Cooked with love? …. in a large electrical pot. Lol. A little morning prep work, place everything into the cooker, clean up & set a timer. Go to work, run errands, play with the kids, your fur babies, exercise, go brunching or whatever your heart desires. Low & slow eight hours later, an amazing delicious meal that may look fancy but didn’t require much of your time. That’s what I call a wonderful dinner!
I have cooked this meal over the years with different ingredients, chuck vs rump, red wine vs no wine, worcestershire & Dr. Pepper soda at one point. My suggestion is try what you like …it’s all about your taste preference : )
Note: I make a bowl of mashed potatoes as well. My Mom used to include mashed potatoes with this meal and my Dad is the one who taught me how to make mashed potatoes.
Ingredients: 2 lbs baby carrots – 3 russet potatoes, peeled and cut – 3 to 4 lbs rump round roast – 1/4 sweet or yellow onion, sliced – 2 sticks; ribs of celery
This is my Grandmom’s recipe — I can hear her southern accent calling it “slaw”. Her laugh was contagious, stories were funny and her slaw was a tradition passed down.
I love a side of good coleslaw with seafood, ham, burgers, ribs (anything barbecue) and Thanksgiving dinner. For our family, Grandmom’s slaw became a holiday tradition! I sat with my Mom and Grandmom shredding an enormous amount of cabbage & carrots the day before Thanksgiving….for years.
Grandmom always added raisins. My older sister disliked having raisins combined so we made a separate bowl without too. It wasn’t until years later, I realized everyone’s idea of dressing does not include mayonnaise.
I find myself shredding a small portion throughout the year for home made happiness on the side. Serves 4-6 people, depending on portion. This recipe is definitely creamy with a slight crunch.
#southernslaw #tradition #sidesalad 🥕
- 1 medium cabbage head, shredded
- 1 1/2 to 2 fresh carrots, shredded
- 1 1/2 cups mayonnaise
- 2 teaspoons distilled white vinegar
- 2 tablespoons sugar
- 2 ounce small box of raisins, optional
Remove outer layers of cabbage. Cut into 4 pieces. Shred cabbage (watch your fingers), place into medium/large mixing bowl. Rinse and peel carrots, shred and combine with cabbage. In a small bowl, combine mayonnaise & vinegar stir and then add sugar. Mix well. Pour dressing over the cabbage and carrots, stir together. Allow to refrigerate for at least 1 hour.
Optional: for extra creamy coleslaw, allow to marinate overnight.