As autumn sets in and winter approaches, 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. Beef is the perfect conduit to embrace Pu-erh as a cooking ingredient. You’re mouth will be watering from the aroma wafting through your house and your taste buds are sure to delight in this wonderful comfort food.
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
7-8 large carrots peeled and halved
5-6 large red potatoes halved
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. Filter your Pu-erh tea in a muslin bag/sealable tea bag or wrapped in cheese cloth and tied with butchers twine. Place the tea sack into the slow cooker. Generously season your roast with salt and pepper then place in a large hot skillet over high heat and brown on all sides. Place browned roast into your slow cooker. Put in the carrots and potatoes. Make sure your carrots and potatoes are large pieces; remember this is going to 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.
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 minutes to an hour left to cook and in a pressure cooker you will need to add your vegetables in during the last 20 minutes of the cooking.
See more of Janet Sanchez’s articles here.
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.