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Question about a crock pot recipe
November 29, 2009
6:41 pm
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Leahld22
Newburgh, IN
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Theres a delicious sounding recipe in our community cook book for Crockpot Chuck Roast. I bought everything at the store today but dont quite know how to go about preparing this. Hoping someone will have a helpful suggestion.Laugh

It says to put the chuck roast, Lipton onion soup and a can of cream of mushroom soup in crockpot, turn on then turn off when done. People that use crockpots all the time probably know just what to do here, I however am at a loss!Laugh

I'm assuming I fix the Lipton soup according to pkg directions and just dump the mushroom soup in there. Do I need to cut the roast up or anything? And what temperature and how long to cook it,do you think? Thank you,I love you! Hug

Life is too important to be taken too seriously.

November 29, 2009
6:58 pm
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BuckeyeGirl
N.E. Ohio
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Well, you're only a little off, you don't do anything with the Lipton soup mix but dump in the powder. Smile dump in all the rest too, and don't cut the roast at all, turn the crock pot on. I'm not positive about the time though either, iit depends on the size and cut of the roast, but I'd bet 8 hrs on low would be plenty, or 5 or less hours on high.  That's just a guess!!  if the roast is on the small side it'll be less.  I always get the biggest that will fit in my crock pot and use the roast for leftovers afterwards. 

Try not to stress over it though, almost anything you do with those ingredients will be great! Hug

Located in N.E. Ohio

November 29, 2009
7:09 pm
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Leahld22
Newburgh, IN
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No milk or water?HelpI guess I can put the roast in still frozen and that makes the water! Thank You! Too easy! I got some egg noodles to serve it over.

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November 29, 2009
7:12 pm
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BuckeyeGirl
N.E. Ohio
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Nope!  The roast will make it's own liquid.  Honest!!! 

Located in N.E. Ohio

November 29, 2009
7:14 pm
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Leahld22
Newburgh, IN
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Laugh Where'd you find that icon? LOL! Thanks much!

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November 29, 2009
7:17 pm
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Pete
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Believe it or not, Leah, those instructions are exactly why many of us use the crockpot so much.  That really IS all there is to it!  You put the roast in the crock, sprinkle the soup mix around, dump in the mushroom soup, out the lid on and turn on the pot!  If you are doing it overnight, or while gone for work all day, I'd put it on low (or on my big one, warm) and walk away.

Do not lift the lid.  Do not stir it around.  Just leave it alone.  Every time you lift the lid, the low heat must once again fill the container, and that is not a good thing.

When it's done you can just serve it as is, stir the sauce that has made itself in the pot, or take out the roast and do something else with the sauce makings in the pot.  Usually, all you do is stir around the sauce a little bit and serve.  We more often than not just serve from the crockpot, but we are a pretty informal bunch here...

I would probably add just a very, very little water to help get the roast started, but it will make it's own juice.  Since you are not lifting the lid, evaporation is not an issue.  It will make plenty of juice.  IF I add any water, it would not even really cover the bottom of the pot.

Anulos qui animum ostendunt omnes gestemus!

November 29, 2009
7:23 pm
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BuckeyeGirl
N.E. Ohio
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heh, no idea where I got the icon.  Well, off of my puter, but beyond that don't know. 

If you put it in frozen it will only add to the time needed, but that's fine too.  Frozen food won't add any liquid, but you don't need it to.  If you crock-pot it, the liquid will come. 

The slow heat of a crock pot doesn't evaporate the moisture like the dry heat of an oven does, so it all stays inside the crock pot.  It will be wonderful!!!  You'll have lots of liquid to thicken as it is, and if you want, you can throw noodles right into the crock pot with it all when the roast is tender and you're almost ready to eat.

Located in N.E. Ohio

November 29, 2009
7:33 pm
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Leahld22
Newburgh, IN
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Just remembered the roast isnt frozen anyway I put it in the fridge. Glad to know I can throw the noodles in there too when the roast is done. I'll just throw it all in before I go to wk tomorrow,only wk 6hrs,so I'll put it on low.Pete,thanks for the crockpot cooking tips. My crockpot has spent more time in the cabinet than on the countertop...forgot how to use the thang!

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November 29, 2009
8:17 pm
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Valerie
East Central Minnesota
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I make a similar roast all the time. In addition to the cream of mushroom soup and onion soup mix, I add a pack of brown gravy mix and a can of coca-cola. 3 ribs of celery chopped, 3 carrots chopped, 3 potatoes cubed. Keep on low all day, when I come in from work it's done.

"Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read." – Groucho Marx

November 29, 2009
10:03 pm
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wvhomecanner
North Central WV
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One caution about cooking from frozen - keep the frozen meat up off of the bottom of the crock. Easiest way is to put carrots, potatoes or whatever in the bottom as sort of a rack. The frozen meat directly on the bottom combined with the heating crock can crack the pot.

Don't need no cracked pots Wink

Crackpots maybe.

If common sense were truly common, wouldn't there be more evidence of it?

November 30, 2009
6:48 am
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Leahld22
Newburgh, IN
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I'm going to try your recipie next time Valerie! There just arent many crockpot recipes to choose from yet and I dont have a crockpot recipe bk.

Thank you for that info Dede. I dont want to crack my crockpot Bomb and, I love crakpots too!

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November 30, 2009
7:22 am
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wvhomecanner
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Leah there are some good recipes on this site and I also recommend the "Fix it and Forget It" cookbooks. Good TNT recipes from real people - just like here Happy Flower

One of my personal faves for the crockpot is cabbage and boneless pork chops. Put cabbage into a greased crock, lay the chops on top, dump in a can of Campbell's Golden Mushroom Soup (I now use my own home canned I came up with - see Just Recipes Wink) and let it cook on low all day. Add carrots and onions too if you like with the cabbage. YUM!

Dede

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November 30, 2009
9:29 am
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Pete
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Leah, you just might start using that crockpot, even without a recipe book!  Think of doing anything you would normally roast in the oven or stew or do a slow cook with into the crockpot instead.  It's great for soups, etc.

Just remember that you don't loose nearly as much liquid to evaporation in the crockpot, so reduce the volume of liquid added.  (I keep forgetting about that when I make chili, for instance!)

I recommend the kielbasa stew recipe that I posted over in the Community Cookbook.  It's very easy, has only a few ingredients.  And tastes divine.  I am not particularly fond of cabbage, but like it this way.

Anulos qui animum ostendunt omnes gestemus!

November 30, 2009
4:56 pm
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JeannieB
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I don't know about anyone else, but I sear my roast before putting in the crockpot.  I don't know if it makes any difference, just something that I do.

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November 30, 2009
5:04 pm
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BuckeyeGirl
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I like to do that sometimes too JeannieB, but it all depends on how much time I have and what I'm going to add to the pot.  If I'm doing something with a cream soup etc, I don't worry too much about it, but if I'm going to add some red wine and veggies, I might make more of an effort to do it.  I think it does add a little something, and I deglaze the pan I sear it in with the red wine to loosen up all those seared bits.

Located in N.E. Ohio

November 30, 2009
6:44 pm
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Leahld22
Newburgh, IN
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My roast with the lipton onion soup and cr of mushroom turned out great! I want to try the cabbage with porkchops and that sausage one too. HelpI'm on a roll!

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November 30, 2009
8:22 pm
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wvhomecanner
North Central WV
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I sometimes sear the meat also - whatever it is, and truthfully it just adds some visual appeal I think.

And a caution for some about the recipes with soups and soup mixes (oh I like em too!)  - you can stack the sodium pretty high pretty quick. Just a caution. If it's not an issue for you, no worry. Those soups are why I and some others on Canning2 worked on coming up with home canned and low sodium alternatives. Those I  figured out are in Just Recipes. And can be made in smaller quantity and not canned.

dede

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November 30, 2009
8:33 pm
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Leahld22
Newburgh, IN
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I'm supposed to watch my salt intake. I'll ck out the homemade cream of soups!That would be a good wk end project!Yes

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November 30, 2009
9:01 pm
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wvhomecanner
North Central WV
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Leah, you can use the store bought low sodium broths to make them. Here's my favorite guide to sodium content in foods if you'd like to check it out

http://www.umext.maine.edu/onlinepubs/htmpubs/4059.htm

it's a good thing to reference.

dede

If common sense were truly common, wouldn't there be more evidence of it?

November 30, 2009
10:26 pm
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Leahld22
Newburgh, IN
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WOW! Never knew there was sooo much salt in some of those food items. I'll be cking that site out more,for sure! Thanks for the good info.

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