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Old 03-04-2012, 10:14 AM   #11
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My favorite pot roast: Pour one can cream of mushroom soup over roast, sprinkle with 1 envelope Lipton onion soup. Cover tightly and roast 325 for 3 hours.
Easy peasy and wonderful gravy.
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Old 03-04-2012, 10:23 AM   #12
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As Andy mentioned, vegis for the braise and later added to serve with the roast. I'll even go one further, keep in mind the cooking time required for each veg for your desired doneness and add them accordingly.
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Old 03-04-2012, 04:16 PM   #13
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I think its fine to throw all the veggies in the crock pot at the beginning as that is the whole point IMO for the crockpot - set it and go to work and come home and there is food. Perhaps roasting and then adding later, or whatever people suggest is ideal but sometimes ideal is not convenient. As long as you do not stir the veggies/potatoes/etc should not fall apart. Crock pots lose like NO water so coke can would be perfect otherwise you would have a soup! Good luck!
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Old 03-04-2012, 04:45 PM   #14
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Quote:
Originally Posted by Siegal View Post
I think its fine to throw all the veggies in the crock pot at the beginning as that is the whole point IMO for the crockpot - set it and go to work and come home and there is food. Perhaps roasting and then adding later, or whatever people suggest is ideal but sometimes ideal is not convenient. As long as you do not stir the veggies/potatoes/etc should not fall apart. Crock pots lose like NO water so coke can would be perfect otherwise you would have a soup! Good luck!
+1

Also, I think it's quite possible that both the roast and the vegetables may give up some moisture which will join the Coke "broth" and there might be even more liquid after cooking is finished than at the start. (This is supposition. It would be interesting if somebody knows if this is likely.)
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Old 03-04-2012, 09:29 PM   #15
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Quote:
Originally Posted by Gourmet Greg View Post
+1

Also, I think it's quite possible that both the roast and the vegetables may give up some moisture which will join the Coke "broth" and there might be even more liquid after cooking is finished than at the start. (This is supposition. It would be interesting if somebody knows if this is likely.)
Yes, you'll end up with more liquid than you started with. Little moisture is lost to evaporation and, as you said, the ingredients (especially the meat) will give off liquid. When adopting conventional recipes to a slow cooker, it's usually suggested to reduce the added liquid by about one cup. Also, veggies in general take longer to cook in a slow cooker than otherwise. That's why most slow cooker recipes call for chopping the veggies into smaller pieces and adding them to the bottom of the crock (where the increased heat will cook them faster).
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