Crockpots-No The Real Ones - And Pot Roast

[+ Gar1eth]

Ok, I'm sure many of you out in Forum Land are either too much of a gourmand or too 'in shape' to make pot roast- so this is for the rest of us- assuming there are any of us left aside from me after I exclude the in-shapes and the gourmands.

 

I don't really have a lot of experience wih cooking. I bought a kit made by Tyson's. It comes with a 1-1/2 to 2 lb chuck roast with red potatoes, celery, carrots, and a yellow onion. The meat and veggies are vacuum packed separately. The kit also includes a flavoring packet. Basically all the prep work is done for you. You put the meat- pardon me - I mean the roast in the crockpot. Mix the flavoring packet with a cup of water and pour into the pot. Lay the pre-cut veggies on top of the meat. Close the pot and cook. The instructions on the kit were to either cook on high for 4 to 5 hours or on low for 10 to 11. I bought one kit yesterday, opened it, and there was meat juice inside the packaging- obviously the vacuum package had leaked. So I took it back to the store and bought another one. By the time I got back home it was close to 7 pm. I had looked online for pot roast recipes. And a lot of them suggested the longer cooking time to make sure the roast was tender. So I decided to cook it overnight. I took it out of the pot when I got up at 7 AM. The roast ended up being in the pot closer to 12 hours, but I figured when it had been in the crockpot that long- and additional 45 minutes was not going to change anything. So I took it out of the pot- wrapped the roast in foil and placed the veggies/liquid in a container-placed them both in my refrigerator for consumption later. I nibbled a small scrap off the roast as I was putting it away. It was still very hot. But aside from burning my tongue- the meat tasted rather scorched and tasteless. I don't know if that was just due to it still being so hot and burning my tongue, or whether it will still taste like that later. Possibly I cooked it too long- but I basically followed the directions. I have an average 'new' crockpot. I know Tyson's must have an enormous test kitchen. I can't believe that if the 10-11 hour setting is going to routinely lead to scorching that they would recommend it?

 

Any useful suggestions from you cooks out there?

 

Gman

[+ blondeq]

Gman, I would skip the pre-packaged pot roasts. I have tried them in the past and thought the taste was odd, which I attributed to the 10,000 preservatives that they place in the meat/veg packets. Besides the preservatives, I don't think they add enough liquid for a tender end product. If you are going to use the pre-packaged pot roasts, I would suggest adding a can of beef broth to make sure that you have enough liquid for a 12 hour cook cycle. Pot roasts are pretty simple to make and here's a really easy way,

1) 2-3 lb chuck roast

2) 1 can beef broth

3) 1 packet onion soup mix

4) veggies

dump the beef broth in the crockpot. Add 1/2 of the onion soup mix and stir. put roast in crockpot. dump the other 1/2 of onion soup mix on top of roast. Add veggies. Cover and cook on low for 10-12 hours.

I have a friend that follows this recipe but also puts a stick of butter on top of the roast which is pure decadence (it does add a nice flavor and the most tender roast ever).

Good luck

[Lookin]

Any useful suggestions from you cooks out there?

 

I'm not much of a cook but I love me a nice pot roast! Good for company, good for leftovers, and really hard to screw up. All the veggies are rough-cut and nothing has to be exact, which is why making it in a crock pot is only a minor convenience versus making it in a Dutch oven or even in a large pan with a lid.

 

The one big advantage to making it in a Dutch oven or pan is that you get to brown the meat first, and that will make a big difference in how it tastes. Browning the meat first, in a little oil, at a medium-high heat will give it a nice dark brown crust that you just won't get in a crock pot. And that crust adds lots of flavor. Plus the meat will also look better.

 

Here's my favorite recipe but, like I said, nothing is super-critical. Don't have mushrooms? Don't use 'em. Don't like cooking with wine? Use water instead. Hate celery? Fuhgeddaboudit! Love butter? Add it in. Other than putting a nice brown crust on the meat, the only other thing that's important is making sure it's fork tender. After a few hours, lift the lid and push a fork into the meat and, when it goes in without any resistance, it's done!

 

The recipe below calls for fresh rosemary, thyme, bay leaves, and parsley. Since cooking is usually a special occasion for me, I use them. But, if you don't feel like it, don't bother. Throw in a pinch of whatever spices or herbs you have around. Or throw in an extra onion. You really can't go wrong. And you can cut the recipe in half for a nice single meal, with leftovers. It's even better warmed up the next day.

 

Enjoy! http://files.makeuptalk.com/smilies/smilies4/chef_smiley.gif

 

 

Braised Pot Roast with Vegetables (8 servings)

 

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

1 cup canned crushed tomatoes

1 cup water/red wine

2 red onions, halved

2 garlic cloves, chopped

8 carrots, sliced

2 celery stalks, sliced

3 pounds new potatoes

1 cup button mushrooms, stems removed

2 sprigs fresh rosemary

4 sprigs fresh thyme

2 bay leaves

1 sprig parsley

 

 

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover, heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside, about 15 minutes total. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender. Turn the roast over several times during its braising.

 

Slice the pot roast and arrange the pot roast on platter surrounded by the vegetables. Serve with the pot juices.

 

 

(If you want a nice brown gravy instead of the pot juices, skim off any fat from the surface of the liquid and strain the liquid. To thicken the gravy slightly, bring the liquid to a boil. For each cup of liquid, stir together 1 tablespoon butter and 1 tablespoon flour. Whisk the butter mixture into the liquid. Simmer, stirring constantly, until thickened.)

[bigvalboy]

Now lookin's recipe looks damn yummy. My only suggestion Gman, is that I never use the kits. First of all if you look over lookin's recipe, you will see several ingredients that will add flavor that a packet just can't accomplish. Second, try browning the meat first on all sides for several minutes, that will help lock in some of the flavor, and I always replace at least half of the water they suggest you use with something else that provides flavor. Broth or wine etc.... I have noticed that when I have used only water it tends to rob the meat of much of the flavor, and it comes out bland. Don't toss it out, still eat it, because all the nutrients are still there, just change up next time. Good luck.

 

AND if all else fails, Domino's is open till midnight in most areas, and some of the drivers are very cute. Could be a win win.

[+ Gar1eth]

AND if all else fails, Domino's is open till midnight in most areas, and some of the drivers are very cute. Could be a win win.

 

I appreciate the advice. Confidentially though-although I am the king of fast food, I despise Domino's. I even avoided them as much a possible in college too. Their pizza crusts taste like cardboard, and that just ruins the pizza. And I'm not sure I've ever seen a hunky pizza delivery guy. Now there may have been a few UPS delivery guys that were WOOFY, but never a pizza guy.

 

Gman

[MsGuy]

Browning the meat first is key to a good taste. The heat from browning drives chemical reactions in the sugars and proteins which results in a complex flood of flavoroids being produced.

 

Chefs call this cooking technique caramelization but chemists would call the changes in the proteins a Mailard reaction. Whatever you call it, the result tastes good.

 

By the way, from the same lack of caramelization microwaved meats have the same blandness problem.

 

Adding lots of extra seasoning can help some but there's really no good substitute for browning. For some reason our taste buds are genetically programmed to react well to the taste of caramelized food.

[bigvalboy]

I appreciate the advice. Confidentially though-although I am the king of fast food, I despise Domino's. I even avoided them as much a possible in college too. Their pizza crusts taste like cardboard, and that just ruins the pizza. And I'm not sure I've ever seen a hunky pizza delivery guy. Now there may have been a few UPS delivery guys that were WOOFY, but never a pizza guy.

 

Gman

 

http://www.gamelink.com/popup/product_image_popup.jhtml?id=8773&image=front

 

Well there was this classic.....

[+ Gar1eth]

 

AND if all else fails, Domino's is open till midnight in most areas, and some of the drivers are very cute. Could be a win win.

 

I appreciate the advice. Confidentially though-although I am the king of fast food, I despise Domino's. I even avoided them as much a possible in college too. Their pizza crusts taste like cardboard, and that just ruins the pizza. And I'm not sure I've ever seen a hunky pizza delivery guy. Now there may have been a few UPS delivery guys that were WOOFY, but never a pizza guy.

 

Gman

 

 

 

http://www.gamelink.com/popup/product_image_popup.jhtml?id=8773&image=front[/url]

 

Well there was this classic.....

 

Well he almost makes the cut. I mean if he were to appear in my bed--and was of legal age-I wouldn't throw him out. But not quite handsome enough or muscular enough if I was choosing him on my own. But thanks for the suggestion.

 

 

Gman

[Bosguy]

All really good suggestions above for a great meal. The only thing I do a little different is to first marinate the roast in red wine for a few hours which tenderizes the meat in an amazing way. Such a great cold weather meal that seems to be a favorite of so many.

 

Boston Bill

[niceguyaz]

I love comfort foods!!!

[+ poolboy48220]

+1 to the comment about browning the meat first. I tried Julia Child's Beef Bourginion (sp?) for the first time last year, and watched her TV show online beforehand. It was the first episode of The French Chef, I think. She said that drying the beef off before you brown it is also essential - if it's damp, it'll steam rather than brown and you'll end up with a much different taste. It was funny, she mentioned that with these "new washing devices", using towels to dry the meat was practical.

 

The Beef Bourginion was excellent, but I'm totally hooked on the mushrooms and onions that you cook separately then add to the stew. I've made those separately and made a meal out of them alone.

[Daverwr]

I'm with the consensus G-man. Browning the meat is key to flavor. And tho it looks daunting, Lookin's recipe is perfect. Julie Child, whom I met while working at Williams-Sonoma HQ, was right, pat dry the meat first otherwise not only will the meat steam, it will splatter when it hits the oil.

 

Try it. You'll be surprised how proud you will feel when you make it for friends. And the weather is perfect for it! Pair it with your favorite hearty red wine. Bon appetite!

[+ Gar1eth]

Just an update- I had a bit of the pot roast for lunch. Now at the end of the cooking- I checked the meat with a thermometer in several places and for the most part the temperature was above 165- initially one or two spots near the end may have said around 145. But I am not sure that was accurate. And after all this was only a 1-1/2 to 2 pound roast and the thickest part was way above 180- and the roast was in the pot for over 10 hours.

 

So after I cooked it, I immediately wrapped it up in foil, and put in the refrigerator. So taking it out of the refrigerator and eating a small portion of it cold for lunch, it didn't taste as scorched as it had right out of the crock. But I noticed that some of the meat was a very pale/dull reddish. Now I can't believe that the dull redness indicated that the roast was undercooked- but does it?

 

Gman

[+ deej]

The dull redness is because you didn't sear it first.

 

Even if you're cooking it in a crock pot it'll pay off to sear it in a skillet before putting it in the crock pot. (And deglaze the skillet with a little red wine. The brown bits in the skillet are pure *flavor*. Pour the liquid over the roast in the crock pot.)

 

One non-crock pot variant on this is to put the roast, some sliced red onion, and a half-cup of red wine in a TIGHTLY SEALED pouch made of aluminum foil. Put the pouch in a baking dish and pour hot water around it up to about an inch. Bake it at 475 for about four hours, making sure the water doesn't run dry. CAREFULLY take the pouch out and set the roast aside to rest. Skim the fat off the juices in the pouch and make gravy from them.

 

Either way, I usually don't add the carrots & potatoes until the 2nd half of cooking time so they don't go to mush.

 

Searing is the key, though. You won't believe the difference it makes.

[+ Gar1eth]

The dull redness is because you didn't sear it.

 

Just to be sure I was clear- I was talking about the inside not the outside of the roast. So searing will get rid of the redness on the inside of the roast?

 

Gman

[Daverwr]

I would have little fear that you undercooked it. Beef (not hamburger) holds a redish hue. Plus, you don't know what chemicals were in the flavor packet. Something could have been added to make it more "visually appetizing".

[+ deej]

Just to be sure I was clear- I was talking about the inside not the outside of the roast. So searing will get rid of the redness on the inside of the roast?

 

Yeah. Beef is not naturally brown. (Well, not any beef you'd want to eat.) It's red. You have to (as someone above said) caramelize it to introduce brown.

 

I wouldn't worry about it being undercooked, except that chuck can be VERY tough and chewy if it's undercooked. There's otherwise absolutely nothing wrong with a little rare roast beef!

 

From your description, and the temperatures you measured, I wouldn't worry about it.

 

But next time, sear it. (And if you do sear it next time, it won't be your last!)

[+ Gar1eth]

Yeah. Beef is not naturally brown. (Well, not any beef you'd want to eat.) It's red. You have to (as someone above said) caramelize it to introduce brown.

 

I wouldn't worry about it being undercooked, except that chuck can be VERY tough and chewy if it's undercooked. There's otherwise absolutely nothing wrong with a little rare roast beef!

 

From your description, and the temperatures you measured, I wouldn't worry about it.

 

But next time, sear it. (And if you do sear it next time, it won't be your last!)

 

 

I appreciate all the help. Thank you.

 

Gman

[+ azdr0710]

I'm also appreciating the hints here.....not much of a cook here (and have never used a crock pot), but have started a sincere effort lately to dump 20-25 lbs. from my weight.....I "inherited" the old family crock pot and would like to start using it for stuff, as others I know have suggested I do that, too....I'll google around for ideas, but I'm glad to read the hints here in the thread.....thanks

 

first, is there a safe, non-wasteful way to check if the thing even still works??!!.....it's been years since it was used last

[ted]

Redishness on the inside in this case probably comes from something "added" to the meat by the packer, something probably not good food you. Pot roast can be really easy and very good with a minimum of fuss. I use rump roast, roughly chopped potatoes and carrots and onions. Brown the meat in a little oil- I use olive, but any will do. I do in oven, but a crock pot should do just as well. Place browned roast in the center of a large sheet of heavy duty Al foil, in a pan, place onions carrots potatoes around roast. Add a packet of lipton onion soup mix and 1/2 cup of water or broth. Seal foil by folding all around ( I think this used to be called a drug store wrap) and bake at 375 for 4 hours. Warning - onion soup mix has MSG so if you are sensitive add onion powder and garlic powder and beef broth and MSG free beef base. Yes the veggies are really too soft, but thats the way mum made it way back when and I haven't seen fit to change it. Plus it is so easy, about 15 minutes to brown and chop, put it in the oven and forget it for hours. And there is literally no clean up - just throw the foil away. Makes enough for at least 6 servings depending on how big the roast is. Should be able to cut in half with smaller roast and half a packet of soup mix

[+ poolboy48220]

I'm also appreciating the hints here.....not much of a cook here (and have never used a crock pot), but have started a sincere effort lately to dump 20-25 lbs. from my weight.....I "inherited" the old family crock pot and would like to start using it for stuff, as others I know have suggested I do that, too....I'll google around for ideas, but I'm glad to read the hints here in the thread.....thanks

 

first, is there a safe, non-wasteful way to check if the thing even still works??!!.....it's been years since it was used last

Fill it with water & turn it on? It won't heat the water to boiling quickly, that's the point, but after a couple hours the water should be at the temperature you set. They're pretty simple - I've had mine for probably 30 years, there's not much on it to break.

[+ Gar1eth]

I'm also appreciating the hints here.....not much of a cook here (and have never used a crock pot), but have started a sincere effort lately to dump 20-25 lbs. from my weight.....I "inherited" the old family crock pot and would like to start using it for stuff, as others I know have suggested I do that, too....I'll google around for ideas, but I'm glad to read the hints here in the thread.....thanks

 

first, is there a safe, non-wasteful way to check if the thing even still works??!!.....it's been years since it was used last

 

You know it might just be better to buy a new one. One of the supposed attractions is to set the crockpot and go to sleep or leave the house. I wouldn't want to be worried about an old one developing a short or something while I wasnt there to watch it. Looking around- you can buy a new crockpot for probably 30 dollars or less - mine is a 3 quart one without a lot of bells and whistles, and it was only about 18 bucks.

 

Gman