Questions about "Pot Roast" in the CP
I love crockpot cooking but I've never quite been able to get the "roast beef" or "pot roast" thing down just right.
Is there a way to cook a roast in the CP and have it still maintain its "slice-ability"?
I use a chuck roast when I want to make shredded beef for tacos & taquitos but sometimes I want a good 'ol fashioned pot roast & potatoes, without having to use the oven- but it always comes out kind of shreddy, even when using other cuts of beef.
Any suggestions? What am I doing wrong? Thanks!
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