I had decided that a pot roast sounded wonderful. Yum. I love a good pot roast. For some reason my sisters don't but I love them.
My normal method is to drop the meal in the slowcooker with some onions, potatoes, carrots and a packet of onion soup mix.
Except I didn't have any onion soup mix, and I forgot to check at the store for any, and I don't even know if it is gluten-free/dairy-free.
So I instead thought about what makes onion soup the deliciousness that it is and the answer is onions caramelized into oblivion.
Note that this is more of a method than an actual recipe mainly because it kindof depends on what you like.
So for the first time in my life, I seared the pot roast (I dusted it with white rice flour first). Since I wasn't going to have the packet-o-flavor I needed to up the natural flavor.
Then I julienned 2 onions and put them in the skillet I had done the searing in with two big pinches of salt and turned the heat to medium high. When they had caramelized quite a bit, I dumped them into the slowcooker and turned it on low.
A bit later, I checked it and the liquid level was lower than I wanted so I poured in about 1/2 a cup of red wine (due to the influence of Julie and Julia I had been thinking about boeuf bourguignon).
When the meat was nearly done, I added the potatoes, carrots and big chunks of onions plus a bit more water. I also seasoned it with more salt and this grill vegetable seasoning I have.
I think it is the best pot roast I have made. Hubby agreed. Both kids loved the flavor although we have doctrinal differences in our household. Hubby likes thick gravy-like liquid, I like the liquid liquid. Daisy thought there wasn't enough slurping liquid, Junior thought the liquid was too much like water.
But at least everyone liked the flavor.
My normal method is to drop the meal in the slowcooker with some onions, potatoes, carrots and a packet of onion soup mix.
Except I didn't have any onion soup mix, and I forgot to check at the store for any, and I don't even know if it is gluten-free/dairy-free.
So I instead thought about what makes onion soup the deliciousness that it is and the answer is onions caramelized into oblivion.
Note that this is more of a method than an actual recipe mainly because it kindof depends on what you like.
So for the first time in my life, I seared the pot roast (I dusted it with white rice flour first). Since I wasn't going to have the packet-o-flavor I needed to up the natural flavor.
Then I julienned 2 onions and put them in the skillet I had done the searing in with two big pinches of salt and turned the heat to medium high. When they had caramelized quite a bit, I dumped them into the slowcooker and turned it on low.
A bit later, I checked it and the liquid level was lower than I wanted so I poured in about 1/2 a cup of red wine (due to the influence of Julie and Julia I had been thinking about boeuf bourguignon).
When the meat was nearly done, I added the potatoes, carrots and big chunks of onions plus a bit more water. I also seasoned it with more salt and this grill vegetable seasoning I have.
I think it is the best pot roast I have made. Hubby agreed. Both kids loved the flavor although we have doctrinal differences in our household. Hubby likes thick gravy-like liquid, I like the liquid liquid. Daisy thought there wasn't enough slurping liquid, Junior thought the liquid was too much like water.
But at least everyone liked the flavor.
Kudos for your ingenuity!
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