First attempt at a pot roast. Did I add too much fluid?
First attempt at doing a pot roast. I deglazed the pan with about a glass of red wine after searing. It's been going for 2 hours and it's bubbling. I added around a cup of beef broth as well.
by crucifixable
27 Comments
sjam155
Fluid 🫠
Cultural-Penalty-460
Tbh possibly not enough. Depending on temp and. the quantity of your ingredients, pot roast can take 4+ hours easily. I’d recommend following a recipe the first few times you make it and adjusting as you find what you prefer and what works for your equipment.
Edit: just saw the onions. Not done. You need to cook longer 100%.
misterjzz
Looks fine
Linens
Once it’s done just make that extra liquid into a gravy with a simple Roux
Successful_Panda1731
I wouldn’t worry too much about it, and just let it go until the meat is to the doneness you want. If it’s still too watery, you can use a corn starch slurry to thicken it.
ravenously_red
I never add fluid. By the end the veggies are going to lose some water and you’ll have tons of juice in the pot.
makesh1tup
You can make a slurry with cornstarch. Once it’s done cooking, Remove all the meat, veggies and potatoes. Keep them warm. Bring the crockpot to high and cook for about five minutes after it comes back to a simmer. Add the good stuff back in. Edited to ensure it was done cooking and ready to eat.
Built-in-Light
When in doubt about the fluid amount, add some thickener or serve without.
LadyStark09
you can go either way technically. Its all in how you like it. My mom cooked it on the stove top in LOTS of liquid for about 1 hours, then she’d add the veggies after that and cook for another hour or so and there’d be lots of liquid for a gravy afterward. You take all the stuff out and boil the hell out of it and add a flour/water mix till it thickens with seasonings to taste. SO good for dipping bread into.
CalGoldenBear55
If the meat and potatoes are done, Strain the juice and reduce on the oven. Add butter and serve.
lizzykittycat99
If my pot roast comes out more liquidy than I like, I add in instant mashed potatoes to thicken it up. You could probably use cornstarch in water if you don’t have freeze dried potatoes sitting around.
podoka
I do mine 8hrs low. 2 hrs seems really short… even if on high
StrawberryKiss2559
I’m sure it’ll turn out just fine. But just FYI, you should put the veggies on bottom and the meat on top.
InevitableOk5017
Um
unicorntrees
Are you all cooking in an instapot? Instapot isn’t isn’t the best slow cooker as it more sealed off than a traditional crockpot, so there is less evaporation happening. If imagine that recipes not specifically written for the instapot slow cooking function will need the liquid reduced. Meat and veg also release liquid as they cook.
ChasingKilts
I never add liquid to my pot roast because the meat renders down and creates a lot. I use the juice for a gravy. Lipton onion soup gives a really good flavor as well.
Bmat70
2 hours is probably not enough. Poke a fork in the potatoes to see if they are done and use a meat thermometer to see if the meat has reached 165 f. Just my preference but I would pull the meat up on top of the vegetables so they get the flavoring. The liquid you have in there will make a nice gravy with some cornstarch or flour slurry- pour it into a pot when the food is done and let the gravy thicken up. I don’t add much liquid since the meat and veggies make a lot. Enjoy your meal!
CapitanSteveYzerman
Fluid. Flooid. Flew id. Flu id. Fluvial.
Alternative_Paper484
Looks good Just like Mom used to make
indiana-floridian
Thicken it, that’s gravy!
Do you have cornstarch? Add 2 tablespoons cornstarch to a cup of COLD WATER. Add it to your pot of hot liquid and stir. Let it get to boling qnd turn it off. GRAVY!
porkchop2022
No such thing as too much fluids, only not enough bread and butter.
Crazy_Cat_Lady23
“Fluid” in this context gives major ick
Waste_Wash9313
Too much dry, not enough wet 🥲
farmlifeismything
Best pot roast recipe:
Chuck roast One can cream of celery or mushroom One packet dry onion soup mix
Low for 8 hours
Don’t add liquid.
AL-KINDA
those potatoes wont cook in just air, you need them submerged in liquid.
Uranus_Hz
Looks totally fine.
In a slowcooker it’s a fine line between “pot roast” and “stew”, but does it really matter? It’s gonna be delicious either way.
27 Comments
Fluid 🫠
Tbh possibly not enough. Depending on temp and. the quantity of your ingredients, pot roast can take 4+ hours easily. I’d recommend following a recipe the first few times you make it and adjusting as you find what you prefer and what works for your equipment.
Edit: just saw the onions. Not done. You need to cook longer 100%.
Looks fine
Once it’s done just make that extra liquid into a gravy with a simple Roux
I wouldn’t worry too much about it, and just let it go until the meat is to the doneness you want. If it’s still too watery, you can use a corn starch slurry to thicken it.
I never add fluid. By the end the veggies are going to lose some water and you’ll have tons of juice in the pot.
You can make a slurry with cornstarch. Once it’s done cooking, Remove all the meat, veggies and potatoes. Keep them warm. Bring the crockpot to high and cook for about five minutes after it comes back to a simmer. Add the good stuff back in.
Edited to ensure it was done cooking and ready to eat.
When in doubt about the fluid amount, add some thickener or serve without.
you can go either way technically. Its all in how you like it. My mom cooked it on the stove top in LOTS of liquid for about 1 hours, then she’d add the veggies after that and cook for another hour or so and there’d be lots of liquid for a gravy afterward. You take all the stuff out and boil the hell out of it and add a flour/water mix till it thickens with seasonings to taste. SO good for dipping bread into.
If the meat and potatoes are done, Strain the juice and reduce on the oven. Add butter and serve.
If my pot roast comes out more liquidy than I like, I add in instant mashed potatoes to thicken it up. You could probably use cornstarch in water if you don’t have freeze dried potatoes sitting around.
I do mine 8hrs low. 2 hrs seems really short… even if on high
I’m sure it’ll turn out just fine. But just FYI, you should put the veggies on bottom and the meat on top.
Um
Are you all cooking in an instapot? Instapot isn’t isn’t the best slow cooker as it more sealed off than a traditional crockpot, so there is less evaporation happening. If imagine that recipes not specifically written for the instapot slow cooking function will need the liquid reduced. Meat and veg also release liquid as they cook.
I never add liquid to my pot roast because the meat renders down and creates a lot. I use the juice for a gravy. Lipton onion soup gives a really good flavor as well.
2 hours is probably not enough. Poke a fork in the potatoes to see if they are done and use a meat thermometer to see if the meat has reached 165 f. Just my preference but I would pull the meat up on top of the vegetables so they get the flavoring. The liquid you have in there will make a nice gravy with some cornstarch or flour slurry- pour it into a pot when the food is done and let the gravy thicken up. I don’t add much liquid since the meat and veggies make a lot. Enjoy your meal!
Fluid. Flooid. Flew id. Flu id. Fluvial.
Looks good Just like Mom used to make
Thicken it, that’s gravy!
Do you have cornstarch? Add 2 tablespoons cornstarch to a cup of COLD WATER. Add it to your pot of hot liquid and stir. Let it get to boling qnd turn it off. GRAVY!
No such thing as too much fluids, only not enough bread and butter.
“Fluid” in this context gives major ick
Too much dry, not enough wet 🥲
Best pot roast recipe:
Chuck roast
One can cream of celery or mushroom
One packet dry onion soup mix
Low for 8 hours
Don’t add liquid.
those potatoes wont cook in just air, you need them submerged in liquid.
Looks totally fine.
In a slowcooker it’s a fine line between “pot roast” and “stew”, but does it really matter? It’s gonna be delicious either way.
That’s a pressure cooker, not a slow cooker