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Mama’s Kitchen Mondays – Slow Cooker Pot Roast – 3 different ways!

Mama’s Kitchen No.3

Pot Roast

There I was just minding my own business, planning today’s recipe when my daughter calls and says “Mama – I bought a roast and Jacob wants me to use the slow cooker… I want your recipe!” Oh dear, because there are several I have used, and for me crock pot cooking is Zen but I do follow a few basic rules which are a must for crock pot cooking a pot roast.

BASIC RULES OF COOKING YOUR MEAT

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.

3 Pot Roast recipes for your slow cooker

 

Cabin Pot Roast

Ingredients:

  • 2 – 4 lb chuck roast
  • 2 – cans of Cream of Mushroom soup
  • 6 – 8 carrots
  • 3 celery stalks
  • 4 small onions
  • 6 red potatoes
  • fresh rosemary
  • fresh sage
  • salt and pepper, to taste

Directions:

  1. Dredge your roast in flour with salt, pepper & garlic powder (or a seasoning salt). Sear/brown your meat
  2. Add soup and roast to slow cooker.
  3. Add vegetables cut into bite size pieces.
  4. Add herbs and seasoning.
  5. Cook for 6 hours on high.
  6. Add potatoes.
  7. Continue cooking for 2 – 3 hours on high.
[jcol/]

Dr. Pepper Pot Roast

Ingredients

  • 1 3-5 pound beef roast
  • 1 can Dr. Pepper
  • 1 cup water
  • Splash & Dash of Worcestershire (2)
  • salt & pepper
  • 3 cloves garlic

Directions:

  1. Salt, pepper and garlic powder your meat and sear it in a hot pan.. bam!
  2. Place beef roast in slow cooker.
  3. Add in all other ingredients.
  4. Cook for 7-8 hours on low.
  5. Serve warm with pan juices spooned over the top, do not make a gravy out of this. It is better as is.
  6. This is my grandmother’s recipe and is the bomb! She never added veggies to it, she would oven roast them instead and make a homemade set of mashed sweet potatoes! Your choice, you probably could I always follow gram’s rules on cooking.Dr.Pepper
[/jcolumns]

Three Packet Miracle Roast

Ingredients:

  • packet of ranch salad dressing and seasoning mix
  • packet of Italian salad dressing mix
  • packet of brown gravy or au jus (not safe if your have a gluten allergy, use a grill seasoning packet instead)
  • 3 -4 lb chuck roast
  • 6 – 8 carrots
  • 4 small onions
  • 3 lb bag of baby white or Yukon Gold potatoes.
  • 1 & 2 cups of water (two different stages)

Directions:

  1. Sear your meat, again… tan that hide! Just salt and pepper or just a nice olive oil is fine in a hot pan. Since you are using seasoning packets, it won’t be necessary to add any flavor. You just want to lock that meat down!
  2. Add 1 cup of water.
  3. Cook on low for 8 hours, or on high for 4-5. The meat will be tenderer if you cook it low and slow.
  4. 20-30 minutes before eating, add 2 more cups of warm water to the crockpot, and flip to high.
  5. The meat only needs 1 cup of water on it to cook properly, but the packets of seasoning are way to concentrated so adding the last 2 cups of water will not only let the meat stay in shape…err keep its shape and also make a nice gravy.

How do you cook your pot roast? Have any tips to add? My daughter loves to cook and I am not the only one who knows how to cook a pot roast. 

Next week……… chili dogs with my famous chili!

One Comment

  1. Omg not cream of vomit soup yuck I’ll come over for Dr. Pepper roast though
    Show me some love!

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