Monday, 27 May 2013

Freakangel Cooks: Succulent Slow Cooked Pot Roast with Residual Beef and Vegetable Soup

We all know how it is to live a busy life; you would love to have a nice home cooked meal but who has the time to cook one? This is where the beauty and convenience of a slow cooker comes into play.

Today for supper I'm slow cooking my roast in my crock pot in such a way that while we may eat succulent pot roast for supper, but there will be beef vegetable soup available upon completion also. Typically I don't follow recipes when I'm cooking, I just kinda wing it with the flavors I enjoy that complement one another and the particular foods I'm working with.

So, let's get started!

Succulent Slow Cooked Pot Roast with Residual Beef and Vegetable Soup

Preparation: 

My uncooked pot roast (This one happens to be frozen but as with most things, of course fresh would be preferred  to frozen) nude and awaiting seasoning. My Crock Pot in the background.
It's good to gather everything you'll be using in one spot so you don't have to run around looking for it  after. This is my stack of  canned goods to form a soup around the roast while it cooks, again fresh produce is welcomed also but some canned goods make their way into my kitchen for convenience purposes. 

Seasoning:

Be sure to season the roast before cooking to allow time for the flavors to mingle and sink into the meat (think how well marinating meat works for allowing full flavor the whole way through the meat). I've chosen to season today's roast with Montreal steak spice, chipotle chili powder, spicy mesquite and garlic powder. 
So, the seasoned roast is in the slow cooker in close to an inch of water on high for about 2 hours alone covered before I start to add anything else. Keeping in mind that my roast was frozen, if you happen to try this with a fresh and unfrozen roast 1 hour would be sufficient. After the first couple hours the water will have started turning into a nice beefy broth and the roast should be well on it's way to being cooked into a juicy delight. Now it's time to start working on the soup to surround the roast.

Process:

Fats and spices leaving the roast and cooking into the water  creating a savory beef broth  at the base of the crock pot.  The colour of the roast having changed is a sure sign it's cooking but keep in mind it needs to cook all the way through and be hot in the middle of the hunk of beef to ensure food safety. 
Any fresh veg you want in your soup add now as they will take longer in the slow cooker than making soup in a pot on a conventional stove top. Here I've chopped a whole red onion, some broccoli stalks and an assortment of red, white and blue mini potatoes for my soup. 
Toss the chopped fresh vegetables in the crock pot, add the can of  stewed tomatoes, two cans of beef broth and stir.  Allow the natural and canned broths to mingle among the tomato juice and veggies while surrounding the roast. At this point I added a dash of cayenne pepper and a pinch of salt. 
At this point put the cover back on and leave everything stewing together for approx. another 2 hours. The fresh vegetables will start softening, the flavors will mix and mingle while the soup's broth comes to a full, robust flavor with a little kick. After those 2 hours have passed it's time to get back at it.
Cut the roast in half. This serves a double purpose, first to determine that the meat has cooked through to the center  and secondly to portion out half to eat as a pot roast and the other half to go in the soup. Return the half to eat as a roast to the crock pot.
After one half of the roast has been returned to the slow cooker chop the other  portion into bite sized (or smaller) morsels. These chunks will serve as the meaty goodness in your beef & vegetable soup.
Add the chopped beef to the soup and pour in the cans of corn, peas and mushrooms (and whatever other canned veggies you like in your soup) . Stir and recover. Allow to simmer in the crock pot for another 1.5 - 2 hours until the full 6 hours of cooking time have passed.

Serve:

Slice your hunk of pot roast and enjoy!
Grab a ladle and scoop out a bowl for yourself and a bowl for your friends. This spicy beef and vegetable soup is sure to warm you from the inside out and even leave leftovers for the next day!


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