or better yet Money Saving Mom :)
Yesterday I put a roast in the crockpot (Mr. Right's mom's recipe - just the roast, water, and a packed of onion soup mix). I was too lazy to cut the fat off the meat before i put it in the slow cooker (okay this isn't the part where i'm like MSM) so I just tossed the whole thing in.
It turned out great! By the time we were ready to eat it, the meat was so tender it was easy to pull the fat off (usually i labor for about 15 or 20 minutes cutting it off, only to get so grossed out its hard to eat the roast the next day).
As we were doing dishes, I started to scoop out the broth to get to the left over meat (I was making up a couple of different tupperware containers for this week's lunches). I stopped for a moment and remembered reading about how some frugal bloggers make their own chicken and beef broth, rather than buying the canned variety.
I am not a cook, so I called my #1 cooking question contact - my sister. She thought that it sounded like a good idea, but she wasn't sure enough to give me the green light. She suggested I call my #2 (Mamaw) and then let her know the verdict.
Vivian (not her real name but my I'm not allowed to address her as "Mamaw" "Grandmother" or her real name in public) confirmed that I could keep the juices for broth, I would just need to keep it refridgerated. She also said that leaving the fat on the meat before cooking is not only easier, but it makes the roast, as well as the broth better.
I poured the broth into an old spaghetti sauce container (nothing gets thrown away at our house). We didn't have anything to properly label it with, so I improvised. I had some white atheltic tape that I've been using to tape Mr. Right's splint on, so I stuck a piece on there and Mr. Right wrote on it with a sharpie.