There is nothing like a beautiful, tender crock pot roast, and while the taste really can be sensational, it is often the aromas produced that sticks in the memory. In fact some of my most endearing memories come from walking in the house after school and being assailed by the incredible aromas from the crock pot roast that had been cooking all day.
Crock Pot Roast Pork
It is the slow cooking principle of the crock pot roast that so effectively infuses all the flavors of the various ingredients. The meat ends up so succulent and tender that it literally melts in your mouth . In fact it’s a great way to cook the traditionally cheaper cuts of meat because the slow cooking will effectively tenderize otherwise tough meat. It is such a fantastic way of cooking just about any type or cut of meat including beef, poultry, lamb or game meat. The flavors can be enhanced by just about whatever ingredients you choose to include, but the staple vegetables are perfect to include in the crock pot roast.
The other great advantage to cooking a crock pot roast is how easy it is. The most hands-on part of the process is the preparation and this in itself is easy. Simply gather your ingredients, place the vegetables in the crock pot first (the vegetables will take longer to cook), followed by the meat. Use whatever liquid you wish, be it water, wine or stock (a good rule of thumb is to add enough to just cover the vegetables). Put the lid on and leave it – it really is that simple. About a half-hour to an hour before the crock pot roast is ready it’s a good idea to add your garnish, herbs/spices or salt/pepper to taste. Serve and enjoy!
While the ease and “set-and-leave” principle of cooking a crock pot roast make it attractive to modern time-poor families, it can also be a great way to experiment with the types of ingredients you use. There really isn’t a hard and fast rule about how to cook a crock pot roast or what to put in it. Use your imagination and experiment!