Since Ted and I were going to be away most of the day I wanted a main course that wouldn’t take a lot of time. Enter the crock pot (see notes below for more info).
Buttered egg noodles with parsley
Homemade rustic boule (yeah!)
The pumpernickel roast beef recipes comes from a slow-cooker cook book I picked up some years ago. The “pumpernickel” flavor comes from caraway seeds and stout as a cooking liquid. I couldn’t find the cut of beef the recipe called for (sirloin tip) so I went with a chuck roast. It was good but a bit dried out.
The roasted cauliflower seemed a bit over cooked to me though most others ate it up and there were no left overs.
One 16 oz. package of egg noodles will feed 6 adults and 3 children despite what the bag indicates (12 servings, I think not).