Jim Kroger wrote:
> Hi all. I am trying to make beef soup. I've tried to use several kinds
> of roast, up to the most expensive I could find.
(snip)

The most expensive does not make a great roast in the crock pot. I
recommend a 3-5 lb. chuck roast.

> You know how a really well-cooked roast has parts the just fall apart
> in your mouth they are so tender? I would expect roast cooked in soup
(snip)

Soup? What kind of soup? Crock pot roast requires liquid, true. Brown the
roast in olive oil first to nicely brown it. Then place it in the crock pot
with a quartered yellow onion, a bay leaf, crushed garlic cloves, plenty of
ground black pepper and don't be afraid to add salt. You might also want to
add about 1/2 c. of red wine or sherry to this. Cover and cook on High
about 5 hours.

I promise you, this will be fork tender and oh so delicious! Use the
strained liquid to make a gravy if desired (thickened with a little
cornstarch slurry).

Jill