Pot Roast
- Carbohydrate 59.9755 g
- Cholesterol 149.6858 mg
- Fat 14.8637205 g
- Fiber 7.19900015950203 g
- Protein 82.1596645 g
- Saturated Fat 5.40083335 g
- Serving Size 1 1 Serving (747g)
- Sodium 441.3743 mg
- Sugar 52.776499840498 g
- Trans Fat 2.65761 g
- Calories 715 calories
Step-by-step
- Salute the onion, celery and carrots in a little oil in a large skillet until everything''s a little brown.
- Remove the veggie''s; set aside.
- Using the same skillet, brown the roast on all sides. remove the roast and place it into a large crock pot, along with the sauteed veggie''s.
- Deglaze the pan with a little water (or wine), scraping up all the browned bits of meat and veggie residue.
- Pour the juices into the crock pot and cover the roast with water (about 1 inch higher than the roast).
- I know, most crock pots say NOT to add too much water but I want leftover juices to make gravy later on in the week--This makes LOTS of GOOD gravy juice.
- Cook the roast on LOW for 8 to 10 hours.
- Once the meat and veggie''s are done, remove them from the crockpot to your serving platter.
- Skim the fat from the juices or use a fat-skimming cup to remove it.
Why Is The Center Still Tough After Six Hours?
Water conducts heat poorly compared to direct contact with a hot metal surface, which explains why dumping raw meat straight into a slow cooker often yields gray, unappetizing protein fibers. High collagen cuts require sustained heat between 195°F and 205°F to properly dissolve connective tissue into gelatin. Without a preliminary sear, those surface proteins never undergo the Maillard reaction that builds deep umami flavor notes. Utilize a heavy cast iron skillet that retains heat evenly rather than thin aluminum pans that drop in temperature the moment cold meat touches them.
How Much Liquid Actually Belongs In The Vessel?
Covering a three-pound seven-bone roast entirely with water dilutes the seasoning packet and turns your braising medium into a flavorless soup. Maintain liquid levels no higher than halfway up the sides of the cut to allow steam and concentrated reduction to do their work. Deglazing the skillet with precisely a half-cup of water or dry red wine lifts the browned fond stuck to the bottom, transferring caramelized sugars directly into the slow cooker. Skimming the rendered fat with a separator cup immediately after cooking prevents a greasy mouthfeel when serving.
What Separates Success From Total Disintegration?
Leaving the beef unattended past the ten-hour mark on low heat causes muscle fibers to over-dry and shred into mush instead of tender, distinct slices. Check internal tenderness using a two-pronged fork; it should slide into the thickest part of the meat with zero resistance at the eight-hour mark. Store leftover cooking juices in an airtight glass container in the refrigerator for up to four days, where the fat will solidify on top into an easily removable disc.
