Flip biscuits upside down when removing them from oven to keep from sweating on the bottom. Tip: shortening greased 1 0 ” iron skillet makes crunchier biscuits
0 Comments