LogFAQs > #878221363

JanwayDaahl posted...

I've come to the realization that 99% time, a lot of people who love pot roasts/ slow cooker recipes have poorly developed palates. I've followed these recipes to a tee and they usually come out pretty bland or not particularly good.

Nah, I'm mega picky. Those 99% people are probably using cross rib roasts, which pretty much always come out that way (not enough marbling).

A good chuck roast slow cooked totally breaks apart in your fork, and is very juicy. Even with just spices it would be delicious, but I make a sauce that it slow cooks in.

First I brown the roast in a pot (normal sized pot), and carmalize the onions/garlic a bit in there as well. If the bell peppers are frozen I toast them a bit as well. Then I add the beef broth to deglaze a bit and some prego traditional sauce (helps break down the meat and make a nice delicious sauce).

Then I season the roast and put it in the pot (liquid is about 1/3 to 1/2 of the way covering the roast). The onions etc will create a bit more liquid so over the hours the entire roast will be mostly covered.

Start it off at 350 initially (this gets the temp up inside the pot), for about 10-15 minutes, then drop it to 250, and slow cook it for 4-5 hours (Depending on the size of the roast).

And hour before finishing you can add potatoes/brocolli in if you want (or just make them seperately).


I used to use some wine as well, but don't bother anymore.

Anyway, end result is something that does not need a knife at all, it falls apart and is super juicy. The sauce is delicious as well.

Now if you do the same thing with a cross rib roast, it'll be bland and dry and while you still might not need a knife, you'll want to have sauce in every bite or it won't have much taste.
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