A slow-cooked roast makes a tender, juicy, and delicious meal that keeps on giving, it is also totally worth the wait.All you need to cook a roast is a slow cooker or oven, and a choice of meat.
Step 1: A quality cut of meat can be purchased.
The chuck or rump is a tough muscle group.When cooked slowly, 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.The best cuts are Chuck Roast Chuck Shoulder Rump Roast and the Eye of Round.
Step 2: Place the meat in a container.
Rub the outside of the roast with salt and pepper.It is possible to add fresh herbs or spices to your meat.Before cooking, let the meat sit out and reach room temperature.
Step 3: Chop vegetables to cook with the meat.
Cut a variety of vegetables into 34 inch pieces.A layer of vegetables is placed on the bottom of the crock pot.Place the meat in the pan.
Step 4: The meat should be placed in the crock pot.
The meat should be surrounded with vegetables.
Step 5: The pot should have liquid and seasoning in it.
There are many ways to add flavor to your roast.You can choose from beef stock, red wine, and cream of vegetable soups.The roast can be made with flavors and combinations.1 package of Onion Soup/Dip mix, 1 can of Condensed Cream of Mushroom soup, and 1 cup of beef stock are all you need to start seasoning.
Step 6: The roast should be cooked on low for about 7 hours.
2 hours is how long it will take to cook your meat.You will need to adjust the cooking time for your roast.
Step 7: The roast should be served.
For the most tender bites, slice the meat against the grain.The meat and vegetables are served with the juices from the cooking.Enjoy your meal if you add salt and pepper to it.
Step 8: You can choose a quality cut of meat.
It's possible to cook lots of meat in slow cooking.You can cook pork and beef in an oven.
Step 9: The oven should be 250oF (120C).
When the roast is put in the oven, the temperature will be adjusted.Ensuring that your oven is heated before you put in the roast will help ensure that you cook from start to finish.
Step 10: You can sear the meat in the pan.
On the stove top, place a large pan.Place the meat in the pan and sear it.To quickly brown the outer layer of the meat, allow it to cook for 30 seconds on all sides.
Step 11: The meat should be placed in the pan with the wire rack on the bottom.
The meat is raised off the bottom of the pan to allow for better air circulation.It keeps the meat from becoming soggy on the bottom and keeps it from stewing in the juices.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 wet.
Step 12: For 1 hour per pound, turn the oven down to 200oF.
After 2.5 hours, check your meat for a temperature.When checking the temperature for doneness, follow the guidelines for rare, medium, and well done.The final temperature can change after you take it out of the oven.
Step 13: Before slicing, allow meat to rest for 15 minutes.
When you slice the roast, you want it to be moist.All the juices and flavor can come out when you cut the meat early.
Step 14: Cut the meat against the grain.
After several hours of cooking, it is time to eat your roast.To get the most tender bites, cut the muscle in half.