Sunday Dinner thread

[chachp]

Wow, that soup sounds and looks really good!

Unfortunately, I have IBS and it would probably send me into a fat induced coma of some kind. Wish I could eat it. I bet I could come up with a low fat version but I know it wouldn't taste nearly as good.

 

[perc-o-prince]

Hey,

I did start with about 2 cups of liquid, and did read that part about not opening it to check (yes, it was emphasized as a cardinal rule!!). I should have mentioned that mine has a glass lid.

Actually, I just checked it and had to remove the lid to take out about 2 cups of excess liquid that had gathered. I'll hang onto it in case I need to add. Otherwise, I'll simmer it down to add in the gravy!

So far so good!
Chuck
Here it is before it went in the fridge last night (yes, I know the taters are not under the meat.... Toggles.....):

 

[frigilux]

Looks delicious, Chuck! I'm also an advocate for putting potatoes and carrots around the edge of a slow-cooker; I do it all the time when I make beef stew.

You and Rich always have such great-looking meals. That's the way to live, I say!

 

[perc-o-prince]

Thanks, Frig!

OK, here's the report. Sorry for being tardy!

Carrots: overdone as expected.
Potatoes: done fine
Juice for gravy: delish
Roast: Rich said he likes it better when I do it in the oven! I'm guessing it has something to do with putting it on the grill and getting the outer crust before baking it. Lotsa flavor there!

I guess we'll try again another time. I think the next foray into slow-cookery will be chili since we don't have any in the freezer. And, Price Chopper has a sale on boneless chuck roasts: $1.99/lb!

Side note: read a bit in the boston Globe magazine where they discussed stew meat vs. cutting up your own chuck. The chef/author suggested the latter since the cubes sold as "stew beef" in the markets, according to butchers he or she spoke with, originate as ends from various cuts of beef. That means different flavors and textures. He or she (sex was unidentified)said that they cut up a chuck roast for their stew meat to get more uniform texture and the best flavor. I'm sure some of us have been doing that anyway!

I cut up sirlion tip strips for beef stroghanoff so I don't have to simmer the beef for a while to get it tender.

Chuck

 

[kenb]

Did you happen to brown the roast before you put it in the slow-cooker?