Let’s Get Cookin’!

Oh, let’s see what we have here. I’ve found a couple potatoes; a sweet onion; a bell pepper of yellow, orange, and one of red; and a package of Lipton’s Onion Mushroom soup. Let’s do some chopping, slicing, and dicing, and soon we’ll have our yummilicious mixture for the chuck round roast that’s waiting.

Yes, I took a little time away from writing in order to prepare last night’s meal. I enjoy my roasts because I let them cook on high for about an hour and a half, then reduce the heat to a simmer and let them remain there for another twelve to fourteen hours.

Read on to find out the secret ingredient that I have added in, which hasn’t been much of a secret to anyone who has watched me prepare this lovely meal. Let me introduce you to one of the meals that I came up with a couple years ago.. if you’ll allow me.

You will need:

  • 1 package Lipton’s Onion Mushroom Soup Mix
  • 1 onion (your choice of sweet, red, etc.)
  • 2 baking potatoes
  • 3 bell peppers (your choice of color)
  • * (secret ingredient)
  • 2lbs.-3lbs. chuck roast
  • 2 16oz. bottles of water (or plain cold tap)

Chopped vegetables for a slow cooked roast.

Preparation: (Grab your cutting board and a sharp knife!)

  • Rinse off vegetables in cool to luke warm water to remove pesticides and other unwanted material. Cooler water helps to keep veggies nice and crisp, while the warmer water helps to soften them.
  • Cut onion through middle, then cut each half into sixths;
  • Cut potatoes in half, quarter the halves, and slice into chunks;
  • Cut bell peppers to remove core and seeds, cut bowl into standing halves, proceed to cut away halves until bell peppers are various sized strips.

Ingredients for a slow cooked roast.

Once you have your vegetables cut and sliced, stack a layer of veggies around the bottom of the Crock Pot of your choice. Any slow cooker should do just fine.

Add spices to suit your taste, then put in your roast.

Roast sitting on a layer of vegetables.

After your roast has been situated on top of the layer of veggies and spices, it’s time to stack on the remaining vegetables. Place them haphazardly around and on top of your roast, which will allow your roast to absorb the juice while it cooks.

The secret ingredient in this recipe calls for a pear. Of course, you’re welcome to substitute it with any fruit that you enjoy. While the other flavors are mingling, the flavor of the pear will help to make the entire dish just that much sweeter. Also, sweet peppers may be added in place of the bell peppers.

After your vegetables have been placed, more than likely squished into place, grab your two packets of Onion Mushroom soup. Tear (or cut) both of them open and pour on top of meat and vegetables.

Pour on both bottles of water to soak the powder of the soup. The water, when poured over it, will carry the soup and mix rather well. Don’t worry if both bottles start to flow over. Add the remaining water and any more that is needed while it cooks.

Crock Pot stuffed with roast and veggies.

Once you’ve got the water in, all that’s left to do is put the lid on it and turn it on. I begin mine on High heat for the first hour or two that it is cooking. Then, I’ll switch it down to low and check on it periodically to be sure that the water level has not decreased too much. If it’s needed, I’ll add water; if not, I’ll simply take in a whiff of the aromas and impatiently wait.

Ready to begin cooking.

While many people leave their roast cooking for only a couple hours, I allow mine anywhere from twelve to fourteen hours to completely cook. The first hour or so on High heat will bring up the temperature rather quickly. The remaining time slow cooking will tenderize the meat until it’s able to be cut with a fork, or pulled apart with ease. The cooking time is completely up to you.

Roast after twelve hours of slow cooking.

Remember to wash your hands before AND after you handle the ingredients. By doing so, you reduce the risk of spreading bacteria from food to surface and vice versa.

If you decide to switch up some ingredients to better suit your own tastes, stop back by and let us know what changes you made.

Since I found time to finish the entry after the meal finished cooking, I can say that it was yummy! As a note, I’ll have to remember that richer pieces of meat that offer a bit of fat with them usually need a tad bit more spice while cooking.


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