Do you have to have a Crock Pot to slow roast meats?!


Question:

Do you have to have a Crock Pot to slow roast meats?

I have a "slow cooker"recipe book with recipies that I would love to try but I don't have a slow roaster. Is there any way to achieve the same results in the oven or on top of the stove???


Answers:
Yes, it's called braising. You brown the meat on the stove top and place it in the oven at a low temp for a longer period of time (or braise on the stovetop). Try this recipe... I am sure you will enjoy!

Brasato al Barolo

2 tablespoons olive oil
1 (3- to 3 1/2-lb) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 lb sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or C?tes du Rh?ne
2 cups water

Put oven rack in middle position and preheat oven to 325°F.

Heat oil in pot over moderately high heat until hot but not smoking. Meanwhile, pat meat dry and sprinkle with salt and pepper. Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.

Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes.

Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.

Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

Enjoy & Cheers!

Cassarole dish in the oven would do the same work.

well ya could use a pot on the stove place one burner on top of another an put flame very low after acheiving your boil \and tilt the cover so it loses its steam its not the same but wil do intil you are able to buy one they dont cost too much

You could use your oven set at 200 - 250 degrees. It might be more economical, however, to pick up a crock pot at a resale shop. Would keep the kitchen cooler also. Check around, you can usually find a smaller crock pot in Walgreens, Target or such for around $15. Also, keep your eyes open at garage sales.

I use a crock pot now, but I think the flavor is better in the oven for some meats. The carmelization that takes place over time is perhaps the reason.

I slow cooked pork roasts at 200 degrees for at least 6 hours, then, after chatting with the local health department, shredded the pork and simmered it on stovetop with bbq sauce. I put the roast in a glass pyrex dish, slathered with oil, garlic, and pepper, and covered with foil. I remove the foil for the last hour or so. I also cook beef roasts like this with potatoes, carrots, onions.


Health department concedes 200 degrees should be safe, but said if I was a restaurant, he wouldn't sign off on the practice without a final stovetop heating.


I slow cooked ribs in pan covered in foil at 200 degrees for at least 6 hours, and then turned up oven to 425, brushed with bbq sauce, and cooked a few minutes until they looked good.

On the opposite end, you can roast just about anything in an hour at 500 degrees. Usually very yummy. Roast chickens are great like this.

I have a large family to cook for so most crock pots are too small to make a roast large enough for us .so I started doing them in the oven in a large roasting pan.covering roast 1/3 of the way with liquid I use broth and red wine. cover tightly and cook at 250 degrees 4-5 hours .use thermometer to check.

I slow roast brisket in the oven. I cook it at 250 deg F for at least 8 hours.




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