The crockpot is not only conveniently hands-off, but it yields the most moist roast beef (not just chicken). It works every time.
Crockpot-roasting is especially good for grass-fed beef and yields very tender, moist meat.
The meat turns out best when cooked on low for at least, but often more than, 8 hours. Often, I let my roasts slow cook for 24 hours. If the meat is still a little frozen (not recommended), high works well. Don’t tell anyone I said that.
Like cooking heritage chickens, I advise adding water to about 2 inches to a large (mine is 6 quart) crockpot, along with the meat and liberal amounts of sea salt, pepper and garlic. Put the water in after the roast is in.
Other things to add: tomato paste or cumin. But salt, pepper and garlic are very simple and satisfying without anything else.
When the meat is falling-apart tender, I transfer it to a refrigerator storage dish, such as these from Anchor Hocking, and ladle in much of the flavorful juice. I shred it right then, into the size of pieces needed for the way I will use the meat. I taste and adjust the seasonings.
How do you cook your roasts?
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