I have never used a crockpot before, but am attempting this super simple recipe tomorrow. It almost looks too simple though. Pics of my crockpot, the ingredients I picked up, and the recipe I was planning to follow. Any tips would be greatly appreciated
by dgafas
7 Comments
you don’t have to but searing the roast on the stovetop will add quite a bit of flavor. if you have any Better than Bouillon i would add a tablespoon to a little hot water to make a concentrated stock. if not adding a little worcestershire adds a nice flavor.
next time get a chuck roast. I don’t know if a rump roast is the same thing, if it is then ignore this. but when i was starting out i just grabbed a big chunk of meat and it wasn’t a chuck roast and it turned out tough. the end result should be falling apart, and when i use a chuck roast this is the result i get. whatever though, you might be fine. and if not, then it’s a teachable moment.
Sear the roast in a hot pan until the outside is brown (totally optional btw, if this is a barrier to entry ignore this part. it’ll add flavors due to the maillard reaction blah blah blah)
dump everything in the order listed in your recipe (consider adding: a diced onion, some garlic, some pepper, some vinegar/Worcestershire sauce)
set it to low for 8 hours
come back in 8 hours (don’t peek)
shred it up
eat it. (not all of it at once)
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everyone is gonna roast you for those liners, but i’ve never used them so I have no opinion. just know that they aren’t required – it’s not a hard clean.
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Simply put:
dump it in
set it and forget it
eat it
You’re going to have a lot of leftovers. Prepare ahead of time – you have 8 hours so you should be fine.
It will go well with mashed potatoes and peas.
edit: oh yeah pour a splash of that pepperpeprooneicini juice in there. it’s nice.
Slow cookers are extremely easy to use so it’s pretty hard to screw up recipes in them. Like their entire purpose is set it and forget it.
For the actual recipe, that looks to be very similar to a Mississippi pot roast. It’s a love it or hate it type dish, not many people think it’s just “meh”. Just wanted to point that out if that you’re disappointed, try a different roast recipe – I’m personally in the hate it category
Other things you can do is brown the meat in a pan before the slow cooker – that is arguably it’s biggest downfall, slow cookers never brown meat themselves. It’s a completely optional step that some people swear by.
The liners are another personal call, I never use them as they always give me pause because I dunno, plastic and food don’t seem like a good mix.
Oh and don’t open the lid unless absolutely necessary – slow cookers don’t need stirred and it can take up to 40 minutes for it to come back to temperature depending on how long the lid was off. I only take it off if I need to taste for seasoning at the end of a cook or to add a thickening agent like cornstarch.
Same as 2nd previous comment – “Chuck” is the one for tenderness though nobody can just eat the same meat all the time, even though I’ve only done Chuck lol! No seriously it’s like the cheapest cut but when Slow cooked ends up like Eye fillet steak. Same too with having never used liners but check to see because they’d be perfect for removing any baking you might do in there – whether dessert or bread etc.
CLASSY Slow Cooker by the way! Nice stuff – enjoy, welcome!
Chuck roast with good marbling, 1 packet of dry onion soup, carrots, and 1 cup of water.
Crock pot low 8 hours. It will be fork tender around 8 hours, but if it’s not let it keep going.
I can drink the gravy when it’s done. 🫠
First Brown the roast in a pot with a little oil.
Either cut up potatoes 🥔 into big chunks or get the baby potatoes. Add baby carrots and chop up a large onion. Even mushrooms.
Also, I’m trying a new recipe on 5/7 that I saw on Pinterest. Will try to post the details.