pot roast- dutch oven to slow cooker
I want to make a pot roast, but will not be able to be home enough for it to oven cook.
If I make an oven recipe, do I need to add/change anything for slow cooker? This one marinates overnight, then cooks. Do I need liquid?
you'll need to sear the meat first in a pan before you add it to the slow cooker. I would put in about half the amount of liquid into the slow cooker as compared to what you would add to the dutch oven.
You don't really have to sear the meat before adding to the slow cooker. I use the slow cooker very often. I don't always sear the meat first. Add about 1/3 of your original liquid amount.
I don't suppose you really "need" to or "have" to brown the meat first, but the searing, browning, caramelizing, etc. really does bring another layer of flavor to the table....You may want to consider browning/caramelizing any vegetables added to the pot too....Whatever you do...
Have Fun & Enjoy!
I just did a pot (chuck roast) over the weekend and seared it well for the first time in doing crock roasts for years. I just didn't see the big deal about searing when doing crock cooking - I mean the whole point is to sear in the juices which is kind of a mute point when doing a pot roast. So my advise would be to skip that step and avoid additional clean up.
On to liquid - unless you are buying heritage meat cuts, I would not add any add'l liquid. It's been my experience that supermarket roasts (meats) have enough liquid injected that it produces plenty of it's own au jus.
Assuming you'll be adding the vegetables at the same time as starting the roast, you may want to cut them larger than you normally would to keep them from overcooking and falling apart.
I mean the whole point is to sear in the juices which is kind of a mute point when doing a pot roast...
Searing/browning meats do not "sear/seal in the juices"...That's an old Kitchen Myth!
It does however add texture and flavor to the meat...It's not anything one sees, but rather something ones taste......
re: Uncle Bob
UB! I agree whole-heartedly about the flavor added by searing.... even the texture, particularly on dry cooked meats.
However, the liquid/steam/condensation used/generated in crock-cooking a pot roast would greatly reduce/diffuse any added flavor on the surface of the meat itself "which makes <searing> kind of a mute point when doing a pot roast".
Searing would infuse some fairly good flavor into the jus, but I use it in such small quantity, I suppose I overlooked the benefit of a good sear to that end. Thus, will amend my statement concerning the jus.
As to "searing in the juices" being an old myth - well, we'll have to agree to disagree on that one. :)
Disagree all you want....The fact remains..Searing/browning meat does not seal in juices...It does however create flavor and texture on the surface of the meats as well as adding a layer of flavor to any liquids associated with the cooking process.....This really is "Old News" :)
I'm a big believer in searing for texture and flavor, especially for long cooking. If you don't sear, the meat can end up bland and mushy. Reduce the liquid by 1/2-1 cup (for a family size recipe) but you want a little. If I want the liquid to reduce for better flavor, I'll fold a kitchen towel under the lid for evaporation but it takes longer to cook then. Oh, I oil the crockpot well for easy clean up.