I'm gonna crock pot a good size lope roast for the game tonight.

So if you don't mind please fill me in on your ways/methods.

Thx
Dober

Salt and pepper and flour all sides .... sear all sides in olive oil in a hot cast iron skillet. Put in the pot with a little water and some lipton onion mix. Put the veggies in when you have a couple of hours left.

Boots, it's a pretty good size roast (4 a lope) any idea how long and what temp setting?

Thx
Dober

I put the meat on the bottom of the pot,with olive oil on the bottom. Apply,salt,pepper, bay leaves, sage and about 1/2 cup of beef bullion .Then add potatoes and onions,and dump a can of concentrated mushroom soup on it. Turn it on high for 4 hours. Add carrots and celery. Turn on low for 2 hours.
I also spray sides of pot with PAM before starting

Mark....I think boots hit it pretty well on the head, I'd add a full bodied beer and a couple dashes of Tabasco....( to the crock pot....not to the chef...)

Ingwe

Dober,

I do a fair amount of crock pottin' and here's what I do.

I'll add my roast, then add carrots, taters, onion, celery, fresh garlic, some seasoned salt (I like Tony's or Lawry's) and fresh black pepper. I'll add 1 can or beef broth, 1 can of Cream of Mushroom, and dependent on crockpot and size or roast, I'll cook on low for 4-6 hours.

You can thicken up the gravy after it's done if you wish...

Using chicken bullion with beef or wild game adds a nice flavor also.

What time will it be ready?

Most anything you read about crock cooking usually tells you to place the veges on the bottom. Frankly, I like this approach because the veges do not dry out and it elevates the meat above the liquid thus not creating a braised product but rather roasted.

As for cook times I always heat any liquids first so they accelerate heat in the crock pot. Also start out for the first hour at high then reducing cook temp to low for the duration.

A crock pot genious...! LOL!

Be here about half time tonight...

Dober

I can tell that I'm beginning to grow on ya' David

The reaon I like the meat on the bottom is that the veggies don't get as mushy and the meat cooks faster and is tenderer. Sometimes I set a few ears of corn on top also and a helping of green or yellow beans later.

This all comes out more like milk can stew if you ever heard dof that

I've never had the mush issue and do find veges often take longer to cook than the meat itself. put the veges on one side and meat on the other I guess. Ask sse;)

I'd better chunk the veggies in. And this is gonna sound really stupido so forgive me but I'm kind of a crock pot virgin.

Can you over cook a roast in a crock just like you could in a dutch oven or will it get more tender with more time?

Thx
Dober

You can over cook (rather dry-out) but if you go high for 4 or 8 at low you should be good-to-go. If you're short on time with the veges then just par-boil and dump in the crock pot juice for a couple of hours.

Can you over cook, yes and no. The longer you cook meat in a crock pot the tenderer it gets untill it just falls apart. It won't be ruined though but you won't be able to slice it.

BCR

Very true---I've left beef in the crock pot too long and falls apart almost into a ground beef chili like consistency.

Dober, you can't ruin the meat, it will just fall apart. But if you overcook your vegies, you can turn them to mush. Don't know if you did this, but brown all sides of your wild game first. Dry off the meat with a paper towl before you put it in the very hot oil. This was in Eileens's book. Browning the meat carmelizes it and gives you a better end product. I use the crockpot quite a bit because its simple and provides a good "stick to the ribs" meal.
Now after this first meal, you can alter things to suit your taste for the next one.

Thx mucho for all your help boys, it came out quite good!

Dober

sorry, can't help. I don't, and won't own a crock pot.

LOL

What I like to do with a pot roast. Cook with carrots and onions all day, have dinner and use the left over pot roast to make tacos with for a later meal, nothing like good shredded beef tacos.

Mark a little late on this one but.....

My wifey just did a lope roast the other night. It was probably the best roast I have ever had. All she did was take the roast, throw it in the crock pot, sprinkle one packet of french onion soup mix on top, add about a inch of stock or water and cook until the meat falls apart (about 5 hours).

Served with mash taters, steamed carrots and gravey.

Damn good eats.

KK-did you run it on low speed and did you sear it first?

Thx
Dober

She starts the crock pot on high for 1 hour then turns it to low. No searing needed.

the way we do beef roasts for french dips(though the meat turns more into a "pulled pork" type constancy instead of thin sliced) is put the roast in the crock pot with one packet of Liptons mushroom & onion soup mix, one package Au Jus mix, and a teaspoon or so of McCormick's smokehouse ground black pepper, add some water high for an hour or two in the morning then low till supper....makes some excellent au jus for dipping or gravy....while i experiment a lot depending if i want to go to the store or not to pick up a missing ingredient this provides consistently good results....