Cooking & Baking

Laura PourMeADrink

(42,770 posts)

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

Sun Aug 18, 2019, 09:17 AM

Aug 2019

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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Pot roast in a slow cooker? Any ideas? [View all] cwydro Aug 2019 OP

rump or chuck rampartc Aug 2019 #1

Yes, I love carrots! Probably go with potatoes too. cwydro Aug 2019 #2

treat parsnips like carrots rampartc Aug 2019 #5

So, just cut them up basically? cwydro Aug 2019 #8

any way you might cut carrots rampartc Aug 2019 #13

Great, thanks! cwydro Aug 2019 #20

Any left over parsnips you have you can pan fry them - yum a tasty side treat lunasun Aug 2019 #10

Good to know. cwydro Aug 2019 #23

Oops I should say any raw parsnips you have left over ....not from the slow cooker ! lunasun Aug 2019 #37

I add a mixture of red wine and beef broth mainstreetonce Aug 2019 #3

Good idea! cwydro Aug 2019 #6

I use supermarket non alcoholic wine mainstreetonce Aug 2019 #17

Good to know there's a choice, but I'll go with the alcoholic lol. cwydro Aug 2019 #21

I do chuck or round. Dr Hobbitstein Aug 2019 #4

Do you sear the meat or brown it before putting in pot, or not necessary? cwydro Aug 2019 #7

Yes, always sear before. Dr Hobbitstein Aug 2019 #9

I sear, but I like a bit of a crust on the meat irisblue Aug 2019 #12

OK, I think I used to sear when I made it before, pretty sure my mom did too. cwydro Aug 2019 #22

yes rampartc Aug 2019 #14

I agree 100%. That used to be the way to do it...the easy Laura PourMeADrink Aug 2019 #43

I've always used a baster to suck it off the top after letting it settle. Dr Hobbitstein Aug 2019 #45

Here's the one I bought. Laura PourMeADrink Aug 2019 #46

I like to put sliced onion on the bottom. Phoenix61 Aug 2019 #11

hmmm sounds good rampartc Aug 2019 #15

Chuck roast happybird Aug 2019 #16

Yum. cwydro Aug 2019 #24

Low temperature Prosper Aug 2019 #18

Don't forget snowybirdie Aug 2019 #19

On the list! cwydro Aug 2019 #25

salt pepper and flour - chuck, arm or any cheap thick cut Kali Aug 2019 #26

I don't "get" salt anymore. It's supposed to extract Laura PourMeADrink Aug 2019 #44

For braising in liquid I don't think it matters that much other than for the sear... Kali Aug 2019 #47

Great article thanks. As for steak, Laura PourMeADrink Aug 2019 #48

Oh yeah! Carrots, potatoes, and onions Backseat Driver Aug 2019 #27

I'll go against the grain. Cracklin Charlie Aug 2019 #28

Sliced garlic Zambero Aug 2019 #29

LOVE garlic! cwydro Aug 2019 #34

Always brown the meat-chicken, beef etc) first (holds the juices in as slow cooks)-put at riversedge Aug 2019 #30

Good tips. Always unsure about the veggies. cwydro Aug 2019 #32

My secret ingredient Bayard Aug 2019 #31

Wouldn't have thought about Balsamic vinegar but I do have some here. cwydro Aug 2019 #33

I'm careful with the balsamic vinegar SCantiGOP Aug 2019 #35

Yes, Balsamic Vinegar dem in texas Aug 2019 #38

Missisippi Pot roast! EmeraldCoaster Aug 2019 #36

Too Salty dem in texas Aug 2019 #39

What I do with leftovers (from a Tex-Mex cook) dem in texas Aug 2019 #40

Nothing to it spinbaby Aug 2019 #41

I use Bay Leaves on the top of my roast as a tenderizer, Pathwalker Aug 2019 #42