Can someone please tell me how to convert this to a crockpot recipe.?

Question

I don't have a dutch oven and I'm afraid it will be to dry if I do it en a regular pot.






ROAST BEEF WITH BARLEY*

2-2 1/2 lb. roast, your choice of cut
1 Tbsp. butter
1 medium onion, chopped
1/2 lb. fresh-sliced mushrooms
1 tsp. minced garlic (in water)
1 can (14.5 oz.) beef broth
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
1/2 c. barley (not instant)
1 c. frozen peas
1/3 c. sour cream, optional**

In a Dutch oven or similar pot, brown the roast in the butter over medium heat. Remove the roast and set aside. Saute the onion, mushrooms, and garlic in the pot until tender, adding more butter if needed. Return the roast to the pan. Add broth, bay leaf, salt and pepper, and bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours. Add barley. Cover again and simmer for 45 more minutes or until both meat and barley are tender. Add the peas, cover and simmer for
5-10 more minutes. Discard bay leaf.

Remove roast from pan, and let sit for 5 minutes before slicing. Serve with barley and juices.

**You can thicken the juices with 1/3 c. sour cream, if desired.

Answer 1

A dutch oven is simply a heavy pot with a tight fitting lid, but if you wanted to do this in a crockpot, since you don't have as much evaporation of moisture in a crockpot as with a dutch oven, I would half the broth (the meat will also give off alot of moisture). Follow the recipe as directed, cooking on high for about 4 hours or low for about 8 hrs except don't add the peas until the last half hour so they don't get too mushy. Add the sour cream just before serving.

Answer 2

A large saute' or frying pan will work, even a deep casserole used in the oven can do the browning part which is very important to the success of your roast. On the stove top use the browning method in your recipe only DON't use butter--as it will burn and you will get a bad taste to your meat and gravy. Or,oven brown the meat. Use canola oil instead.

Put the meat in your crockpot after browning it. Cover and turn on HIGH.

If using the oven method, deglaze the baking pan with the broth. Saute' the rest of the veggies in a pot or frying pan and then add warm broth, bay leaf, salt and pepper. Bring to a boil and pour over roast in crockpot. Cover. Continue with the rest of the recipe as stated. You may need to add a bit of water and cook the barley and peas a littler longer, tho.

Do the same if browning with a saute' pan on the stove top. Or you can do it all in the oven instead of using a crockpot. Just make sure the roasting pan is well covered with foil.

Note: 2-2 1/2 pounds isn't a very large roast--it probably is about the size of two one pound butter blocks--so you might have a pot the right size. The trick is to keep it covered tightly.

Answer 3

Sure, but let's revise your recipe a bit.......first, depending on the size of your crock pot, I'd go with a boneless chuck roast, 3-3 1/2 lbs of meat, you're going to get a lot of shrinkage in the crock pot.....

1 envelope Lipton Onion or Beefy Onion Soup mix (the dry stuff)
1/2 teaspoon ground black pepper
1 can beef broth, as stated in recipe
1 can water (use the beef broth can to measure)
3/4 cup plus 2 Tablespoons Barley, as stated in recipe
1 cup frozen peas
Sour cream, to serve on the side.......

Add the browned chuck to the crock pot, add remaining ingredients except peas........Cover and cook for 8 hours on low or 5-6 hours on high.....during the last 1/2 hour, add the frozen peas and cover. See how easy that was?? Enjoy!!!

Christopher

Answer 4

Your issue here is the browning, you are not going to get a good brown in the crock pot, a roast takes about 8 hours in the crock. SO ... Brown the roast in what ever pain you have. Just as your directions say, then put it in the crock pot with the beef broth for about 6-8 hours until tender. Then i would say go for the saute as the rest of the recipe says. Good Luck.

Answer 5

I would follow the recipe.... except I would place the roast in a crock pot on low for 8 hours. It should work fine.

Answer 6

I cook in my crock pot all the time, here's what I'd do. First you need to brown your roast (It helps seal in the flavor) Then add it to your crock pot along with everything else then walk away and enjoy your day while dinner is cooking and will be ready when you get home.

Answer 7

a duch oven is two pots ---the bottom you boil with water the top is what you cook on by puting the two pots together------you can brown your meat in a pot ----- or use kitchen boquet and rub the meat-------saute in butter the mush room & onion add to pot--with meat & rest ingrendients add EXCEPT THE SOUR CREAM ------cook on high in crockpot till meat is done ---- with lid ----- take out your bay leaf in about 1 hour ---when meat is done take the lid off then ADD SOUR CREAM taste to make sure your seasoning is right and serve

Answer 8

you can do this on top of the stove, after you have seared the meat, regulate the heat to a minimum, slow and easy does it!!