Ruth Chris - Morton's - Carver's???

Actually, it's none of the above. The picture to the right and at the bottom of the blog page shows our expertly prepared slow cooked medallions of beef. Nancy and I whipped up the vittles for our Friday night dinner. The slow cooker does a good job of roasting the Raley's Black Angus beef (a cross rib roast) so that it stays tender and flavorful and the potatoes and veggies are added near the end of the cooking cycle to keep their texture just right for serving. It's a fairly simple meal to prepare and if you are in the mood for beef, as we are on occasion, the results are as good as what they serve at the big name restaurants. Bon Appetite!