I have a question for anyone else out there with a slow cooker. How long would you cook a pot roast in it, was thinkling of it for a nice easy meal for the weekend. Oh and any slow cooker recipes would be welcome
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Slow cooker pot roast
- Thread starter dtetrev
- Start Date
It depends on the sice you got . I would say for 6 hours , but would check it ever so often .
- Thread Starter Thread Starter
- #3
My experience with slow cooking pot roast is that you really have to start it the night before. But don't add the veggies in until the next morning. 6 hours is definately not enough. It will be very tough still.
This is my daughters favorite meal that I make for her.
We start it in the morning and toss everything in. We always sear the meat 1st as it keeps the juices in and helps to make it tender. 6 hours should be plenty of a small to medium roast and 8 hours for a larger one.
Good luck with it!
Good luck with it!
Mine has always turned out very tough if I start it the same morning. But I don't sear it. Maybe I should try that next time. I also usually have a pretty big piece of meat. I have one of those large oval slow cookers and the roast usually fills it up pretty well. Sometimes It's hard to even get the veggies in.
gasp, drool, hunger pains !
We normally do a smallish roast as there is just the 2 of use, and we still normally have leftovers.
We had a great slow cooked meal last week. It was a pork roast. In the cooker we added dried fruits (apples, peaches, pears, prunes, etc) and apple juice. When it was done we pureed the the no longer dried fruit and apple juice with a little brown sugar and it made a lovely sauce for it!
We had a great slow cooked meal last week. It was a pork roast. In the cooker we added dried fruits (apples, peaches, pears, prunes, etc) and apple juice. When it was done we pureed the the no longer dried fruit and apple juice with a little brown sugar and it made a lovely sauce for it!
ACK! i'm so hungry now.....
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Mmmmm... slow cooked pot roast. You people are making me hungry again.
OMG! Yummy!
Just found this thread.
Ummm...my slow cooker book falls open at this page...
Homestyle Pot Roast Serves 6-8 I'll give it here exactly as in the book, and then add the two or three changes I have made that transform it from very good to awesome...
1/4 cup all purpose flour
salt and black pepper
1 3- to 4-lb beef cross rib or rump roast
1 tbsp vegetable oil
2 onions, quartered
4 carrots. peeled and sliced
4 to 6 potatoes, peeled and quartered
1 cup beef stock
1 small can (7.5 oz) tomato sauce
1 clove garlic, minced
1/2 tsp dried thyme
1 bay leaf
salt and pepper
1. In a bowl season flour to taste with salt and pepper. Pat meat dry and coat on all sides with seasoned flour.
2. In a large skillet, heat oil over medium-high heat. Add meat and cook, turning with a wooden spoon, for 7 to 10 minutes or until brown on all sides. Transfer meat to slow cooker.
3. Add onions to slow cooker, along with carrots, potatoes, stock, tomato sauce, garlic, thyme and bay leaf. Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 to 8 hours, until vegetables are tender.
4. Remove roast, onions, carrots and potatoes, cover and set aside. Discard bay leaf. Tip slow cooker and skim off any excess far from surface of gravy; season to taste with salt and pepper. POour gravy into sauceboat. Slice roast, arrange on a serving platter and surround with vegetables. Serve with gravy.
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It's great just like this, but, ever the tinkerer, I do have some suggestions for improving it...
1. Before coating the meat with flour, give it a generous sprinkle all over with meat tenderizer and freshly ground black pepper, then don't season the flour.
2. Substitute red wine for part of the beef stock.
3. Substitute several tablespoons of tomato paste and a little water for the tomato sauce.
4. I prefer to thicken the gravy a bit before serving.
-------------
I have a 4.5 quart cooker and fine a 3-lb roast just about perfect. Leftovers, if you have any, make an awesome beef vegetable soup with the addition of a couple of cans of consomme.
Enjoy!!
Ummm...my slow cooker book falls open at this page...
Homestyle Pot Roast Serves 6-8 I'll give it here exactly as in the book, and then add the two or three changes I have made that transform it from very good to awesome...
1/4 cup all purpose flour
salt and black pepper
1 3- to 4-lb beef cross rib or rump roast
1 tbsp vegetable oil
2 onions, quartered
4 carrots. peeled and sliced
4 to 6 potatoes, peeled and quartered
1 cup beef stock
1 small can (7.5 oz) tomato sauce
1 clove garlic, minced
1/2 tsp dried thyme
1 bay leaf
salt and pepper
1. In a bowl season flour to taste with salt and pepper. Pat meat dry and coat on all sides with seasoned flour.
2. In a large skillet, heat oil over medium-high heat. Add meat and cook, turning with a wooden spoon, for 7 to 10 minutes or until brown on all sides. Transfer meat to slow cooker.
3. Add onions to slow cooker, along with carrots, potatoes, stock, tomato sauce, garlic, thyme and bay leaf. Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 to 8 hours, until vegetables are tender.
4. Remove roast, onions, carrots and potatoes, cover and set aside. Discard bay leaf. Tip slow cooker and skim off any excess far from surface of gravy; season to taste with salt and pepper. POour gravy into sauceboat. Slice roast, arrange on a serving platter and surround with vegetables. Serve with gravy.
------
It's great just like this, but, ever the tinkerer, I do have some suggestions for improving it...
1. Before coating the meat with flour, give it a generous sprinkle all over with meat tenderizer and freshly ground black pepper, then don't season the flour.
2. Substitute red wine for part of the beef stock.
3. Substitute several tablespoons of tomato paste and a little water for the tomato sauce.
4. I prefer to thicken the gravy a bit before serving.
-------------
I have a 4.5 quart cooker and fine a 3-lb roast just about perfect. Leftovers, if you have any, make an awesome beef vegetable soup with the addition of a couple of cans of consomme.
Enjoy!!
After reading this thread yesterday, I got a craving and decided to go buy a roast.
Guess what's for supper tomorrow
Rapunzel.... thanks for the recipe!! I needed one also! Sounds yummy!!!
Guess what's for supper tomorrow
Rapunzel.... thanks for the recipe!! I needed one also! Sounds yummy!!!
:homer: mmmmmmmmm.....Pot Roast
I made it and it was yummy!
Hey, Great!! Glad you enjoyed it.Originally posted by Whisker's mom
I made it and it was yummy!
