Philly on the Fly

Generally, when you think of crockpot recipes, it's usually during the cold weather months, not when it's a hundred and hell outside. However, it's nice to just toss a chunk of meat in there and fuggetaboudit! Plus, it's the middle of July and we haven't even reached a hundred here in north Texas, so, I guess technically, it's chilly outside!

I tend to keep a frozen roast on hand at all times, I'm just domestic like that. Beef, and sometimes pork...usually a frozen bird, too. I get them on sale and it makes my life so much easier, giving me more time to do whatever I happen to be doing that day...laundry, writing, cleaning, reading, obsessing over the ignorant shit I see on social media, then drinking...whatever...you get the point.

Here's what ya do: take medium frozen chunk 'o beef--roast, cheap steaks, petite sirloins, whatever's on hand--and toss it in the crockpot frozen, (must I also say that you should spray it first?...goofball) season w/ S&P, garlic powder, lid it, turn on low, go to bed.  When you wake up, you will have forgotten you have done this and panic, wondering who has been cooking you breakfast, in bed, perhaps? I never seem to get over this disappointment of an empty kitchen upon waking, no matter how many times I do it!  Alas, I chop onions and red bell peppers to toss in the crockpot, saving a few to sauté and toss in some eggs that I have to make muhdamnself!

If you're terrified you will burn the house down, you can add a little water, but it's not necessary, just cook it fat side up, it will be fine. Trust me, it makes it's own juice. Around noon, you will find that you have the most tender chunk 'o beef you've ever had.  Unless you tossed a massive roast in there, like, the size of your head, then you'll have to cook it until dinner for it to be tender, and by then, your onions and peppers might be disintegrated, use proper judgment, it's not rocket science.

I take a dollop of cheez wiz and about a quarter block of cream cheese or Neufchatel, warm it in the micro, stir and then pile all components on your choice of bread.  I'm a low-carber as of late, so I like it on Joseph's pita or lavash bread. It's sometimes difficult to find, but hopefully, not much longer.  It's so good and nutritious, it HAS to catch on!


***Note***Obviously, this particular recipe is really not as the title suggests, you can't do it quickly, but you can do it with minimal effort. When I wrote it, that's just what came to me...blame it on my A.D.D. baby! (you are so welcome for getting that stuck in your head OCD'ers!)