There’s nothing better on a snowy day than a savory soup packed with beef and veggies. But dealing with a large cut like chuck roast can be a little tricky and time consuming. I look at every recipe from the standpoint of how to make it healthier or faster. Many are fine as they are, but when I see certain red flags or want some “method” options, it’s time for a recipe renovation!
Red flag #1 – “Cook for an hour”
I don’t generally have that kind of time. This is where I’d like to have the option of cooking in either the Instant Pot or the Crockpot.
How do I decide? If the Instant Pot cook time PLUS sealing time PLUS release time is less than the original cook time, this option could work.
If not, maybe cooking overnight or through the workday in the Crockpot is the answer. You need to really know your unit though. Crockpot brand slow cookers traditionally run a little hot. So, you may need a programmable model to cook 7 hours instead of the standard 8.
Red flag #2 – “Brown meat first”
Some beef and pork recipes in particular call for you to brown or sear the meat first. This definitely means more cook time and maybe a second pan to clean.
Yes, this does improve the flavor and color of the final product (see why here). But sometimes, I find the difference isn’t worth the time or effort. be able to cook and eat well around my life schedule. To do that, browning the eat just doesn’t get done. You may want to experiment on this yourself. Do what suits you.
Red flag #3 – “Trim the meat”
My favorite beef soup recipe called for the meat not only to be cut into chunks and browned but also for the hard fat and silvery stuff to be trimmed. It says this takes 5 minutes. I’ve never gotten it done that fast (average time usually more like 30…sigh).
One day I ran out of time, and the meat just had to go in the Crockpot RIGHT NOW. So, I put the chuck in there whole! What? Yes, you heard me right. I generally get a 4-pound roast (only on sale!) and have the butcher slice it in half horizontally so I have two big “steaks.” Then I freeze one and put the other in this recipe ALL IN ONE PIECE!
I laid my chuck “steak” right on top of the veggies whole – and it was fine. In fact, it was so much easier to pull apart and get the remaining fat off, I’ll never do it any other way! Two forks were all I needed to get the meat down to the bite-size pieces, then put it back in the soup.
Did some of the fat cook off into the soup? Yes, and it would have anyway as chuck roast is highly marbled. If you want that out, chill overnight then skim the congealed fat off the top.
Recipe renovation is fun and saves time!
Here’s the link to the original recipe for Hearty Beef Soup. I use 100% cranberry or grape juice instead of the wine, cook it all in my crockpot (meat whole) for 7 hours, then shred the meat just after it’s done. I haven’t tried it in the Instant Pot yet, but I might try that next.
Got a recipe you love but needs a renovation?
Why not use better, faster, or easier methods when you can? There’s no ONE way to cook something. So, try whatever works best for you! If you have a recipe you’d like me to renovate, simply send me the link, and I’ll see what I can do! Or if you’ve already renovated one of your favorite recipes, I’d love to hear about it in the comments below.
Want another soup renovation? Try my favorite…Stuffed Pepper Soup!
