Crock-Pot pot roast is a slow-cooked beef dish with vegetables and gravy. The low heat and long cooking time make the meat tender and juicy, and spices and a variety of vegetables can be added for flavor. Browning the meat before cooking and allowing it to rest before serving are recommended for best results.
Crock-Pot pot roast is a dish that involves cooking a roast beef in a slow cooker, also known as a Crock-Pot. Commonly paired with vegetables and stock or gravy, the Crock-Pot Pot Roast is usually cooked throughout the day while the cook is away from home performing other tasks. The low heat and long cooking time help make a much more tender cut of meat. The main benefit of roasting a pot of Crock-Pots is that roast side dishes and vegetables will be ready and waiting at the end of a day’s work.
The low heat cooking method and extended cooking time helps break down the connective tissue which makes some cuts of meat tough and chewy. Many cuts of roast beef can benefit from this style of cooking, which helps provide the diner with a more tender and juicier dish during mealtimes. When preparing Crock-Pot pot roast, the vegetables, typically potatoes, carrots and onion, can absorb much of the flavor of the roast beef and also impart the vegetable flavor to the roast. Occasionally, a light mixture of flour and water can be stirred into the Crock-Pot pot roast to create a thick gravy that can be spooned over meat and vegetables or simply mopped up with a biscuit or bread.
A variety of spices can be added to the Crock-Pot pot roast to add flavor. Garlic, pepper, and salt are common, however other spices, such as cayenne pepper, jalapeno peppers, and smoked paprika, can add some heat to the dish. Crock-Pot pot roast vegetable options can range from peas and turnips to corn and green pepper. Using a variety of vegetables is one way to include local and seasonal offerings, as well as add some color to the dish.
The best results are often obtained when the meat is browned in a skillet over high heat before placing the roast in the slow cooker. Browning seals in some of the juices from the meat and helps add flavor as the dish cooks. As with most meat dishes, the Crock-Pot Pot Roast should be rested for about 5 to 10 minutes before slicing and serving. The rest allows all of the juices to be redistributed throughout the meat, resulting in a distinctively juicy Crock-Pot pot roast.
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