AndyK
TVWBB Wizard
This last several or so years I’ve been using either a crockpot or an instant pot for pot roast .
The crockpot seemed to do a better job than the pressure cooking instant pot was my findings.
I found (for me anyways ) that while the instant pot cooked tender meat it for some reason had a taint of dry flavor/tenderness issues to the cook.
In retrospect I’m thinking rushing this cook under pressure with very high temps for 45-50 minutes is not the way.
The crockpot did a better job but I never knew the cooking temps or even measured the temps. I just used the low setting for an all day cook.
I found that for some reason the crock pot cooks were not 100% consistent.
Possibly due to me not checking temps during the cook?
I dunno.
Last week I saw a few pot roast cooking vids that used a dutch oven, so I pulled out my ceramic coated Lodge dutch oven that I normally use for sourdough bread and used that.
The recipe was a simple modified Mississippi pot roast that I normally do with my own twists to it so it wasn’t anything overly complicated or anything special.
Everybody has their own pot roast recipe so I won’t bore you with mine.
I cooked at 225 for 8 hours then 200 for 2 more hours with that cast iron Dutch oven in the oven and it tasted noticeably better than most (if not all ) of my other pot roast cooks.
The meat temp was 205-208 when done.
The only thing I really did differently was check meat temps during the cook, add the veggies half way through the cook and reduce my temp at the last 2 hours.
I will do this cook again to see if it was a fluke.
I would think that a Dutch oven cook should be similar to a crock pot cook but there might be better even heating and collagen break down with the Dutch oven.
I’m not an 100% positive about this theory but it sure was a nice surprise.
The crockpot seemed to do a better job than the pressure cooking instant pot was my findings.
I found (for me anyways ) that while the instant pot cooked tender meat it for some reason had a taint of dry flavor/tenderness issues to the cook.
In retrospect I’m thinking rushing this cook under pressure with very high temps for 45-50 minutes is not the way.
The crockpot did a better job but I never knew the cooking temps or even measured the temps. I just used the low setting for an all day cook.
I found that for some reason the crock pot cooks were not 100% consistent.
Possibly due to me not checking temps during the cook?
I dunno.
Last week I saw a few pot roast cooking vids that used a dutch oven, so I pulled out my ceramic coated Lodge dutch oven that I normally use for sourdough bread and used that.
The recipe was a simple modified Mississippi pot roast that I normally do with my own twists to it so it wasn’t anything overly complicated or anything special.
Everybody has their own pot roast recipe so I won’t bore you with mine.
I cooked at 225 for 8 hours then 200 for 2 more hours with that cast iron Dutch oven in the oven and it tasted noticeably better than most (if not all ) of my other pot roast cooks.
The meat temp was 205-208 when done.
The only thing I really did differently was check meat temps during the cook, add the veggies half way through the cook and reduce my temp at the last 2 hours.
I will do this cook again to see if it was a fluke.
I would think that a Dutch oven cook should be similar to a crock pot cook but there might be better even heating and collagen break down with the Dutch oven.
I’m not an 100% positive about this theory but it sure was a nice surprise.