Chef´s Choice – Slow Cooker Recipes
Beef Pot Roast with Mushrooms
I personally came in contact with a slow cooker for the first time in my life by the advice of my English neighbours. And I was immediately impressed by the concept, because it saves a lot of time in the kitchen and above all the dishes taste. You can leave the cooker without supervision during cooking and you decide when the dish should be ready! Oddly enough these practical kitchen appliances are largely unknown in Germany.
A slow cooker, also known as a Crock-Pot (a trademark that is sometimes used generically in the US, Canada, Australia and New Zealand), is a countertop electrical cooking appliance that is used for simmering, which requires maintaining a relatively low temperature (compared to other cooking methods such as baking, boiling, and frying), allowing unattended cooking for many hours of pot roast, stews, soups, “boiled” dinners and other suitable dishes, including dips, desserts and beverages.
- 1 kg lean beef pot roast
- 2 cans condensed cream of mushroom soup
- 1 package dry onion soup mix
- 300 ml water
- 1 medium size onion, sliced
- 8 – 10 baby potatoes, washed
- salt and pepper
Season the pot roast with salt and pepper, place it in the slow cooker and coat with soup mixture.
Add potatoes (with skin) and onions.
Cover and cook on High setting for 3 to 4 hours, Medium setting for 5 1/2 to 7 hours, or on Low setting for 8 to 9 hours.
DO NOT take off the lid during cooking!
Note: It is often recommended to shortly brown ingredients in a frying pan just before they come into the slow cooker. This is an option the cook decides, you can usually do without it. In case of minced meat I would advice it.