(02-17-2018, 09:53 PM)Benton Wrote: Italian beef is pretty good.

1 beef roast
1 12-ounce jar pepperoncini or banana peppers (sliced)
1 bottle of Italian dressing

Brown the roast, throw it and the above in a crock pot. Bam, easy. Top with some grated provolone or toast a bun and serve as a sandwich.

(02-17-2018, 09:40 PM)Cure4CF Wrote: Any good recipes?  I normally just season a chuck roast (Brown it if I have time, which I normally don’t), throw it in a crock pot w/ some Lipton onion soup, beef broth, potatoes and carrots.  I also add a spoonful of better then bouillon. Cook it on low for 10 hours or so (basically during the work day).  It’s ok but not like I remember when I was a kid. Looking for something to try that hopefully can throw together before heading out for the day and coming home to something a little different / better.  Thanks in advance!!

(02-17-2018, 09:53 PM)Benton Wrote: Italian beef is pretty good.

1 beef roast
1 12-ounce jar pepperoncini or banana peppers (sliced)
1 bottle of Italian dressing

Brown the roast, throw it and the above in a crock pot. Bam, easy. Top with some grated provolone or toast a bun and serve as a sandwich.

(02-18-2018, 03:00 PM)StoneTheCrow Wrote: Also recommend adding hot giardiniera pepper mix to the sandwich to give it heat and a little crunch.

(02-17-2018, 10:20 PM)Cure4CF Wrote: I like the variation. Do you prefer a certain cut of beef over another for it? Or just whatever is on sale? Do you shred it or slice for the samich?

(02-20-2018, 12:04 PM)fredtoast Wrote: Crock pot pot roast is great, but I don't like the potatoes and carrots cooked with the meat. Seems like everything just tastes the same, and I don't care for carrots that taste like pot roast.

Brown on all sides. Place in crock pot with chunks of onion, lots of garlic, salt, pepper, tablespoon of molasses, and some worcestershire sauce or Dales seasoning (but not too much).

Cook low and slow all day. Remove meat. Pour broth into sauce pan (if onion chunks are too large strain them out) Dissolve flour or corn starch in small amount of cold water. Stir into broth and cook (stirring constantly) until thick gravy.

If there is a thick layer of oil or fat on top of the broth skim it off with spoon before making the gravy. Or if you have an extra day you can put it in the fridge and the fat will harden on top of the broth.

(02-21-2018, 03:58 PM)Benton Wrote: My first crock pot was small. The roast would fit in the bottom but was so small we had to put carrots or whatever on top of it. Loved the carrots and they didn’t taste like the roast. Got a bigger one a year or so ago and the carrots could go beside it. I guess they soaked up the meat juice because they tasted totally different.

(02-22-2018, 11:19 AM)WeezyBengal Wrote: Is it just me, or does anything you cook in a crock pot just taste "different"? 

I dont know, I just feel like the crock pot does something to the food that makes it taste kind of off. I would rather braise, simmer, or slow cook in a cast iron dutch oven or pot any day. Its nice too because you can sear the meat before you slow cook it. 

Quote:1 3-lb chuck roast

2 tablespoons olive oil
Salt & pepper
2 envelopes Lipton Beefy Onion Soup Mix
2 cups water
4-5 medium potatoes, peeled & halved
2-3 cups baby carrots
2-3 onions, quartered
2 tablespoons cornstarch

Season roast on both sides with salt and pepper. Heat olive oil in a large skillet on high heat. Sear each side of roast (and sides if thick enough) in hot skillet about 2 minutes or until nicely browned on each side. Place roast in a large roasting pan.

Combine both soup mixes with water and stir well. Pour soup mixture in roasting pan (not on top of the meat). Cover with a tight-fitting lid or tightly with aluminum foil. Bake at 300 degrees for 2 hours.

Note: If you're roasting in the same pan you seared the meat, remove the roast and set it aside before you add the liquid. If you put the liquid in a hot pan it could start to boil which will "seize" the roast and make it tough. For more on that and some of my other tips, click here.

Remove pan from oven and ladle out 1 cup of broth; set aside. Add potatoes, carrots and onions to pan surrounding the roast. Cover pan tightly again and continue baking for 1 hour. Remove pan from oven. Move roast and vegetables to a serving platter and cover to keep warm.

To make gravy, place roasting pan on the stove (to cover 2 burners if using an elongated pan) and heat on medium-high heat. Add cornstarch to a small bowl and whisk in reserved 1 cup of broth. Whisk cornstarch mixture into pan juices and heat until simmering. Simmer for 3-4 minutes, whisking continually, until thickened.