AmyS Posted February 24, 2013 Share Posted February 24, 2013 My slow cooker came in the mail, and I bought a pot roast to cook in it. I have onions, carrots, kabocha squash, garlic, lots of spices, coconut aminos... prolly some other stuff I could throw in there... What do I do? Do I brown the pot roast first? I have a rockin' cast iron dutch oven that I could do that in. Is this a thing you do with a pot roast? I'm veddy excited. Link to comment Share on other sites More sharing options...
Susan W Posted February 24, 2013 Share Posted February 24, 2013 Lol. I so get this. What do you mean you bought a pot roast? That is not a cut of meat. Is it a chuck roast? Link to comment Share on other sites More sharing options...
AmyS Posted February 24, 2013 Author Share Posted February 24, 2013 Lol. I so get this. What do you mean you bought a pot roast? That is not a cut of meat. Is it a chuck roast? Err, hang on. Lemme check the label. And yes, more accurately, I purchased a cut of meat with which I wish to make a pot roast. haha Link to comment Share on other sites More sharing options...
AmyS Posted February 24, 2013 Author Share Posted February 24, 2013 Beef round rump roast boneless 3.73 lbs That's what's on the label. Anyway, I wanna cook it in the slow cooker. Do I just sling it in and hope for the best, or is there more to do? Link to comment Share on other sites More sharing options...
Susan W Posted February 24, 2013 Share Posted February 24, 2013 Yeah..rump roasts are super lean. I would have suggested a different cut but we'll talk about that another time. Slice some onions and garlic. Sling the meat in with the carrots. If you have a can of tomatoes, that would be good too. Should be ready in 6 hours on low. Link to comment Share on other sites More sharing options...
AmyS Posted February 24, 2013 Author Share Posted February 24, 2013 Got it! Super lean, eh? What cut would be better (for next time)? Link to comment Share on other sites More sharing options...
Susan W Posted February 24, 2013 Share Posted February 24, 2013 Chuck is my favorite. I have sliced lamb and beef shanks in mine right now. They were on sale. Link to comment Share on other sites More sharing options...
martihana60 Posted February 24, 2013 Share Posted February 24, 2013 I plan on cooking Chocolate Chili in my crock pot tomorrow night (8-9 hours, overnight) for lunches this next week. Have not tried a roast of beef but I'm sure it can be done. Best of luck! Link to comment Share on other sites More sharing options...
30Canandaigua Posted February 24, 2013 Share Posted February 24, 2013 My husband puts all sorts of meat cuts in the slow cooker. With nothing else. I tend to add things like onion, carrot, cumin, cinnamon sticks, bay leaves ect. Good Luck! Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted February 24, 2013 Moderators Share Posted February 24, 2013 Here is one of my recipes for making a roast in a slow cooker... http://www.wholelifeeating.com/2012/05/slow-cooker-loin-tip-roast/ I no longer add water. The roast cooks fine in its own juices and I have lots to pour off at the end. I like every roast a cow can make. Fatty or lean. I usually pull bites of roast off and add it to wilted greens, onions, and dried cranberries that I prepare separately in a wok. I add a handful of cashews if I am using lean meat to give the meal more fat. Link to comment Share on other sites More sharing options...
AmyS Posted February 24, 2013 Author Share Posted February 24, 2013 Chuck is my favorite. I have sliced lamb and beef shanks in mine right now. They were on sale. Chuck, check. (Ya see how I did that? See?) Odd, lamb shanks were right next to the roasts in the store today. Of course my response was "whuuutizzzthattt" - now I know. Slow-cooker-able meat. My husband puts all sorts of meat cuts in the slow cooker. With nothing else. I tend to add things like onion, carrot, cumin, cinnamon sticks, bay leaves ect. Good Luck! OOOOOOOO. Cinnamon sticks. Yum. Thank you for the good luck wishes, I am very optimistic. This slow cooker reminds me of the oldies and goodies, where it's really super hard to ruin your food. Ha! Here is one of my recipes for making a roast in a slow cooker... http://www.wholelife...loin-tip-roast/ I no longer add water. The roast cooks fine in its own juices and I have lots to pour off at the end. I like every roast a cow can make. Fatty or lean. I usually pull bites of roast off and add it to wilted greens, onions, and dried cranberries that I prepare separately in a wok. I add a handful of cashews if I am using lean meat to give the meal more fat. Oh, excellent on the recipe and your interest in All Possible Cow Roasts. Now I'm not too worried about it being dry. I have a whole lotta kale and spinach, so roast and greens is on the menu. Link to comment Share on other sites More sharing options...
AmyS Posted February 24, 2013 Author Share Posted February 24, 2013 Follow-up question: is the cook time more likely to be six hours or eight hours on low, with my 3.73 pounds of roast (as opposed to Tom's recipe for 5.5 pounds of roast)? Link to comment Share on other sites More sharing options...
Holly Posted February 24, 2013 Share Posted February 24, 2013 I like very tender meat so I usually cook it for 10 hours on low, even with the smaller size. I tried it a few times with out adding extra liquid, but now I always add beef broth to help with the tenderness. For pot roast I don't eating veggies, just the seasoning ones. Remember to not remove your lid while cooking! I read that you have to tack on more time at the end if you open the lid. Link to comment Share on other sites More sharing options...
AmyS Posted February 24, 2013 Author Share Posted February 24, 2013 OK, ten hours for more tenderness. I added the can of tomatoes so I think there will be enough liquid. I won't lift the lid! This one has a glass lid so I can see in. So far nothing has exploded or burned down my house. Excellent. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted February 24, 2013 Moderators Share Posted February 24, 2013 I have eaten roasts cooked as little as 6 hours and it was fine. I.e., I was hungry and pulled some out to eat before it finished. I use 8 hours as my standard, but going longer works too. And I am am working with frozen roasts. The first hour is probably thawing time with very little "cooking." Link to comment Share on other sites More sharing options...
AmyS Posted February 24, 2013 Author Share Posted February 24, 2013 I went ten hours with this roast, and it's good! It was not frozen, but the leftovers will be. Next time, no tomatoes. Eeps! I picked them all out. I was wondering if there was something mysteriously delicious about tomatoes with roast for Whole30 eating. But no, I just don't like 'em in a roast. Otherwise, may I just say that I had an excellent breakfast this morning. Link to comment Share on other sites More sharing options...
Meg Hamilton Posted February 25, 2013 Share Posted February 25, 2013 I made the mushroom rump roast recipe last week from PaleOMG. It was very good!! http://paleomg.com/mushroom-gravy-slow-cooked-rump-roast/ Link to comment Share on other sites More sharing options...
lindyj Posted February 25, 2013 Share Posted February 25, 2013 America's Test Kitchen Slow Cooker cookbook is one of the best I've ever read. It has great discussions on the 'why' of everything, which helps when I start changing the recipes to fit what's in the fridge. It's not a paleo cookbook, but most of the recipes can be easily adjusted. Highly recommended! ..or just google paleo slow cooker and you will be inundated by ideas! Link to comment Share on other sites More sharing options...
Kaleena Posted February 25, 2013 Share Posted February 25, 2013 Here is one of my recipes for making a roast in a slow cooker... http://www.wholelife...loin-tip-roast/ I no longer add water. The roast cooks fine in its own juices and I have lots to pour off at the end. I like every roast a cow can make. Fatty or lean. I usually pull bites of roast off and add it to wilted greens, onions, and dried cranberries that I prepare separately in a wok. I add a handful of cashews if I am using lean meat to give the meal more fat. How long does an almost 5+ pound roast last you? Do you keep it in the fridge or the freezer? Link to comment Share on other sites More sharing options...
AmyS Posted February 26, 2013 Author Share Posted February 26, 2013 Yum. I may never turn my slow cooker off. Haha Link to comment Share on other sites More sharing options...
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