I'm still getting used to opening the deep freezer and finding home grown meat in there. We've had a few chickens and rabbits "in hibernation" for a year or so but adding 2 goat kids really filled it up. I have to confess this- having a DH who lives on the road most of the year, I would save the home grown meat til he would be home, for "special" meals. Most of the food I ate while I was home alone was store bought, small packaged stuff. But now that the freezer is full, that is silly. So I'm learning how to cook for one from our own butchered meat! And this year I'm going to try to keep track of how much meat I buy at the store. So far I've purchased 1 rotisserie chicken, not because I'm out of chicken here but I really like it rotisserie style, and it's not getting cooked that way here in January. So I caved. But this week I cooked a goat roast. That's a lot of meat for one person. However, I know how to make more than one meal out of it. Just like the leftover Thanksgiving turkey, I can get a lot of sandwiches and soup out of that roast. It turned out so delicious that I wanted to share the recipe.
So, here's how I fixed my slow-cooked goat roast:
1. Oil the slow cooker and spread some chopped garlic on the bottom.
2. Place roast on top of garlic. Cover it with a can of petite diced tomatoes w/ roasted garlic and onions. Sprinkle on some rosemary. Cover and cook on low for 8 hours.
3.Turn up your willpower and let cool for a few minutes before serving.
