Roast Beef slow cooker recipes?!
I know I asked this question before, but I want to know what spices to use instead of all these different soup mixes!. I have the veggies and the idea of what I am suppose to do, just need to know what spices to rub or put on the roast and can I add a cup of water instead of the usual mushroom soup or any soup for that matter!. I want the meat to create it's own juices!.!.!.please help!.!.!.lol!!!Www@FoodAQ@Com
Answers:
Most real roast beef recipes don't have any other spices!. Or you are going to get an entirely different flavor than roast beef!. Especially in a slow cooker, you don't really need any additional flavorings, as the flavor from the onion will be enough to flavor the meat!. You could also try chopping a couple of cloves of fresh garlic in half (peel them first!) and toss those in, as well!. That is more like the original Italian Roast Beef!. Other than that, salt and fresh ground pepper!.
EDIT - I don't know how big your roast is, but I would say, just enough water so that with the roast in the pot, it comes up about an inch from the bottom!. Cook on slow for the best results!. You don't really need a ton of water then, as the juice from the roast will be enough!. If you cook it on high, add another inch of water!.Www@FoodAQ@Com
EDIT - I don't know how big your roast is, but I would say, just enough water so that with the roast in the pot, it comes up about an inch from the bottom!. Cook on slow for the best results!. You don't really need a ton of water then, as the juice from the roast will be enough!. If you cook it on high, add another inch of water!.Www@FoodAQ@Com
Yes, in the crockpot I have often used water instead of soup, because
the beef and water will make it's own broth!. Just be sure not to use alot of water, because slow cookers mainly cook from the steam and if there's too much water your meat could get soggy and take longer to cook!. I've also used a can of regular beef broth instead of water and that makes the broth that comes from the roast even richer!.
I never fill more than a quarter full of liquid!.
also for rubs, there are soo many- but I mainly use salt and pepper and some meat tenderizer!. The spice section at your grocery store also sells ready made rubs, chocked full of different yummy seasonings!. The secret is to try to pat them all over the roast, on both sides!. My favorite though instead of rubs, is to
marinade a roast, steaks, or whatever!. overnight preferably, or at least as long as I can!. Marinading makes the meat extra tender and it's never dry!. Always moist and super tender!.
You can buy marinades or make your own!. I usually use homemade that consists of: olive oil (or canola, vegetable, whatever you have on
hand) lemon juice, some type of italian or light italian dressing (my fave is raspberry vingerette) and I add wine if I have it!. My fave wine to add is Arbor Mist- Exotic Fruits!. I try to keep it on hand, but if not, I make the same marinade w/o the wine!. If your roast or steaks can soak in a marinade over night, or at least 4-6 hrs, you will be amazed at how much better it will be!. I usually marinade my chicken and pork chops also!.
Hope this helps! :)Www@FoodAQ@Com
the beef and water will make it's own broth!. Just be sure not to use alot of water, because slow cookers mainly cook from the steam and if there's too much water your meat could get soggy and take longer to cook!. I've also used a can of regular beef broth instead of water and that makes the broth that comes from the roast even richer!.
I never fill more than a quarter full of liquid!.
also for rubs, there are soo many- but I mainly use salt and pepper and some meat tenderizer!. The spice section at your grocery store also sells ready made rubs, chocked full of different yummy seasonings!. The secret is to try to pat them all over the roast, on both sides!. My favorite though instead of rubs, is to
marinade a roast, steaks, or whatever!. overnight preferably, or at least as long as I can!. Marinading makes the meat extra tender and it's never dry!. Always moist and super tender!.
You can buy marinades or make your own!. I usually use homemade that consists of: olive oil (or canola, vegetable, whatever you have on
hand) lemon juice, some type of italian or light italian dressing (my fave is raspberry vingerette) and I add wine if I have it!. My fave wine to add is Arbor Mist- Exotic Fruits!. I try to keep it on hand, but if not, I make the same marinade w/o the wine!. If your roast or steaks can soak in a marinade over night, or at least 4-6 hrs, you will be amazed at how much better it will be!. I usually marinade my chicken and pork chops also!.
Hope this helps! :)Www@FoodAQ@Com
Make sure you brown the beef in hot oil first - this carmilizes the outside and adds a lot of flavor!.
In the hot pan - pour a cup of red wine in and scrape the brown bits up off the bottom!. Pour over the beef in the crock pot!.
You need to cover the beef with liquid to get it to braise!. Vegie broth or chicken stock works well!. Without this - the beef wont cook!.
The crock pot over-cooks the spices!. So you have to double or triple the amount
A show on "Americas Test Kitchen" also recommended:
- Use Tapocia in the pot to thicken!. Hours of cooking cause flour or corn starch to stop working!.
- Cut up 3 dried prunes (Yes Prunes) and add to the liquid!.
Cook the meat over night!. In the morning put the pot in the fridge!. That night the fat will congeal and you remove it!. Take the beef out and heat in the microwave!. Strain the liquid into a pot, put it to boil and reduce by half!. Add a table spoon of Dijon mustard and cook a minute more!. Stir in a pat of butter near the end!. Spoon over the beef!. Www@FoodAQ@Com
In the hot pan - pour a cup of red wine in and scrape the brown bits up off the bottom!. Pour over the beef in the crock pot!.
You need to cover the beef with liquid to get it to braise!. Vegie broth or chicken stock works well!. Without this - the beef wont cook!.
The crock pot over-cooks the spices!. So you have to double or triple the amount
A show on "Americas Test Kitchen" also recommended:
- Use Tapocia in the pot to thicken!. Hours of cooking cause flour or corn starch to stop working!.
- Cut up 3 dried prunes (Yes Prunes) and add to the liquid!.
Cook the meat over night!. In the morning put the pot in the fridge!. That night the fat will congeal and you remove it!. Take the beef out and heat in the microwave!. Strain the liquid into a pot, put it to boil and reduce by half!. Add a table spoon of Dijon mustard and cook a minute more!. Stir in a pat of butter near the end!. Spoon over the beef!. Www@FoodAQ@Com
I like meat tenderizer and season-all by McCormick with some black pepper (fresh ground)!. I'll make a cup of broth from a bouillon cube and boiling water and use that to start!. When you take the roast out, you can make a delicious gravy with it!.
I don't rub the spices in, just sprinkle on all sides!. Let the roast sit for about an hour before cooking with the spices on it!.Www@FoodAQ@Com
I don't rub the spices in, just sprinkle on all sides!. Let the roast sit for about an hour before cooking with the spices on it!.Www@FoodAQ@Com
Put the roast beef in your crock pot!. Put just enough water in to cover the beef!. Put in a half of an onion, the LEAVES from a stalk of celery, and one chopped carrot!. Add one boullion cube and a little pepper!. Cook on low 8-10 hours and trust me, this is the best roast you will ever have!. Www@FoodAQ@Com