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Advice needed on cooking a pot roast in a slow cooker

ChervilGeorge Nov 27, 2012 01:32 PM

I've cooked a pot roast many times in a dutch oven but have never attempted one in a slow cooker. I'm a complete novice when it comes them. Many of the recipes I've looked at suggest about 4-5 hours on high or 8-10 on low. I've gotten a late start today and won't have time for the low 10 hour method. Will I end up with a tough roast if I do 3-4 hours high and then a couple on low? I really only have about 6 hours to work with. The cooker have is old school and my understanding is that they don't run as hot as the newer models.

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  1. firecooked RE: ChervilGeorge Nov 27, 2012 01:41 PM

    You should be fine.. check at the 3-4 hour point and make sure its fairly well cooked before you turn down the cooker.

    1 Reply
    1. re: firecooked
      ChervilGeorge RE: firecooked Nov 27, 2012 01:43 PM

      Phew! Nothing worse than tough pot roast.

    2. eperdu RE: ChervilGeorge Nov 27, 2012 01:43 PM

      Let us know how it works. I've tried numerous pot roasts in the slow cooker and am never happy with them at all. I love it but it's just not great. I'm curious what meat you'll use too ...

      4 Replies
      1. re: eperdu
        ChervilGeorge RE: eperdu Nov 27, 2012 01:47 PM

        I'm curious what you've not been happy with. I've lent my Dutch oven out so am stuck with the slow cooker for awhile. And as mentioned above, it's a 3lb boneless chuck roast. Fingers crossed!!

        1. re: ChervilGeorge
          eperdu RE: ChervilGeorge Nov 28, 2012 09:23 AM

          Mine always come out tough and dry. I have a fairly new crock-pot and it cooks fast (to me) so I put a few pounds of roast in it on low and it's beyond done after 4-5 hours. Most recipes say cook for 8-10 hours on low for a roast. I think in the end, I find most crock-pot food bland and just not impressive. I grew up eating roast from a slow-cooker and loved it. I've even had my Mom teach me and I think my tastes have evolved for the snob-side since I left home. ;)

          One of my last roast experiments was one of the better ones, it was one where I used a bunch of canned items to give it moisture. It was one of the first to get the texture I was looking for and not be completely overdone.

          I can screw up crock-pot food. Am I a really bad cook or just choosing bad recipes? I'm not sure.

          1. re: ChervilGeorge
            melpy RE: ChervilGeorge Nov 28, 2012 09:35 AM

            My kitchen is sacred. Wouldn't dream of lending out many things especially my Dutch oven.

          2. re: eperdu
            iL Divo RE: eperdu Nov 27, 2012 02:02 PM

            agreed eper, it can really be a hit or a miss-I can think of just one beef roast recipe that always works in the crock pot and its not a pot roast.

          3. j
            jaykayen RE: ChervilGeorge Nov 27, 2012 01:44 PM

            How many pounds? What cut of meat?

            2 Replies
            1. re: jaykayen
              ChervilGeorge RE: jaykayen Nov 27, 2012 01:46 PM

              It's a 3lb boneless chuck roast.

              1. re: ChervilGeorge
                jaykayen RE: ChervilGeorge Nov 27, 2012 01:52 PM

                I don't know how hot the old models run but 3 hrs on high, flip, and then check it from there, sounds good to me.

            2. p
              Puffin3 RE: ChervilGeorge Nov 28, 2012 06:23 AM

              You are browning the roast first right? Hope so. Put some big chunks of carrot and onion on the bottom a couple of inches thick. After browning put the roast on the veg. No water of course just some olive oil.

              1. c
                ChervilGeorge RE: ChervilGeorge Nov 28, 2012 10:39 AM

                Reporting back with the results.

                After browning the roast, I set it atop a layer of thick sliced onions in the cooker. I tossed in about 5 smashed cloves of garlic. My braising liquid was made up of beef stock, reduced red wine, some tomato paste, thyme, Worcestershire, sweet paprika. I forgot a bay leaf. I cooked this on high for just about 3 hours, flipped it over and gave it another hour on high. At this point I threw in some new potatoes, carrots and mushrooms and turned it to low for two hours.

                I am pleased with the results for the most part. The meat was a smidge dry which could have easily just been the meat and not the cook method. I've had pot roast come out of the oven a tad dry on occasion. The flavor was really good and the braising liquid made a delicious gravy.

                I can't say the result was any different than had I used the dutch oven. Thanks for the advice.

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