i have a slow cooker problem?

Question

my mother adds water (2 cups) to a 2 pound beef roast and i'm not sure if she should be doing this.isn't the point of the slow cooker to slow cook.am i right for a change?

Answer 1

You definitely want to add a liquid when cooking a pot roast.

Pot roast is definately the best thing to come out of a crock pot.

Brown the chuck roast (you don't have to, but it's better). I have a crock pot that I can put right on the stove so I don't have to dirty an extra pan. If you use a separate pan to brown the meat, remove the meat to the crock pot.

Add a large onion cut in quarters, a couple of large stalks of celery cut in big pieces and a few baby carrots to the browning pan. Brown them a little bit and add them to the pot roast. Again, you don't have to brown the veggies either but it's better. The dish will be good without browning, just not as good, depends on how much time and effort you have.

Add a carton of beef stock to the crock pot til it's almost to the top of the roast. Cook until it's done. I cook it on high if I'm in a hurry or low if I'm gone all day. Start it in the morning, it's good to eat when you get home from work. It should cook at least six hours.

You can make a thick gravy or serve the juice just the way it is. You might have to add some boullion to make it taste good. This recipe is also good with beef cubes (stew meat) you just don't have to cook it as long.

I serve the roast with potatoes and carrots, you can add them to the crock pot close to the end or cook them separate.

Answer 2

Well... it depends on what she's doing with it, but I'm assuming it's a pot roast. Just because she adds water doesn't mean it cooks fast, if the cooker is set on low -- the water probably doesn't get up to a boil, so she's basically braising the meat by simmering partially submerged in liquid (which is how pot roast is done) The one thing that is sort of wrong with adding water as the liquid medium, if there is such a thing as "wrong" in this instance, is that water doesn't bring any flavor to the party -- I'd add something flavorful, like any combination of tomato juice, red or white wine, beef broth (not boullion from those nasty cubes, but broth!), even pickle brine or cider.

Answer 3

You are right about a slow cooker cooking slowly. The water issue is a whole other ballgame,though. You need liquid to slow cook. The slow cooker heats the liquid and allows the meat to simmer and cook slowly. This makes the meat tender and the flavour richer.
The concept of the slow cooker is low heat over long periods of time. Liquid is definetly required if you don't want dried out food.

Answer 4

http://www.easy-crock-pot-recipes.com/cr...

http://crockpot.allrecipes.com

YOUR MOTHER IS RIGHT, ALTHOUGH INSTEAD OF WATER I WOULD ADD SOMETHING LIKE A BROTH TO ADD FLAVOR.

There are thousands of slow cooker recipes floating around. One that we love very much is beef and noodles.
Beef and Noodles
2 packages au jou mix mixed with the recommended amount of water on the pkgs
2 lbs beef stew meat in 1" chunks or whatever size you like the best
One large pkg or 2 small pkgs of frozen noodles or if you have the time home made noodles. The pkgs of dried noodles won't be as good but if that is all you have access to they will work iin a pinch.

Mix the 2 pkgs of au jou mix with the water and put in slow cooker with the stew meat and turn on low for 8 hours or on high for 4 hours. During the last hour add the frozen noodles to the mixture and turn onto high for another 40 minutes to an hour.

This is for a large slow cooker. For the more standard size halve the recipe. It will work just fine. It is a forgiving meal and won't hurt to cook longer it simply makes the beef more tender. Do not add salt to this recipe as the au jou is quite salty but pepper to taste.
Source(s):
http://www.aliciasrecipes.com/crockpot.h...

Answer 5

Click the links for a few recipes for Crock Pot Beef Pot Roast,
Pot Roast and Vegetables, etc.
Though I see where wine or beef/vegetable broth is added as the liquid, I don't see just "water"...though as long as not too much is added, it shouldn't be a problem.
Remember though, it's all about "flavor".

http://southernfood.about.com/od/potroastrecipes/r/bl30221c.htm
http://southernfood.about.com/od/crockpotpotroast/r/bl106c23.htm

And here's a Crock Pot and Slow Cooker Recipe Index:
http://southernfood.about.com/library/crock/blcpidx.htm

AHA! I DID find a tasty recipe that recommends 1 cup of water:
http://www.tastycrockpotrecipes.net/recipes3/article1291.html

BON APPETIT

Answer 6

Without water, it would slow cook right into jerky. Everything cooked in a slow cooker requires some sort of liquid base.

Answer 7

The liquid that's added at a low temperature actually acts as a ballancer so the meat doesn't dry out. You actually should be putting something into the liquid so that the liquid doesn't draw the flavour out, such as a court bullion or stock.

Answer 8

IT simmers in the water and does cook meat slowly as opposed to a hard boil.

Answer 9

too much water, she should use beef broth, not water.
also the time you cook it is related to high your turn the heat. 6 hours on high, is like 12 on low on my cooler...good luck

Answer 10

Adding the water doesn't effect cooking times. The question is, when she's done, does it taste good? If so, then don't 'fix' it.