When cooking a pot roast in the slow cooker..?

Question

when cooking a pot roast in the slow cooker, should the meat be emerged or partly emerged in soup/liquid or just the veges?

Answer 1

I recommend only using enough water to cover the roast because the roast will release all of its juices and the veggies will do the same.

Here is my award winning recipe that will help you out =) It was featured in 'Slow Cooker Recipes' a few years back =) It's the 5 Layer Recipe

Answer 2

I would use the low setting because the chuck is a tough piece of meat and if you try to cook it too fast, it'll toughen and be hard to eat, so the best method is to use the low and slow method to get it moist and tender. Another method I would use is the braising method: Sear the outside of the meat and then put it in the slow cooker on low. I think that a 2lb roast would take about 1 1/2 -2 hours or until fork tender. But definitely go with the low and slow cooking method.

Answer 3

In a slow cooker, I just put in the meat, then pour in the liquid. I put veggies on top and around the meat. Season and let cook. Delicious!

Answer 4

You only submerge partially. The roast will become tough if it's cooked in completely submerged liquid. Allow room for the natural juices to come out so you can make a dynamite gravy with them!

Answer 5

All ingredients should be covered in a slow cooker. This will prevent any of them drying out during the cooking process. It will also ensure everything gets cooked. Bon Apitete!!

Answer 6

The meat should be completely submerged due to evaporation during the cooking process.

Answer 7

Submerge everything. I prefer to use beef stock instead of water so the gravy has a richer flavor.

Answer 8

both should be under water

Answer 9

id say all of it should be submerged