[AndyG]

Yum, sounds good.

[bluezebra]

I agree with Allan McPherson that we are really talking about two different methods of cooking...Roasting v. Braising. The crock pot will not roast anything. But it does a very great job of braising. Even if you don't add any extra liquid. The liquid from the meat juices and fat, as well as the condensation while cooking makes the liquid that is used to braise the meat.

I do this same thing in a roasting pan covered with aluminum foil in my oven at 200 degrees or I use a turkey roaster pan with a lid. But I still don't call it "roasting", cuz it's braising.

[DMT]

Originally Posted by bluezebra

I agree with Allan McPherson that we are really talking about two different methods of cooking...Roasting v. Braising. The crock pot will not roast anything. But it does a very great job of braising. Even if you don't add any extra liquid. The liquid from the meat juices and fat, as well as the condensation while cooking makes the liquid that is used to braise the meat.

I do this same thing in a roasting pan covered with aluminum foil in my oven at 200 degrees or I use a turkey roaster pan with a lid. But I still don't call it "roasting", cuz it's braising.

Nobody said they were roasting a roast in a crock pot/slow cooker...

[AndyG]

Originally Posted by Mezzaluna

Sometimes I sneak in some parsley and celery, too..

I love the taste of celery leaves. I think it's too bad that so often the celery leaves are thrown away.

[phatch]

Originally Posted by AndyG

I love the taste of celery leaves. I think it's too bad that so often the celery leaves are thrown away.

Grow some lovage. You'll be happy.

[AndyG]

We get frost here even in summer sometimes, can't grow much. I miss where I moved from sometimes, but for the most part love it here

[bluezebra]

Wow DMT! Then maybe I misunderstood the title of this thread... *blush* "Roast Beef in Crockpot". My apologies. *blush*

[AndyG]

Well, we got that "roast" reference taken care of It is important to know the difference between braising and roasting.

In India, where I grew up, there was no such thing as a tender cut of beef, or even a tender chicken. Tandoori chicken (YUM) is marinated, partly to make it more tender.