Slow cooking tips and recipes

Here are some basic slow cooking tips and advice from the experts at the Missouri Beef Industry Council:

  • Browning the pot roast before braising promotes a rich color and more intense/carmelized flavor.
  • Simmer gently. Low heat keeps beef moist and promotes tenderness. Boiling will dry and toughen your beef.
  • Pan juices from braising are very flavorful. Thicken them with flour or cornstarch and serve with your roast.
  • To preserve juiciness, leave a thin layer or fat on pot roast. Trim fat after cooking.
  • Simmer your roast until "form tender." When the fork can be inserted without resistance and releases easily, the roast is done.
  • Good beef cuts for a slow cooker include chuck shoulder arm or blade, round tip, rump, bottom round or eye round. Brisket is also a "slow and low" cut.

For great slow-cooker recipes from the Idaho Beef Council click here.

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