Need cooking tips from the experts (crock pots)

ok i am cooking my first pot roast, i am doing it in a crock pot which i was told was the easiest way.

What i have going on:

2.75 roast (seered in pan)
5 idaho potatos
3 carots
salt and pepper

i seered the pot roast on the stove
diceed the potatoes and carrots into chnks


carrots and potatoes are on the bottom,
roast in on top
one container of broth comes up to about half way of roast..

she is on a high heat setting (hoping to be done in 4.5-5 hours

is the broth going to come to a simmer?
do i need to "stir"

am i missing anything? I only had in on for 45 so far, so i assume i cam still add stuff......

The broth is usually about at the top when my mom does a pot roast, man the meat gets tender when you let it sit for a long time. Good stuff, she usually adds onion to the broth too.

Onions and garlic, and a can of Coca Cola and you'll have some good eating.

really coke? too late to add it? been on for almost an hour, figure 3.5 left

schmitty wrote:Onions and garlic, and a can of Coca Cola and you'll have some good eating.

do I have to open the can before I put it in there????

2 hours in:

ok, so this turned out awful!
I dont know what i did wrong...mean wasnt tender, i think the cut i got was way way way way too fatty...its wat i get for listening to the butcher and not my instinct

My mom lets it sit for a long time to get it really tender, it will be sitting for like 8-10 hours and SLOWLY getting cooked. Your first time, don't worry about it. I would probably make a crappy one too.

yeah, the next one will much much much less fat......and will be cooked slow on low instead of 4 hours on high

Next time use one of those bags that goes inside the crock pot. It make the clean up a breeze.

Yes, open the can before putting it in. You could have saved the roast by turning down the heat and cooking longer. I know when a roast is done, by the fork test. If you can put a fork in and twist it with no effort in the middle, it's done.

Pot roast one of my favorites, personaly i by the chuck cut it has more fat than the center cut. But you got to be careful with the chuck cut, if you see a lot of fat running through the middle don't buy it. The fat does give it the flavor but you want it on the end of the roast. As far as cooking the roast in a crock pot. Open package rince off and drop it in, add potatoes and what ever you want to put in, fill the pot to just to the top of roast. I use water only , set on low and let it cook. I do this before i go to work and after 10 hours on low you have a tender piece of meat that is outstanding. Of course this is just my opion

665 falcon (Thu Dec 16, 2010 5:30 am) wrote:
Pot roast one of my favorites, personaly i by the chuck cut it has more fat than the center cut. But you got to be careful with the chuck cut, if you see a lot of fat running through the middle don't buy it. The fat does give it the flavor but you want it on the end of the roast. As far as cooking the roast in a crock pot. Open package rince off and drop it in, add potatoes and what ever you want to put in, fill the pot to just to the top of roast. I use water only , set on low and let it cook. I do this before i go to work and after 10 hours on low you have a tender piece of meat that is outstanding. Of course this is just my opion

x2

Crock Pot or Slow cooker My wife usually put the stuff in there at 6 a.m. and then they cook all day untill 5 p.m. when we sit down for dinner.

Hence Slow Cooker. had you cooked it a little longer like say 4 more hours it would have been much better I think.

Also potatoes and carrots on bottom then roast a little water and onions Seasoning on top.

Dan

yeah i am going to try again on saturday and see what happens, but this time i am going to put it on low when i leave for work in the morning, which will give her 10 hours

We cook ours 8 hours on low too.

Here's another recipe if you want to try something a little different. It's really simple and Randy likes it. Instead of the veggies cooking with it I make mashed potatoes and coleslaw.

Pepperocini Roast
Chuck Roast
Rub with 1 pkg Hidden Valley Ranch Dressing Mix
and 1 pkg Au Jus Gravy Mix
Put in Crock pot
Add 1 jar (about 16 oz I think) pepperocini peppers with juice
Add water (if needed) to cover
Cook 8 hours on low

Old fashion pressure cooker is the best way................. Nobody uses them any more.

Ok - you guys really had me intrigued when I saw crock pot cooking come up on the Big Block Ford site...
I usually cook it, as my hubby said, all day with onion, broth (about 1 cup), dry onion soup, mushrooms, & carrots - potatoes would be fine too as would cream of mushroom soup, or anything else that sounds good to you...and don't forget a little salt & pepper. I always end up with much more 'juice' when it's done so I will occasionally make gravy just before it's time to eat by removing the meat to a plate & adding a little corn starch & cold water to the broth. Very good with mashed potatoes.....
I have cooked many different cuts of roast on low, so don't think that had a bearing on how it turned out. The only thing I can think of is perhaps the higher cooking temp.
Pork roast with sauerkraut & onion is excellent in there too.
Sounds like it's going to be a long winter for you guys......................... happy cooking!

TRUKPULR wrote:Ok - you guys really had me intrigued when I saw crock pot cooking come up on the Big Block Ford site...
I usually cook it, as my hubby said, all day with onion, broth (about 1 cup), dry onion soup, mushrooms, & carrots - potatoes would be fine too as would cream of mushroom soup, or anything else that sounds good to you...and don't forget a little salt & pepper. I always end up with much more 'juice' when it's done so I will occasionally make gravy just before it's time to eat by removing the meat to a plate & adding a little corn starch & cold water to the broth. Very good with mashed potatoes.....
I have cooked many different cuts of roast on low, so don't think that had a bearing on how it turned out. The only thing I can think of is perhaps the higher cooking temp.
Pork roast with sauerkraut & onion is excellent in there too.
Sounds like it's going to be a long winter for you guys......................... happy cooking!

the meat was very tough, I guess i more "boiled" it....i think i got down two pieces, it was sooooo hard to chew and what not.....

You are completely RIGHT, i need to cook it lower and longer....If funny i can cook almost anything out there, but this "simple" crock pot thing did not work out well YET

IDT-572 wrote:Old fashion pressure cooker is the best way................. Nobody uses them any more.

used mine a month er so ago canned some tonsil cookin jalapeno`s mmmmmmm

frank13 wrote:yeah i am going to try again on saturday and see what happens, but this time i am going to put it on low when i leave for work in the morning, which will give her 10 hours

If... you do this way, Guarantee a hug from Mom. Or better yet a kiss from wife or girl friend, you make the call. Seasoning add after done cooking, being Italian i never seen spices added to boil water that i would crave for, just my opinion. The fat from the roast will add the flavor, and when those Idaho's Potatoes turn yellow you are done my friend

add one can of beer....not that light crap either.............

richter69 wrote:add one can of beer....not that light crap either.............

done that before and it will thicken things up .ummm deliciuos ...hey Jon maybe you should mod our new " HeRo CoOkInG " section

bruno wrote:

richter69 wrote:add one can of beer....not that light crap either.............

done that before and it will thicken things up .ummm deliciuos ...hey Jon maybe you should mod our new " HeRo CoOkInG " section

too much hassle, I'll pass................

richter69 wrote:

bruno wrote:

richter69 wrote:add one can of beer....not that light crap either.............

done that before and it will thicken things up .ummm deliciuos ...hey Jon maybe you should mod our new " HeRo CoOkInG " section

too much hassle, I'll pass................

Then you cold ban folks.