After putting vegatables in slow cooker, what else to make taystee?

Question

Bought a pressure cooker today. Was told by friend you can't put meat and vegatables in pressure cooker at same time. So tomorrow plan is to pressure cook chuck roast the last 1/2 hour before vegies are done in slow cooker. I think the tayste of vegies is quite bland. What can I add to vegatables? I can't have very much salt.....or should I pressure cook Vegies and slow cook meat? Either way what's to go into veg for tayste?

Answer 1

You have both a pressure cooker and a slow cooker? Pressure cooker is very good for cooking big chunks of meat that is tough and would ordinarily need to be cooked for a very long time. I remember using it for beef stew, beef tongue, oxtail, chuck roast.

Chef Mic's suggestion is very good. Sounds yummy.

Important to read the instructions that come with the pressure cooker first. But after the meat was done, we'd carefully carry the whole pot to the kitchen sink and run cold water over the lid. We'd cool it down until it was safe for us to remove the pressure regulator and then after that, remove the lid. Set the pot with meat in it back to the stove. If you want to remove the meat and cut it up, you can or you can just leave your meat in there, add your cut up veggies and cook about 20 min. minutes more (until veggies are ready to eat).

Pressure cooker: I learned a trick to make a fast beef & vegetable stew (soup). Cut up the tough chuck into very small chunks -- little bigger than the size of those cubes of dried bread people sprinkle on their cesar salads -- and then you can throw all the ingredients in together, after you brown the beef in a little olive oil. Flavorful if you add black pepper, canned stewed tomatoes, and a few drops of soy sauce and (optional) a bunch of fresh celantro chopped up, chopped up a hot pepper.

Slow Cooker: We have only used our slow cooker for delicious veggie and bean soups. (We never cooked beans & pea soup in the pressure cooker because of a tendency for those things to froth and boil over.)

I still have them but it's been years (15?) since I've done either type cooking and memory sometimes fail -- so please take my suggestions with a Grain of Salt.

Answer 2

the slow cooker should have recipies with it. i say that because i tried some & they were good when i bought mine. an easy beef stew is some cubed beef about 1 to 1/2 lbs. 2+ cups of bite size potatoes about 3 chopped celery stalks, 3 chopped carrots or maybe 1/2+ pound of baby carrots, 2 medium tomatoes chopped, 1 small onion cut up & a couple of garlic cloves. salt & pepper to taste if you have it a little of oregano & a pinch of savory, if desired, add 1 bay leaf & remove after cooking. I like to use the reynolds slow cooker liners they make cleanup a snap. put the liner in the crock pot first then the veggies on top put the meat, add water to cover cook on low for about 6 1/2 hours. the liner, when you are done after food is removed from crock pot can be thrown away

Answer 3

I don't know who told you that!!! of course you can put meat and veggies in at the same time. I do it all the time. All you need to do is braise the meat in some olive oil then saute a large diced onion in the same oil. Put the meat in the cooker with about 2 inches of water, add onions and chopped potatoes on carrots with only a little salt and pepper. I guarantee this will be the best roast you ever tasted.

Answer 4

Sorry, but your friend is wrong. You can put meat and veggies in at the same time; that's how people make slow cooked meals. If you still don't want to do that, you can put some stock (chicken, beef, pork, seafood) in with the veggies to make it taste good. Seasoning them before hand is good too.

Answer 5

Slivered almonds & a little butter makes beans or broccoli very tasty. Mint with peas or new potatoes. Butter goes with most vegies just not too much as it is a fat.
Pepper is ok if you can't have salt.
They don't taste bland unless you overcook them if you have good teeth they should still be a little crunchy.

Answer 6

Use beef or chicken stock - this will impart meaty flavor.