My Rival is probably the same vintage as yours. It lost a handle early on but otherwise has given me no problems. I think it's a five quart model. When this one dies I'll probably try to find another one from the same company.
I also have one of the original rival crock pots -- the tall ones that have a fixed crock. I don't use it as much, but it's handy when I have two crock pot things going. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Vicki Sent: Monday, October 31, 2011 9:16 PM To: [email protected] Subject: [CnD] On Crock Pots Speaking of crock pots, what does anybody like and use? I have two, one of which is probably going to crock pot heaven shortly due to its age and being, uh, well-loved and constantly used. It has made so many meals. It's a regular Rival 3 and a half quart. The glass insert is removable and it has a glass lid. It only has low and high and off for settings. It's very beat up, the color and finish are coming off the exterior and the control knob has baken flight. I think it's almost 23 years old. I love the temperature at which it cooks. I have a big one, different brand. It's okay but cooks much faster, but it serves it's purpose in its own way. Would like to find another good small crock with a glass lid and crock insert that is blind friendly to use and that cooks gently without fuss. ----- Original Message ----- From: Joseph Jammer To: [email protected] Sent: Monday, October 31, 2011 3:07 PM Subject: [CnD] easy crockpot roast Easy crock pot roast 3 lb. chuck roast 1/2 can beef broth 1 c. flour 1/2 tsp. garlic powder 1 or 2 cloves garlic 1 medium onion, diced 2 tbsp. olive oil 1 bay leaf dash of salt and pepper Wash chuck roast. Season generously with salt, pepper and garlic powder. Coat with flour. Place floured roast into oiled skillet and brown lightly on both sides. While browning roast, add diced onions to skillet. Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf. Pour in 1/2 can beef broth over roast and add salt and pepper. Cover and cook on low for 8 to 10 hours. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
