In article >,
Wayne Boatwright > wrote:

> "jmcquown" > wrote in
> :
>
<snipped>
> >
> > No no, I didn't say cook the roast, I said brown the roast in a
> > skillet - sear it. Then put it in the crock pot. I didn't say to use
> > soup. Beef stock and red wine (if one wants to add it, although a
> > nice beer also works perfectly well).
> >
> > Jill
> >
> >
> >
>
> Jill, all good points and ideas, but I think one of us is missing the
> point...maybe me. I thought the OP wanted to make soup, using a roast
> cut up in cubes. I didn't get the impression he was trying to end up
> with a cooked roast. I totally agree that any beef going into the
> crockpot should be thoroughly browned first, either a whole piece or
> cubes. Beef stock and red wine or beer would also be great additions to
> either a roast, stew, or soup.
>
> Wayne

Thing is, even if you are making soup in the crock pot, cooking the
roast whole keeps it more tender and if you do it right, you can
literally shred it with a fork when you are done prior to mixing it into
the soup, or you can let it cool a bit and cut it up after it's cooked
into your choice of chunk sizes.

Shredded, to me, works well for soup.

K.

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