For tonight's dinner I had some inspiration from a few different sources. First of all, it is freakin' cold here right now. Sure, -24 isn't really all that cold but when you factor in something the Canadians like to call 'windchill', it actually feels like -35. WHAT? REALLY? That sounds awful you say? It can be really awful because in weather like this your exposed skin can freeze in as little as 10 minutes, but we adjust, we know it is going to happen so we dress for the weather, bundle up then meet the ladies for swimming....yes, I said swimming. We all bundle up and put our toques on after..it's all good! Second, while talking with my friend on the phone yesterday (and promising each other we would meet at the pool later) she talked about putting a roast in the slow cooker.....YES!! Great idea!
Tuesdays are busy so the slow cooker would be perfect. This one is really almost too easy to talk about. After aquafit with my ladies, I stopped at the store and picked up a blade roast which is a cheaper cut of meat but perfect for slow cooking all day, low and slow!
Third, I also happened to have the television tuned into Food Network Monday after work...which is pretty much the only channel that the telly is tuned to when I am home. 5 Ingredient fix was on and she was making a broccoli soup! After walking to and from work in -35 celsius weather on Monday....soup was sounding awesome. I really wanted a broccoli cheddar soup though. You know me well enough by now to know that if I can't add bacon, I will add cheese! (I am sure I can come up with a recipe to incorporated bacon into a broccoli cheddar soup....hmmmm idea for future post!!)
So here is my cold weather slow cooker pot roast & broccoli cheddar soup!!
- 1 blade roast
- 2 small or 1 medium onion
- 1 envelope onion soup mix
- 3/4 cup water
- salt and pepper
Sprinkle salt and pepper all over the roast and place roast on the top of the onions.
Sprinkle the evelope of onion soup mix all over the roast.
Add the 3/4 cup of water to the bottom of the slow cooker.
Turn the slow cooker on to low and go to work! (make sure the slow cooker is plugged in first!!)
When you get home numerous hours (7-8) later, remove the fully cooked roast to a plate and cover with foil. Turn the slow cooker to high and replace the lid.
Mix a slurry of flour (or the thickener of your choice) with some water. Pour into the liquid left in the pot and stir vigorously. Replace the lid to let the gravy thicken.
Slice up the roast and serve!
Broccoli Cheddar Soup
- 4 shallots, roughly chopped
- 2 stalks broccoli, washed and roughly chopped into smallish pieces (didn’t measure but there were 2 good size trees)
- 2 tbsp Olive oil
- 1 litre veggie stock (or chicken)
- 1 ½ cups shredded old cheddar
- 4 tbsp flour (mixed with some stock or water to thicken the soup)
Heat the pot to medium and add the olive oil to the pan.
Over medium heat, sauté the shallots until translucent. Add a pinch of salt and a grinding of pepper.
Toss the broccoli pieces into the pot and cook for a couple of minutes.
Pour in the veggie stock and cook until the broccoli is tender.
Using a stick or immersion blender, blend the soup right in the pot. I like leaving it a bit chunky but if you prefer a more smooth soup then use the blender and blend the soup in batches returning to the pot when done.
In a separate bowl, mix the flour and a little bit of stock or water together until smooth. Add to the hot soup and stir. This will help to thicken the soup.
Add the cheese to the soup and stir until melted. Serve with extra cheese or a dallop of sour cream...or what ever floats your boat!