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05-02-2011, 02:16 PM | #1 |
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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! |
05-02-2011, 02:20 PM | #2 |
Rose Trellis
Join Date: Sep 2005
Posts: 3,180
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Re: Questions about "Pot Roast" in the CP
The only way I've ever been able to slice my roast is when I dry oven roast it. I end up serving chunks (or else really thick slices sometimes) when I cook it in liquid in the CP, and my mom always did her pot roast (in liquid) in a covered pot in the oven and it turned out the same way (basically unsliceable). But delicious anyway!!!
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05-02-2011, 02:24 PM | #3 |
Rose Trellis
Join Date: Oct 2010
Posts: 2,797
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Re: Questions about "Pot Roast" in the CP
I had no idea pot-roast could be sliceable... . I think I'll hang out here and try to learn something.
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05-02-2011, 02:28 PM | #4 |
Rose Garden
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Join Date: Nov 2006
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Re: Questions about "Pot Roast" in the CP
I use rump roast. Actually there's one in my CP right now as I type, and I just peeled the potatoes to boil and later mash.
I usually just use garlic salt, black pepper, and sale to season, but sometimes I use onion soup (1 packet) and it then tastes like italian beef!
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05-02-2011, 04:09 PM | #5 |
Rose Bouquet
Join Date: Jun 2007
Posts: 750
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Re: Questions about "Pot Roast" in the CP
Cook it for a shorter period of time. 4-5 pound roasts usually take 7-8 hours on low before they shred (in my 4qt crockpot); check it at 5-6 hours.
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05-03-2011, 07:59 AM | #6 |
Rose Trellis
Learning what I'm called to believe
Join Date: Nov 2006
Location: Southern Ontario
Posts: 3,153
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Re: Questions about "Pot Roast" in the CP
Using a leaner cut can help too. It will be drier, but that's what the liquid around it is for. You just spoon it over the slices afterward.
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05-03-2011, 08:55 AM | #7 |
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Re: Questions about "Pot Roast" in the CP
I get on better slicing a roast done in the crockpot if I cook it, remove from crockpot and liquid, wrap and refridgerate overnight before slicing it. A really sharp knife is needed.
Although it always tastes good it is nice to have proper slices sometimes, I agree.
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05-03-2011, 03:18 PM | #8 |
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Re: Questions about "Pot Roast" in the CP
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05-03-2011, 03:19 PM | #9 |
Rose Garden
They need freedom to just be fluffy mashed potatoes and feel their fluffy feelings.
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Re: Questions about "Pot Roast" in the CP
another who didn't know pot roast was sliceable
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05-03-2011, 03:29 PM | #10 |
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Re: Questions about "Pot Roast" in the CP
Thanks ladies, lots of great ideas!! I'm going to try making it this weekend, I'll let you know how it goes.
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