Way back in August of last year, I recommended Kitchen Bouquet. It’s made from “caramel, vegetable base (water, carrots, onions, celery, parsnips, turnips, salt, parsley, spices) sodium benzoate, (less than 0.1 of 1% to preserve freshness).” It has 10mg sodium per teaspoon.
This weekend, I found myself making our standard roast with carrots and potatoes, so I grabbed the camera.
First, brown the roast. Most often I use a chuck roast, but this pot roast was on sale. Then cover the roast with peeled, cut up potatoes and baby carrots. We use frozen baby carrots, but we give the carrots a little head start by cutting open the bags and nuking them for a few minutes.
Cover with water.
Then pour in a little Kitchen Bouquet – just enough to turn the water dark brown.
Turn the crock pot on high and leave for 6 to 8 hours or until the potatoes and carrots are tender. We’ve also made this meal on the stove top and it seems to cook much faster. We’ve put it on before church and served it for lunch. We are freakish and separate the potatoes and carrots – each one getting their own serving bowl. Then we remove the meat and make gravy with the broth.
Pinkgirl devours these carrots. I’m surprised she doesn’t turn orange. And FavoriteSon, my little carnivore, LOVES the meat!