Comments on: Pot Roast: Back to Basics

By: estetik

estetik — Mon, 24 Mar 2008 19:08:08 +0000

goood job
Just in time for lunch! That post roast looks delicious. I’ll have to pass this recipe on to my wife to see if she’ll give me permission to try and cook it!

By: Jayson

Jayson — Fri, 22 Feb 2008 19:06:57 +0000

Just in time for lunch! That post roast looks delicious. I’ll have to pass this recipe on to my wife to see if she’ll give me permission to try and cook it! She might think it’s a little to complicated for me, but I’ll underline the SIMPLE and see what happens. thanks

By: Fawn

Fawn — Thu, 21 Feb 2008 17:43:08 +0000

I often just scrub carrots without peeling them for longer-cooking recipes, but I’ve found that when I do that with a crock pot, I sometimes get very unaesthetic grey carrots. The insides are fine, but the skins darken to a pretty gross colour. I’m not sure why that is, but just a heads-up for anyone who cares.

By: Heather

Heather — Thu, 21 Feb 2008 13:43:34 +0000

Chele,
One of the reasons I’m not a huge fan of slow cookers is their wide variances. I would try both cutting the potatoes smaller and increasing the cook time. I should add a disclaimer.

By: chele

chele — Thu, 21 Feb 2008 12:07:55 +0000

I’ve tried to do potatoes w/pot roast in the crock pot and 1-2 hours wasn’t enough.. they were still really hard. Am I not cutting them up small enough? Should I zap them in the microwave first?

By: imabug

imabug — Thu, 21 Feb 2008 11:42:05 +0000

sounds yummy. something new to try in my slow cooker!