Creative Crockpot Cooking

[markem]

Okay, here's the deal. I have a 2.85lb boneless chuck roast (under blade) that I just took out of the freezer to thaw in the fridge. I plan to cook it Thursday. I also have a good sized crock pot and I'm not afraid to use it.

Rather than thumb through the various crock pot cookbooks that I have, I thought it would be cool to make this a community effort as far as the recipe. I have one other ingredient so far, so let's generate some ideas.

I plan to use a 28 oz can or diced tomatoes, what else should I use?

I realize that the easy thing would be to make it an Italian beef in sauce over pasta. I can't eat anything containing wheat, rye or barley and cheese needs to be avoided as well. This makes it slightly interesting.

[Lumpold]

How about a morrocan-style beef with cumin, corriander/cilantro, cinnamon and apricot sauce in addition to the tomatoes?

[bobarian]

Cant go wrong with a package or two of onion soup mix and a bottle of red wine.

[captain53]

Originally Posted by bobarian

Cant go wrong with a package or two of onion soup mix and a bottle of red wine.

Whatever you do don't waste the bottle of red wine on the meat - drink it while the meat slow cooks so you and the meat are crocked!

[markem]

Originally Posted by captain53

Whatever you do don't waste the bottle of red wine on the meat - drink it while the meat slow cooks so you and the meat are crocked!

lol! I know several merlots and pinots that are really only good for imparting flavor in cooking. I tend to buy a different bottle of wine as a control for the cook.

[captain53]

Originally Posted by captain53

Whatever you do don't waste the bottle of red wine on the meat - drink it while the meat slow cooks so you and the meat are crocked!

lol! I know several merlots and pinots that are really only good for imparting flavor in cooking. I tend to buy a different bottle of wine as a control for the cook.


Julia Childs always said if a wine was not suitable to drink you should not expect food cooked with it to be any different!

[mosesbotbol]

Originally Posted by captain53

Julia Childs always said if a wine was not suitable to drink you should not expect food cooked with it to be any different!

Not mention she cook with wine that $40-50 a bottle if she bought the same wine of a current vintage today. Do you look at the wines she is serving? Grand Cru's did not cost like they do today.

[markem]

Originally Posted by Lumpold

How about a morrocan-style beef with cumin, corriander/cilantro, cinnamon and apricot sauce in addition to the tomatoes?

Apricots sound like the ticket. Always good with beef, especially slow cooked beef with lots of connective tissue. I wonder if portabello mushrooms would fight too much with the apricot and cumin ...

[Mr B]

or substitute the cao o tomatoes with Cream of Mushroom & Golden mushroom soup with some beef broth and onions. An hour before its done toss in a bunch of 1" cubed Portabella mushrooms. Break apart and serve over pasta as Stroganoff.

[markem]

Originally Posted by Mr B

or substitute the cao o tomatoes with Cream of Mushroom & Golden mushroom soup with some beef broth and onions. An hour before its done toss in a bunch of 1" cubed Portabella mushrooms. Break apart and serve over pasta as Stroganoff.

Sounds great but I can't eat cream soups (wheat) or pasta.

[T.G]

I'd braise it. Sear it in a hot cast iron pan, then cook it in crock pot with the tomato sauce w/ garlic, onions, bell pepper or Anaheim peppers, peppercorns, cumin and oregano. Then shred it, add a can of tomato paste, coriander, more onions, carrots, peas, sliced green olives, sliced jalapeños, maybe a few other ingredients, whatever is handy and sounds like it might go well in the dish. If I needed to add liquid, I'd use low-salt beef or chicken stock. Let it cook for a few more hours, until the vegetables are softened. Serve with spanish or mexican rice, warm corn tortillas, salsa and guacamole.

[Subvet642]

Originally Posted by T.G

I'd braise it. Sear it in a hot cast iron pan, then cook it in crock pot with the tomato sauce w/ garlic, onions, bell pepper or Anaheim peppers, peppercorns, cumin and oregano. Then shred it, add a can of tomato paste, coriander, more onions, carrots, peas, sliced green olives, sliced jalapeños, maybe a few other ingredients, whatever is handy and sounds like it might go well in the dish. If I needed to add liquid, I'd use low-salt beef or chicken stock. Let it cook for a few more hours, until the vegetables are softened. Serve with spanish or mexican rice, warm corn tortillas, salsa and guacamole.

I'm ready to hide my wife's crock-pot, but that sounds like a winner to me.

[markem]

Originally Posted by T.G

I'd braise it. Sear it in a hot cast iron pan, then cook it in crock pot with the tomato sauce w/ garlic, onions, bell pepper or Anaheim peppers, peppercorns, cumin and oregano. Then shred it, add a can of tomato paste, coriander, more onions, carrots, peas, sliced green olives, sliced jalapeños, maybe a few other ingredients, whatever is handy and sounds like it might go well in the dish. If I needed to add liquid, I'd use low-salt beef or chicken stock. Let it cook for a few more hours, until the vegetables are softened. Serve with spanish or mexican rice, warm corn tortillas, salsa and guacamole.

This sounds really good. We make our own refried beans that are quite good and would work well with this.

plus, the "whatever is handy" part described my cooking to a T.

[ghostrider]

beer....definitely have to add some beer...

[T.G]

Originally Posted by ghostrider

beer....definitely have to add some beer...

If you do, I would recommend using a beer that does not have a strong hops presence (IPAs, etc) as in a long cook the hops can make the dish taste grassy. Dark malty beers work well in long low cooks.

[68TriShield]

A can of Dr.Pepper added will take care of that connective tissue Mark.

[ghostrider]

Originally Posted by T.G

If you do, I would recommend using a beer that does not have a strong hops presence (IPAs, etc) as in a long cook the hops can make the dish taste grassy. Dark malty beers work well in long low cooks.

I poured in a bottle of guinness for a steak that was overly dried on a smoker...came out amazing...

[kaisersozei]

Originally Posted by T.G

If you do, I would recommend using a beer that does not have a strong hops presence (IPAs, etc) as in a long cook the hops can make the dish taste grassy. Dark malty beers work well in long low cooks.

Belgian ales do well with beef in the crockpot. If you don't want to go the more $$ route, Blue Moon is a good choice.

[replicant_argent]

Originally Posted by T.G

I'd braise it. Sear it in a hot cast iron pan, then cook it in crock pot with the tomato sauce w/ garlic, onions, bell pepper or Anaheim peppers, peppercorns, cumin and oregano. Then shred it, add a can of tomato paste, coriander, more onions, carrots, peas, sliced green olives, sliced jalapeños, maybe a few other ingredients, whatever is handy and sounds like it might go well in the dish. If I needed to add liquid, I'd use low-salt beef or chicken stock. Let it cook for a few more hours, until the vegetables are softened. Serve with spanish or mexican rice, warm corn tortillas, salsa and guacamole.

This sounds like a winner, over some cellophane noodles. Don't forget the Sriracha.

[wayner123]

Put in some onions, culantro/cilantro and then serve over rice.