"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Wednesday, November 19, 2008

Savory Pot Roast

Here's another dish that makes use of spices (I love spices!)
From savory pot roast
And to save time, I get a packet of McCormick Savory Pot Roast Seasoning. Since this is slowcooked, prep time is short, then I just forget about it while it cooks, then as the aroma fills the house, I get reminded of what we are going to have for supper. One thing I like about McCormick is that, since it mainly uses natural spices, I can't really go wrong with it. Plus, I get a glimpse of how dishes are supposed to taste like per American standards instead of Pinoy standards. While this dish did not taste at all like the typical mechado or caldereta (more tamato-based) beef stews of the Filipinos, we all like the taste of it. We enjoy this usually with slices of freshly baked bread.


3 pounds boneless beef chuck or rump bottom round roast, well trimmed
5 cups cut-up fresh vegetables, such as carrots, celery, onions and potatoes
1 package McCormick® Slow Cookers Savory Pot Roast Seasoning
1 cup red wine or water


1. Place roast and vegetables in slow cooker.
2. Mix Seasoning and red wine until blended. Pour over roast and vegetables. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove roast and vegetables to serving platter. Stir sauce before serving.
IMPORTANT: For best results, do not remove cover during cooking.

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