For those with a score card, this is Rain-Event #2 for the Fall-season. Also #2 Long-Pants day.
We spent the morning baby-proofing the Sun Room from the ravages of Little Jimmy-Kirby. That’s the name we gave to our iRobot Roomba robot vacuum cleaner. Because: one night we were watching Combat! and Kirby was the ever-eager BAR-man, and at one point in the long distant past in a desperate attemt at income enhancement I had attempted (but failed) to get a job selling Kirby vacs door-to-door, and he’s just a little Jimmy anyhow, but he can pull a lamp off the table with the best of ’em – so “child-proofing” meant getting the speaker wires, antenna wire, and lamp-wires up off the floor and high on the baseboard, out of reach…
UPDATE: Weather like this calls for some of this: Sauerbraten
4 3 lbs. top bottom round beef steak/ brisket, sliced crosswise into 3 sections – Sorry brisket costs too much for something that’s going into a crock-pot for 8-hours.
2 onions, chopped
2 tablespoons extra-virgin olive oil
1-1/2 cups beef broth
1 cup dry red wine
1 cup apple cider vinegar
2 bay leaves
2 whole allspice
4 garlic cloves, whole
1 teaspoon whole peppercorns
16-oz. pkg. baby carrots
1 cup diced celery
2 russet potatoes, peeled and cubed
3/4 cup crushed gingersnaps (about 15 cookies)
2 Tbsp. brown sugar
1 cup sour cream
2-3 Tbsp. flour
Heat beef broth, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, brown sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved – about 5 minutes.
Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag.
Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.
Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.
Cover and cook roast on Low for 8 hours. Turn slow cooker off.
Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.
Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
Slice roast and serve with vegetables and gravy, red cabbage, and spaetzle noodles.