Roasts & Pot Roasts

The following is a guide to help simplify the process of slow cooking, allowing you to obtain optimum results from your Slow Cooker.

Preparing Meat and Poultry

Select the leanest cuts when purchasing meat. Trim the meat or poultry of any visible fat. If possible, purchase chicken portions without the skin. Otherwise, the slow cooking process will result in extra liquid being formed from the fat as it melts.

For casserole-type recipes, cut the meat into cubes of approximately 1″-1.5″ (2.5cm – 3 cm). Slow cooking allows less tender cuts of meat to be used. The bones can be left on meat or poultry if desired and will help to keep meat tender during cooking.

Suitable Meat Cuts for Slow Cooking

BeefBeef chuck, skirt, round steak, boneless shin (gravy) beef, bone-in-shin (osso bucco)
LambLamb shanks, drumsticks (frenched shanks), neck chops, boned out forequarter or shoulder
VealVeal diced leg, shoulder/forequarter chops and steaks, neck chops, knuckle (osso bucco)
PorkPork leg steaks, diced belly, diced shoulder, boneless loin chops

Roasting in the Slow Cooker

Roasting meats in the Slow Cooker creates tender, flavorsome results. The long, slow, covered cooking process breaks down and softens the connective and muscle tissue within the meat, making it easier to slice. Cheaper cuts of meat can be cooked with this method to provide perfect results.

Meat will not brown during the Slow Cooking process, so for browner results sear in the EasySearâ„¢ Insert on the stovetop first before placing back into the stainless steel housing for cooking.

The addition of liquid is not required for roasting. Elevate the meat to be cooked on the provided stainless steel rack. This will assist in keeping the surface of the meat dry and free from any fat released throughout the cooking process.

Suitable Meat Cuts for Roasting

BeefBeef blade, rump, rib roast, sirloin, fresh silverside, chuck, topside
LambLamb leg, mid loin, rack, crown roast, shank, shoulder, mini roasts
VealVeal leg, loin, rack, shoulder/forequarter
PorkPork loin, neck, leg, racks (remove skin & fat)

Pot Roasting in the Slow Cooker

The addition of liquid is required for pot roasting. Place sufficient liquid into the removable EasySearâ„¢ Insert to cover up to a third of the meat. Meat will not brown during the pot roasting process, so for browner results sear in the EasySearâ„¢ Insert on the stovetop first before placing back into the stainless steel housing for cooking.

Suitable Meat Cuts for Pot Roasting

BeefTopside, blade, silverside roasts, chuck, rolled brisket
LambForequarter, shank, shoulder
VealShoulder/forequarter
PorkLoin, neck

Preparing Vegetables and Beans for Slow Cooking

Preparing Vegetables

Vegetables should be cut into even-sized pieces to ensure more even cooking. Frozen vegetables must be thawed before adding to other foods cooking in the Slow Cooker.

Preparing Dried Beans and Pulses

If time permits, overnight soaking of dried beans and pulses is preferable. After soaking, drain and place in the Slow Cooker and cover with sufficient water to reach double their volume. Cook beans on the HIGH setting for 2 to 4 hours or until tender. Pre-soaked beans and pulses will cook a little faster.