The: I'm broke and prefer to smoke but gotta eat on the cheap crock pot thread

Paula Deen's recipe
My Sunday dinner favorite.

Chuck roast



1 (2-3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
one beef bouillon cube, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay
2 celery stalks

You can add potatoes and mushrooms

Directions
Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months

 

Been eating like crazy lately since I started back at the gym. Time to bust out the crock pot so I have ready to go meals for the week

 

Zuppa Tuscana soup.....

 

Chow time!

 

Damn. You got me even more hungry after my workout now. Gonna have to go buy some greasy shitty food from my works cafeteria to satisfy the stomach

 

How about sharing your recipe ?

 

x3

 

Since I'm new to this thread, I'll post my humble offering:

Beef Barbacoa

Blend:
1 onion (quartered)
4 cloves of garlic
1 cup lime juice
1/3 cup apple cider vinegar
2 cups beef broth
1 can (7oz) chipotle in adobo sauce

The better you blend the mixture to make the sauce, the more it absorbs into the meat, but it can be a bit chunky.

Pour a little of the sauce on the bottom of the CP, layer 5 pounds chuck roast on top and cover with the remainder of the mixture.
Throw 3-4 bay leaves on top (to be picked out after cooking).

Slow and low for 8 hours. High for 4 hours works too, but I find the flavor better on low.

Shred the beef mixture. By this time the sauce will be a mixture of beef fat and the original sauce, you can let it cool and scoop the fat off the top (I don't), but you want the meat to be somewhat "saucy".

Serve on corn tortillas (tacos) with copped onion and cilantro. Add lime and salt to taste. I find this mix doesn't need salsa, but if you like spicy I would use jalapenos instead of a blended salsa to keep the flavors separate.

Leftovers make great quesadilla stuffing the next day.

Enjoy!

 

The smell this gives off is phenomenal. I'm still tweaking the recipe a bit to get it closer to what grandma used to make, but this is pretty damn good.
You'll want to strain the mixture somewhat, but leave enough sauce in the container to keep the meat soaked. When you serve the tacos, you pick up meat with tongs and shake off excess liquid. If the tortilla isn't soaked and falling apart, but that first bite makes the juice drip out, you know you hit your sweet spot.

 

Let me know how you like it!

 

Well, I know what I'm buying at the grocery store tonight.

 

I'm gonna beat you to it. I'm making it tonight or tomorrow. Probably tonight because I barely have enough time to get up, grab a quick bite, pack my work clothes and head out to the gym in the mornings.

 

For real doe, what's up with the soup recipe, @IPNPULZ ?

 

A frozen pizza?

 

First cold front of the season blew in yesterday, fall is definitely here. Had to grab up some chili makings from the grocery store. Beans corn bison tomatoes beer and hot sace on low all day. Will be great on a baked potato with a grilled cheese and on hot dogs later in the week

 

There is a rabbit in the crock-pot waiting for me to get home tonight.

 

What is this gym thing you speak of? Do I have to do that to cook this?

 

How do you know somebody goes to the gym?

 

I dunno, maybe he meant Jim?