autumn essentials: slow cooker roast w/veggies

How To Make autumn essentials: slow cooker roast w/veggies

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  PREP/PREPARE
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  ADDITIONAL ITEMS To make this recipe, you will need two additional items: a cream soup base, and some dry onion spice mix.
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  The Cream Soup Base: To be honest with you, you could pick up a can of Campbell’s Cream of Mushroom soup, add a can of whole milk, and there you go. However, I would suggest that you skip the chemical laden route, and make your own. It is truly quite simple. If you want a recommendation, here you go: https://www.justapinch.com/recipes/soup/other-soup/master-recipe-cream-of-whatever-soup-base.html?r=1
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  Dry Onion Spice Mix: You could use a packet of Lipton Onion Soup Mix, but please do not. I came up with a substitute for Lipton, and here it is: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/seasoning-essentials-onion-soup-cooking-base.html
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  Chef’s Note: If you have the ingredients on hand, making your own cream soup base, and dry onion spice mix will add about 20 minutes to the front end of this recipe; however, I believe that it is time well spent. Not only do you eliminate all those additional chemicals; in addition, the taste is amazing.
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  Gather your Ingredients (mise en place).
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  Prepare the cream soup base, and reserve.
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  Add the butter and 1 tablespoon of the grapeseed oil to a large skillet over medium heat.
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  When the foaming subsides, add the mushrooms, and a pinch of salt.
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  Cook until they begin to brown, and all the moisture has evaporated, about 10 – 12 minutes.
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  Add the mushrooms to the cream soup base, cover, and keep warm.
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  Cut the chuck roast into generously thick slices.
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  Why Chuck Roast: Chuck roast is a relatively inexpensive cut of beef that, when properly cooked, is fork tender and delicious. Chuck roasts are not suited for slicing and grilling, or throwing into a hot pan. The secret is a low-and-slow cooking method.
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  Sprinkle the tops and bottoms with pepper.
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  Increase the heat of the skillet to medium high, add the remaining 2 tablespoons of grapeseed oil, and when it begins to shimmer add the chuck roast.
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  Sear the tops and the bottoms of the roast, about 2 – 3 minutes per side.
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  Chef’s Tip: By searing the roast I am trying to get a little mailard reaction going.
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  Add the carrots and potatoes to the bottom of the slow cooker, and sprinkle with a bit of salt and pepper.
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  Add the roast on top.
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  Take the skillet off the heat, add a few tablespoons of water, and then use a spatula or wooden spoon to melt those brown bits (fonds) into the liquid.
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  Pour that flavorful liquid over the roast.
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  Add the reserved cream soup base, and mushrooms to the slow cooker.
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  Top with the dry onion spice mixture.
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  Cover the slow cooker, and cook on low for 8 hours.
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  Chef’s Note: I tried this recipe on high for 4 hours, and I did not feel that the ingredients had a chance to meld together. Low-and-slow is the way to go.
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  PLATE/PRESENT
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  Serve family style with a big ladle, or plate it up and serve it at the table. Enjoy.
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  Keep the faith, and keep cooking.
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