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Recipes



   StormCnter  I am not skilled at crockpot cooking, but am trying to improve. Yesterday, I did a beef chuck roast with a very flavorful sauce and vegetables. The sauce was delicious, the vegetables were perfect, the roast's flavor was good, but it was tougher than it should have been. I did it for 6 hours on Low. There was plenty of liquid and the canned tomatoes should have provided the necessary acid. Any suggestions to improve the next experience?
February 23 at 06:16 EST .

   4 people like this.



   MeiDei  Tomatoes vary widely in acid, canned especially since some form of sugar is often added. I always add some vinegar when canning fresh tomato to be on the safe side. I've never used a crock pot [yet] so I can't help you there.
March 5 at 15:14 EST .

  7 people like this.



   Jerico  Sometimes it helps to cut it into chunks of fairly good size so that the liquid comes into contact with more of the meat. When I do Italian beef I even pull it out and shred it like pulled pork and put it back into the juice for awhile--not more than an hour though. You might try 8 hours if your crockpot cooks at a low temperature. I did have one that was really good for reheating because even the low temp was fairly hot.
March 10 at 13:07 EST .

  6 people like this.



   StormCnter  Thanks, Jerico. I have another chuck roast to experiment with and a recipe for "Mississippi Roast" done in a slow cooker with a whole jar of Pepperoncinis. I'll try some of your tips.
March 11 at 12:06 EST .

  6 people like this.



   BirdsNest  Storm that should be really good. I made one pnce with those peppers in the slow cooker and we loved it. Last night I cut up a chuck roast and added chunks of vegs some diced tomatoes water a bit of sugar and 3 T quick tapioca. Mixed it all up put it in a greased baking dish and covered with foil. Cooked for 90 min in 375┬░ oven. It was incredible and the gravy was delicious. Next time I will add more water and additional tapioca for more gravy.
March 11 at 15:41 EST .

  6 people like this.



   Jerico  That sounds really good BirdsNest. I've used tapioca for pies but never meat dishes.
March 12 at 08:25 EST .

  7 people like this.



   BirdsNest  I am still eating the stew, tonight will be the last of it. So that means 4 meals. Could have stretched it to 5 but I had a second helping the first night. It tasted good and for once I could taste all of the ingredients. My taste buds switch on and off. I will try this recipe with pork in a week or so. I think one of the reasons thiswas so tasty is the onion I used was fresh.....not off tasting. Or store must purchase the absolute worst grade of fresh vegs. Apples that have tough skins. Onions with bad spots and start of rot. Nothing ever seems to be of good quality, maybe I am too critical.
March 13 at 06:33 EST .

  7 people like this.



   Jerico  We have one local chain that gets great vegetables. The other stores in the area are hit and miss. I do tend to go to the first store just because of the quality of the veg.
March 14 at 00:36 EST .

  6 people like this.



   StormCnter  My slow-cooker chuck roast with pepperoncinis and onions was a huge success. I added a package of Ranch salad dressing mix and plenty of butter. I cooked it 10 hours and it was fork-tender with a good flavor and luscious broth. But, I didn't use the whole jar of peppers as the recipe called for. I used half a jar and about half the jar's brine instead of all of it.
March 14 at 07:58 EST .

  7 people like this.



   Jerico  Glad that it worked out. I use pepperoncinis and Good Seasons Italian to make Italian beef. Lots of onions of course. Did you put potatoes or carrots in it?
March 15 at 05:15 EST .

  5 people like this.



   StormCnter  No, I served it with mashed potatoes because the gravy was so tasty. I thickened the broth, of course. I would never have dreamed of using peppers to make a pot roast tender, but obviously I didn't know everything! BTW, I keep Zesty Italian mix on the pantry shelves. There are many dishes that benefit.
March 15 at 05:55 EST .

  7 people like this.



   BirdsNest  My friend was cooking a chuck roast with┬ádry Italian seasoning in her crockpot the other day. Oh my the aroma was lovely. We have been going through her house room by room packing up and throwing out in preparation for her move. She is a great cook and we are having a good time. Once she moves I will likely never see her again. Makes me sad but she will be surrounded by family and that is good.
March 15 at 07:21 EST .

  3 people like this.



   Jerico  Good excuse for a vacation BirdsNest. You're a good friend for helping her out like that.
March 17 at 04:58 EST .

  3 people like this.



   StormCnter  Discussing what potatoes to serve with my chuck roast, I grew up in a house where the only potatoes served with a pot roast were the ones roasted with the carrots and onions alongside the meat. When I married and served my first pot roast, my new husband asked where were the mashed potatoes? He'd never had the "roasted alongside" version. So, for a great number of the sixty years we have been married, I prepared two versions of potatoes for each pot roast meal.
March 17 at 05:59 EST .

  3 people like this.