At 9 am I put sauerkraut, onions, whole red potatoes, carrots, and a pork sirloin roast in the crock pot on low. The plan was to let it cook till 5 and then eat.
Although I’ll be home at 5, just got an email from my gf and she will not be home until 8:30.
So, should I:
[ul]
[li]just let it cook on low until she gets home[/li][li]shut it off, let it cool, refrigerate the crock-pot and reheat at 8[/li][li]toss the meal in anger;)[/li][li]something else[/li][/ul]
Extra points if you can explain the difference between pork sirloin roast, port tenderloin, etc.
An extra 3 and half hours sounds like a lot to me.
I’d just turn it off, leave it on the counter and nuke individual plates when she gets home and is ready for supper. I don’t think you need to refrigerate it in between, as long as it’s in the crock pot with the lid on.
Yeah, I’m worried about the carrots and potatoes turning to mush via overcooking (although I used huge ass carrots and left the potatoes whole). I’ll probably just leave it off on the counter.
Nice looking piece of meat, that pork sirloin roast was!!
You might actually be fine leaving it on low. Why don’t you just test it when you get home and see how its coming along? If it seems done, turn it off and leave it be.
If you were making it for me, I’d say turn the heat to low and let it keep cooking. It should get to the point where the meat is falling-apart tender and the carrots and potatoes still hold their shape but are basically mush once you cut into them, but filled with flavor from the meat. In my book, that’s perfect. Just make sure you add some liquid if it looks like it’s going to dry out.
Does your Crockpot have a “keep warm” button? Mine does, and it really seems to slow the actual cooking, but keep the dinner warm. Failing that, if it seems done when you get home, turn if off, leave it on the counter and turn it back on half hour before your partner gets home.
8 hrs on low will destroy the vegetables anyway. submerge the whole thing in beer and toss in the onion and some apples and a little brown sugar if you want it sweeter. Set aside and reheat. The beer will make it the juiciest roast you ever ate.
Cook the carrots and potatoes separate in the leftover juice from 5 until 8pm or until they’re done.
One of my favorite stews is beef carbonnade, basically, beef cooked in Belgian ale with onions. Another one of my favorite stews is Hungarian pörkölt/beef goulash. It’s stew cooked basically in its own juices, with onions and paprika. Both stews yield juicy, unctuous stews, provided you use chuck, short ribs, or similar cut of stewing beef.
well I’ve only done water and beer. Water doesn’t have enzymes. Beer was noticeably better. Veggies absolutely dissolved after 8 hrs. Gone. Turned into flavor.
I don’t disagree that beer or vegetables will contribute to the flavor. I rather doubt it makes any appreciable difference in terms of tenderness and juiciness. That is mostly governed by the type of meat you use and your cooking method. The problem with water is that it just dilutes the flavor. The function of beer in a stew or pot roast is pretty much solely flavor. When making a stew or potroast, you really need very little water: the meat and veggies release quite a bit during cooking. I add no more than about 1/4-1/2 cup myself, depending on what type and how much veggies I use, although I do them in a Dutch oven, not a crock pot.
(I do disagree with some aspects of that NPR article, though. Guinness isn’t particularly bitter. In fact, I think it’s a good beer to use precisely because it’s low on bitter, high on malt and has a gentle sweetness to it.)
I’m talking about 2 cans of beer, not 1/2 cup. After everything is in the pot I pour beer over it until fully immersed. It was noticeably tender and juicy even after being frozen and reheated.
Yes. I know. Like I said above, carbonnade is one of my favorite stews, and the damned stuff is drowned in beer. I’m talking 1/4-1/2 cup of water. I’m saying even with almost no additional liquid of any kind, the meat is tender and juicy. The liquid does jack shit to the tenderness, it’s primary contribution is flavor. I believe your roast was tender and juicy even after being frozen and reheated. I’m saying, any or even no liquid will do that if you have the right cut and cook it properly.
OK, I’m telling you I’ve cooked with both water and beer and beer is a tenderizer:
“Beer: Great for adding flavor but beer also contains alpha acids and tannins so it’s a workhorse when it comes to tenderizing meats. Marinate for at least an hour before grilling.”
Water is NOT a tenderizer. It matters which you use.
