Hey, I'm back! And a crockpot roast question

[Tab]

I thought I had lost my star and couldn't post here anymore, but somehow it reappeared or maybe someone gave me one and didn't tell me, I don't know. Anyway, I'm glad to be back in my favorite group.

Ignore the first part of the question because it doesn't have anything to do with what I'm asking, I'm just talkin'....

Okay, question - we bought a top round roast yesterday intending to just make some kind of pot roast (although I don't think it's the right cut for that). In looking around at recipes, I decided to make Hungarian Goulash, which uses that cut, but cubed. Unfortunately, because I live in the northeast, I spent a lot of time this morning snowblowing the driveway and shoveling and whatever else, and by the time I got back inside and tried to convince myself to go the goulash route, I said "screw it". Too much of the morning was shot already.

So, I took the top round and browned it in oil on all sides (after rubbing it with pepper and kosher salt). Then wiped the pan, melted some butter, and took onions and some carrots and red potatoes and crushed garlic and some fresh herbs and whatever and softened and slightly browned (but not much) the aromatics. Then I tossed them in the crock pot, with the top round, added some water and merlot (I didn't have any beef broth, thought I did, but I was damned if I was going outside into the storm again). Put some pats of butter on top and turned it on low. It was about 11 a.m. by the time I got that far. It's about 3.4 pounds of meat. I would have started it earlier if it wasn't for the storm, but what the heck.

Anyway...

I have no idea how long it will cook, so I'll use my handy-dandy thermometer. I may have to crank it on high for an hour unless someone thinks that's a bad thing. It's released some liquid, so the pot's about half-full.

The liquid is that very fatty greasy don't-want-to-use-it-straight type. I don't use the crock pot much. My inclination is to treat this like I would make a gravy - let it separate, pour off the good stuff, mix in some flour and reduce and spices (probably pepper) to taste. Does that sound right?

Thanks, and again, great to be back!

- Tab

[sandnsea]

1. My mom poured off the entire first boil

Whenever she made beef soup or stew, she always boiled the stew meat for a half hour or so and then poured that liquid out. Then she'd start the final pot with either a tomato base or a gravy from the drippings in the pan she fried the stew meat in. Just thought I'd throw that in there. I realize it doesn't answer your question. I'd probably just have a nice brothy soup, but that's just me.

[Tab]

2. Yeah, I ultimately made it work

but I had to do a LOT of fiddling. My wife loved it, but I think it was just okay. I still need to learn a lot about what cuts work best in a slow cooker.

[eleny]

3. Hi!

Jut sayin' :hi:!

[Tab]

4. Hi Eleny!

Missed you!

[wakemeupwhenitsover]

5. Hi Tab!

I don't know nothin' about no crock pots. Just wanted to say hi!

:hi:

[Mind_your_head]

6. I'm glad that it worked out reasonably okay

I know some people swear by their crockpots, but I've never been very satisfied with the results that I've gotten from my crockpot (that's why I didn't offer any advice/suggestions to you).

Even pot roast, which seems like it should be a NATURAL for a crockpot, turns out better for me either on the stovetop or even in the oven in an oven bag.

The ONLY THING, in my experience, that turns out GREAT in a crockpot is Pulled Pork.

One large or two small pork tenderloins
One bottle of your favorite BBQ Sauce (or homemade)
A little bit of water

Cook on low for 6-8 hours. Remove pork and let cool a bit. Take two forks and shred the pork, then return to pot and re-mix with the bbq sauce. Serve on your favorite TOASTED buns/kaisers with your favorite sides (kosher dills, coleslaw, baked sweet potatos with a warm butter/brown sugar sauce, potato salad, etc.)

I'm happy for you that you got your 'star' again! Good luck in your crockpot adventures. I've given up on the thing myself, EXCEPT for the pulled pork :-)

[eleny]

7. I think the water substituted for the broth might be the culrprit

I always used water for soups. After all, mom did and her soups were magnificent - so how could it not be the thing to do? Only this past year I started using broths instead and my soups & brazes have gone up several notches in flavor. If your beef roast had no bone to brng that special flavor to the pot, something will always seem to be missing. That's how it is with me.

I think your dish will improve overnight, though. Most everything does!