Why do crock pot recipes for roasts say to put vegetables on the bottom and the roast on top?

Answer 1

I am sorry but I completely dissagree with your answer for slow cooker cooking. The number one cardinal rule of slow cooker cooking is to NEVER LIFT THE LID! You should never have to turn a roast in a slow cooker unless you are cooking it in a different method than I am used to, the old fashioned juicy fall apart roast with its own gravy.... YUM!I wondered too..., why all the slow cooker recipes call to put the veggies on the bottom??? Because for one thing they cook MUCH faster than the meat and personally I can't STAND mushy veggies.Here's is my own personal take on the topic, I have been cooking roasts (and many other meats) in slow cookers for years and I have never had any meat dry out.First brown the meat, its amazing at the difference it makes, you can dredge it in flour or not, brown it in oil or butter. If you have a rack that fits in the bottom of your slow cooker use it, it makes the meat just fall apart.I add my veggies during that last 3 hours of cook time if I am at home, if I need to put it on and leave I add them on the top of the meat because everything does cook faster the closer it is to the heating element. For a roast in the oven I just surround the meat with all the veggies.For the liquid I use beef broth instead of plain water and either McCormicks beef stew seasoning packet (2) or the Au Jus Gravy mix with about 6 cups of broth. These make the BEST flavored roasts you have ever eaten! I use all sorts of veggies, usually carrots, celery, potato, onions and whole mushrooms. I cut the celery and carrots big so everyone can pick out their likes and dislikes. And a tip from my Mom, drop in a bay leaf or two (just remove before serving)If you want a thicker gravy that's easy enough to do just add an additional packet of beef stew mix or you can use just a regular brown gravy mix. If your like me and love the flavor of the Au Jus, I just add a thickener for the last 30-45 minutes. It can be a gravy mix or flour blended with cold water or I recently found a new easy to blend gravy mix in the spice isle that works great and super easy.I have never ever put my veggies on the bottom of any roast I have ever made either in the oven or the slow cooker, but I always have ample liquid and I always KEEP IT COVERED, foil in the overn and the lid on the slow cooker.I hope my own experiences help someone make their own perfect juicy and tender roast!