Pot roast: stove top, oven, or slow cooker?

jddnw

wonko221 wrote: »

Crockpot:
1. when you cook meats for longer times at lower temperatures, they tend to come out more tender and flavorful.
2. you can easily leave a crockpot unattended for long periods of time.

That doesn't mean i would only or always use my crockpot to roast beef. if i've got a really, really good cut like a prime rib, i'll do it in the oven at a low temperature.

But to get the most out of a cheap cut of meat, i prep it at night, and throw the pot in the fridge. The next morning, i put the pot in the heater, set it to cook all day, and come home to a delicious meal.

Tonight i'm looking forward to a crockpot full of pork tenderloin, carrots, onions, and pinto beans that i've had cooking all day. When i get home, i'm going to add some quinoa to the broth, and then throw in some diced up zucchini, tomatoes, and mushrooms. I'll let it sit in "warm" mode for 1/2 an hour, and then have at it with gusto!

Sounds good. Recipe captured.