In cool weather, slow-cooked meals can really satisfy. Give these recipes (and tips!) a try this fall.
- Choose the correct size slow cooker for your recipe. A slow cooker should be from half to three-quarters full.
- Cut roasts over 3 pounds in half to ensure proper and even cooking.
- Trim as much fat from meat before placing in the slow cooker to avoid greasy gravy.
- Add more flavor to gravy by first browning the meat in a skillet. Then scrape all of the browned bits from the bottom of the skillet and add to the slow cooker along with the meat.
- Do not remove the lid during cooking unless the recipe specifically says to stir or add an ingredient. Removing the lid allows a significant amount of heat to be lost and will increase the cooking time.
- Pot roasts are done when a long-handled fork can be inserted into the thickest part of the roast easily. If the pot roast is cooked until it falls apart, the meat is actually overcooked and will be stringy, tough and dry.