Slow Cook a Roast

Slow cooking a roast provides you with a tender, juicy, delicious meal. Even though it takes a long time to do properly, slow cooking is worth the wait. Many types of meat can be used including beef, pork, or lamb. Whether you’re cooking in a slow cooker or an oven, a little preparation goes a long way to help you make the perfect roast. The slow cooking process breaks down tough cuts of meat into tender morsels that are sure to be enjoyed.

Ingredients

  • 3 Pound Chuck Roast
  • 3 Carrots
  • 2 Large russet potatoes
  • 1 Large white onion
  • 3 Stalks of celery
  • 1 Package instant onion
  • 1 Can condensed cream of mushroom soup
  • ½ Cup red wine
  • ½ Cup beef stock

Steps

Using a Slow Cooker to Cook a Roast

  1. Buy a quality cut of meat. Select a cut from a tough muscle group such as the chuck or rump. These muscle groups contain a large amount of connective tissue as well as moderate amounts of fat to break down and create a juicy tender meat when cooked slowly. A few cuts that typically yield the best results:
    • Chuck Roast
    • Chuck Shoulder
    • Rump Roast
    • Brisket
    • Eye of Round
  2. Season your meat. Rub the outside of the roast with coarse salt and pepper. Some fresh herbs or spices, such as thyme or red pepper, can also add great flavor to your meat. Let the meat sit out and reach room temperature prior to cooking.
  3. Chop vegetables to cook with the meat. Use a variety of hard vegetables such as carrots, potatoes, celery, and onions cut into ¾ inch pieces. Place a layer of vegetables on the bottom of the crock pot. Add the remaining vegetables after placing the meat in the pan.
  4. Place meat, fat side up, in the crock pot. Surround the meat with the remaining vegetables.
  5. Add liquid and seasoning to the pot. There are many options to add flavor to your roast and make a juicy meal. Beef stock, red wine, and cream of vegetable condensed soups are all great choices. You can experiment with flavors and combinations to make the roast your own. Start with this basic recipe for seasoning:[1]
    • 1 package of Onion Soup/Dip mix
    • 1 can of condensed Cream of Mushroom soup
    • ½ cup red wine (Merlot or Cabernet)
    • ½ cup beef stock
  6. Cook the roast on low for about 5-7 hours. Cook your meat for about 2 hours per pound of weight. Depending on the size of your roast you will need to adjust the cooking time.[2]
  7. Serve the roast. Slice the meat against the grain for the most tender bites. Serve pieces of meat with spoonfuls of vegetables topped with the juices from cooking. Add salt and pepper to taste, and enjoy your delicious meal!

Cooking a Roast in the Oven

  1. Select a quality cut of meat. Slow cooking allows for lots of versatility in your choice of meat. Pork and beef tenderloin or prime rib are delicious options for slow cooking in an oven.[3]
  2. Preheat the oven to 250ºF. You will adjust the temperature when the roast is put in the oven. Ensuring that your oven is heated before your put in the roast will help ensure even cooking from start to finish.
  3. Brown the outside of the meat to sear in the juices. Place a large pan over medium high heat on the stove top. Place the meat in the hot pan and sear the meat on all sides. Allow the meat to cook for about thirty seconds on all sides to quickly brown the outer layer of the meat.[4]
  4. Place the meat in a shallow baking pan with a wire rack on the bottom. The rack raises the meat off the bottom of the pan to allow for better air circulation and even cooking. It also keeps the meat from stewing in the juices and becoming soggy on the bottom. If a pan with a rack is not available, place the meat on sturdy foods such as potatoes or carrots to keep it from getting too wet.
  5. Turn the oven down to 200ºF and cook for about 1 hour per pound. Check your meat with a thermometer after 2.5 hours for a 2.5 pound roast. Follow these guidelines for doneness when checking temperature[5]:
    • 130ºF Rare
    • 135ºF Medium Rare
    • 150ºF Medium
    • 160ºF Well Done
    • NOTE: Your meat will continue to cook slightly after removing from the oven. The final temperature may change after you take it out of the oven.
  6. Allow meat to rest for 15 minutes prior to slicing. Resting meat ensures that you get a moist cut when you slice the roast. Avoid cutting the meat early to prevent all the juices and flavor from seeping out.
  7. Slice the meat against the grain and serve. After several hours of cooking it is now time to enjoy your roast. Cut perpendicular to the grain of the muscle to get the most tender bites.

Tips

  • Do not open the oven while the roast is cooking. This will allow heat to escape and increase cooking time.
  • Ask your butcher for recommendations on which cut of meat is best for each cooking process.

Related Articles

Sources and Citations

  1. ↑ http://www.joyouslydomestic.com/2014/01/slow-cooker-melt-in-your-mouth-pot-roast.html
  2. ↑ http://www.finecooking.com/articles/cooking-holiday-roast.aspx
  3. ↑ http://www.cookinglight.com/cooking-101/techniques/cooking-class-roasting
  4. ↑ http://www.howtocookmeat.com/recipes/beef/how-to-slow-roast-beef.htm
  5. ↑ http://www.ochef.com/343.htm

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