Best Results For Cooking Raw Meat

[Helma Maagdeleyn]

Recipes that involve roasts, whole chickens, sausage and any other meat that is raw when you are contemplating making a one-stop meal in a crock pot require an extra step, in my opinion.
If at all possible, it is a really great idea to brown the meat before adding it to the pot. Even a whole chicken can be given a nice searing to add some golden crust, and it is actually very easy to do. You just have to be unafraid of putting a big chunk of meat in a frying pan.
Smaller pieces of meat, such as ground beef, stewing beef and chicken parts can also be quickly browned with butter and garlic and onions, giving a great flavor to the meal. I have found that it really does make a difference in flavor to brown the meat first before adding it to the crock pot.
Has anyone else had the same experience with meat-rich dishes?

 

[HerTasteBuds]

I used to brown my pot roast before placing it in to slow cook. A little flour, oil and salt and pepper were all that I used. I did this mainly to later create a richer gravy.

Years later, I got old...haha!! I decided that I truly needed to eat healthier so I stopped browning. My recipe had changed, not much but it was a very different taste as opposed to the rich meaty taste I had grown to drool over.

I simply skipped all the browning, cut my roast into more manageable pieces, threw it in my crock with onions, potatoes, carrots and celery. I salted and peppered everything pretty generously. The end result was very tasty.

I sacrificed gravy for health. The broth was wonderfully rich but it wasn't like serving up and eating a nicely browned roast that made its own gravy.

 

[JoanMcWench]

I still brown everything but one thing. Meats, veggies, and herbs/spices alike. I tend to use olive oil and my Misto if that helps anyone trying to be healthy. I will confess I use butter on the occasion but sometimes you have to, I say!

The one thing I do not brown at all when I toss it in the slow cooker are boneless skinless chicken breasts. I actually prefer those to saturate in whatever they're saturating in within the slow cooker as opposed to colouring them first. It's a texture issue for me.

 

[nowicki2013]

I always cook my raw meat on the grill outside for a couple minutes on each side. I cook them just enough so that they can can get a little caramelized. Then I put the meat in the crock pot for about four hours, just enough so the meat isn't red anymore. It comes out so tender you can cut it with a spoon. You should definitely try putting it on the grill for a couple minutes first!

 

[tspires2]

That is nice to know! I have never precooked anything I put in the crock pot. Never really knew it was needed. I will be starting asap! Thanks for the heads up! The idea that it will even taste better is just another win!

 

[DomDom]

Yeah sounds pretty good. It gave me an idea too. I really like my meat to be crispy on the outside so a good thing to do would maybe grill it AFTER the crock pot? But I am afraid the meat will be too tender. I might do it with one small piece of meat to try it out though. Thanks for the idea nowicki!