roast??????

Question

if i wanted tyo make a roast in a crock pot how much water do i put and what else do i put in besides the meat?my crock pot is 6quarts.

Answer 1

Something I learned from my mom...... put almost enough water to cover the meat, sprinkle about a teaspoon of onion salt over it, and add about 1/2 teaspoon pickling spice to the water. Cook all day, and it's the best tasting meat you ever had, and smells great while cooking. At first, using pickling spice sounds weird, but until you try it you haven't had the best! The meat is so tender it literally falls apart, you don't need a knife, and the spices make it taste way better than 'plain' meat.

Answer 2

I put redskin potatos, baby carrots and onions in the bottom of the crock pot and then lay the roast on top. I fill the pot with beef stock (water would be fine too) until it almost covers the roast and veggies. Then i add red wine until the roast is completely covered (If you don't want to use wine, just cover completely with the stock or water). I turn it onto low and let it cook for a good 4-5 hours. It turns out perfectly every time!

Answer 3

Below is a great recipe for Pot Roast. Can easily be improvised in a crock pot. I'm not a Pot Roast fan....but, made this a few weeks back. Delightful. Cheers.

**Stracoto (Pot Roast) with Porcini Mushrooms Recipe**
courtesy Giada De Laurentiis

Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 15 minutes
Cook Time: 3 hours 25 minutes
Yield: 6 to 8 servings

1 (4-pound) boneless beef chuck roast
Salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, sliced
6 garlic cloves, coarsely chopped
1 cup dry red wine
1 3/4 cups canned beef broth
1/2-ounce dried porcini mushrooms
1 large sprig fresh rosemary, plus extra for garnish

Preheat the oven to 350 degrees F.

Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl (crock pot). Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan (or pour of beef in crockpot). Bring the liquids to a boil. (cook on hi in crock pot 'till boiling) Cover and transfer to the oven (turn down to low/medium in crockpot). Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.

Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper.

Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat.

Answer 4

You put enough water to cover the meat. I also put 1 bottle of any kind of beer it makes the meat VERY tender. You can add any kinds of veggies. I always put carrot, potatoes, and onion. I don't know why but they say you're suppose to put the potatoes on the bottom (Not sure why). You can also put spices of any kind too. Good luck!!!

Answer 5

Depends if you want to add potatoes, carrots, etc. Use the minimum amount of water you can while still keeping the meat moist. (Celery is also a good way to add moisture).

Answer 6

Carrots, potatoes, onions, water and I usually add a couple of packages of lipton onion soup mix.

Answer 7

cover the meat and add whatever veggies you want and cook on low all day. don't add the veggies until the last 3 hours.