LIPTON Crockpot Pot Roast

I’m thankful.  I’m thankful for this chilly, rainy, drizzly weather that has gotten me in the mood for a good ol’ fashioned pot roast!  Now there are ‘fancier’ recipes out there, ones that braise away in the oven, in their expensive, heavy, ceramic cast-iron pans, deglazed with red wine…but this is not one of those.  It is, however, one that tastes the same and smells up the home the same.  Win!  Plus the soup mix you prepare makes for the fabulous onion’y mushroom gravy!!

Now, there are a few tricks of the trade I like to do if time permits, but if not…it’s still delicious!

*Again, IF time allows, have pan on med-high to high heat and sear each side of the roast for a couple of minutes before placeing into the crockpot.  Even better, scrape up any brown bits and juices and scoop those into the pot as well!
If you have beef broth, use that instead of water.  You also can add a 1/4 of dry red wine to this if available.
Feel free to add the veggies of your choosing, but you can easily ‘fancy them up’!  I.e pearl onions, parsnips, sweet potatoes for a savory & sweet flavor, etc.

Also, NO NEED for salt!  The combination of soup mix and the soup itself works just fine without it.  Promise!!

The Starting Lineup

• 5-7lb beef roast
• 2 cans of Cream of Mushroom soup (i.e Campbells)
• 1 packet Liptons Onion soup mix packet
• 1 cup water (or Beef Broth if handy)
• Pepper (to taste – or patted on roast if searing)

Garnish

• Carrots, chopped
• Onion, quartered
• Mushrooms
• Potatoes, quarterd in pot or make mashed later
• Parsely 

The EASIEST way to prepare this meal is to coat your crockpot with non-stick and place the cut-up carrots and onions (potatoes as well if not ‘mashing) in the bottom.

 In a small bowl, mix together the cream of mushroom soup, Lipton onion mix and water (broth).  Give a good stir and set aside.

 Next, place the roast (seasoned with pepper to taste) on top of those vegetables.  *Here is where you can give the roast a sear.  Once browned on all sides place onto veggies.  Then lay in the mushrooms (if using) around the roast.  *These are more fragile vegetables to me, and they’d be squished under a heavy roast.

   Now is when you can pour that soup mix over top of the entire roast, cover, set to low for 8 hours (high for 6) and WALK RIGHT AWAY!

 Once the time is up, all you have to do is spoon the tender roast, vegetables and gravy onto a large plate (trust me…you’ll need a big one with as much as you’re about to consume) and serve with the tried & true bread and butter!!  Enjoy and bundle up!

 

Beer Braised Pork

I must of had an idea the other night that I wanted to feel fuller than ever before while enjoying some flavors of the south.  Those ‘fat thoughts’ made me think of a real gooey cheesy mac n cheese.  I then thought if it could possibly get any better than that….and it could!  Why not top the already decadent dish with some braised pork and maybe a tangy & sweet bbq sauce?!!  Genius!

…and yes, I am full.  Had seconds. Thirds.  And I am now onto ‘skinny thoughts’.

The Starting Lineup

• 1 3-5lb pork shoulder/butt roast (excess fat trimmed)
• 1 12oz beer.  (Your pork, your choice)
• Low sodium chicken broth/stock (at least 24oz)
• 2-4tbsp extra virgin olive oil
• 1tbsp unsalted butter
• Onion, quartered
• Serrano Chili, cut long vertical slit through half (stem to tip) but leave intact
• BBQ sauce of your liking.

Dry Rub

• 2tbsp chili powder
• 2tbsp ground coriander
• 1tbsp brown sugar
• 1tbsp paprika
• 1tbsp smoked paprika
• 1tbsp cayenne pepper
• 1tbsp cumin
• 1tbsp kosher salt
• 1/2tbsp black pepper

Take out your pork roast and trim off any excess fat if needed.  Set aside.  In a shallow dish combine all of the spices thoroughly together to make the dry rub.  Place pork roast in dish and evenly distribute the spices and gently press into the meat on all sides.  Cover the roast in dish with plastic wrap and let sit in fridge for at least an hour if not overnight.  Take the roast out of the refrigerator about 20 minutes before you’re ready to start cooking.

*Preheat oven to 300degrees* On med-high, heat an oven safe Dutch oven on your stove top (I love my enameled Lodge cast iron for this).  Add in the EVOO & butter.  Once the butter has melted place the roast in the pan and sear on all sides.  Typically takes about 8-10minutes.  Set roast aside on plate and pour in the chicken broth.  With a wooden spoon, scrape up any brown bits from the bottom of pot.  This is the GOOD stuff.  It will greatly enhance the flavor of your meal.  Like one of my favorite chefs, Carla Hall, always says, “there’s flavor in the brown!”.  Add the pork roast back into the broth filled pot along with the onion, Serrano and pour in that can of beer.  I personally like to keep a swig or two for myself ;). The liquids should come up to a little over half of the meat.  You do not want it completely covered.

Cover the pot with its lid and place into the 300degree oven.  After 30 minutes I drop the temp down to 250 and 30minutes later down to 225degrees.  Now you can walk away from the oven for a good 4 hours and let that pork roast get flavorful and ridiculously pull apart tender!

We like to serve ours over my easy, creamy Mac n Cheese with a drizzle of Franklin BBQ sauce!  You can purchase it here in Texas at your local HEB Grocery Store (my fave!!)