Come. Let me whisper to you the secrets. The secrets of the pot roast…
Bet ya’ll didn’t know my pot roasts had secrets. Well, they do. Lots. Including a wild weekend in Tijuana I swore I’d never talk about. I kid! I kid! But I do want to let you in on a little secret about cooking a roast in the slow cooker, because I have a friend (whose name I won’t mention except to say that she writes this blog with me) who says she feels lucky if her roasts come out of the slow cooker with a slightly better consistency than an old shoe.
Her problem is not unique. The blessing and the curse of the slow cooker is that you can turn it on in the morning and come home from work, open the door, and get smacked in the face by the smell of a delicious dinner. Except it doesn’t always work out that way. Because sometimes your roasts have the consistency of shoe leather. Which is why you need one of these bad boys:
Are you disappointed? Don’t be disappointed! Because there is no fairy dust you can sprinkle over a roast to get it just right, but you can do everything in your power to bring it to the correct temperature and then STOP COOKING IT. Seriously, you just need to back off and let it chill out in its own juice for awhile. Because of the built-in thermometer on this bad boy, you’re sure not to overcook the roast and, consequently, serve your family shoe leather for the umpteenth time. I swear by it, and you will too.