I cook it real slow. (Crockpot, Slow cooking thread)

[Astylla]

doing a pot roast this weekend, I think. I've been craving it for ages. just your basic meat/potatoes/carrots/soup mix.

I will google some tips but in the meantime, any from BG? I mean it's a pot roast in a crockpot, it's not THAT complicated. but still I figure there might be some good tips from people who do this a lot (my crockpot gets used ~once a year?)

also do y'all make your own gravy? I feel like I should try that now that I own a whisk.

So my mom taught me everything I know about pot roast and beef strew , etc on the stove which I swore by..UNTIL I made it in a crock pot.
I swear by this recipe and don't fucking judge about Martha Stewart : http://www.marthastewart.com/313619/...oker-pot-roast

It;s fucking amazing and falls apart. I recommend vidalia onions if you can find them otherwise yellow sweet onions and I use organic carrots because they are much sweeter imo.

Photos here :

http://i61.tinypic.com/jfx2l2.jpg

So tender it falls apart..

http://i57.tinypic.com/2vi5kb4.jpg

As for the gravy , the juices from a good marbled roast ( I typically use chuck pot roast for the great rendering from the fat) will have you a great gravy. Just once the roast is finished use some cornstarch and water in a glass mixed up and then add to the crockpot and it will thicken for you. I have had friends who hate red meat but loved this pot roast so I wouldn't steer you wrong.

[Yuri-G]

that is perfect, thanks! although I will have to adjust a bit because potatoes are my personal food Jesus.

[Astylla]

that is perfect, thanks! although I will have to adjust a bit because potatoes are my personal food Jesus.

Mashed potatoes are classic for me personally. The best mashed potatoes I make are peeled boiled potatoes with salt , drain , add butter and sour cream NO milk. Whip with beater. Add salt and pepper to taste. Best creamy rich mashed ever

[Astylla]

Best fucking discovery from my crock pot : Making apple cherry crisp in the crock pot is fucking amazeballs. I've been on a comfort food kick since I'm having surgery Friday for my carpal tunnel. If you like apple crisp seriously make this NOW.

Recipe : http://www.raininghotcoupons.com/cro...-crisp-recipe/

Photos..

Finsihed..so gooey and yummy

http://i62.tinypic.com/24bqgjs.jpg

Closeup - I used organic gala apples and organic frozen cherries ( thawed and drained)

http://i58.tinypic.com/208eg0k.jpg

Of course vanilla ice cream is perfect with this..

http://i62.tinypic.com/15wxfkn.jpg

[Tokitoki]

As for the gravy , the juices from a good marbled roast ( I typically use chuck pot roast for the great rendering from the fat) will have you a great gravy. Just once the roast is finished use some cornstarch and water in a glass mixed up and then add to the crockpot and it will thicken for you. I have had friends who hate red meat but loved this pot roast so I wouldn't steer you wrong.

Just to add to this, make sure you mix the cornstarch or flour with the water BEFORE adding it to the drippings. Add only a little at a time and whisk together for a couple minutes, letting it bubble a bit to toast off the flour/starch, before adding more. If you haven't made gravy before you'll want to take it slow to get the right consistency.

If you add too much cornstarch mixture at once it'll seize up and taste like crap. Making sure the flour or cornstarch is toasted is important to the taste. Cornstarch generally has less of a taste issue that I've found, but your gravy will taste like flour if you don't let it cook. I like it when it "coats the back of a spoon," similar to a cheese sauce for mac & cheese. SOme people like a jus, so it depends on your taste a bit.

My fiancee adds a little bit of cream to the drippings if you want to go on the more unhealthy side.

[Astylla]

Just to add to this, make sure you mix the cornstarch or flour with the water BEFORE adding it to the drippings. Add only a little at a time and whisk together for a couple minutes, letting it bubble a bit to toast off the flour/starch, before adding more. If you haven't made gravy before you'll want to take it slow to get the right consistency.

If you add too much cornstarch mixture at once it'll seize up and taste like crap. Making sure the flour or cornstarch is toasted is important to the taste. Cornstarch generally has less of a taste issue that I've found, but your gravy will taste like flour if you don't let it cook. I like it when it "coats the back of a spoon," similar to a cheese sauce for mac & cheese. SOme people like a jus, so it depends on your taste a bit.

My fiancee adds a little bit of cream to the drippings if you want to go on the more unhealthy side.

All of this because I failed at details. This person knows their shit

[SamanosukeShiva]

My favorite use of drippings, and probably unhealthy as fuck, is to add wine +wine vinegar or lemon juice, and shallot, reduce it down, and add pats of butter bit by bit until it thickens, then finish with fresh herbs. I do this with roast or steak.

can subtitute wine for liquor like whiskey, and flambe!

[Tokitoki]

Speaking of flammable; made steak au poivre last weekend which is very similar. Cream, butter, steak, cognac. Light the cognac before adding the cream and butter to the pan you cook the steaks in. FIREBALL.

[Zetanio]

Cuban-style pork

¾ cup olive oil
½ cup fresh-squeezed orange juice
¼ cup fresh-squeezed lime juice
¼ cup fresh-squeezed lemon juice
½ cup chopped onion
10 garlic cloves, chopped
½ teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon pepper
3 pound pork butt (Boston butt)

I upsized the recipe for a 6 lb lower half of a butt. Kept the same liquid pretty much but more dry ingredients. It's in the cooker now.

[Tokitoki]

Cuban-style pork

¾ cup olive oil
½ cup fresh-squeezed orange juice
¼ cup fresh-squeezed lime juice
¼ cup fresh-squeezed lemon juice
½ cup chopped onion
10 garlic cloves, chopped
½ teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon pepper
3 pound pork butt (Boston butt)

I upsized the recipe for a 6 lb lower half of a butt. Kept the same liquid pretty much but more dry ingredients. It's in the cooker now.

I should try this and compare it to the other recipe I use.

[Zetanio]

Haven't taken the fat out of the sauce yet but this is after 9 hours on low.

[Tokitoki]

I usually cook black beans with it. Absorbs all that citrus and drippings. Really tasty.