Slow-cooker Pot Roast

As promised... it's Pot Roast today.

Went to the market early this morning to buy the beef. There are only two stalls in the whole market selling beef and I was looking for Chuck Roast which of course they did not understand being in Dungun. I then tapped on my shoulder to show him the part I wanted but he didn't understand. He then showed me a piece of tenderloin roast and recommended that I use that instead as it was suitable for steaks. I told him I was not making steaks. To make a long story short, I didn't get the part I wanted and took the tenderloin roast. I was not very happy but there wasn't a choice.

Anyway, the original recipe for this pot roast is HERE. Mine is modified to what I have...

Click on pictures for larger view.

Here are the main ingredients. You'll need seasoning... salt and pepper, paprika, thyme, bay leave and I used my leftover chicken jus from the other day.

I seasoned the beef generously with salt, pepper, paprika and thyme. I then sliced the onions, garlic and mushrooms. I used fresh Shiitake as I couldn't find fresh button mushrooms here.

Next I seared the beef all over and also sautéed the onions followed by the mushroom and garlic together.

Then pop the beef into the slow-cooker followed by the onion, mushroom and garlic with a bay leaf. Next was the mushroom soup, my leftover chicken jus and just a little bit of water as there will be more moisture from the onions, mushroom and beef. I then decided to put some carrots in on the top as I planned to remove them after a couple of hours. Set the pot to LOW and cooked it for 6 hours. I stopped at 6 hours as the smaller pieces were starting to break apart.

From top left, clockwise; mushrooms dished out into a bowl, bread to go with the meal, carrots, the beef and finally the gravy.

I am very happy with this recipe in terms of flavours but definitely not happy with the beef as it was dry.  If only I got my chuck roast... : (

Slow-cooker Brined Chicken

My wife and I decided to have chicken for buka puasa today. She went out and bought the chicken yesterday and I brined the chicken last night for 12 hours. I used this brine recipe... just didn't put the olive oil. I stuffed some garlic in the cavity with a couple of bay leaves and added some black pepper. Brought the ehicken out in the afternoon and let it dry for a while. I then rubbed some paprika on the chicken. I wrapped some potatoes in aluminum foil and placed it on the base of the pot. I then three in some quartered onions on the base as well for moisture and flavour. Propped the chicken on the potatoes to avoid it sticking to the pot and to avoid the base from getting to moist. Set it to HIGH and let it cook away. Easy-peasy...

After THREE hours on HIGH... the chicken is ready.

This was dinner. Whole chicken, some brown sauce, sautéed asparagus with butter and garlic, potatoes, dates for breaking of fast and apple juice. Yummy...

The meat was tender and falling off the bone... look at the drumstick.

A closer look at the asparagus and the moist and tender chicken meat.

The chicken was tasty. You wouldn't know there was soy sauce in the brine nor would anyone know the chicken was brined. The saltiness went to the jus of the chicken at the base of the pot. Sadly I didn't take a picture of it. It was perfect to make gravy... which I intend to do as I have saved the jus. This recipe would be perfect for oven roasting where you'll be able to achieve a very crispy skin.

Next week... Slow-cooker Pot Roast!