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Fri Aug 16, 2019, 10:10 AM

Pot roast in a slow cooker? Any ideas?

Normally Iíd call my mom, but sigh, sheís gone.

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

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Reply Pot roast in a slow cooker? Any ideas? (Original post)
cwydro Aug 2019 OP
rampartc Aug 2019 #1
cwydro Aug 2019 #2
rampartc Aug 2019 #5
cwydro Aug 2019 #8
rampartc Aug 2019 #13
cwydro Aug 2019 #20
lunasun Aug 2019 #10
cwydro Aug 2019 #23
lunasun Aug 2019 #37
mainstreetonce Aug 2019 #3
cwydro Aug 2019 #6
mainstreetonce Aug 2019 #17
cwydro Aug 2019 #21
Dr Hobbitstein Aug 2019 #4
cwydro Aug 2019 #7
Dr Hobbitstein Aug 2019 #9
irisblue Aug 2019 #12
cwydro Aug 2019 #22
rampartc Aug 2019 #14
Laura PourMeADrink Aug 2019 #43
Dr Hobbitstein Aug 2019 #45
Laura PourMeADrink Aug 2019 #46
Phoenix61 Aug 2019 #11
rampartc Aug 2019 #15
happybird Aug 2019 #16
cwydro Aug 2019 #24
Prosper Aug 2019 #18
snowybirdie Aug 2019 #19
cwydro Aug 2019 #25
Kali Aug 2019 #26
Laura PourMeADrink Aug 2019 #44
Kali Aug 2019 #47
Laura PourMeADrink Aug 2019 #48
Backseat Driver Aug 2019 #27
Cracklin Charlie Aug 2019 #28
Zambero Aug 2019 #29
cwydro Aug 2019 #34
riversedge Aug 2019 #30
cwydro Aug 2019 #32
Bayard Aug 2019 #31
cwydro Aug 2019 #33
SCantiGOP Aug 2019 #35
dem in texas Aug 2019 #38
EmeraldCoaster Aug 2019 #36
dem in texas Aug 2019 #39
dem in texas Aug 2019 #40
spinbaby Aug 2019 #41
Pathwalker Aug 2019 #42

Response to cwydro (Original post)

Fri Aug 16, 2019, 10:14 AM

1. rump or chuck

insert garlic cloves before cooking.

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

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Response to rampartc (Reply #1)

Fri Aug 16, 2019, 10:16 AM

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

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

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Response to cwydro (Reply #2)

Fri Aug 16, 2019, 10:20 AM

5. treat parsnips like carrots

try a few. they are good.

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

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Response to rampartc (Reply #5)

Fri Aug 16, 2019, 10:24 AM

8. So, just cut them up basically?

I know I like them, just never cooked them.

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Response to cwydro (Reply #8)

Fri Aug 16, 2019, 10:30 AM

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.

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Response to rampartc (Reply #13)

Fri Aug 16, 2019, 10:42 AM

20. Great, thanks!

Making my grocery list

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Response to cwydro (Reply #2)

Fri Aug 16, 2019, 10:26 AM

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

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Response to lunasun (Reply #10)

Fri Aug 16, 2019, 10:46 AM

23. Good to know.

I love all veggies! Dad used to grow parsnips.

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Response to cwydro (Reply #23)

Fri Aug 16, 2019, 01:34 PM

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

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Response to rampartc (Reply #1)

Fri Aug 16, 2019, 10:17 AM

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

Potatoes and onions and carrots

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Response to mainstreetonce (Reply #3)

Fri Aug 16, 2019, 10:22 AM

6. Good idea!

Itís been years since I made it, and Iíve totally forgotten.

Love an excuse to buy wine anyway!

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Response to cwydro (Reply #6)

Fri Aug 16, 2019, 10:35 AM

17. I use supermarket non alcoholic wine

...

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Response to mainstreetonce (Reply #17)

Fri Aug 16, 2019, 10:43 AM

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

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Response to cwydro (Original post)

Fri Aug 16, 2019, 10:17 AM

4. I do chuck or round.

 

I donít 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 donít dry out the roast.

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Response to Dr Hobbitstein (Reply #4)

Fri Aug 16, 2019, 10:23 AM

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

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Response to cwydro (Reply #7)

Fri Aug 16, 2019, 10:25 AM

9. Yes, always sear before.

 

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

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Response to cwydro (Reply #7)

Fri Aug 16, 2019, 10:27 AM

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.

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Response to irisblue (Reply #12)

Fri Aug 16, 2019, 10:45 AM

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 Iíve not even gone to the store yet.

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Response to cwydro (Reply #7)

Fri Aug 16, 2019, 10:31 AM

14. yes

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Response to Dr Hobbitstein (Reply #4)

Sun Aug 18, 2019, 09:10 AM

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.

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Response to Laura PourMeADrink (Reply #43)

Sun Aug 18, 2019, 10:24 AM

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

 

Iíve had good results this way, but Iíve 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).

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Response to Dr Hobbitstein (Reply #45)

Sun Aug 18, 2019, 10:46 AM

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.

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Response to cwydro (Original post)

Fri Aug 16, 2019, 10:27 AM

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

Keeps the meat from sticking and drying out.

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Response to Phoenix61 (Reply #11)

Fri Aug 16, 2019, 10:32 AM

15. hmmm sounds good

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Response to cwydro (Original post)

Fri Aug 16, 2019, 10:34 AM

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.

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Response to happybird (Reply #16)

Fri Aug 16, 2019, 10:47 AM

24. Yum.

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Response to cwydro (Original post)

Fri Aug 16, 2019, 10:36 AM

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.

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Response to cwydro (Original post)

Fri Aug 16, 2019, 10:39 AM

19. Don't forget

celery for flavor.

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Response to snowybirdie (Reply #19)

Fri Aug 16, 2019, 10:50 AM

25. On the list!

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Response to cwydro (Original post)

Fri Aug 16, 2019, 11:01 AM

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.

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Response to Kali (Reply #26)

Sun Aug 18, 2019, 09:17 AM

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

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Response to Laura PourMeADrink (Reply #44)

Sun Aug 18, 2019, 10:47 AM

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

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Response to Kali (Reply #47)

Sun Aug 18, 2019, 11:48 AM

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.

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Response to cwydro (Original post)

Fri Aug 16, 2019, 11:02 AM

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.

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Response to cwydro (Original post)

Fri Aug 16, 2019, 11:02 AM

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.

Iím hungry now.

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Response to cwydro (Original post)

Fri Aug 16, 2019, 11:07 AM

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.

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Response to Zambero (Reply #29)

Fri Aug 16, 2019, 11:21 AM

34. LOVE garlic!

Wouldnít have thought to insert them into the beef though. Great idea.

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Response to cwydro (Original post)

Fri Aug 16, 2019, 11:07 AM

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.

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Response to riversedge (Reply #30)

Fri Aug 16, 2019, 11:19 AM

32. Good tips. Always unsure about the veggies.

Heading to the store!

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Response to cwydro (Original post)

Fri Aug 16, 2019, 11:18 AM

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.

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Response to Bayard (Reply #31)

Fri Aug 16, 2019, 11:19 AM

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

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Response to Bayard (Reply #31)

Fri Aug 16, 2019, 11:34 AM

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 canít take it out if you overdo it.

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Response to Bayard (Reply #31)

Fri Aug 16, 2019, 01:47 PM

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.

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Response to cwydro (Original post)

Fri Aug 16, 2019, 01:09 PM

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

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Response to EmeraldCoaster (Reply #36)

Fri Aug 16, 2019, 01:49 PM

39. Too Salty

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

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Response to cwydro (Original post)

Fri Aug 16, 2019, 02:00 PM

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.

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Response to cwydro (Original post)

Fri Aug 16, 2019, 08:43 PM

41. Nothing to it

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

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Response to cwydro (Original post)

Fri Aug 16, 2019, 08:43 PM

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

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

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