Pot roasts taste best when tender.
Create a tender, juicy dinner by using a crock-pot and roast. Crock-pots, like other slow cookers, cook food over a longer period than an oven, but you can use the high-heat option on the crock-pot to cook a little faster. Because the roast stays submerged in liquid, it becomes very tender and often falls apart. The cooking time depends on the size of the roast; a larger roast takes longer to cook. If you want to decrease the cooking time, cut the raw roast into chunks before putting it in the crock-pot.
Instructions
1. Remove the fat to make the meat leaner.
Place the raw roast on a cutting board. Hold it steady with a fork, and trim off the fat on the outside of the roast. Discard the fat.
2. Water keeps the meat from drying out during cooking.
Place the roast inside the crock-pot. Pour in enough water to completely cover the roast.
3. Seasonings like garlic and peppercorn add flavor to the meat.
Add pepper, salt and other seasonings. Do not add over 1 tbsp. of seasonings per pound.
4. The flavors of the vegetables and meat intermingle in the crock-pot.
Set the crock-pot to high heat. Add any vegetables you want to cook with the roast, such as carrots, potatoes, asparagus or peas.
5. Leave the roast to cook. Check it after an hour and half. If the water sits below the roast, add more.
6. Check the temperature after 2 hours by inserting a meat thermometer into the roast so the tip sits in the center. Check it every 40 minutes until the temperature reaches at least 145 degrees. Final cooking time will depend on your preferred level of doneness.
Tags: cooking time, Place roast
