On Saturday, I pulled an ancient lamb roast out of the chest freezer, unwrapped the paper and set it to defrost in a pan in the refrigerator. Given the layer of ice on the meat, and the paper wrapping, I was expecting something that had only an even-odds chance of being edible.
Today, while working from home, I set the lamb shoulder into the little crock pot with 2 cups of water, a package of French's Onion soup mix, a large layer of sliced potatoes, and two tablespoons of barley. I cooked it on high for a little over two hours and then on low for another four.
I just pulled the roast out of the pot and shredded it on the cutting board, picking out the fat as I went. It is OMG tasty and tender and all the things that I was hoping the crock pot would do for it. Rawr. I just need to remember to not eat too much of it at a time or the fat will lay me low. (This is why the meat and the potatoes got evicted out of the broth. That broth is probably an oil slick waiting to congeal.)