Pot Roast - submerged or suspended?

Question

I have had bad luck with pot roasts.  At the end the meat is submerged in the liquid and while cooked - the meat does not have flavor. It tastes like boiled meat.

I just did a successful pot roast -tender and tasty.

I put a upside-down vegetable steamer in the bottom of the crock-pot, then put in the liner. The onions and liquid went into the 'moat' and the meat was browned in a skillet, then placed on the platform.  Went in at 11 am and we ate at 7 pm - so about 8 hours.

By the end the juices had come up about an inch but the meat did not taste boiled.  The heavy coating of salt, pepper and garlic powder made a nice crust and made the meat tasty.

So how come people have made great pot-roasts without a platform to suspend the meat?  I think the secret is they use a large baking dish so while the liquid comes out - it has a lot of space so the meat does not become submerged.

So what do you think?  Are your successful pot-roasts kept out of the liquid or are they submerged?

musicimprovedme · Accepted Answer

I think the best way to do a roast is literally a little of both...and the technical term is braise. You season the meat liberally, then get your soup kettle screaming hot, and sear the meat on all sides. Then add some water or any flavorful liquid (any and all tomato sauce, pasta sauce, wine, stock, sometimes even cola or fruit juice if you are talking about a ham) to HALF cover the meat, and lay some onion slices on top of the meat (you could use mushrooms too but I dislike them so I don't add). Lid on...low heat for longer cooking time in either the oven or the stovetop. About an hour before the meat is done, add your potatoes, carrots, celery, and if you are using mushrooms, more of them.

Ro Lynn · Answer

I had to read this a couple of times to understand. I'm wondering if you like the roast a little on the dry side? That's the only thing I can think of. All of my roasts have been dusted in a seasoned flour, browned in a cast iron fryer and then put in a dutch oven- no racks. I put some water at the base of the dutch oven ( I think I always put about 4 cups of water for a 3-5 pounder), 2 bay leaves and preheat the oven to 350. I cook mine at 15 minutes per pound(convection oven) and that's it. The juices co mingle with the water and produce rich juices to cook the potatoes, carrots, and onions. Maybe you think they are adding more water? Sometimes I even add beef broth instead of water.

Anonymous · Answer

You are correct. You were adding too much liquid before...the Roast should not be submerged at all. The stock, Wine or whatever liquid you use should only come perhaps 1/4 to 1/3 up the roast in a pot with a good fitting lid.

Del Mer · Answer

Wet.
Brown the meat in the extra pan till it is browned all around, with salt and pepper. Place the meat into the crock. Pour about 3/4 cup of water into the pan and scrape off the bits of meat and brown material stuck to the pan, then pour those juices into the crock.
That's the way if in one pan or using the crock. I just cover the first pan and put it in a slow oven. Then I don't have to wash my crockery.

Mia · Answer

Like Del Mer I only put about 1 cup of beef stock in the crock pot.

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Pot Roast - submerged or suspended?

5 Answers