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Do you brown it first ...ok I guess not if it's frozen, mine won't be frozen
No I do not brown first even if it is not frozen.
Just the other day I put a fresh roast in the slow cooker, set it on about 1.5 on my dial and let it go low and slow for about 14 hours. It was tender, juicy and beyond fork tender.
Also I did not add liquid either, just the roast.
You should definitely brown it - it helps the flavor incredibly. Even if it is frozen just throw it in some lukewarm water for a few minutes to defrost the outer 1/8" or so. Then pat it dry, sprinkle with S + P, and sear it on all sides in a hot pan. Put that in the crock pot, then pour 1/2 cup of red wine in the pan, scrape the bottom of the pan, and pour that in the crock pot. Brown a roughly sliced onion, 6 or so sliced carrots, and 3 or 4 cloves or garlic in the same way and add those to the crock pot. Toss in a bay leaf, some thyme, sage, and peppercorns. Pour in chicken or beef stock to come up halfway on the roast and set it to cook.
You should definitely brown it - it helps the flavor incredibly. Even if it is frozen just throw it in some lukewarm water for a few minutes to defrost the outer 1/8" or so. Then pat it dry, sprinkle with S + P, and sear it on all sides in a hot pan. Put that in the crock pot, then pour 1/2 cup of red wine in the pan, scrape the bottom of the pan, and pour that in the crock pot. Brown a roughly sliced onion, 6 or so sliced carrots, and 3 or 4 cloves or garlic in the same way and add those to the crock pot. Toss in a bay leaf, some thyme, sage, and peppercorns. Pour in chicken or beef stock to come up halfway on the roast and set it to cook.
Liquid half way on the roast, wouldn't that be too much , thanks for browning suggestion I was undecided about that , I'm doing it this weekend , all the questions I've asked you'd think I was making a pot roast for the queen instead of my brothers Lol
Anyone know if wine can be used in a cast iron fry pan , that's what I'll be browning it in .
Anywhere from 1/3 to 1/2 way up the roast will work - It really depends on how much room is left in the pot and how much sauce you want at the end.
In general you should avoid putting anything acidic in a cast iron pan, although just deglazing the pan with wine should be fine. Just don't do the entire cook time in cast iron.
Anywhere from 1/3 to 1/2 way up the roast will work - It really depends on how much room is left in the pot and how much sauce you want at the end.
In general you should avoid putting anything acidic in a cast iron pan, although just deglazing the pan with wine should be fine. Just don't do the entire cook time in cast iron.
That's a lot of water for a crockpot though. Unless she is making beef stew.
I wouldn't use any, or just enough to cover the bottom if your crockpot runs a little hot. Condensation and glorious juices from the beef will give you plenty for sauce later. Good luck with your roast!
That's a lot of water for a crockpot though. Unless she is making beef stew.
I wouldn't use any, or just enough to cover the bottom if your crockpot runs a little hot. Condensation and glorious juices from the beef will give you plenty for sauce later. Good luck with your roast!
Pot Roast is basically braised beef, and if you don't have liquid then it ain't braised. Oh, and don't use water, use wine and stock. They add a lot of flavor, which is why you use them. It's important to make sure the aromatic vegetables (carrots, onions, etc) are covered in liquid to really get the flavors blended together.
When it's done you'll want to de-grease the liquid before using, and probably reduce it and correct the seasoning to taste. If you haven't cooked the roast in some added liquid, the liquid left at the end of the cook will be nothing but grease.
Pot Roast is basically braised beef, and if you don't have liquid then it ain't braised. Oh, and don't use water, use wine and stock. They add a lot of flavor, which is why you use them. It's important to make sure the aromatic vegetables (carrots, onions, etc) are covered in liquid to really get the flavors blended together.
I guess my crockpot is different from yours. I would end up with soup if I used that much liquid. My condenses like crazy so I do get plenty of sauce by the end of the day.
I would definitely brown it first so it doesn't come out delicious, but also gray and watery-looking.
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