Before I met FirstHusband, I had never heard of this product. Now, it’s the key ingredient to a standard recipe in our house. And the key component in the phenomenon of the disappearing carrots.
Here’s what we do:
1. Brown a roast (usually a chuck roast), put it in the bottom of the crock pot.
2. Top off the crock pot with peeled and cut potatoes on one side, baby carrots on the other.
3. Add water till it covers the carrots and potatoes.
4. Pour in Kitchen Bouquet until the water is . . . dark brown.
(sorry, I have NO measurement for you.)
5. Turn the crock pot on high for 4 to 5 hours.
6. Scoop out the potatoes into one bowl, the carrots into another and the roast onto a serving platter.
(we like our food separated. if you want vegetable chaos, mix them together, we don’t mind.)
7. Make some gravy with some of the broth. Save the rest of the broth for freezing.
(There are never any leftover carrots. PinkGirl ate them like M&Ms on Monday night and asked for more on Tuesday. Luckily we have the leftover broth – cause THAT’s what makes the carrots so irresistible.)