We’ve had cooler weather as of late, so I’ve been craving more and more soup and stew. After having the hearty goulash soup from the Black Forest Inn upped my cravings for beef soup, specifically one I would consider to be hearty. I already had a large eye of round roast cooking in the slow cooker, so I thought why not use half of that for a soup and slice up the rest for sandwiches?
Then I considered what I wanted in the way of a flavour profile. I knew I wanted something deeper in flavour than usual and maybe something that cleared the old stuffy sinuses a bit. So here’s what I did…
I’ve always done my pot roasts in the oven, like my mom and grandma. But in talking to my mom on the phone yesterday, she and I both blurted out at the same time, “Why not do it in the crockpot??” It was a moment of shared brilliance, if you ask me.
This one wasn’t a total success, folks, but it sure looks pretty. It’s edible. It’s tasty. But it honestly turned out more like a gravy than a soup. Admittedly, adding a titch of gravy powder is what did it, but I couldn’t find my chicken Oxxo packets and I was suddenly very desperate for some extra flavour instead of just using water and cream. I should have known better, but hey, it’s still tasty!
Next time: chicken bouillon, not chicken gravy mix. 😛
Regardless, hubby seemed to like it and it really was yummy. Poured over our leftover Hasselback baked potatoes from the night before, it was quite a hearty meal! I think I might have to freeze at least half of it, though, as the batch ended up, uh, twice the size it should have been. Oops!