Roast Perfection: Crockpot Timing On High Settings

Cooking a roast in a crockpot is a great way to make a hearty meal with tender meat and tasty vegetables. The time it takes to cook a roast in a crockpot depends on the weight of the roast and the setting used. A three-pound roast usually takes four to six hours to cook on a high setting and eight to ten hours on a low setting. A larger roast will take longer to cook, so it's important to check the internal temperature of the meat to ensure it's fully cooked.

A three-pound roast takes 4-6 hours on high

For example, a chuck roast is considered the best option for a pot roast. It's affordable, tasty, and a real crowd-pleaser. Rump roasts are the second-best option, followed by bottom rounds.

You can also use a bone-in cut to enhance the flavour of your roast, but be aware that this will extend the cooking time. If you're using a bone-in cut, it's a good idea to check the internal temperature of your roast with a meat thermometer. Your roast is done when it reaches an internal temperature of 145°F and can be easily shredded with a fork.

When preparing your roast, you can add vegetables such as potatoes, carrots, and celery to your crockpot. You can also add in bouillon cubes and water to enhance the flavour of your dish. If you're using a bone-in cut, you may need to add a bit more water towards the end of the cooking time.

Chuck roast is the best option, followed by rump and bottom round

When it comes to choosing the best cut of meat for a pot roast, chuck roast is the ideal option. This is because it is affordable and has great marbling throughout, which makes the meat tender, flavourful, and fall-apart. Rump roast is the second-best option, followed by bottom round. These cuts are not as tender as chuck roast, but they are still suitable for pot roast.

A pot roast is typically cooked in a slow cooker, which is an insulated cooking environment that uses steam to create moisture, helping to ensure that the meat is juicy and almost impossible to overcook. The longer the meat cooks, the more tender it becomes. When cooking a pot roast on high in a Crock-Pot, a 3-pound roast will take about six hours to cook. However, for more tender results, it is recommended to cook the roast on low for 7-8 hours or even longer.

To prepare a pot roast, the meat is typically seasoned and seared before being placed in the slow cooker with vegetables and a liquid such as beef broth or water. The slow cooker is then set to low or high, depending on the desired cooking time, and the roast is cooked until it is tender and easily falls apart.

Sear the meat for colour, texture and flavour

Searing your meat before slow cooking it in a crockpot is a great way to add colour, texture and flavour. Searing triggers the Maillard reaction, a chemical process that browns the meat and creates complex, savoury flavours. It gives the meat a beautiful golden-brown crust, adding a satisfying contrast to tender interiors.

To sear your meat, use a heavy-bottomed pan like a cast-iron skillet or stainless-steel pan. Heat your pan over medium-high heat for a few minutes before adding oil. The pan should be hot enough that a drop of water sizzles immediately on contact. Pat your meat dry with paper towels and season with salt and pepper, or a spice rub. You can also add a high smoke-point oil like avocado oil.

Once your pan is hot, add your meat and leave it to cook undisturbed until a golden crust forms, which should take around 2-4 minutes per side. You will know it's ready when it releases easily from the pan. Turn the meat and sear the other side, and for larger cuts, sear all sides for even browning.

After searing, you can deglaze the pan by adding a splash of wine, broth, or water to the hot pan and scraping up the browned bits to create a flavorful base for pan-sauces or stews.

Searing is a great way to elevate your cooking and bring out the best in your ingredients. It adds a beautiful colour and a rich, complex flavour to your roast, and is definitely worth the extra time and effort!

Don't open the crockpot lid during cooking

When cooking a roast in a crockpot on high, it is important not to open the crockpot lid during the cooking process. This is because opening the lid causes a loss of heat and cooking time. While some sources claim that this loss is insignificant, others argue that it can cause a drop in temperature of up to 14°C, which can take over an hour to regain. This delay in cooking time can affect food safety, especially if the crockpot's contents remain under 140°F for more than four hours.

Additionally, keeping the lid closed helps to retain moisture in the crockpot, which is essential for braising the meat and ensuring it becomes tender. Opening the lid can cause moisture to escape, leading to drier food. Therefore, it is recommended to keep the crockpot lid closed during cooking to maintain the optimal temperature, moisture level, and cooking time for your roast.

Add potatoes, carrots, onions, celery and corn starch for flavour and texture

Adding potatoes, carrots, onions, celery, and corn starch to your crockpot roast will enhance its flavour and texture. Here's a guide on how to do it:

Preparation

Before adding your vegetables to the crockpot, you can wash and slice them into halves or thirds of equal size. For potatoes, peeling is also an option. If you're using baby carrots or baby potatoes, there's no need to cut them. You can also choose to skip the celery as its texture doesn't turn out great in the crockpot.

Seasoning

Create a seasoning mixture with spices such as paprika, onion powder, garlic powder, parsley flakes, salt, pepper, and celery seed. Be generous with the salt as the beef and veggies will need it. You can also add in some flour to the mixture.

Cooking

Grease your crockpot and place your prepared veggies inside. Sprinkle half of your seasoning mixture over the veggies.

Next, rub the remaining seasoning mixture over your boneless chuck roast. You can then melt some butter in a pan over medium-high heat and brown the roast for 4-5 minutes on each side. Place the roast in the crockpot on top of the veggies.

Gravy

For a flavourful gravy, you can add liquids such as beef broth, red wine, Worcestershire sauce, and red wine vinegar to the crockpot. Cover and cook on low for 10 hours or on high for 5 hours.

In the last hour of cooking, create a mixture of vinegar and cornstarch and stir it into the crockpot. This will help thicken your gravy.

Once the time is up, shred the meat directly in the crockpot and serve!

Frequently asked questions