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Old 10-08-2006, 03:08 PM   #1
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Super Easy Sunday Crock Pot Chuck Roast

I was at Sams Club the other day and pick up a very nice chuck roast so this morning I seared all sides and put it in the crock pot and topped it with a can of Campbells Cream of Chicken and Mushroom Soup (7.5 carbs) and a cup of chicken stock(1 carb). I then put it on low and forgot about it for about 10 hours. I steamed some broccoli and thickened the roast drippings with Xanthan gum using the salt shaker method to make a yummy gravy.

Yum, what a great easy LC Sunday dinner!!

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Old 10-08-2006, 06:25 PM   #2
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Hi Kevin! I always do my chuck roasts in the crockpot. I'll have to look for that Cream of Chicken and Mushroom Soup, I've never seen it, but I see several posts by you and others about it. The carbs are definitely do-able!
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Old 10-09-2006, 08:10 AM   #3
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WOW! That looks yummy! *drool* Thanks for sharing!

I love to use a crockpot to cook a roast and generally use beef broth.

I need to find a carb-friendly thickening agent, like xanthan gum. I've never used it. I'll have to try it! Are there any tips or tricks to using this stuff?

TIA,
Liz
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Old 10-09-2006, 02:26 PM   #4
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Quote:
Originally Posted by telemetrynurse View Post
I need to find a carb-friendly thickening agent, like xanthan gum. I've never used it. I'll have to try it! Are there any tips or tricks to using this stuff?
Liz, I have used quite a few gums and combination of gums and IMO I like xanthan gum the best for thickening sauces and gravys. As I said above, I use what I call the salt shaker method when I use it. I took an old salt shaker and filled it with xanthan gum and when thickening I will shake on a thin dusting and wisk in as I go. This keeps it from clumping, which will happen if you add too much at once, and also lets you get the feel for how thick your sauce is getting.
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Old 10-10-2006, 09:50 AM   #5
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That's a beautiful picture! That's exactly my kind of meal.

Good info on the salt shaker method. I've never been successful using the thicknthin product. I should give that a try.
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Old 10-10-2006, 11:14 AM   #6
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That meal looks wonderful. I will have to look for the soup.

The only thing that would make it better would be if the broccoli was roasted in the oven with fresh parmesan sprinkled on top. Yummy...
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Old 10-11-2006, 01:46 AM   #7
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I cooked this yesterday. It was wonderful. I didn't use Campbell's soup, just a supermarket's own brand Cream of Chicken. I also made the gravy by reduction instead of using a thickener. I couldn't believe how tender the meat was!
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Old 10-11-2006, 09:34 AM   #8
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What size roast?
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Old 10-11-2006, 09:49 AM   #9
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The one I did was a little over 3 lbs.
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Old 10-11-2006, 09:59 AM   #10
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Kevinpa...I have a digital crockpot...and my roast is almost 5lbs. Ya think 10 hours on low would do it or should I put it on Med or high? High usually cooks it in 4-5 hours and then goes to warm for 6. I work so by the time I get home it's a bit stringy.
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Old 10-11-2006, 10:05 AM   #11
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Sassy at 10 hours mine was falling apart, also my DW just reminded me that the roast was actually a little over 4 lbs..... refer to my siggy

anyway I think 10 hours on low will well cover a 5 lb roast.
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Old 10-11-2006, 10:29 AM   #12
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Thanks!
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Old 10-16-2006, 08:11 AM   #13
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This sounds delicious. I have done chuck roast with cream of mushroom, but not the chicken-mushroom. I love easy crockpot meals like this for Fall. Thanks for the idea, Kevin.
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Old 10-17-2006, 04:35 PM   #14
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Kevin, How about. . .

A turkey breast in the cockpot? Do you have any fabulous recipes for that?

Your roast (my favorite meat) looks awesome. I cook Sunday dinner in the crock pot every Sunday Oct thru April. Turkey breast is another one of our favorites.

Thank for sharing,
Beth
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Old 10-17-2006, 04:45 PM   #15
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Quote:
Originally Posted by BB in MN View Post
A turkey breast in the cockpot? Do you have any fabulous recipes for that?

Your roast (my favorite meat) looks awesome. I cook Sunday dinner in the crock pot every Sunday Oct thru April. Turkey breast is another one of our favorites.

Thank for sharing,
Beth

Actually Beth I did a combination turkey breast tenderloin and pork tenderloin in the crock last week using that same soup and chicken stock and it was good and came out fall apart tender but it was missing some spices so I didn't post it until I have the flavor right. I have been waiting for the makers of canned broth to come out with their seasonal turkey broth so I can stock my pantry again since I have used up all I had.
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Old 10-18-2006, 03:42 AM   #16
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Kevin,
Your picture of the roast and broccoli looks delicious. I have fixed the roast with cream of mushroom soup,dried onion flakes and usually add some extra mushrooms to mine. It is wonderful. I bet it is good with the chicken-mushroom soup and chicken stock. I will definately try it that way. I also checked out your website. I love recipes, so keep them coming.
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Old 10-18-2006, 04:12 AM   #17
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wow thanks
I also cook my turkey breast in the slow cooker... Ummm delish!
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Old 10-18-2006, 05:11 AM   #18
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Quote:
Originally Posted by Kevinpa View Post
Actually Beth I did a combination turkey breast tenderloin and pork tenderloin in the crock last week using that same soup and chicken stock and it was good and came out fall apart tender but it was missing some spices so I didn't post it until I have the flavor right. I have been waiting for the makers of canned broth to come out with their seasonal turkey broth so I can stock my pantry again since I have used up all I had.
Thanks Kevin, I'll be watching for the turkey breast recipe. I didn't know they had such a thing as turkey broth, can you tell me what brand to be watching for?

Thanks Beth
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Old 10-18-2006, 05:33 AM   #19
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Originally Posted by BB in MN View Post
Thanks Kevin, I'll be watching for the turkey breast recipe. I didn't know they had such a thing as turkey broth, can you tell me what brand to be watching for?

Thanks Beth
It is only available in late Oct. and Nov.

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Old 10-18-2006, 05:40 AM   #20
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ooops I just saw this on their FAQs

Q: Where can I find College Inn® Turkey Broth?
A: College Inn® Turkey Broth is a seasonal item available in the northeastern part of the USA from approximately October through December.
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Old 03-21-2008, 03:03 PM   #21
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BUMPING..going to fix this to go with my ham for Easter Dinner!
Happy Easter Everyone!!
HUGS
Christina
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Old 03-22-2008, 02:32 PM   #22
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Turkey Broth

Here in So. Cal. We have never had turkey broth.

I would love it. Isn't it strange that Swanson or some other large
company wouldn't be putting it out? Even though it is seasonal there
would be a huge demand for it.
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Old 03-22-2008, 02:41 PM   #23
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Great picture of your dinner! There is also a cream of mushroom and garlic soup that goes great on roast.
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