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Old 05-14-2009, 04:53 PM   #1
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Questions about pot roast in a crock pot

I'm planning on making a pot roast in my crock pot and I need some advice. I've read tons of recipes and some say to put the veggies on the bottom and the meat on top, while others say put the meat on the bottom, then the veggies on top. Does it really make a difference? Also, I've read that you should wait to put in the potatoes so they don't fall apart from the long cooking. If the food is going to cook for 8 hours, at what point do I add the potatoes? Thanks in advance for your help.

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Old 05-14-2009, 05:03 PM   #2
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Sedagive, a lot depends on the cut of meat you are using. If its really tough, put the meat on the bottom. If its just sort of tough then veggies. The meat will create a lot of liquid so be prepared for that. Can you toss the potatoes in at about the 4 hour mark? Either that or you can set them on top of the meat for the whole time.
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Old 05-14-2009, 06:36 PM   #3
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I usually add the roast to the bottom.Then layer the veggies around the roast.Tougher pieces of veggies as close to the sides as you can get them.They will get the most heat from the sides of the crock.Keeping all the veggies sliced and diced evenly helps with the cooking time as well.

Here's a few links that I refer back to when I need a new plan.I've discovered that a crockpot works better if I leave it alone!! I can never leave it alone,I think it needs me or something.. ;)

Quick and Easy Crock Pot Recipes - Easy Crockpot Recipes

crockpot recipes | crock pot recipes | slow cooker recipes | includes crock pot recipes from appetizers to desserts

Good luck.

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Old 05-14-2009, 06:42 PM   #4
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i mostly put vegs on top. they will take a while, potatoes , carrots, onions. just don't chop em to fine. taste better in chunks anyway.
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Old 05-14-2009, 06:50 PM   #5
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I put the vegggies on top too. Also, to keep my potatoes from falling apart I use small new potatoes. I like to use the least expensive cut I can find if I'm putting it in the crock. It's gonna fall apart anyway. Good luck and enjoy.
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Old 05-14-2009, 07:35 PM   #6
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If you want a dryer "roast", put the veggies on the bottom which will keep the meat out of most of the liquid. Many people will wad up balls of aluminum foil to use as the risers since often you don't want veggies cooking in the bottom the whole time.

If you want tender, juicy, fall-apart meat then by all means put it on the bottom and plan on making a nice gravy with the resulting juices.

How you do it is strictly a matter of personal choice.
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Old 05-16-2009, 02:47 AM   #7
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Thank you all for the great advice. I'm using chuck roast and I'm going to brown the meat before I put it in the crock pot. I'm going to add carrots, onions, and potatoes with some beef broth. After it's done, I'll add some flour or corn starch to thicken up the juices for gravy. I'm starting it at 9:00 a.m. so it will be ready around 5:00 p.m. I can't wait. I'll take pics and post them.
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Old 05-16-2009, 11:08 AM   #8
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The pre-browning will add lots of additional flavor to your meat and the gravy. Now the side betting starts on whether to can refrain from eating the whole thing in one sitting because it will be soooooo good.
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Old 05-17-2009, 12:42 AM   #9
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The finished product. Pot roast, potatoes, carrots and gravy. It was the best pot roast I ever made and I will be using the crock pot from now on. The meat was fall apart tender, juicy, and tasted delicious. The potatoes and carrots were cooked perfectly. Thank you again for your help.
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Old 05-17-2009, 01:16 AM   #10
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But inquiring minds want to know.......did you pig out and eat the whole thing or did you have the strength to save some for later?
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