Slow Cookin' Companion. They have a Facebook community of more than 620,000 likes. Their website, www.crockingirls.com, sees over 20,000 visits daily. Eight months after starting their Facebook page, their first cookbook became a bestseller at Barnes and Noble. They have released two seasonal magazines, Crockin' for the Holidays and Crockin' Clean. Both being alumni from Tarleton, they used the dining hall and facilities to help create their latest cookbook due out on Mother's Day 2015. They held a meet and greet on Wednesday, January 7th, allowing anyone to get a behind the scenes look at the making of their second book. They guided visitors around what they called "The Crock-a-thon," where they had about 30 crock-pots set up, a food pantry, food prep station, prop room (which was all owned by them), camera prepping station and photoshoot booths for the final result of the dish. The Crock-a-thon lasted almost 5 days and they had volunteers who came in to help make the recipes. All the dishes were taste-approved and then added to the 2nd edition book. After showing some of the library staff around, they took pictures and signed a cookbook for the library collection.
Stone Family Roast
A classic Sunday special from Jenna's Childhood.
1/2 cup flour (or enough to coat roast)
salt and pepper, to taste
3 to 4-pound beef roast
1-pound package of baby carrots
1 white onion, cut in rings
3 potatoes, cut in chunks
1 1/2 cups beef broth
1 1/2 cup water
Mix 1/2 cup flour with salt and pepper. Coat roast in mixture and brown in a skillet. Place in the slow cooker with carrots, onions and potatoes. Add beef broth and water. Cover and cook on low for 8 to 10 hours.
Recipe from: The Crockin' Girls: Slow Cookin' Companion