cutting board and knife when prepping, and don’t leave the finished dish at room temperature for more than 2 hours; refrigerate leftovers in a shallow container within that time. Reheat leftovers thoroughly until steaming hot in the center (165°F/74°C) before serving. If your slow cooker has a hot spot, rotate the crock halfway through cooking (if safe to do so) to encourage even browning on top.
My great-aunt made this every Sunday during the depression and the tradition lives on in our family. So simple but the flavors are unreal!
