crock pot advice for a novice

[sillyguys]

I own two crock pots (gifts) and have never used them. After reading through this board, it seems like a great way and easy way to prepare dinner. Does anyone have any really simple suggestions on what to make (and how to make it). I saw that someone suggested using a crock pot to cook a roast .... how big of a roast do I buy , how much water do I add, how long should I be cooking it? Thanks for any help you can give me!

 

[daisyduck123]

There is a sticky thread at the top of the page that you can click on with lots of crock pot advice.


Also, try "About.com"
Click on Food & Drink
Then type in Crockpot & thousands of recipes will be at your fingertips.

I also got on their weekly mailing list somehow & now I receive crockpot recipes from them each week.

*And for a beginner...beef stew tends to be one that is hard to mess up.

 

[cryssi]

*And for a beginner...beef stew tends to be one that is hard to mess up.

 

[sillyguys]

Thanks Daisy.

 

[pppiglet]

Just throw the roast in and season. Do not add water. Whatever size will fit in your crockpot is good. Chuck roast is the best and easy to shred for tacos and things.

 

[NicRI]

Easy roast... I agree, chuck is a good cut, but any will do. Usually 3-4 pounds is a good size. Meat will shrink up a bit...

peel and cut up 2 - 4 carrots, potatos and onions. (I usuall cut each into 4 pieces) put into bottom of crock pot. Rinse roast and pat dry season with Salt and Pepper, garlic powder and I usually dredge in flour and brown roast on all sides. Place roast on top of veggies. Use 1 can of Campbell's mushroom soup on top of roast then 1 packet of Lipton onion soup. I usually add about 1/2 a can of water, pour over roast and soups. Cook on low atleast 8 hours. I ususally will start the night before, when I wake up, it's done... just put into fridge until dinner that night. Can start early in the morning before work, and will be done by supper time. Drain off soup, may need to be thickened a little, make a tasty gravy.



Pulled BBQ Pork.
Original recipe calles for Pork Butt, but I find that a little expensive in my area. We tend to use a family size pack of country ribs for this... with or with out bones.

3-4 pounds of pork
1 large onion chopped
2 Tbs Worcestershire sauce
enough water to cover meat

Cook on low for atleast 8 hours. Remove meat, discard liquid and onion, let meat cool a bit. Using 2 forks, pull pork apart. Put back into Crock pot with enough of your favorite BBQ sauce to make the meat wet. Keep on low until ready to eat.

Good Luck.

 

[piratesmate]

I don't use a chuck roast - too fatty for us. I use bottom round or even a bolar roast. I tend to put them in still frozen, so according to Rival's instructions I always add a cup of cold liquid. I put carrots in the bottom, then the roast & the cup of water/broth. Then I sprinkle with granulated beef bouillon. (I'm allergic to onions so I don't do the onion soup mix that others do...this gives about the same seasoning though.) Then add peeled & quartered potatoes & pour some Kitchen Bouquet/Gravy Master over the roast. Cook on LOW for the day.

 

[amid chaos]

A favorite at my house...

French dip sandwiches.

Pot roast
1 can beef broth
1 can Campbell's french onion soup.

Throw it all in the crockpot and cook on low all day.
Slice some crusty french bread or rolls and toast in the oven.
Shred or pull pot roast and put on crusty bread.
serve with a small bowl of "juice" to dip in.

 

[Rootskate]

A favorite at my house...

French dip sandwiches.

Pot roast
1 can beef broth
1 can Campbell's french onion soup.

Throw it all in the crockpot and cook on low all day.
Slice some crusty french bread or rolls and toast in the oven.
Shred or pull pot roast and put on crusty bread.
serve with a small bowl of "juice" to dip in.

This sounds really good! Im definitely going to try it. Thanks!

 

[kaddjr]

This sounds really good! Im definitely going to try it. Thanks!

It IS good! I will sometimes add onion and green pepper slices to the crock as well (or saute them). I also put provolone (or mozz) cheese on the buns/rolls before putting them in the oven. Mmmmmmm...think I know what we're having for dinner tomorrow night!