Calling all people who can cook and crockpot! (lol)

depends on the size of the roast. i roll mine in flour and seasoning, sear it on the stove and then put it in the oven... SOMETIMES.. depends on my mood....

for an average roast for two i cook it on 425 until it smells done.... with a slow cooker cook it on low all day and it will fall apart when its done.

with mine it seems they get more and more tender with the next day. i also tend to cook mine a wee bit more rare than normal. but i am blood thirsty like that lol

dont forget to cook potatoes, carrots, onions with it. i have used canned AND raw. doesnt seem to matter. also add some water.. for mine just enough to come halfway to the middle of the roast. though you should check it periodically to be sure there is still water in there.

 Kewl! Thanks! And no worries.. I'm a little blood thirsty as well

A can of cola is a great substitute for the water.... 

Really?? Does it change the flavor? I've never heard of that.. Have to try it when I make dinner. 

I am so bookmarking that site! That recipe made me drool!! Lol.

I've seen those baggies! Are they a "one size fits all" or are there specific types? 

Now see, the title of this thread tricked me. I CANNOT cook, but I can crock pot!

Sweet! And my mistake.. I`ll edit the title to include crockpotters.. Lol. 

 depends what yr roasting!

for beef:  i soak the joint in red wine overnight.  i put some baby potatoes and shallots in the bottom of the slow cooker.  i sear the beef on the stove and lay it on the bed of potatoes and shallots and leave it on low for about 8hrs or so (basically all day).

for chicken: i put it in a romertopf (like a pottery version of a roasting tin) and cook it for the normal amount of time.  it makes it VERY juicy and tender, because theres no way it can dry out cooking like that.

Well ... I absolutely hate to cook and avoid it whenever possible - which is one reason I use the crockpot.  I can just slit the plastic and dump whatever bloody chunk of dead animal that was wrapped in it into the pot without actually having to touch it. Ick!  My sister gave me a pretty good recipe for that - I just toss a 3 or 4 lb. roast (doesn't matter what kind or cut of meat - like I'd know the difference or care anyway) into the pot, pour on a bottle of Catalina or Russian salad dressing or Kraft Honey Barbecue sauce and set it on low for 6 hrs. It literally falls apart. I just spoon it into a big shallow bowl and pour some of the juice on top. All I can say is "Thank God for Schwans, Costco and take-out." [:)

Joyce

Lol! Thanks! This really helps. It gives me an idea of what to buy when I go shopping.. And I'm cooking a Beef Roast. I'm gonna try the chicken next time I make it  

I rarely cook a roast in the crock-pot.. we aren’t huge roast fans but I will tell you a couple great recipes that I really like in the crock-pot.  The first one is my all time favorite and is actually a corned beef recipe that is so good, we eat it a few times a year.  It is from cookinglight

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=577146

I also really like these wonderful Italian beef sandwiches that Chewbecca gave me a recipe for more than a year ago.  Here is that:

Chewbecca’s  Italian Beef Sandwiches

5 lb. roast (or smaller)
2 jars of cherry peppers
one onion (I don't usually do anything but cut off the ends of the onion)
3-4 cloves of garlic (it's really up to you how much garlic you add)
Italian seasoning

Directions: Put roast in your crock pot. Open up and pour in your two jars of cherry peppers. Add onion, garlic cloves (pressed or minced). Fill the rest of the way until right above the roast with water. Sprinkle Italian seasoning completely over the top of the water (until you can't see the roast).
Cook on low for 8 or more hours. two hours before you are ready to serve and eat, take a slotted spoon and pull out all of the cherry peppers and de-stem them. Put them back in the crockpot. Also, when you're ready to eat, take out the roast and shred it up.

And last but not least here is a fool proof one my stepdtr gave me for Chili that her mom makes once in awhile.  It is really easy and pretty decent.  If I can think of nay others I will post them.  I use to be a big time crockpotter, but right now I am getting over the stomach flu so I am having a hard time thinking about any recipes, yet alone figuring out what I did with them…lol

AMI’s Chili

1 large can of kidney beans- do not drain
1 large can of pinto beans- do not drain
1 regular can of chili beans with jalepenos- do not drain
1 regular soda can size of hot and spicy V-8 juice
about one pound of ground beef
1 packet chili seasoning

( can add in some green chilies and onions if desired)

brown the meat in a pan and add about half of the packet of chili seasoning. combine the beans, V-8 and ground beef in the crockpot. cook on LOW for about 6-8 hours. once warm, you can add more of the chili seasoning if you wish it to be spicier.

Those both sound really good! I'll have to try them both