We have just bought quite a large crock pot (slow cooker), and although we have done stews etc in it we are wondering if it always necessary to add extra liquid. Can you 'dry roast' although it obviously will not brown?
We saw a demonstration on TV when we bought it, where the chef just had a lamb joint with herbs/seasoning and vegetables-no extra gravy etc.
Post by whisperingpass on Jan 27, 2006 0:42:47 GMT -6
Hi SMP : The secret to having a browned look to anything roasted in a slow cooker/crock pot is to brown (sear) it first in the fry pan over high heat on all sides before you place it in the cooker. This gives the meat a nice browned look and sears the juiced inside the meat for a nice juicy end product. I personally have never cooked a roast or anything like that without a small amount of water/stock in the bottom of the pot. But I presume it is possible to do. I would place a small amount on the bottom of the pot to prevent the meat from sticking to the bottom. Lynn aka WhisperingPass