I have made my pot roast the exact same with the exact same crock pot for over 10 years. I have no idea what happened but there’s this layer of ______ on top and it smells FOUL. When I say “foul,” I mean my entire house stinks if I even open the lid for 2 seconds. What happened??
Ingredients:
Chuck roast
Beef broth
Onions
Carrots
Mushrooms
Seasonings
Flour
French onion soup mix
Potatoes
by Glittering-Two-9723
18 Comments
No clue, commenting so I can see what other people have to say about it. Especially if everything you’ve done is routine. It almost looks like a layer of fat on top. Maybe there was a pocket of puss/infection or something inside the roast that cooked and bursted? My best guess. Only thing I can think of that explains the smell.
Could the crokpot have turned off some how like half way through cooking?
Something rotten went into your petri dish and you grew a culture.
How long was it going? Did you check temperature of the contents? I would wonder whether your crockpot thermostat broke and it warmed it some, but not enough, and the bacteria just went nuts in an ideal situation for growth.
The meat was maybe off.
Thought that was a mispost for a plumbing page involving a toilet…
My husband said he might risk it for the biscuit and I said no you absolutely will not.
Probably a tumor in the roast or other “bad” spot that was ruptured and cooked. No fault of the butcher on this one because it is a solid mass of muscle and without an x-ray those can be nearly impossible to predict or screen for. Pull the roast out and cut in to it (but you might want to do that outside).
Straight into the trash.
That looks like Fat Bastards stool sample
Looks like it’s some bacterial culture, like when you leave a soup outside and forget to throw it away and then it becomes a most foul-smelling entity. For how long did you cook it? My bet is that it turned off at some point and allowed it to grow.
Always use your nose. If something smells bad, it is bad. In this case it looks bad too.
Just an aside – that’s way too much liquid. You’re essentially boiling the meat at that point, not slow cooking it. Edible, but not the consistency you’re going for, and anything you treated the meat with is getting washed away into the liquid. (Rub, brine, etc)
Errr….throw everything away including the crock pot.
I’m reading about abscesses busting and I may never eat pot roast again.
I’ve seen something similar happen at work when the new start put the pork on and put it on warm instead of hot..
Was very unpleasant to have to deal with the next day lol .
It could also possibly be a problem with your slow Cooker, perhaps an element has gone ?
I’ve heard of some grocers dipping meat that’s about to turn, in blood, and repackaging for sale. Perhaps that’s what happened.
Looks like a pocket of pus/infection was in the meat. That’s so disgusting 🤢
Is there any chance you threw some liver meat in there? It tends to form a sheen and some people don’t like the taste.
Your meat’s abscess popped.