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Old 06-01-2017, 07:58 AM   #11
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I'm going to ask how "dry" is your salsa. The meat alone will supply moisture but there is a limit as to how much. Have to agree with the others just longer. Perhaps start off with 1/2 cup beef stock along with your salsa.

I also concur with not having to sear the meat before. It will be served with the salsa/gravy which will give it plenty of colour. Plus there is no necessity to try and 'lock' in the moisture, the cooker, with unopened lid will do that part of the job.
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Old 06-01-2017, 10:30 AM   #12
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Definitely sear it first!!!


The Maillard reaction happens when you brown meat. It gives meat added flavor!


"The important thing about the Maillard reaction isn’t the color—, it’s the flavors and aromas. Indeed, it should be called “the flavor reaction,” not the “browning reaction.”


The Maillard Reaction | Modernist Cuisine


The Maillard Reaction | ScienceGeist
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Old 06-01-2017, 10:44 AM   #13
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Quote:
Originally Posted by jennyema View Post
Definitely sear it first!!!


The Maillard reaction happens when you brown meat. It gives meat added flavor!


"The important thing about the Maillard reaction isn’t the color—, it’s the flavors and aromas. Indeed, it should be called “the flavor reaction,” not the “browning reaction.”


The Maillard Reaction | Modernist Cuisine


The Maillard Reaction | ScienceGeist
Agreed. Meat + fat + heat = thousands of delicious new flavor compounds.
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Old 06-01-2017, 11:23 AM   #14
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Are you cooking a big slab of roast or stew sized pieces?

Cooking meat for long periods in the slow cooker tends to dry it out, even as it sits in liquid. A pressure cooker is a better option, although the slow cooker has its convenience appeal. I've made beef stew in a slow cooker, on the stovetop, and in a pressure cooker. The pressure cooker version is the best.
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Old 06-03-2017, 11:39 AM   #15
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I personally don't sear my chuck roast when I cook it - I put my carrots and onions in first, then put the meat on top of he carrots and onions. Next, I cup my potatoes and put them in and season everything (salt, pepper, garlic powder). I then put in 2 qt. packages of beef broth and then use water to fill crock pot. It cooks overnight (at least 12 hours) and when I am ready for the meal, I take meat and other solid contents out and leave approx. 3 cups of broth in pot, mix in 2 cans golden mushroom soup and 1 can cream of mushroom soup until mixed, then put solids back in and add extra broth as needed to cover contents. Keep on low until I am ready to eat. I have never done anything with salsa but I want to try it sometime.
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Old 06-14-2017, 09:07 PM   #16
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Great recipe! Thank you, I'll try that sometime! The chuck roast with the salsa is great for tacos or on top of nachos.Maybe I'll cut out the searing part next time. I left the roast in for 8 hours and it seemed pretty dry. It was covered with liquid tho.Thanx for the tip!!
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Old 06-15-2017, 08:42 AM   #17
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Great recipe! Thank you, I'll try that sometime! The chuck roast with the salsa is great for tacos or on top of nachos.Maybe I'll cut out the searing part next time. I left the roast in for 8 hours and it seemed pretty dry. It was covered with liquid tho.Thanx for the tip!!
No problem, John. Hope you like it as much as my mom and I do.
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Old 06-15-2017, 08:56 AM   #18
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Quote:
Originally Posted by jennyema View Post
Definitely sear it first!!!


The Maillard reaction happens when you brown meat. It gives meat added flavor!


"The important thing about the Maillard reaction isn’t the color—, it’s the flavors and aromas. Indeed, it should be called “the flavor reaction,” not the “browning reaction.”


The Maillard Reaction | Modernist Cuisine


The Maillard Reaction | ScienceGeist
I would trust Jenneyma any day. She is one smart cookie. She knows her stuff.
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Old 06-15-2017, 10:38 AM   #19
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I will try it, great recipe! :)
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Old 06-15-2017, 04:13 PM   #20
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I find chuck roast a bit dry so don't make it often but when I do I add some speck cubes to my cooking liquid and cook it on low overnight. Basically just pork belly fat. Lardons should work well too.
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