Question about adding water to a slow cooker pot roast

I was at my sister's place in Denver last fall and she made a pot roast with almost no liquid. She just put a big chuck roast in with some onions and a splash of beef broth. I thought it would burn for sure, but after 8 hours on low it was perfect and way more flavorful than my usual soupy version. Now I never add more than half a cup of liquid for any big meat recipe. Who else has tried cutting way back on the liquid?

3 comments

3 Comments

thea_knight4d ago

That "splash of beef broth" method is key. It forces the meat to release its own juices, which makes the flavor way more concentrated.

aaron1974d ago

Is it really that big of a deal? It's just a splash of liquid in a pan, not some magic trick. People get way too worked up over tiny cooking steps.

the_nathan4d ago

Forcing the meat to release its own juices just waters it down, honestly.