I am making a pot roast in a slow cooker and should i put the carrots celery and potatoes?!
Answers: in right away? The roast is supposed to take about 8 hrs on low.
I made a potroast just yesterday and it came out perfectly. I always add a little carrot, celery and onion to the pot roast in the beginning so that the juices get the flavor of the vegetables, but when there's one hour left to the cooking time, that's when i add the rest of the Carrots, Celery and Potatos. So they don't get all mushy.
I put the roast in the slowcooker with 2 stalks of Celery cut up, 2 carrots cut into small pieces and 1 onion cut up. I also added 2 cans of Cream of Mushroom soup, 1 package of Lipton onion soup mix and 1/2 can water. You don't need to cover the potroast with liquid, plus alot of liquid comes out of the roast while cooking. An hour before i served the potroast i added about 2 cups of baby carrots, the potato's cut into chunks and a few more stalks of celery cut up.
I do have a trick on how to cut up the pot roast. When your potroast is done, take it out of the slowcooker and wrap in foil. Let it sit like that for about 1/2 hour in fridge or cool place. While it's resting in the foil, mix cornstarch with water and thicken the gravy. Allowing the potroast to "cool" for a bit in the fridge will allow you to slice the potroast better. You won't have to heat the potroast up, because after you slice it pour some of the gravy on top. It will be tender and delicious. good luck!
Yes! I ALWAYS do! It's excellent. If you're cooking the roast on LOW, the veggies won't over-cook. They come out tender and delicious and are seasoned from the meat juices.
No. Don't put the veggies in until over 3/4 of the way done, or you will end up with veggie puree. I usually put my veggies in (cut kinda large) in the last hour to hour and a half and they turn out great.
Yes, that is the great thing about slow cookers. Everything goes in together and cooks for a long time. Good luck!
Yes,Turn on slow cooker to med,if you plan on cooking it 6-8 hours, season the meat,put that in with about 1 cup maybe 1 & 1/2 cups of water, throw in the veggies,season the top with ground black pepper,and put the lid on....and let it cook
I find that they are mushy if I leave them in that long.....I wait until an hour before the whole thing is done to add them.
I always do, but I leave them in fairly large chunks and I never cook longer than 9 hours. However...if you decide to make a stew, then you want to add the veggies later because they will disintegrate in a lot of liquid after about five hours.
I don't know about celery for beef roast. I usually use that with chicken or turkey. I would add a bay leaf or some fresh or dried herbs of you have them. Like thyme or basil. That would be fabulous. Potatoes and carrots would be great with the roast. It will make it's own liquid. If you still have time, brown the roast on all sides in a frying pan for a little while. It's called searing and it will add more flavor to the roast and the overall dish.
Sounds yummy, whens dinner? :)
Yes, put the veggies in now, it gives them time to soak up all of the juices that the roast cooks off.
I would because I might have to be out or be working and I would like the whole thing done when I get back. I know that the vegetables will be well done, but then that's the way I like them. I also add a can of Campbell's golden mushroom soup and onions. Put the liquid only as high as the meat and then put the vegetables on top of the meat so they don't cook to pieces. . . .YumO.
You can put them in at the beginning and they will turn out just fine, which is a good way to go if you are gone all day. However, I think they are a little too mushy if cooked for that long. I usually wait until half time or alonger to add mine.
Yeah put them there I usually take 4 to 5 fresh(peeled) potatoes cut up 5 or 6 carrots cut up and fresh celery cut up and just let it cook on low
According to the crock pot web site under hints and tips, vegetables actually take longer to cook than meat. So add veggies right away with the meat.