Crock pot pot roast .. (juice, dinner, carrots, beef)

[momtothree]

Originally Posted by phonelady61

I always throw mine in after I brown it and in it I will put an enevelope of lipton onion soup mix and just a tiny bit of water and after about 8 to 10 hours it is glorious and dee lish . Now my SIL would never brown hers and we don't know what she did but she made us all sick the next day ewww we think should must have put it in raw and it was gross ... anyways , please make sure you brown it ...

Um all my meats go in raw into the crockpot...it couldn't be that. Probably used old meat or left it out too long before cooking etc. But most definitely not due to lack of browning.

[Supplies]

My mom in law use to say always to cut pot roast against the grain

[momtothree]

Originally Posted by Supplies

My mom in law use to say always to cut pot roast against the grain

Yes! Here's a link with pictures that helped me lol

http://www.thehungrymouse.com/2009/0...le-roast-beef/

[mainebrokerman]

buy a boneless chuck roast

great for crock pots!!

[Gerania]

Originally Posted by Supplies

My mom in law use to say always to cut pot roast against the grain

You only have to worry about that if the meat isn't tender.

[Supplies]

BTW. My pot roast was perfect, all the veg on the bottom. About 1 cup liquid 8 hours on low, fell apart, I par boiled some red potatoes ,added them last hour needed them to soak up some accumulated liquid. Yummy !

[i_love_autumn]

I brown a boneless roast first then put carrots and potatoes in bottom of the c r o c k pot,then add 1 envelope dry onion soup mix and 1/2 can cream mushroom soup mixed with 1/2 can water,cook on high about 5 hours.

BTW...Slow browning is said to enhance flavor of roasts and stew meat that are going to be cooked with liquid.

[CA4Now]

Originally Posted by crazyworld

I made one last week and it melted in our mouths

3-4 lb roast
1 envelope brown gravy
1 envelope Good Seasons Italian Dressing
1 envelope Lipton onion soup
(add a little garlic powder to your liking )
Do a quick brown of your roast ( usually do it under the broiler)

Place in crockpot

Mix the 3 envelopes together with about 1 and 2/3 cup of water and pour over the roast...Add carrots, quartered potatoes and onions (mushroom optional)..

Simmer all day in the crock pot low and it falls apart nicely.

Less liquid and low and slow is what gives it the great flavor.

This recipe is on this forum somewhere else as "To Die for Pot Roast" (can't seem to find it now). However, on that recipe, it doesn't mention browning it first, so I didn't. While it was good, it was not as tender as the pot roast I make on the stove (which takes much less time and doesn't have to be watched, either). Just saying that it's important to brown the roast first for flavor, as others on this thread have mentioned.

With this one, when would you put in the vegetables?

[Gandalara]

Originally Posted by CA4Now

With this one, when would you put in the vegetables?

I'm not crazyworld, but root vegetables take longer than meat so put these at the bottom of the pot.

[CA4Now]

Originally Posted by Gandalara

root vegetables take longer than meat so put these at the bottom of the pot.

But do you put them in at the beginning or later? (Wondering if they would be mushy after 6-8 hours.)