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Message: <blockquote data-quote="Shinneryfarmer" data-source="post: 4090506" data-attributes="member: 46291"><p>I separate the muscle on hind quarters into roasts. Most we throw in the crock pot in the mornings before work with taters, carrots and seasoning. Onion soup and ranch dressing mix with butter is my go to. Cook on low all day and have a meal ready to eat when we get home. Just me and the wife, can have leftovers the next night. That is if she doesn't scarf it up to take for lunch the next day, which usually happens. Left over meat can also be used for sandwiches, being tender from slow cooking.</p></blockquote><p></p>