Frozen cuts of meat kill (or can)
It’s important to make sure that your meat is thawed before cooking it to avoid potential bacteria growth. This is extremely important for large cuts. I don’t care what kind of roast you use buffalo/bison, moose or like normal non-Alaskans, beef it should be a recognized cut or marked ”pot roast,” ”simmering” or ”stew.” If you have any questions, ask the butcher.
What’s my temp?
Some current slow cooker models come with thermometers to test the inner temperature of your meat. If you’re using a simpler model, though, make sure your meat is cooked according to the following guidelines:
- beef, steaks, pot roast and other roasts: 145°F/63°C
Tan the Hide
Every expert out there will tell you to sear or brown the cut of meat before putting it in the slow cooker. For several reasons, one of them being to kill any bacteria. 140°F/60°C with a meat thermometer should do. But it also adds the best part, sealing the flavor. Sure I have thrown it in without searing it however it is just not the same! Doesn’t have that Zen flavor 🙂
Layer for flavor
Meat, veggies and liquid. Every good Alaskan knows how to layer even if it is our food. Many recipes are cooked like this and so layering is a must. Add the veggies that take the longest to cook first and work your way up. If you want to use some potatoes for mash later, add those around the meat in wedges. I usually wait till I am turning down my unit to low because we like non-mushy carrots. Your preference. Another way is to also sear them in a pain with some seasonings.
Know your meat
The more fat on your meat, the less liquid. Buffalo/Bison need more water whereas chuck roasts tend to be marbled enough to require less. The cooker will lock in the moisture, creating steam so the meat can be cooked without any added water. I do, however add some liquid as we like gravies But never make it to thin. Adding Cream of Mushroom soup, do not add milk or water to to it, the crockpot will create the perfect flavored gravy.
However you plan on cooking your pot roast, try to follow the five basic rules of cooking da meat and you will be square.