Help - need pot roast recipe w/o MSG
I recently discovered that the Lipton onion soup mix that I use in pot roast has MSG in it. Although I'm not allergic to it, I'm pregnant, so I don't want that in my baby. Does anyone have a pot roast recipe that doesn't call for Liption onion soup mix, or a different onion soup mix w/o MSG? Thanks!
Yes, ditch that Lipton's onion soup pronto...just reading the sodium in it is enough to make you ill...I confess that I used to use it in a few recipes but then a few years ago, after putting it in my meatloaf, I had the WORST stomach cramps...then I had it in a dip at someone's house afterwards and again had those cramps...ugh! I swore it off...however, I never used it in my pot roast.....all you need to do is season your roast (preferably chuck roast) with a little salt & pepper...brown it in oil on all sides...remove from pan and add 1 cup each of chopped onion, celery and carrot and 1 or 2 bay leaves...cook that until lightly browned and then add about 1 cup of red wine...let the alcohol cook off and then add 1 cup of beef stock or broth and 1/4 cup tomato paste. At this point, I also add some fresh thyme or rosemary and return the roast to the pan. Cook, covered, low and slow til tender (will depend on the size of your chuck roast). I've seen other cooks use beer instead of wine, or if the alcohol bothers you since you are pregnant (though the alcohol cooks off, mostly), you could use 1/4 cup cider vinegar or apple juice instead. Enjoy your roast without all those additives!
4 lb Beef Blade Roast
3 cloves Garlic, chopped
2 tbsp Montreal Steak Seasoning
2 Onion, sliced
1 1/2 cups Beef Broth
Rub steak seasoning and garlic over roast and sear all sides. Put roast at the bottom of slow cooker. Using the same pan, cook onion until soft, add beef broth. Bring to boil and pour over roast. Set the slow cooker to low and cook for 8 hrs on low or 4 hrs on high. Take roast out and cover with foil, turn setting to high. Skim off fat from the sauce and thicken with flour and water.
One trick I learned recently from Lorna Sass is to use a cup of really strong coffee instead of wine or beer or broth in pot roast or stew. Sort of a Chuckwagon cowboy kind of a deal. Makes a very flavorful juice/gravy. Don't worry, it doesn't taste like coffee, just brings out the beef flavor. A few tablespoons of Worcestershire sauce will bump the "umami" without adding processed MSG.
You can find gravey mixes at Whole Foods that don't have MSG. My husband has this strange craving for gravy you make from a mix...must be a childhood thing...anyhow he has settled on some packet from WF. A bit pricier, as you might imagine ;-)
I cook my pot roasts with carrots, onions, potatoes, garlic and a can of diced tomatoes. I also add Worcestershire sauce if I have it and soy sauce.