Chapter 9
The Big Cuts: Roasts
In This Chapter
Roasting meats in the slow cooker
Discovering the benefits of searing and browning
Making sure that your roast is done
Trying out some fantastic roast recipes
Recipes in This Chapter
Rosemary and Garlic Roasted Leg of Lamb
Roasted Lamb Shanks with White Beans and Herbs
Company’s Coming Roast Beef with Browned New Potatoes
Cranberry Brisket
Corned Beef and Cabbage
Sauerbraten
Our Favorite Pot Roast
Roast Pork with Apples, Sweet Potatoes, and Plantains
Lemon Chicken
Pulled Pork Barbecue
R oasting is a popular cooking method used to prepare large joints of meat, whole poultry, and even vegetables. When food is roasted, the natural juices are sealed inside, tenderizing and flavoring the food by the protective crust created when the food is either browned on the stovetop or in the oven at an initial high temperature. Once you have seared the outside of the food, sealing in the natural juices, you then lower the cooking temperature so that the food continues cooking slowly to achieve juicy, tender results. It’s no wonder why a fragrant leg of lamb or crown of pork becomes the centerpiece of a holiday celebration. Besides being virtually foolproof to prepare, the resulting entrée never ceases to impress.
Using the Slow Cooker as a Roasting Pan
Neither of us can forget the first roast we made in the slow cooker. Though our experiences were at different times and in different places, the outcomes were much the same: We followed the recipe to a tee from start to finish. It smelled heavenly when we came home from running errands, but when we lifted the cover, the meat didn’t resemble any roast that we’ve ever made before. After letting it sit 15 minutes for the juices to settle, we sliced away with ease. The meat was tender and juicy, but the flavor was lacking and the meat didn’t look appetizing. It looked almost like airline food or, worse yet, hospital food — totally nondescript. What had gone wrong?
Nothing actually. In order for a good roast to develop complexity of flavors, the food has to be initially browned over high heat to sear in all that good flavor, not to mention help develop a dark, rich exterior. On the other hand, the meat couldn’t possibly be any juicier or tender, and we didn’t have to be at home or heat up the kitchen on a hot summer’s day by turning the oven on.
After weighing the pros and cons, we set out to develop a method combining traditional roasting with the ease and convenience of a slow cooker. Our first attempt was a boneless leg of lamb. We decided to go boneless because we know that joints of meat on the bone take longer to cook and require more attention to cook evenly. After preparing the lamb with a fragrant garlic and herb paste, we browned it on the stovetop in a hot, large skillet. The aroma was intoxicating as the meat sizzled and browned before our eyes.
With step one completed, we had seared and browned the lamb to perfection. All that remained was to continue cooking it at a low temperature so that it would tenderize and cook to perfection in its own juices. Well, let us tell you, even our very own doubting Thomas (Tom, in case you hadn’t guessed) was pleasantly surprised! We had proven our hypothesis to be correct — initial stovetop browning followed by slow roasting in the slow cooker makes for a perfect roast! But the best was yet to come!
As we continued cooking and testing, we were curious to see whether all cuts of meat fared equally as well. What we found was not surprising. The more expensive cuts like beef tenderloin, for example, that are usually cooked with dry, hot heat were completely acceptable, while less expensive cuts that require longer cooking in a moist environment were superb. Now we were truly impressed. Not only could we get excellent results roasting in the slow cooker, but we could also save some money along the way.
As we planned this chapter, we decided to naturally include our first home run — that incredible boneless leg of lamb, as well as other popular roasts that everyone seems to enjoy not only on Sunday but almost every day of the week.
Searing and Browning Food for Best Results
In order for your roast to cook picture perfect in the slow cooker , sear the food evenly on all sides over high heat to seal in the meat’s juices so that it eventually cooks up tender and juicy with deep brown color on the outside.
Roasts sear naturally when cooked in a hot oven. Because slow cookers heat up slowly we recommend searing in a large nonstick skillet or chicken fryer on the top of the stove. The pan should be large enough to accommodate the size of the roast.
Salt and pepper the roast generously before browning, unless otherwise indicated in your recipe. Brown on all sides over medium-high heat. Remember, you do not want to burn the food; you want to sear the exterior and at the same time give it a deep brown color. After browning, remove the food from the pan and place it in the slow cooker. Proceed as indicated in the recipe.
Testing to See Whether the Roast Is Done
An instant-read thermometer, available at most housewares stores, is the fastest and easiest way to determine whether the roast is cooked to a safe temperature. The thermometer is a probe with a dial thermometer on the top. Insert it halfway down into the thickest part of the meat or poultry, as shown in Figure 9-1. In a couple seconds, the thermometer dial will register with the actual interior temperature.
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Figure 9-1: Inserting a meat thermometer. |
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| Rare | Medium | Well Done | |
|---|---|---|---|
| Beef | 135° to 140° | 160° | 170° to 180° |
| Pork | 140° | 160° | 175° |
| Lamb | 140° | 160° | 175° |
| Chicken | 175° | ||
| Turkey, breast | 170° |
Warning: To avoid the risk of salmonella in poultry and E.coli in ground beef, they should be cooked until well done.
Warning: To avoid the risk of salmonella in poultry and E.coli in ground beef, they should be cooked until well done.
Favorite Roast Recipes
What could be simpler than a roast for dinner? All you have to do is season it, sear it over high heat, and let it cook up unattended while you are off doing something else. It looks good and tastes great, and hopefully you even have some leftovers for a sandwich or another meal. We provide you with some of our favorite recipes that are well suited to the slow cooker. Some of these suited to the slow cooker. Some of these cuts of meat benefit from the slow, moist cooking of a slow cooker, coming out meltingly tender. But we’ll let you be the judge of that as you cut into your first slice.
Rosemary and Garlic Roasted Leg of Lamb
The Greeks know how to prepare lamb better than anyone in the world. We looked to the Greek isles for inspiration in preparing this leg of lamb — fragrant with garlic, lemon, herbs, and olive oil — and we believe we found it. The rubbed-on herb and garlic paste infuses into the meat as it is browned. Slow roasting in the slow cooker ensures juicy, tender results.
Preparation time: 25 minutes
Cooking time: Low 4 to 5 hours
Yield: 8 servings
4 large all-purpose potatoes, peeled and cut into 1/4-inch-thick slices
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
6 cloves garlic, peeled and crushed
Grated zest of 1 lemon
4 sprigs fresh rosemary, needles chopped, or 1 teaspoon dried rosemary
1 trimmed, boneless leg of lamb (3 to 4 pounds), tied (see Figure 9-2)
2 tablespoons olive oil
1/2 cup dry white wine
1 Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.
2 Layer the potatoes in the bottom of the slow cooker.
3 In a small bowl, mash the salt, pepper, garlic, lemon zest, and rosemary together with a fork to form a paste. Rub all over the lamb. Heat the olive oil in a large skillet over medium-high heat and brown the lamb evenly on all sides. Put the browned roast in the slow cooker on top of the potatoes.
4 Pour the wine in the skillet and bring to a boil, scraping to remove any pieces from the bottom. Pour over the meat.
5 Cover and cook on low for 4 to 5 hours, or until the meat tests done when sliced. The lamb should be a light pink color.
Per serving: Calories 514 (From Fat 297); Fat 33g (Saturated 13g); Cholesterol 117mg; Sodium 463mg; Carbohydrate 18g (Dietary Fiber 2g); Protein 33g.
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Figure 9-2: Tying a leg of lamb. |
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Roasted Lamb Shanks with White Beans and Herbs
If you’ve never eaten lamb shanks, you’re in for a real treat. The lamb shank is the last joint of the leg. When prepared properly, the meat is so tender it literally falls off the bone, especially if made our way in the slow cooker. Beans and lamb make for a wonderful pairing when cooked together, as the beans absorb the hearty flavor of the lamb and herbs.
Preparation time: 35 minutes
Cooking time: Low 5 to 6 hours
Yield: 4 servings
3 lamb shanks, approximately 1 1/4 pounds each, trimmed of excess fat
Salt and pepper
2 tablespoons olive oil
1 medium onion, sliced thin
3 cloves garlic, peeled and crushed
1 carrot, scraped and coarsely chopped
1 vine-ripened tomato, or 2 canned plum tomatoes, seeded and coarsely chopped
2 teaspoons Italian seasoning
1/2 cup dry red wine
3 cans (15 ounces each) white kidney beans, drained and rinsed under cold water
1 Lightly spray a 6-quart slow cooker with vegetable oil cooking spray.
3 cans (15 ounces each) white kidney beans, drained and rinsed under cold water
1 Lightly spray a 6-quart slow cooker with vegetable oil cooking spray.
2 Salt and pepper the lamb shanks. Heat the olive oil in a large nonstick skillet over medium-high heat. Brown the lamb shanks, one at a time, until evenly browned on all sides. Place the shanks in the slow cooker.
3 Add the onion, garlic, carrot, and tomato to the skillet and cook for 6 to 8 minutes, or until soft. Add the Italian seasoning and red wine and bring to a simmer. Add the drained kidney beans and cook until heated through. Season with salt and freshly ground black pepper to taste. Spoon on top of the lamb shanks
4 Cover and cook on low for 5 to 6 hours, or until the lamb is fork-tender.
Per serving: Calories 661 (From Fat 243); Fat 27g (Saturated 9g); Cholesterol 150mg; Sodium 1244 mg; Carbohydrate 56g (Dietary Fiber 10g); Protein 59g.
Company's Coming Roast Beef with Browned New Potatoes
Roast beef has to be one of America's most popular Sunday dinner entrees. It's simple to prepare and doesn’t require a lot of attention. Although roast beef is traditionally made in an oven, you can also get fine results when using the slow cooker. In fact, slow cooking gives you a great opportunity to get out of the house to take in a new museum exhibition or movie while dinner cooks on its own.
The combination of olive oil, garlic, herbs, and spices forms a great crust on the outside of the meat as it is browned. Either prepare the roast beef with the roasted potatoes called for in the recipe, or whip up a batch of mashed potatoes to serve with the pan drippings.
Preparation time: 25 minutes
Cooking time: Low 8 to 9 hours
Yield: 8 servings
1 large Spanish onion, cut into 1/4-inch slices
1/4 cup water or beef broth
1 boneless rib-eye roast (about 3 to 4 pounds), well trimmed and tied at 2-inch intervals
4 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon dried thyme
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds very small new or red potatoes, peeled
1 Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.
2 Layer the onion slices on the bottom of the slow cooker. Add the water.
3 Pat the meat dry with a paper towel. Combine 2 tablespoons of the olive oil, the garlic, thyme, mustard, salt, and pepper in a small bowl. Rub all over the meat.
4 Heat a large nonstick skillet over high heat and brown the meat evenly on all sides. Place the meat in the slow cooker.
5 Heat the remaining 2 tablespoons olive oil in the skillet. Add the potatoes and cook on high heat for 5 to 8 minutes, or until golden brown. Place in the slow cooker.
6 Cover and cook on low for 8 to 9 hours, or until the meat and potatoes are fork-tender.
7 Remove the meat and let it rest, covered, 15 minutes before slicing.
Per serving: Calories 543 (From Fat 203); Fat 23g (Saturated 7.5g); Cholesterol 127mg; Sodium 583mg; Carbohydrate 20g (Dietary Fiber 2g); Protein 61g.
Cranberry Brisket
Brisket is a cut of meat that needs slow, moist cooking, making it perfect for the slow cooker. Thinly sliced brisket makes great party food, especially the recipe that follows. The meat can be prepared the day before and either served at room temperature or reheated. The cranberry sauce glaze makes the meat even more festive and delicious. Brisket is usually sold without the bone, cut into two parts. We recommend using the first cut, referred to as the “flat cut.” It has less fat than the thicker point cut and therefore requires minimum trimming before cooking.
Preparation time: 25 minutes
Cooking time: Low 6 to 8 hours
Yield: 8 servings
3 tablespoons olive oil
2 large onions, coarsely chopped
4 cloves garlic, peeled and minced
2 carrots, scraped and coarsely chopped
2 stalks celery, coarsely chopped
1 can (16 ounces) whole berry cranberry sauce
Salt and pepper
1 trimmed fresh first-cut beef brisket, about 4 pounds
1 Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.
2 Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium heat. Add the onions, garlic, carrots, and celery and cook for 7 to 8 minutes, or until soft. Remove from heat and stir in the cranberry sauce. Spoon into the slow cooker.
3 Salt and pepper the brisket. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Brown the brisket evenly on all sides. Place in the slow cooker on top of the cranberry mixture along with any pan drippings.
4 Cover and cook on low for 6 to 8 hours, or until the brisket is fork-tender.
5 To serve, slice the brisket into thin diagonal slices against the grain (see Figure 9-3, which shows pot roast being sliced across the grain), with plenty of sauce on the side.
Per serving: Calories 503 (From Fat 196); Fat 22g (Saturated 6.5g); Cholesterol 112mg; Sodium 352mg; Carbohydrate 27g (Dietary Fiber 2g); Protein 48g.
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Figure 9-3: Slicing meat across the grain. |
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Corned Beef and Cabbage
What would St. Paddy’s Day be like without the annual wearing of the green and eat-ing corned beef and cabbage for dinner? Readily available in most supermarkets, corn-ed beef is beef brisket that has been cured in a seasoned brine. As with all brisket, corned beef needs to be cooked slowly so that it comes out tender. Save any leftover corned beef for great sandwiches or combine it with potatoes and onions for hash.
Preparation time: 20 minutes
Cooking time: Low 6 to 7 hours
Yield: 8 servings
4 large all-purpose potatoes, peeled and cut into 1/2-inch-thick slices
2 carrots, scraped and sliced thin
3- to 4-pound thin-cut corned beef brisket
1 head of green cabbage (2 pounds), cut into 8 wedges
1 tablespoon whole black peppercorns
1 bay leaf
1 1/2 cups water
1 1/2 cups water
1 Lightly spray a 6-quart slow cooker with vegetable oil cooking spray.
2 Layer the potato slices on the bottom of the slow cooker along with the carrots. Place the corned beef on top of the vegPosition the cabbage alongside the meat. Add the peppercorns, bay leaf, and water.
3 Cover and cook on low for 6 to 7 hours, or until the meat and vegetables are fork-tender.
4 Remove the meat and let it sit, covered, 15 minutes before slicing against the grain.
Per serving: Calories 522 (From Fat 270); Fat 30g (Saturated 9.5g); Cholesterol 107mg; Sodium 274mg; Carbohydrate 28g (Dietary Fiber 5g); Protein 34 g.
Sauerbraten
This classic German dish requires that the meat sit in a sweet and sour marinade for 2 to 3 days before browning, so plan accordingly. The meat is then slow simmered for several hours until it is fork-tender.
We recommend serving sauerbraten as the Germans do — with lots of potato dumplings, boiled potatoes, or egg noodles, along with plenty of pickled red cabbage.
Preparation time: 3 days for marinating, plus 25 minutes
Preparation time: 3 days for marinating, plus 25 minutes
Cooking time: Low 10 to 12 hours
Yield: 6 servings
1 cup boiling water
1/2 cup red wine vinegar
1/2 cup dry red wine
1/4 cup brown sugar, packed
1 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon black peppercorns
2 large carrots, coarsely chopped
1 teaspoon salt
1/2 teaspoon black peppercorns
2 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
2 large onions, coarsely chopped
1 clove garlic, peeled and crushed
2 bay leaves
4-pound chuck or rump roast
2 tablespoons vegetable oil
3/4 cup finely crushed gingersnaps
1 Make a marinade by combining the water, vinegar, red wine, brown sugar, cloves, salt, peppercorns, carrots, celery, onions, garlic, and bay leaves in bay leaves in a large glass or ceramic bowl. Place the meat in the marinade, cover, and refrigerate for 3 to 5 days, turning at least once a day.
2 Remove the meat from the marinade. Pat dry. Lightly spray the slow cooker with vegetable oil cooking spray. Pour the marinade and vegetables into the slow cooker.
3 Heat the oil in a large nonstick skillet over medium-high heat. Brown the meat evenly on all sides. Add to the slow cooker.
4 Cover and cook on low for 10 to 12 hours, or until fork-tender.
5 Remove the meat to a large platter and cover with foil. Pour the cooking liquid into a food processor or blender and process until smooth. Salt to taste. Pour back into the slow cooker. Add the gingersnaps and cook on high for 30 minutes.
6 Slice the meat across the grain into thick slices and return to the slow cooker with the gravy for serving.
Per serving: Calories 572 (From Fat 203); Fat 19g (Saturated 5g); Cholesterol 160mg; Sodium 681mg; Carbohydrate 24g (Dietary Fiber 3g); Protein 71g.
Our Favorite Pot Roast
There are as many variations of pot roast as there are cooks! The recipe that follows, which uses ingredients that are on hand in most home refrigerators and pantries, should be used as a guide to modify and adjust as you desire.
Rather than thicken the ensuing gravy with flour, we like to purée the cooking liquid, which is chock-full of vegetables. The puréed vegetables will thicken and add great body and taste to the liquid as it is puréed into gravy.
Preparation time: 30 minutes
Rather than thicken the ensuing gravy with flour, we like to purée the cooking liquid, which is chock-full of vegetables. The puréed vegetables will thicken and add great body and taste to the liquid as it is puréed into gravy.
Preparation time: 30 minutes
Cooking time: Low 9 to 10 hours
Yield: 6 to 8 servings
2 tablespoons olive oil
3- to 4-pound boneless, trimmed chuck or rump roast
salt and pepper
2 large onions, chopped
2 carrots, scraped and chopped
1 stalk celery, sliced thin
1 cup red wine or beef broth
1 teaspoon dried thyme
1 cup canned crushed tomatoes
2 tablespoons minced Italian flat-leaf parsley
1 teaspoon salt
2 tablespoons minced Italian flat-leaf parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Per serving (based on 6 servings): Calories 597 (From Fat 215); Fat 24g (Saturated 7.5g); Cholesterol 181mg; Sodium 696mg; Carbohydrate 10g (Dietary Fiber 2g); Protein 75g.
Roast Pork with Apples, Sweet Potatoes, and Plantains
If you’ve never cooked a pork tenderloin, you’re in for a delicious surprise. Located between the loin and the spareribs, this very tender, lean cut of pork cooks up beautifully. We pair it with some great flavors and textures, including tart apples and sweet plantains. Plantains, shown in Figure 9-4, are a very large, firm variety of banana that has become increasingly more available in supermarkets over the years. The plantain increases in flavor, going from a squashlike consistency and flavor when green, to sweeter and softer as the fruit ripens and the skin turns from yellow to black.
Preparation time: 25 minutes
Cooking time: Low 8 to 9 hours
Yield: 6 servings
2 Granny Smith apples, cored and cut into 1/2-inch-thick slices
2 large sweet potatoes, peeled and cut into 1-inch-thick slices
2 ripe plantains (heavily spotted yellow to brown), peeled and cut into 1-inch-thick slices
1 large red onion, cut in half and sliced thin
2 tablespoons brown sugar
3 tablespoons olive oil
Salt and pepper
3-pound pork loin, tied
1 teaspoon ground cumin
1 teaspoon dried thyme
1 1/2 cups chicken broth
1 Lightly spray a 6-quart slow cooker with vegetable oil cooking spray.
2 Add the apple slices, sweet potatoes, plantains, onion, brown sugar, and 2 tablespoons of the olive oil. Toss to combine. Spread evenly over the bottom of the slow cooker.
3 Salt and pepper the pork. Sprinkle with the cumin and thyme. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Brown the pork loin evenly on all sides. Place in the slow cooker. Pour the chicken broth over the meat.
4 Cover and cook on low for 8 to 9 hours, or until the meat, vegetables, and fruit are fork-tender.
Per serving: Calories 692 (From Fat 329); Fat 37g (Saturated 11g); Cholesterol 125mg; Sodium 316mg; Carbohydrate 47g (Dietary Fiber 5g); Protein 44g.
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Figure 9-4: Plantains are members of the banana family. |
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Lemon Chicken
Even though this chicken doesn’t brown as it would if it were roasted, it’s so fragrant and moist that it has become one of our favorite dinnertime meals! If you’re using a large 6-quart slow cooker, you can fit two 3-pound chickens in it, but remember to adjust the other ingredients accordingly. If you cook two chickens, you can feed a large crowd or have plenty of leftovers for making chicken sandwiches or chicken salad.
Preparation time: 15 minutes
Cooking time: Low 7 to 8 hours
Yield: 4 servings
3- to 4-pound whole chicken
2 tablespoons poultry seasoning with salt
1 lemon, halved
4 cloves garlic, peeled and crushed
2 tablespoons olive oil
Freshly ground black pepper
1 tablespoon minced Italian flat-leaf parsley
1 Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.
2 Rinse the chicken and pat dry with paper towels. Remove and discard any excess skin or fat. Rub the cavity with some of the poultry seasoning. Place the lemon halves and garlic cloves in the cavity. Rub the skin with the remaining poultry seasoning. Place the chicken in the slow cooker. Drizzle with the olive oil. Sprinkle liberally with the pepper and parsley.
3 Cover and cook on low for 7 to 8 hours, or until the chicken tests done.
Per serving: Calories 428 (From Fat 183); Fat 20g (Saturated 4.5g); Cholesterol 165mg; Sodium 432mg; Carbohydrate 5g (Dietary Fiber 1g); Protein 55g.
Pulled Pork Barbecue
If you’ve ever traveled to the South, you know that one of the great dishes enjoyed throughout the Carolinas is pork barbecue. Although barbecue for most of us evokes memories of grilled burgers or hot dogs, in the Carolinas, barbecue is pork butt that is slowly cooked with a “mop” or top-secret barbecue sauce over a smoldering fire until the meat is so tender that it virtually falls apart and can be pulled apart with a fork.
The shredded meat is then served with barbecue sauce and drippings over soft sandwich rolls. Coleslaw and pickles make crunchy sides to this dish.
Preparation time: 25 minutes
Cooking time: Low 8 to 10 hours
Yield: 6 servings
2 tablespoons olive oil
3- to 4-pound boneless pork butt or shoulder roast, trimmed of all visible fat, tied, and pierced all over several times with a knife
1 large onion, sliced thin
2 cloves garlic, minced
2 cups of your favorite bottled barbecue sauce
1/2 cup water
Hot pepper sauce (optional)
1 Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.
2 Heat the olive oil in a large nonstick skillet over medium-high heat. Add the pork and brown evenly on all sides. Place in the slow cooker.
3 Add the onion and garlic to the skillet and cook for 7 to 8 minutes, or until soft. Add the barbecue sauce, water and, if desired, the hot pepper sauce. Bring to a simmer. Pour over the meat.
4 Cover and cook on low for 8 to 10 hours, or until fork-tender.
5 Remove the meat from the slow cooker and shred with a fork. Return the meat to the slow cooker and stir to combine with the sauce. Spoon meat onto sandwich buns.
Per serving: Calories 476 (From Fat 180); Fat 20g (Saturated 5.5g); Cholesterol 161mg; Sodium 863mg; Carbohydrate 13g (Dietary Fiber 1g); Protein 58g.