On Thu, 26 Apr 2018 11:13:46 -0700 (PDT), Tim
wrote:


On Thu, 26 Apr 2018 04:42:20 -0700 (PDT), Tim
wrote:

- show quoted text -
It is a lot better if you sear that roast before you slow cook it and
if you caramelize a cup or 2 of onions while you are doing that you
can skip the onion soup. I usually use beef broth or stock.
Deglaze the pan with red wine to get the bits up from the sear.

......


That’s just it, Greg, the object isn’t to make a steak out of it. It’s to make really flakey chunks of meat . Like for a sandwich. But I’ll do potatoes instead.

I’m still gonna see what happens with it just the way it is...

There is a whole lot of flavor in that sear, even if you just sear it
in a skillet first, Deglaze the skillet and get those bits into the
crock pot too. I do lots of chuck that way. If you take some of the
leftovers, toss it in a skillet with chilis and onion, maybe green
pepper if you like them, it is great in a burrito.
You really need to sear chilis too if you want to get the flavor
going. I am not sure if you really get a lot of selection up there but
we have a lot of Mexicans here so they have a good selection at
Publix. Once you get used to the real thing you probably will not use
a lot of chili powder.