Pot roast in a slow cooker? Any ideas?

[cwydro]

Normally I’d call my mom, but sigh, she’s gone.

Best cut of meat etc? Veggies? All ideas welcome.

[rampartc]

1. rump or chuck

insert garlic cloves before cooking.

carrots are great with pot roast. I like rice, the old lady likes potatoes.

[cwydro]

2. Yes, I love carrots! Probably go with potatoes too.

I think mom used to put parsnips in, but not sure I’d have the first clue what to do with a parsnip.

[rampartc]

5. treat parsnips like carrots

try a few. they are good.

how about a side dish of brussels sprouts? get some green out there.

[cwydro]

8. So, just cut them up basically?

I know I like them, just never cooked them.

[rampartc]

13. any way you might cut carrots

quarter lengthwise, little discs, julianne, and throw the greens in the pot if you've got them.

actually I like these roots pretty much full round at about 4=6 in. when you're done they cut with a fork anyway.

[cwydro]

20. Great, thanks!

Making my grocery list

[lunasun]

10. Any left over parsnips you have you can pan fry them - yum a tasty side treat

[cwydro]

23. Good to know.

I love all veggies! Dad used to grow parsnips.

[lunasun]

37. Oops I should say any raw parsnips you have left over ....not from the slow cooker !

Parsnips cut to rounds
butter or oil
salt and pepper
Cook til tender and browned
Yum

[mainstreetonce]

3. I add a mixture of red wine and beef broth

Potatoes and onions and carrots

[cwydro]

6. Good idea!

It’s been years since I made it, and I’ve totally forgotten.

Love an excuse to buy wine anyway!

[mainstreetonce]

17. I use supermarket non alcoholic wine

...

[cwydro]

21. Good to know there's a choice, but I'll go with the alcoholic lol.

[Dr Hobbitstein]

4. I do chuck or round.

I don’t like the taste of veggies cooked with the roast, so I usually just do a lot of garlic and onions and fresh herbs, red wine, and cook my
veggies on the stove after the roast is done.

Make sure you have enough water in there so you don’t dry out the roast.

[cwydro]

7. Do you sear the meat or brown it before putting in pot, or not necessary?

[Dr Hobbitstein]

9. Yes, always sear before.

It helps to start rendering the fat, and locks in some deeper flavors.

[irisblue]

12. I sear, but I like a bit of a crust on the meat

But I've also not seared, depends on my am prep time.

Onions? Gotta have them IMO.

[cwydro]

22. OK, I think I used to sear when I made it before, pretty sure my mom did too.

Yes on onions!

Yum, wishing it would be ready already, and I’ve not even gone to the store yet.

[rampartc]

14. yes

[Laura PourMeADrink]

43. I agree 100%. That used to be the way to do it...the easy

way...throw everything in. Maybe tastes change. It's more work, but do the same...cook carrots separately. Then I make mashed potatoes because they taste better.

The best change though, in my opinion, to improve it all is the degrease the sauce. Bought a degreaser that you pour the liquid in and let the grease rise to top. Then, it's got a whole in bottom and you press the button and the degreased juice streams out. You stop when you reach the grease level. Best gadget ever.

[Dr Hobbitstein]

45. I've always used a baster to suck it off the top after letting it settle.

I’ve had good results this way, but I’ve been wanting to get a fat separator to simplify the process (because any way to cut a little time/effort when cooking/prepping is a goos thing).

[Laura PourMeADrink]

46. Here's the one I bought.

https://www.amazon.com/4-Cup-Fat-Separator-VITALRITE/dp/B07MWV5J54

But not sure if it's easier than baster...just works well. Like say you have garlic and onions in broth. You have to first strain those out. If you leave in, it clogs up the separator.

Never realized how much better soups and sauces taste without grease until u start removing it. It's improve my chicken soup a zillion percent.

[Phoenix61]

11. I like to put sliced onion on the bottom.

Keeps the meat from sticking and drying out.

[rampartc]

15. hmmm sounds good

[happybird]

16. Chuck roast

Slow cooker pot roast is one of my favorite meals! I liberally salt and pepper the roast and then brown it on all sides in a heavy skillet in just a couple TBsp. very hot of oil. Then toss it in the crock pot with chopped onion, lots of garlic, celery, parsley, red wine, thyme, a big can of diced tomatoes (with the juice), and a cup or two of beef stock.
When there are two hours left to go, I toss the carrots in, otherwise they get too mushy. When it's done, dump the whole pot though a strainer over a big bowl, scoop out the carrots and tomatoes, then make gravy with the strained liquid. Yum! I luurve gravy.
I used to cook the potatoes with the roast, but now make mashed in a separate pot.

edited for typos- still on my first cup of coffee.

[cwydro]

24. Yum.

[Prosper]

18. Low temperature

Cook at 200 until reaching 5 degrees below desired temperature. Remove from heat and carry over cooking will raise it to desired temperature. Tender and tasty.

[snowybirdie]

19. Don't forget

celery for flavor.

[cwydro]

25. On the list!

[Kali]

26. salt pepper and flour - chuck, arm or any cheap thick cut

sear in a hot skillet (the flour will thicken the gravy) with plenty of fat (any oil, bacon grease etc)

in bottom of crock pot: quartered onions, carrots, and potatoes (I leave the peeling on). then meat. add a couple of bay leaves and maybe a cup of beef broth, water and beef bullion or just water. crock pot does not need much liquid, but if slow/low cooking in oven add maybe two or three cups of liquid depending on size of meat. Also if in oven add carrots and potatoes at about the last hour to 90 minutes, onions can go in at start. crock pot takes longer for vegs. cook low all day - 8 hours, or med for 6 hours. in oven at 275-300 it will be 3 or 4 hours until fork tender.

to make beef for shredding to use in other recipes: omit flour, carrots and potatoes.

meat cuts are so small these days, I often do 2 pieces of meat at the same time in an attempt to have leftovers.

[Laura PourMeADrink]

44. I don't "get" salt anymore. It's supposed to extract

moisture. Which makes me think...why extract moisture from roast? Then again, have heard if you are grilling or smoking the salt extracts moisture and that is what makes it brown.

Guess I need a salt lesson

[Kali]

47. For braising in liquid I don't think it matters that much other than for the sear...

Here is some discussion, they say either at least 40 minutes or right before cooking.
https://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html

[Laura PourMeADrink]

48. Great article thanks. As for steak,

Moral of the story: If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. If you haven't got 40 minutes, it's better to season immediately before cooking. Cooking the steak anywhere between three and 40 minutes after salting is the worst way to do it.

[Backseat Driver]

27. Oh yeah! Carrots, potatoes, and onions

Or baby portabellos and red wine. DH loves the gooey parts of a nice chuck or English cut.

[Cracklin Charlie]

28. I'll go against the grain.

I like an arm roast. Fairly small, lower fat content, tasty beef.

Add the usual suspects: potato, celery, onion, garlic carrot. Brown the meat first, throw all in cooker, cover with can of beef broth.

I’m hungry now.

[Zambero]

29. Sliced garlic

With a knife, take about a dozen thin slices of garlic clove and place them into the roast about 1/2" deep and 1" to 2" apart. Ground black pepper and salt to taste, a pinch or two of dried rosemary, adding sliced yellow onion, carrots, celery, and red bell pepper with about 1/4 cup of red wine.

[cwydro]

34. LOVE garlic!

Wouldn’t have thought to insert them into the beef though. Great idea.

[riversedge]

30. Always brown the meat-chicken, beef etc) first (holds the juices in as slow cooks)-put at

bottom of show cooker with vegs on top. Add vegs later after meat is half cooked.

[cwydro]

32. Good tips. Always unsure about the veggies.

Heading to the store!

[Bayard]

31. My secret ingredient

When I still ate beef, was to sprinkle liberally with balsamic vinegar, roast and veges (baby carrots, lots of onions, celery). Great flavor, and helps tenderize. Garlic, salt, pepper. Sliced fresh mushrooms at the last minute.

[cwydro]

33. Wouldn't have thought about Balsamic vinegar but I do have some here.

[SCantiGOP]

35. I'm careful with the balsamic vinegar

Prettty strong taste. I have overpowered some dishes by using too much.
You can always add a bit more, but sure can’t take it out if you overdo it.

[dem in texas]

38. Yes, Balsamic Vinegar

Buy the most expensive kind and use it as a seasoning like you would Worcestershire Sauce. Can't be without it.

[EmeraldCoaster]

36. Missisippi Pot roast!

1 stick of butter
5 pickled peppers
1 package au jus gravy mix
1 package spicy ranch dressing powdered mix
Toss all into slow cooker and give it about 5 hrs

[dem in texas]

39. Too Salty

Tired this recipe once and way too much salt in the mixes

[dem in texas]

40. What I do with leftovers (from a Tex-Mex cook)

Chop the meat, carrots, potatoes, and brown in skillet using a little oil, season with garlic, etc. Wet the mixture down with a little of the left over juices. throw in chopped green chilies if you have some on hand. Perfect filling for tacos, tostados or enchiladas.

[spinbaby]

41. Nothing to it

Chuck roast, onion soup mix, about ten hours on low.

[Pathwalker]

42. I use Bay Leaves on the top of my roast as a tenderizer,

after searing it. Discard them when the roast is done.