Learned to layer ingredients in my slow cooker and it fixed my soggy veggie problem

My carrots and potatoes used to turn into mush after 8 hours on low but putting hard root veg on the bottom under the meat kept them firm, has anyone else tried flipping the order like that?

2 comments

2 Comments

beth_green29d ago

12 hours on low is still too long for carrots unless they're whole, I chop mine into 2 inch chunks and put them under a pork shoulder with the potatoes on the very bottom touching the ceramic. The meat fat drips down and steams the roots instead of boiling them in water, that's the real trick. Also try parboiling your potatoes for 5 minutes before they go in, it sets the starch so they hold shape even after 10 hours. Celery and onions go on top of the meat for me, they release too much liquid if buried.

grant.margaret29d ago

That fat dripping trick is genius honestly. I also toss a little liquid smoke on the pork before it goes in and it seeps down with the drippings into the potatoes, makes them taste like they've been roasted all day instead of boiled.