Only 4 in the Crock
A quick and easy I will be out all day meal dump it all in the crock and head out the door
A quick and easy I will be out all day meal dump it all in the crock and head out the door
- Carbohydrate 11.1967333333333 g
- Cholesterol 170.591666666667 mg
- Fat 50.7387166666667 g
- Fiber 0.734000005920728 g
- Protein 48.39525 g
- Saturated Fat 19.5720183333333 g
- Serving Size 1 1 Serving (358g)
- Sodium 1338.44833333333 mg
- Sugar 10.4627333274126 g
- Trans Fat 6.95171333333335 g
- Calories 706 calories
Step-by-step
- Place meat into the crock pot.
- Put the two soups on top (you don't need to stir or mix, just let it stay where it lands).
- Empty package of onion soup mix on top of everything.
- Put lid on. Turn pot on medium-low heat and cook for approx 7 hours
- Remove lid and stir.
- Serve with rice or mashed potatoes
- Optional. during the last half hour of cooking, use the potato masher to turn into shredded beef in gravy
Ingredient lists rarely reveal the chemical mechanisms at play inside a closed vessel. Canned mushroom and celery soups supply high amounts of free glutamate and sodium, which actively enhance the savory perception of the beef. Dehydrated onion mix introduces Maillard reaction precursors that develop complex aromas even in a moist, low-temperature environment. As the connective tissue within the 1.5 kg of diced beef reaches 82 degrees Celsius over seven hours, collagen melts completely into gelatin.
Budget cooking relies heavily on cuts rich in collagen because they demand prolonged exposure to moderate heat to become tender. Tough muscles from the shoulder or chuck yield rich gelatin that thickens the surrounding braising liquid naturally. Using concentrated, processed soup bases eliminates the need to build a roux or reduce homemade stock from scratch. This approach maximizes financial efficiency while minimizing preparation waste.
Skipping the initial stir keeps the concentrated soup layers viscous enough to trap volatile aromatics under the lid. Steam condenses on the underside of the ceramic insert and drips back down, creating a self-basting cycle. Applying a potato masher during the final thirty minutes mechanically breaks apart softened muscle fibers. This action transforms distinct chunks of beef into shredded strands capable of absorbing maximum gravy.
Extended storage alters the texture of high-fat gravies through refrigeration and reheating. Storing leftovers in a sealed container for up to three days allows flavors to fully meld. Solidified fat rises to the surface during cooling and can be easily skimmed off before serving the dish again over rice or mashed potatoes.
