Slow Cooker Cajun Pot Roast {Easy Pot Roast Recipe} (2024)

FAQs

Should pot roast be covered in liquid in crock pot? ›

Some recipes call for liquid, some do not. It mainly comes down to the type of meat you use. Cuts like chuck roast will release more fat and moisture than leaner cuts, so they don't need any water. In addition, the slow cooker itself creates some moisture, which helps keep the meat juicy.

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

If your crock pot roast is tough, it is possible you didn't use a boneless chuck roast, in which cases some cuts of meat will never become fall-apart tender OR more likely, you did not cook your beef long enough. If your pot roast seems tough, cook on!

Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the onions and the carrots, along with the fresh herbs. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours.

Place the meat atop the root vegetables in the center of the Crock-Pot. Shake it back and forth lightly to nestle it into the top layer of root vegetables. Sprinkle the meat with seasonings.

Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top. Set the heat level: A general rule of thumb is that cooking on the low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models).

Your pot roast should be submerged 2/3rds of the way in its cooking liquid. In this recipe I use 3 1/2 cups of beef stock and 1/2 cup of red wine, so 4 cups of liquid total in a 5.5 quart dutch oven.

Admittedly, searing isn't strictly necessary for the cooking process. Technically speaking. The meat will cook just fine without searing. (And any surface bacteria will die during cooking anyway.)

You heat olive oil in a skillet or Dutch oven on the stove, then sear the roast for about one minute per side before transferring it to the slow cooker. Not every slow-cooker pot roast recipe requires you to sear the meat before cooking, but doing so can add even more flavor to your final dish!

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

Should I flip my pot roast in the slow cooker? ›

There is no need to flip meat in a crock pot. In fact, I don't recommend trying it because it will be more hassle than it's worth. While it can be tempting to flip a roast in the name of even cooking, the crock pot takes care of that for you.

It is not recommended to keep food warm in a slow cooker overnight by turning it off and not opening it until the next morning. Doing so could create an environment that allows bacteria to grow, which can make the food unsafe to eat.

PRO TIP: It's better to cook pot roast on the low setting rather than the high setting when it comes to pot roast. Your meat will be tender and delicious every time.

The difference between "High" and "Low" on slow cookers seems to differ with every brand and model. One thing that is consistent, though, is that food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.

Foods take different times to cook depending upon the setting used. Certainly, foods will cook faster on high than on low. However, for all-day cooking or for less-tender cuts, you may want to use the low setting.

Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.

Your pot roast should be submerged 2/3rds of the way in its cooking liquid. In this recipe I use 3 1/2 cups of beef stock and 1/2 cup of red wine, so 4 cups of liquid total in a 5.5 quart dutch oven.

Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into the baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.

The dissolving gelatin and juices from the meat are what make the pot roast sauce so delicious, and too much liquid at the start means a diluted sauce with less silky mouthfeel and rich flavor. Remember that the meat and any veggies in the pot will also add to the liquid volume.