[Note: most of the photos here are from other sources and are for illustrative purposes only.]
As Autumn ends and Winter sets in, we find ourselves craving the warmth of a hot cup of tea and comfort food. Whether you have a leisurely Sunday planned or a busy day at work, this slow-cooked pu-erh pot roast is perfect. In only 15 minutes you can prep and set your dinner plans; then just let it slowly cook as you go about your day.
Pu-erh’s rich earthy essence comes through and is enhanced by the earthy mushrooms and rich French onion soup. Beef is the perfect conduit to embrace Pu-erh as a cooking ingredient. Your mouth will be watering from the aroma wafting through your house, and your taste buds are sure to delight in this wonderful comfort food.
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Putting It All Together
- 3 lbs chuck roast
- 2 cans cream of mushroom condensed soup
- 1 can French onion condensed soup
- 32oz vegetable stock
- 2 tbsp Pu-erh tea (loose leaf)
- 7-8 large carrots peeled and halved
- 5-6 large red potatoes halved
- Salt and pepper to taste
On low heat pour the cans of soup and vegetable stock into a large slow cooker. Mix them together slightly, just enough to break up the soup a bit.
Put the dry pu-erh tea leaves in a muslin bag or a sealable tea bag or wrapped them in cheese cloth tied with butchers twine. Place the tea sack into the slow cooker.
Generously season your roast with salt and pepper. Place the roast in a large hot skillet over high heat and brown on all sides. Place browned roast into your slow cooker.
Peel the carrots and cut in half lengthwise. Add to slow cooker.
Cut the potatoes in half (do not peel). Add to slow cooker.
The carrots and potatoes need to be large pieces since they will cook for 7-9 hours.
This recipe serves about 8 people but it can easily be adjusted for the amount of people you want to serve. This makes wonderful leftovers so having extra is a good thing.
Alternatives to the Slow Cooker
You can also make this recipe on the stove top over low heat in about 3-4 hours, in your oven on 275° for 8 hours or in a pressure cooker in about 2 to 2½ hours. On the stove top you will want to add your vegetables when there is 45 to 60 minutes left to cook and in a pressure cooker you will need to add your vegetables in during the last 20 minutes of the cooking. You campers can try this recipe in your dutch oven and let us know how it turned out.
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Whichever way you choose, I hope it turns out as tasty as ours did. Enjoy!
About the Author: Janet Sanchez, formerly of Steapshoppe.com, is a skilled cook combining healthy ingredients in a very tasty way. She also stays fit with kickboxing.
© 2017-2021 World Is a Tea Party photos and text
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