Question by IggyCump3: What cut of beef to use for a pot roast in the slow cooker?
I don't which cut of beef is for a pot roast.
Best answer:
Answer by leonard s
chuck
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www.seththechef.com Ten-year-old Seth the Chef shows you an easy and delicious pork loin recipie using the slow cooker. Tastes great and super easy to make
Easy Beef Casserole is a deliciously simple main meal. Succulent beef pieces are slow cooked with potatoes, carrots, onion, garlic and tomato to create a filling, satisfying stew. Perfect for easy weeknight meals or a lazy weekend lunch. Serve with rice, pasta or just by itself with some crusty bread - give it a go today! DAILY BLOG VIDEOS: www.youtube.com PLEASE SUBSCRIBE! au.youtube.com FOLLOW ME! www.twitter.com BECOME A FAN ON FACEBOOK! www.facebook.com =================RECIPE FACT SHEET ================= INGREDIENTS IN THIS DISH: 500g Beef Steak (Diced Small) 6 Shortcut Rindless Bacon Slices, Diced (optional) 1 Cup (250g) of Tomato Paste 1 Tablespoon of Worcestershire Sauce Freshly Ground Black Pepper (to season) 3 Large Potatoes (Washed, Peeled, Diced) 1 Large Carrot (Washed, Peeled, Diced) 1 Large Brown Onion (Peeled and Chopped) 1-2 Cloves of Garlic (Crushed, about 2 Teaspoons) 4 Cups of Liquid Beef Stock 1 Teaspoon of Cornflour (mixed in some hot water) Serves 6 - 8 Preparation Time: 10 minutes Cooking Time: 5 - 6 Hours (on LOW) or 2 -3 Hours (on HIGH) ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC (Look up Google for a conversion chart if using Imperial) More cooking videos at: www.onepotchefshow.com Music by Kevin McLeod (Used with Permission) http
Video Rating: 4 / 5
Question by Russ: Problem with slow cooker pot roast?
I recently bought a slow cooker with a temperature probe (it shifts to "warm" automacially when the desired internal temperature is reached)
I tried cooking a pot roast, and set the temp limit to 155 deg F. The cooker duly monitored the probe temp, and switched to warm after about 1 1/2 hours on high.
When I sliced the pot roast open, it was almost raw inside. It bled! (It was so raw, I thought I heard it say "Moo!" when I cut it!)
I salvaged the pot roast by cooking manually for another hour.
My question is, what went wrong? I thought 155 was right for well-done beef? Could I have placed the probe improperly? (I thought I had it just about in the thickest part of the meat.
Anybody else had experience with this?
Best answer:
Answer by wdj
After reading what you wrote i can think of a few things that come to mind.
First of all the temperature you chose was for rare to medium rare as you no doubt saw, the temp you need to set it at is 170F internal for well done meat.
You are right to put the probe in the thickest part, try to put it to the center of the thickest part only and not into a fatty part, has to be in solid meat.
Failing that I would look into the monitor thermometer perhaps it is damaged and not reading properly, look into if you can do a calibration on it to test it's reading, see if it can be calibrated if it is found to be giving a false reading.
Good luck, hope this helps solve the problem for you, Take care.
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Question by iamblessed: Does anyone have a diffenerent way of slow cooker pot roast?
i do the same flavors all the time like onion celery garlic need something new
Best answer:
Answer by Clare
I put the roast in my slow cooker, add several peeled onions around the sides, and dump a can of Campbell's Golden Mushroom Soup, mixed with half a can of water, over the top. That makes a delicious gravy!
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Question by jarrettkamden: Can you substitute a brisket for a chuck roast when making pot roast in a slow cooker?
I am making a pot roast recipe that calls for pot roast (aka chuck roast) but I have a beef brisket on hand already. Is it okay to spice up a brisket and use it in place of a roast? Will it get as tender as a roast after cooking it for 8-9 hours?
Best answer:
Answer by libbyami
you can indeed make a brisket in the crockpot and YES it will be wonderful. I have a recipe...brb
Brisket of Beef in Tomato Onion Gravy recipe
Source: Delicious & Dependable Slow Cooker Recipes
1/4 cup all-purpose flour
1 (4- to 5-pound) beef brisket, trimmed
1 (1 1/2 ounce) package dry onion soup mix
1/2 teaspoon cracked black peppercorns
1 (10 ounce) can condensed tomato soup
1/4 cup beef stock or water
2 tablespoons packed brown sugar
2 tablespoons balsamic or red wine vinegar
Additional all-purpose flour (optional; see note below)
Rub flour into brisket on both sides and place in crock pot.
In a bowl, combine onion soup mix, peppercorns, tomato soup and beef stock. Pour mixture over brisket. Cover and cook on LOW for 12 hours or on HIGH for 6 hours, until beef is very tender. Transfer brisket to deep platter and slice thinly. Stir brown sugar and vinegar into sauce. Pour over sliced meat or pass separately in a sauceboat.
NOTE: If you prefer a thicker gravy, keep cooked brisket warm and pour sauce into a saucepan. Place 2 tablespoons all-purpose flour in a small bowl. Add 1/4 cup hot cooking liquid, 2 tablespoons at a time, stirring to thoroughly blend after each addition. Stir mixture into remaining sauce and cook, stirring, over medium heat until thickened. Pour over brisket and serve.
Makes 8 to 10 servings.
One of myfav websites recipegoldmine
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