a href="http://www.lancasterarchery.com/archery-classic-register/#header">
Results 1 to 16 of 16

Thread: Roasts in the Slow Cooker--How to Keep it Moist?

  1. #1
    Join Date
    Nov 2006
    Location
    Kansas City, MO
    Posts
    1,311

    Roasts in the Slow Cooker--How to Keep it Moist?

    How do I keep roasts in the slow cooker from getting dry? Even if the meat is sitting in 2-3 inches of juices, the meat seems to get dry. My prep is usually just putting on some rub and adding beer to the cooker.



  2. #2
    Join Date
    Jan 2003
    Location
    Nebraska
    Posts
    4,151
    You might try injecting it.I use apple juice,melted butter and garlic powder,salad dressing of your choice.Just about anything you might like.It will help alot and give it good flavor.

  3. #3
    No salt. Salt will draw the moisture out of the meat while it is cooking. You can season the meat with pepper, garlic, etc. before cooking but if you want truly tender juicy meat save the salt until you are ready to eat.

  4. #4
    Join Date
    Sep 2009
    Location
    Kentucky
    Posts
    121
    Cover it with chopped onions- they will hold moisture on top of the roast and let it soak down through it.

  5. #5
    Join Date
    Dec 2008
    Location
    Ohio Farm or Florida Lake
    Posts
    5,993
    Other than the backstraps and a few other good cuts, all of our venison goes the slow cooker route. A couple cans of cream of mushroom soup will do the trick, and will make great gravy for over the rice or potatoes. Enjoy!
    ....................Sent via Overland Pony Express.............

    We say "Merry Christmas", so Merry Christmas to all

  6. #6
    Stick some strips of bacon and some slices of lemon on top of the roast and then put a cover of baking paper over it. When it is cooked let it sit for 10 minutes to cool down a bit before you slice it. If you slice it hot the moisture you trapped just evaporates away.


  7. #7
    Join Date
    Oct 2007
    Location
    Lakes Region, NH
    Posts
    2,872
    you can also brown it in a pan with olive oil first to sear the outside and keep the juices in. hot olive oil, roll the roast in some flour mixed with seasoning, and brown each side before you put it in the crock pot.

  8. #8
    Join Date
    Jan 2005
    Location
    Iowa
    Posts
    1,868
    The way I do it is to put the roast in frozen sold. I mean as hard as a rock. I add2" of water and let it slow cook for 5-6hrs. Then I add my taters and carrots and let it cook on low another 3 hrs. You can't pull the roast out with a fork because it falls apart.
    Some days you bite the dog and other days the dog bites you.

  9. #9
    I would also say add onions and cream of mushroom.

    A lot of recipes say to use onion soup mix but I think it is just too salty.

    I have also covered the roasts in onions and sweet baby ray's bbq sauce and a little root beer. Shreds apart for great sandwiches.
    "Too often we enjoy the comfort of opinion without the discomfort of thought." - JFK

    "Anything in life worth doing, is worth overdoing...Moderation is for cowards." Shane Patton, Lone Survivor

  10. #10
    Join Date
    Mar 2005
    Location
    Whitmore Lake, Michigan
    Posts
    5,061
    Cook'em on a charcoal Webber grill with indirect heat and hickory chips and you'll never drop them in a slow cooker again......
    Hoyt Carbon Spyder Turbo / Hoyt Spyder 34 / QAD HDX / Center Circle Bow Strings / Hogg-It Wrapped / Bee Stinger / Carter RX1 / Carter Too Simple / Tru Ball HT/ NAP Spitfire 100 gr. / Easton ACC 3-49 / Blazers / ASAT Camo / Jim Beam / Copenhagen / Ford Trucks
    **Don't Tread On Me**

  11. #11
    Quote Originally Posted by BowKil View Post
    Cook'em on a charcoal Webber grill with indirect heat and hickory chips and you'll never drop them in a slow cooker again......
    Lets see some pics of your method. It sounds good.

  12. #12
    Pan sear it first, makes all the difference

  13. #13
    Join Date
    Jul 2003
    Location
    Central IL
    Posts
    376
    What others have said.....You aren't overcooking are you?

    I don't cook/smoke anything anymore without one of these babies stuck in the meat the whole time .

    http://www.amazon.com/Maverick-Indus...562096&sr=8-14

  14. #14
    Another suggestion:

    Add a can of coke. Takes any gaminess out of the meat.

  15. #15
    Quote Originally Posted by BiggA View Post
    Another suggestion:

    Add a can of coke. Takes any gaminess out of the meat.
    or marinating venison steaks in Dr. Pepper
    "Too often we enjoy the comfort of opinion without the discomfort of thought." - JFK

    "Anything in life worth doing, is worth overdoing...Moderation is for cowards." Shane Patton, Lone Survivor

  16. #16
    Join Date
    Nov 2004
    Location
    Western CO
    Posts
    3,928
    Try injecting it

    Also I like putting a can of apple pie filling in the slow cooker with it.
    60#/29" Bowtech Insanity
    395 gold tip @ 300fps
    TT smack down and Black Gold ascent
    www.dirtnapgear.com

Similar Threads

  1. Steaks/Roasts/Ground or Processed
    By Boonie_Hunter in forum Bowhunting and Bowhunter Showcases
    Replies: 9
    Last Post: November 18th, 2009, 05:30 PM
  2. Venison Roast Sandwiches (Slow Cooker, Croc Pot)
    By sandman31774 in forum General Archery Discussion
    Replies: 13
    Last Post: August 18th, 2009, 03:39 PM
  3. venison jerky:crispy or moist/chewy?
    By davejohnson2 in forum Bowhunting and Bowhunter Showcases
    Replies: 20
    Last Post: June 9th, 2009, 11:25 PM
  4. esbit stove or pocket cooker
    By smallgamehunter in forum Camping
    Replies: 0
    Last Post: November 24th, 2008, 03:18 PM
  5. Pronghorn Slow Cooker Soup
    By z28melissa in forum Wild Game Cooking
    Replies: 0
    Last Post: October 7th, 2007, 11:09 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •