Home Cooking

Blade Roast, Slow Cooker, No Stock or Wine

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Blade Roast, Slow Cooker, No Stock or Wine

Richard Goulstone | Mar 23, 2011 09:08 AM

I've just thrown a 4lb blade roast seasoned with just black pepper, in my slow cooker with some diced thick streaky bacon (needed using up), mushrooms, diced carrots, diced celery and a few peeled spuds. I'm kind of tired of the usual pot roast and I feel like cooking the meat in a fairly generic way so I can use leftovers in different ways afterwards. (e.g. burritos) I can always puree some of the veg and make up a sauce with some stock later.

Is there any reason why I shouldn't cook the roast like this without searing, and without liquid? As it's a fairly sinuous fatty cut, it won't dry out will it? I'm thinking it might be good if cooked on low for a very long time.

Any thoughts?

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