New Posts  All Forums:Forum Nav:

Slow Cooker Pot Roast

post #1 of 4
4/20/07 at 8:22am
Thread Starter 
Hi Gang,

I've been looking for some easy to prepare and tasty recipes for beef and pork. This recipe looked pretty good:

Recipes : Slow Cooker Beef with Root Vegetables : Food Network

Questions: How well might Yukon Gold potatoes stand up in the slow cooker?

I've never eaten a rutabaga before. Is it sweet/sugary - what does it taste like?

I don't mind using chuck, but a leaner cut of meat would be preferred. Yes, I can ask my butcher, but I'd like to get your opinions as well.

Shel
Reply
post #2 of 4
4/20/07 at 8:45am
Looks like a good recipe to me. And I would guess that Yukon Golds would hold up about the same as red potatoes.

Rutabagas are like turnips, only bigger and less sharp. Not really sweet-sweet, though (even though they are also called Swedes :confused: ). The flesh is yellow rather than white.

Why not chuck? The fat makes it perfect for slow cooking. I've made pot roast using round, and find that the leanness makes it kind of stringy. Besides, a dish like this is always better the next day (if you have the luxury of time), so you can chill it and lift off excess fat.
Reply
post #3 of 4
4/20/07 at 9:44am
Thread Starter 
I'm not averse to chuck, just thinking about what else might work. I'm not a big meat eater and am, therefore, not as familiar with the various cuts of meat and their uses as some others may be.

Shel
Reply
post #4 of 4
4/20/07 at 11:01am
Google "delta doc's garlic beef" for a great crock pot dish. Use the toughest cartilagenous piece of crummy meat you can find, because the slow cooking will melt all that and make the meat tasty and tender.

This recipe was originally published in the "Blues-L Cookbook", and is my approximation to the famous Stan Mazlak's Garlic Beef from his tavern/restaurant in Nordeast Minneapolis.

doc
Reply
New Posts  All Forums:Forum Nav:
  Return Home