"jmcquown" > wrote in
news
> 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
>
>
>

I'm sorry, Jill. I didn't see this response until after I responded to
your earlier reply. My apology.

Wayne