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My 'set it and forget it' pot roast turned into soup
I followed a recipe that said to cook it on low for 8 hours, but I guess my slow cooker runs hot. Came back to a pot of shredded beef swimming in way too much liquid. Learned my lesson to check it at the 6 hour mark next time. Anyone have a go-to recipe that actually holds its shape?
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jesse_young2714d ago
Disagree completely, a pot roast falling apart is the whole point of a slow cooker. That "soup" you made is perfect for sandwiches or over mashed potatoes. Checking it early defeats the purpose of set and forget cooking. Embrace the shred, it's way more versatile than a dry slice of meat.
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max96313d ago
Look jesse_young27, I get where you're coming from but I like a roast I can actually slice. That falling apart texture just feels mushy to me, like baby food. I want to see the grain of the meat on my plate, not a pile of shreds. Checking it once near the end is the difference between a nice dinner and a pile of stringy meat, at least for my taste.
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