I’m new to slow cooking, I’m a pretty experienced home cook and can make just about anything from super complex to simple, but Slow cooking is a whole new world to me. I didn’t know what to season my roast with and I just wanted that classic “Grandmas Sunday Roast” flavor and my mom said she used to use the McCormick packet so hopefully it’s decent, there’s some fresh herbs tucked away in there somewhere and, and I seasoned the roast before searing, I deglazed the pan with just a tiny bit of red wine after I seared the roast and dumped it all in, set it on low and now to wait.
I’ll take any advice I can get, if you think I should take some veggies out? Rearrange things around in the crock pot, or any tips before it really starts cooking are appreciated! This roast is pretty big, I’m cooking for 5 people so if I don’t have to take any veggies out that would be great but I will if I have to and just roast them in the oven, I’m worried I over crowded!
by Ashcrashh
16 Comments
Most would call that too full, you want to leave a smidge of room in there due to water coming out during cooking. I’ve overfilled mine when starting out and it’s manageable but difficult to stir if you’re needing to do that. Also the lid kind of… floats which isn’t ideal.
Depending on heat and cook time, there are schools of thought on meat on bottom versus root veggies on bottom, there are benefits to both depending on cut, cook time, and resulting mushiness. Side by side like you have here is going to leave some veggies basting in meat juice and others not so you can try it both ways this time if nothing else.
Don’t forget to post the result with the recipe if you like the outcome , looks promising already. But maybe your cooker will be too full
I will say the cooker looks too full. I am guilty of pushing my cooker to the limit, but this is even more full than I fill mine.
It will still cook, will just take longer and could cook unevenly. Make sure the lid is closing properly.
Cooker definitely looks too full. Should have some beef broth or water in there, too. Maybe 1/2 to 1 cup. Not sure if you put any in there.
This is too full. In the future, 2/3 full is as high as you should go with a crockpot. Don’t worry we’ve all done it, I’ve even needed to use aluminum foil instead of the lid because what I have is either too big or it’s too full, but I’d try not to do that.
It looks good but I agree it’s too full. You should have a little liquid even at the bottom to help things along (I see the box of broth now). Not a lot – like half a cup. But most manuals say only fill about 3/4 full and leave room for liquid. The meat will produce juice as it cooks. I’d say even go for a small roast next time.
Veggies also release water like celery so those are things to keep in mind.
Added: the main reason is food will cook unevenly if overstuffed.
It’ll come out great. Keep a good level of broth/water in it and the lid tight. Once the meat comes apart easily with a fork, the tough binding collagen has turned soft, its done.
My wife makes a great crockpot pot roast. She uses just about the same ingredients you’re showing but her secret ingredients are a can of Campbells Golden Mushroom and a can of French Onion soup…
We also like to serve with it horseradish sauce.
Good luck! It should be tasty, but generally I make sure there’s a little bit of liquid on the bottom (1/2 cup – 1 cup) and then put the seared meat fat side up. Then put the sautéed onions and celery, then carrots and potatoes at top leaving the insert about 2/3 – 3/4 filled.
Depending on the type of potatoes, I won’t put them in until the last 2-3 hours of cooking so that they are soft but retain texture and not completely annihilated.
Take out half of the veggies and add at least a couple cups of stock so the roast is half covered in liquid.
I’d also strongly consider chopping the veggies into pieces about half the size you have the.
You want to try to cover the roast in the liquid. So maybe take some veggies out like others said. Excited for your sandwich the next day!
A sprig of Rosemary with Beef or Chicken is always a game changer!
Toss in a bit of tomato and/or red wine for the liquid. Also – definitly meat at the bottom.
you got this…. slow cooking is the easiest style of cooking if you ask me. i find it very forgiving. if you can do normal cooking then you will have no problem
The sear on that meat is absolutely perfect. It looks incredibly juicy and tender.