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Made a simple Pot Roast yesterday. 3.5 lb Chuck Roast2 cans of Cream of Mushroom soup1 pkg. onion soup mix1.5 cups waterI had about a quarter of an onion in the fridge and threw that in too.5 hours on high. Didn't have the time for a low cook but probably will do 8 hrs. on low next time.Used some flour to thicken gravy, served over egg noodles with asparagus on the side.
This thread doesn't egt enough love.Trying one of these for this Sunday - anybody attempt either one. Would appreciate any feedback
I'm going to try this tomorrow, but wanted to confirm the recipe.4 big chicken breast (can you put them in frozen?)Mushrooms1 can (80z) tomato paste w 2 small cans of diced tomatoesgarliconionsoregano,basilsaltpepperHow long do you cook it for? TIA
I didn't put them in frozen - I'd defrost first.Was ready in 6 hours - added another 2 hours on "warm"
Definitely go with the 2nd. Its been posted in several variations. Super easy and super good. You can skip the "dash of olive oil", no one will ever know. Also, might want to go with a jar of banana peppers unless you've got a giardinera that you know you like. Using one that you dont like will ruin the whole thing.Made a simple Pot Roast yesterday. 3.5 lb Chuck Roast2 cans of Cream of Mushroom soup1 pkg. onion soup mix1.5 cups waterI had about a quarter of an onion in the fridge and threw that in too.5 hours on high. Didn't have the time for a low cook but probably will do 8 hrs. on low next time.Used some flour to thicken gravy, served over egg noodles with asparagus on the side.This thread doesn't egt enough love.Trying one of these for this Sunday - anybody attempt either one. Would appreciate any feedback
Thanks for the banana pepper recommendation - will definitely try those.Hardly any liquid in this - it will not dry out?Also - does the roast need to be seared first before putting into the crock?Definitely go with the 2nd. Its been posted in several variations. Super easy and super good. You can skip the "dash of olive oil", no one will ever know. Also, might want to go with a jar of banana peppers unless you've got a giardinera that you know you like. Using one that you dont like will ruin the whole thing.Made a simple Pot Roast yesterday. 3.5 lb Chuck Roast2 cans of Cream of Mushroom soup1 pkg. onion soup mix1.5 cups waterI had about a quarter of an onion in the fridge and threw that in too.5 hours on high. Didn't have the time for a low cook but probably will do 8 hrs. on low next time.Used some flour to thicken gravy, served over egg noodles with asparagus on the side.This thread doesn't egt enough love.Trying one of these for this Sunday - anybody attempt either one. Would appreciate any feedback
always good to sear before crockingThanks for the banana pepper recommendation - will definitely try those.Hardly any liquid in this - it will not dry out?Also - does the roast need to be seared first before putting into the crock?Definitely go with the 2nd. Its been posted in several variations. Super easy and super good. You can skip the "dash of olive oil", no one will ever know. Also, might want to go with a jar of banana peppers unless you've got a giardinera that you know you like. Using one that you dont like will ruin the whole thing.Made a simple Pot Roast yesterday. 3.5 lb Chuck Roast2 cans of Cream of Mushroom soup1 pkg. onion soup mix1.5 cups waterI had about a quarter of an onion in the fridge and threw that in too.5 hours on high. Didn't have the time for a low cook but probably will do 8 hrs. on low next time.Used some flour to thicken gravy, served over egg noodles with asparagus on the side.This thread doesn't egt enough love.Trying one of these for this Sunday - anybody attempt either one. Would appreciate any feedback
Throw in all the liquid with the banana peppers. I also add in some beef broth and water to nearly or fully cover the meat. If it does not fully cover, flip the meet over a time or two during the cooking process.Thanks for the banana pepper recommendation - will definitely try those.Hardly any liquid in this - it will not dry out?Also - does the roast need to be seared first before putting into the crock?Definitely go with the 2nd. Its been posted in several variations. Super easy and super good. You can skip the "dash of olive oil", no one will ever know. Also, might want to go with a jar of banana peppers unless you've got a giardinera that you know you like. Using one that you dont like will ruin the whole thing.Made a simple Pot Roast yesterday. 3.5 lb Chuck Roast2 cans of Cream of Mushroom soup1 pkg. onion soup mix1.5 cups waterI had about a quarter of an onion in the fridge and threw that in too.5 hours on high. Didn't have the time for a low cook but probably will do 8 hrs. on low next time.Used some flour to thicken gravy, served over egg noodles with asparagus on the side.This thread doesn't egt enough love.Trying one of these for this Sunday - anybody attempt either one. Would appreciate any feedback
Just the roast + juice from giardinia/peppers. No need to add any additional liquid or flip while cooking or anything. You can sear if you like, it might make a couple of the pieces better. Of course, so would grilling and smoking would be even better yet, but the crock is all about ease for me. Throw it all in and when its done, you just it pull, throw out the fat chunks, and the rest will just fall to pieces.'=Smackdown= said:Thanks for the banana pepper recommendation - will definitely try those.Hardly any liquid in this - it will not dry out?Also - does the roast need to be seared first before putting into the crock?'E-Z Glider said:Definitely go with the 2nd. Its been posted in several variations. Super easy and super good. You can skip the "dash of olive oil", no one will ever know. Also, might want to go with a jar of banana peppers unless you've got a giardinera that you know you like. Using one that you dont like will ruin the whole thing.'=Smackdown= said:Made a simple Pot Roast yesterday. 3.5 lb Chuck Roast2 cans of Cream of Mushroom soup1 pkg. onion soup mix1.5 cups waterI had about a quarter of an onion in the fridge and threw that in too.5 hours on high. Didn't have the time for a low cook but probably will do 8 hrs. on low next time.Used some flour to thicken gravy, served over egg noodles with asparagus on the side.This thread doesn't egt enough love.Trying one of these for this Sunday - anybody attempt either one. Would appreciate any feedback
Got a jar of Soy Vay Teriyaki Sauce. Comes in a Blue and White Bottle. Get a package of that Brocolli Slaw they sell w the packaged lettuce. And a can of crushed pineapple,Add chicken to the whole bottle of teriyaki and a can of crushed pineapple. With an hour left, add the Brocolli slaw and shred the chix and serve over rice.Someone posted this earlier in the thread, but I added the pineapple. At the very least you need pineapple juice or it's way too salty to bear.
Not at all. I add the Brocolli slaw to the crockpot with an hour to go. It's sliced so thin, that you can hardly tell the difference between the Brocolli and the shredded chicken.I'll warn ya, this is super salty. Have a gallon of water next to you in bed,
Um, wouldn't it just be easier to use less Teriyaki sauce? I am not familar with Soy Vay but an entire jar seems like overkill (although I must mention that I use very little salt in my cooking, so perhaps that is not too much for the average person).
Judge's recipe or something different?
Different
I love liquid smoke. I love liquid smoke on my pork butts. I love it on briskets. And I take liquid smoke and put a little bit in my hair when I've had a rough week.I'm usually a bit generous with it when doing pork or beef in the crock. For me it's just as much about the aroma as it is the flavor.
I suggested pineapple. Here are some of the others things I use to offset the saltiness:A little bit of sriracha can help, but I like a small kick.
Nice
It came out perfectly with the pineapple juice.I know this isn't popular, but I can't stand maple syrup or maple flavored anything. I hate hate hate maple.'Instinctive said:
You can use similar substitutes - the point is just something that's think, and sweet. Use very little - like a teaspoon - and mix it with your other liquid beforehand, then pour all the liquids in together on top of the chicken. I can't taste the maple or anything at all when I do it, but it does seem less salty.
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I kind of modified the McCormick recipe:1 pkg. McCormick Italian Herb Chicken Seasoning Mix2 to 2 1/2 lbs. chicken1 pkg. (8 oz.) fresh mushrooms, halved or sliced2 cans (14 1/2 oz. each) stewed tomatoes, undrained1 can (6 oz.) tomato pasteDIRECTIONS1. PLACE chicken and mushrooms in slow cooker.2. MIX Seasoning Mix, tomatoes and tomato paste until blended. Pour over chicken and mushrooms. Cover.3. COOK 8 hours on LOW or 4 hours on HIGH.It was amazing. I used 6 big chicken breast (about 4 1/2 pounds), which meant I doubled the above recipe. I used Italian Stewed Tomatoes with the basil and oregano in it. I forgot to blend it and just threw it all in the pot. However, after cooking it approx 7 hours, I used a potato masher and kinds of shredded the chicken and tomatoes a bit. I served it over pasta and it turned out amazing. We have had leftovers all week. Tonight,I actually filled some regular tortillias with this and it was interesting. I began to think this would make an interesting meal say with some of the different flavored tortillias that they make these days.
God's work.
results?Saving another LMPP for the Super Bowl.
The one I made was excellent, even better as a leftover.This thread doesn't egt enough love.Trying one of these for this Sunday - anybody attempt either one. Would appreciate any feedbackMade a simple Pot Roast yesterday. 3.5 lb Chuck Roast2 cans of Cream of Mushroom soup1 pkg. onion soup mix1.5 cups waterI had about a quarter of an onion in the fridge and threw that in too.5 hours on high. Didn't have the time for a low cook but probably will do 8 hrs. on low next time.Used some flour to thicken gravy, served over egg noodles with asparagus on the side.
Did this over the weekend. It seemed very watery until I shredded the chicken, then it was just right. Served it over rice.
Made this last week and it turned out quite good. I'll be making it again.
Thinking about firing this up on Xmas.Made this last week and it turned out quite good. I'll be making it again.
Condensed cream of mushroom soup
The juices from the beef will run into the liquid and it'll make a nice brown gravy. You can always add a bit of water after to get to your desired consistency
:confirmed:It's spectacular.Condensed cream of mushroom soup
Lazy man pulled pork is the Cadillac of slow cooker recipes.
oof.Just take teh juice and thicken it yourself.:confirmed:It's spectacular.Condensed cream of mushroom soup
Yep. I inserted it into the OP. It's earned the honor.
Oh, I know it. Just love to hear the responses towards it.
McCormick beef stew seasoning packets; I'd suggest 2 of them.
In the crock pot now. Added fresh mushrooms and a white onion on the bottom.Made a simple Pot Roast yesterday. 3.5 lb Chuck Roast2 cans of Cream of Mushroom soup1 pkg. onion soup mix1.5 cups waterI had about a quarter of an onion in the fridge and threw that in too.5 hours on high. Didn't have the time for a low cook but probably will do 8 hrs. on low next time.Used some flour to thicken gravy, served over egg noodles with asparagus on the side.
