Cooking Meat - should I get a Slow Cooker vs Pressure Cooker vs Roasting Pan?

Question

I'm looking to cook a variety of meats and meat dishes (whole chicken, pork shoulder, brisket, ribs, carnitas & barbacoa, chile verde, etc.) that would allow me to have around for several days of meals -- eat as an entree, top of salads, soups, etc. I'm planning to purchase a new appliance or roasting pan for this and looking for recommendations.

I've leaning towards a Breville Fast-Slow Cooker that seems to be a good combo pressure and slow cooker. Could I generally get by with just this (or a similar device) or should I also look to get a roasting pan and if so would folks that use this a lot recommend getting one with a cover?

I saw a couple of great threads (below) specifically talking about pro's and con's of a brisket which was helpful but want to cover a broader range of meats and dishes.

http://chowhound.chow.com/topics/915566
http://chowhound.chow.com/topics/1000890

Answer

If I had to pick one, it would be a roasting pan, because you can roast, bake, braise and slow cook with it, using your oven.

Answer

You can get a Lodge not enameled cast iron dutch oven with a lid that will do all you are asking, plus it will work as a skillet or deep fryer.

An inexpensive enameled steel roasting pan will work for roasting bigger things, use a tin foil lid to cover.

Answer

Personally, I would use the oven for everything if i was home, but the slow cooker is very helpful to make things overnight while you sleep, or while you are out or at work. If you are cooking for any more than 4 people, slow cookers will not be your best option... Slow and Pressure cooking cannot create a crust on meat. If you would like that option, I would suggest you look into a Nesco Roast Air Oven/Roaster, that also works as a typical oven or as a slow cooker.

http://chowhound.chow.com/topics/929196

Both the Roast Beef and Roast Turkey Breast were made without any roasting pan or other. The meats were placed on a wire rack over an inverted oven safe ramekin or old Tuna tin can and elevated. since the interior has a removable enameled insert, clean up is pretty easy.

Answer

I've had an Instant Pot for a month, and had a lot fun with a variety of stews, sauces, braises, legumes and grains. More than once I've started a dish with the saute mode, switched to pressure for fast cooking, and 'slow' to finish. It isn't a substitute for roasting. But as long as you have an oven you don't specialized equipment to roast.

Answer

A jelly roll or half sheet pan works well for roasting lots of things, at least at low to moderate temps.

Answer

The Breville looks interesting. I'm on a bit of a pressure cooker binge and just got an 8 qt stovetop model to accompany the antique 4 qt I have been using for decades. I find the PC produces much more flavorful meals than the SC, although the slow cooker has its merits.

Anyway, next I'd get a good quality roasting pan. Endlessly useful for meats, roasted vegetables, a flat surface for bread, etc.

Answer

I use my slow cookers for roast beef and to make pulled pork, for tacos and BBQ. Although it's true that I give up a deep heavy crust, I can compensate by searing the meat. For roast beef, I sear the meat before putting it in the slow cooker. For BBQ pork or Carnitas, I spread the pulled meat on a jelly roll pan and stick it under the broiler. 

It's not the same as true carnitas and we don't get BBQ burnt ends, but we're not purists. We want good flavor, convenience and we do NOT want to heat up the kitchen. The slow cooker works for us; it's also economical, using only a little electricity. 

The Breville you're considering might be just the ticket for you, giving you options for both slow and fast cooking. 

If you need something large, perhaps a Nesco Roaster would do the trick. They hold a turkey. It will roast and slow cook, too. My aunt used one to prepare her Thanksgiving turkey every year, it was always nicely browned. 

http://smile.amazon.com/Nesco-4818-25PR-Professional-Stainless-Porcelain/dp/B003I4F7D0/ref=sr_1_2?ie=UTF8&qid=1422380209&sr=8-2&keywords=nesco+roaster

Answer

I'd lean toward getting an 8-qt. pressure cooker and a 12-inch cast iron skillet. In my opinion, the pressure cooker is unrivaled at developing rich deep flavor for the type of dishes you desire to make. It cooks these items in 1/3 to 2/3 less time than traditional methods. That small increase in temperature from 212 to around 250 degrees (for 15 psi) works magic on connective tissues in proteins, breaking down tough cuts into deliciously tender pieces of heaven. 

The addition of a cast iron skillet will allow you to crisp up the meat after it is pressure cooked to obtain an attractive look and texture (i.e., carnitas and barbacoa, are bomb done this way!). The large cast iron also affords the opportunity for you to roast in; and to be honest, most of us only cook turkeys or very large cuts of meat a few times a year, so a large roasting pan is generally under used. A cast iron skillet will get much more functional use outside of being used in the oven to roast chicken, beef or pork roasts, lamb racks or whatever else will fit. The large cooking surface comes in hand when making almost anything that requires stove top cooking. Hope this helps!

#GC

Answer

You don't even specifically need a roasting pan. With a cheap sheet pan, some aluminum foil and a working oven, you can manage a wide array of cooking techniques and results - more often than not, tastier and with more developed flavor and texture than you can achieve in a slow cooker. A roasting pan, specifically, is most useful when you want to cook things (like vegetables) in the juices of the roasting meat.

A slow cooker is perhaps the easiest of the three to use. Some people feel safer leaving one on while they're away at work than they do leaving on a low-temp oven. It's also portable. 

A pressure cooker is the fastest of the three. There are a number of specific tricks that you can use a pressure cooker for - fast stocks, risotto shortcuts, caramelized carrot or squash soups, mashed potatoes from scratch in minutes, etc. I have and use a pressure cooker. It's one of my favorite tools in the kitchen. But it's not a replacement for oven roasting or braising, IMO.

Answer

I have and love all three. If you're trying to have something for several days of meals, I think an extra large roasting pan (big enough for 2 whole chickens and a bunch of potatoes and vegetables) or a slowcooker would be your best bet. The most I fit in my pressure cooker (which isn't small) is 1 whole chicken. But with my XL flared roaster from williams sonoma, I can cook a ton of potatoes/squash/vegetables and two chickens at one time. 

A slowcooker also can't really be beat in terms of the ease putting a ton of meat and sauce of some kind inside, leaving it for hours, and having food for days. I often put a whole chicken & vegetables/etc in my crockpot then it's ready when I come home. My favorite easy recipe is chicken parts, tomato paste, a whole can of pitted green olives w/pimentos, and beer- make some rice or pasta and you've got food for days and days. But my slowcooker is way way bigger than that breville combo fast/slow cooker- I don't like those small dual purpose versions. The size I have is big enough for a superbowl party (or tons of leftovers for me).

Answer

I only use my roasting pan once/twice a year for turkey. I use my Fagor multi-cooker several times a month. Great for beans,soups, risotto, stock, stew etc. Personally, I only cook meat occasionally and therefore think the multi-cooker (like the Breville but less expensive) is a much more versatile tool for my needs.

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Cooking Meat - should I get a Slow Cooker vs Pressure Cooker vs Roasting Pan?

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