Wayne Boatwright wrote:
> "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

Beef soup... duh! Oxtails work very well for this. I'd still brown the
oxtails with onion and garlic, then add to the crock pot with beef stock,
water, possibly red wine and I'd add 1/4 c. pearl barley in the last hour as
a thickener. If the OP wants vegetable beef soup, add carrots, potatoes,
etc. about halfway through cooking in the crock pot. Cook on High about 3
hours.

Jill