"jmcquown" > wrote in
:

> 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
>
>

Jill, are you saying to cook the roast first and then make the soup? I
don't think that was the OP's intention.

Wayne