Slow-Cooked Roast Times: How Long Until Tender?

Cooking a roast in a slow cooker is a great way to make a delicious and tender meal. The cooking time for a roast in a slow cooker can vary depending on the size of the roast, the temperature setting, and the desired level of doneness. Generally, it is recommended to cook a roast in a slow cooker on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. However, some sources suggest that cooking it on low heat for a longer period, such as 10 to 11 hours, will result in a more tender roast. It is important to note that the cooking time may also depend on the type of roast being prepared, such as chuck roast or rump roast.

Sear the roast first for extra flavour

Searing your roast before placing it in the slow cooker is a great way to add flavour and create an attractive appearance. Searing the meat involves cooking the outer surface at a high temperature to form a rich brown crust. This process caramelises the natural sugars in the meat and browns the proteins, amplifying the savoury flavour of the dish.

To sear your roast, first, remove it from the refrigerator and let it sit at room temperature for up to 30 minutes. Blot excess moisture with a paper towel and season generously with salt. You can also add pepper, but be careful with other spices as they may burn.

Next, heat a pan to a high temperature. If your meat is lean, add a couple of tablespoons of oil to the pan, such as vegetable, peanut, avocado, beef tallow, or light olive oil. Place the meat in the pan, being careful of any sputtering oil, and let it sear undisturbed for a few minutes. Then, flip the meat and sear the other side. You can also sear the sides of the roast by holding it upright with tongs.

Once you've achieved a nice brown crust, you can place the roast in your slow cooker and continue with your recipe.

Cook on low for 8 hours

Cooking a roast in a slow cooker for 8 hours on a low setting is a great way to ensure a tender and juicy roast. This method is ideal for less expensive portions of meat, making them more tasty and tender than other cooking methods.

When cooking a roast for 8 hours on low, it is important to note that the size of the roast and the slow cooker can impact the cooking time. A larger roast may require a longer cooking time, up to 10 hours, to ensure it is fork-tender.

To prepare the roast, it is recommended to season the meat with salt and pepper and sear it in a skillet before placing it in the slow cooker. This step adds flavour and helps seal in the juices. After searing, the roast can be placed in the slow cooker with vegetables such as potatoes, carrots, onions, and celery.

During the 8 hours of cooking, the connective tissues in the meat will break down, releasing juices and making the meat tender. The slow cooker will fill your home with mouth-watering aromas as the meat and vegetables cook in a flavourful broth.

After 8 hours, the roast should be fork-tender and ready to serve. The vegetables will be soft and infused with flavour. The meat can be sliced or shredded, depending on your preference, and served with the cooking juices as a gravy.

Some recipes suggest cooking the roast on high for 4 to 5 hours, but the low setting is recommended for a more tender and delicious result.

Use a lean cut of meat

Leaner cuts of meat are notorious for turning tough and dry when cooked traditionally. However, the slow cooker is perfect for leaner cuts of meat because the low, moist heat cooks them gently to the proper doneness.

Leaner cuts of meat, such as beef blade steaks, pork loin, pork tenderloin, and roast beef, are prone to drying out and turning tough. As a result, it is crucial to allow them to rest after cooking. During this time, the proteins relax and reabsorb any accumulated meat juices, redistributing them throughout the meat and resulting in more juicy and tender cuts.

To ensure your lean cut of meat doesn't dry out, it is best to cook it on a high setting for a shorter length of time. This is because the longer it's in the slow cooker, the more time it has to lose moisture.

When choosing a lean cut of meat for your roast, look for cuts with the words "loin" or "round" in the name, as these are usually lean. For example, a rump roast, also called a bottom round roast, is leaner than a chuck roast and is cut from the cow's hindquarter.

If you're looking for a lean cut of meat that will be both tender and flavourful after slow cooking, try topside of beef. This cut comes from the top of the cow's rear end, and the long cooking times help to break down the meat so that it melts in your mouth. Topside also cuts nicely, allowing you to slice it rather than having it fall apart.

Don't put a frozen roast in the slow cooker

A roast cooked in a slow cooker is a great way to make a delicious meal with minimal effort. However, it is important to avoid putting a frozen roast in the slow cooker. Here's why:

Food Safety Concerns

The main reason to avoid cooking a frozen roast in a slow cooker is due to food safety concerns. According to the U.S. Department of Agriculture (USDA), slow cookers typically reach temperatures between 170°F and 280°F (77°C and 138°C). While these temperatures are high enough to kill most harmful bacteria, it is still recommended to thaw all foods completely before slow cooking.

The issue lies in the timing of how slow-cooked foods and bacterial growth intersect. Bacteria thrive and multiply rapidly in the "danger zone" temperatures between 70°F (21°C) and 125°F (52°C). Frozen meat will take too long to reach a safe temperature in a slow cooker, spending an extended period in the danger zone for bacterial growth, which can lead to foodborne illness.

Alternative Thawing Methods

If you forgot to thaw your roast beforehand, there are alternative methods to quickly and safely thaw your meat. One effective method is to use a zip-top bag and cold water. Place the frozen meat in the bag, press out as much air as possible, and submerge it in a vessel filled with cold water. This convection thawing method will rapidly thaw your food while maintaining a safe temperature. Depending on the size and thickness of the roast, it can take anywhere from 20 minutes to an hour to completely thaw.

Recommended Cooking Times and Temperatures

To ensure food safety, it is crucial to follow recommended cooking times and temperatures. For a slow cooker pot roast, it is generally recommended to cook the roast on a low setting for about 8 hours. This extended cooking time allows the tough cut of meat to become tender and flavorful. However, it is important to note that slow cookers should not be used to heat up frozen food. Always start with fully thawed meat to avoid any potential food safety hazards.

In summary, while it may be tempting to throw a frozen roast into your slow cooker, it is essential to prioritize food safety. By using alternative thawing methods and following recommended cooking times and temperatures, you can ensure that your meal is both delicious and safe to enjoy.

Make a thick gravy with the juices

Making a thick gravy with the juices from your roast is a great way to add flavour to your meal. Here is a step-by-step guide to making a rich, thick gravy using the juices from your roast:

Firstly, remove the roast from the slow cooker and put it somewhere warm. Next, strain the leftover juices from the slow cooker into a separate saucepan, discarding any solids. Measure the amount of liquid you have, as this will determine the amount of butter and flour you will need for the next step.

For every cup of liquid, you will need one tablespoon of butter and one tablespoon of flour. Melt the butter over medium heat, and then gradually whisk in the flour to create a smooth paste with the consistency of wet sand. Keep whisking and cook the mixture for around five minutes, until it turns a light golden colour. This step is important as it removes the raw flour taste.

Now, slowly pour the juices from the slow cooker into the flour and butter mixture, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle boil, stirring constantly, to activate the thickening properties of the flour. This will create a smooth, rich gravy. Reduce the heat and simmer the gravy until it reaches your desired consistency. Note that the gravy will continue to thicken as it cools, so keep it warm and use it as soon as possible.

If you prefer, you can also thicken the juices by adding a slurry made from cornstarch and water. Strain the juices into a saucepan and bring to a simmer. In a separate bowl, mix equal parts cornstarch and cold water. A good guideline is one tablespoon of cornstarch for each cup of juice. Slowly whisk this mixture into the simmering juices, checking the consistency as you go. Once your gravy has reached the desired thickness, remove it from the heat and serve immediately.

You can also thicken the juices by reducing them. Bring the strained juices to a boil in a saucepan, and then reduce to a simmer. This method will take at least 20 minutes, and you will lose about one-third of the liquid. However, this is a good option if you don't have any flour or cornstarch on hand.

Whichever method you choose, making a thick gravy with the juices from your roast is a delicious way to add flavour and moisture to your meal.

Frequently asked questions