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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | roast (yield from 690g raw meat) | Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, | 3 | cups (8 fl oz) | beef broth, bouillon (consomme) condensed | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | Peppers, sweet, red, raw, chopped | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | Peppers, sweet, red, raw, seeded and diced | 3 | onion | 1 Large onion, chopped | 8 | cloves | Garlic | 3 | cups (8 fl oz) | water | 4 1/2 | cups, diced | celery |
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Steps
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Sequence
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Step
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| | 1 | Sprinkle spices of your choice on pot roast then sear pot roast on all sides in spray pam or olive oil.Put pot roast in crock pot with beef broth and water. Roast garlic, then add to pot roast. Dice up peppers, red, yellow and/or orange, celery and one onion. Cook on high for a couple hours, reduce heat and let cook overnight or through the day on low. Remove the roast, cut in thirds (bite size pieces) then shred the meat and add back to the liquid. You can add the other onions in the morning and let cook on low for the next day, or you can sauté the other onions in a pan and add sautéed onions soup. Add what ever spices you like, I added cayenne pepper, and a little seasoned salt, and black pepper corns.
After all the flavors have cooked and the soup is just right for you. Dish up a bowl, add a slice of french bread on top of it, cover that with one slice of swiss cheese, then put under the broiler for a minute until cheese is melted. |
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