M
masondoggy
Guest
Is it possible to stick too many taters in with a roast? I’m crock pot ignorant and have no clue how to use mine…
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F
Feanaro_s_Wife
Guest
**
Did you already stick too many in and are having trouble? Or are you just asking?
If you have your manual handy, check it out…I believe mine says don’t fill more than half way for best cooking.
Also potatoes will suck up moisture so if I put too many in mine, and not enough beef stock my stuff will burn to the bottom.
Oh, and layer your veggies UNDER your meat.**
M
masondoggy
Guest
Uh-oh, I put them over the roast. 
Is it too late to fix it?
I put the roast in this morning and I just stuck the taters in.
Is it too late to fix it?I put the roast in this morning and I just stuck the taters in.
K
kage_ar
Guest
Did you cut the potatoes up in small cubes? If not, chances are they are not going to get done (assuming you want to eat in about 2 hours?)
Scoop em out, put them in the oven with some of the juice from the roast, cover them with a lid or foil. Bake them til they are done.
Next time, put your taters and carrots and onions under the roast when you start cooking the roast.
Scoop em out, put them in the oven with some of the juice from the roast, cover them with a lid or foil. Bake them til they are done.
Next time, put your taters and carrots and onions under the roast when you start cooking the roast.
M
masondoggy
Guest
The last time I put the taters in with the roast, at the same time, they were really mushy so I figured I’d be better off. Maybe I’ll try your suggestion of putting them in the oven, I think I have some beef broth or stock to put in with it. Would that work?
Sorry, I am a clueless cook.
K
kage_ar
Guest
Some broth or stock will give them the “I cooked with the roast” flavor.
You are not clueless, It just takes time to learn your crock pot.
The KIND of taters also makes a difference. For long cooking crock pot things, use red - they will not get mushy. Also, if you cook too long on HIGH you can over cook the veg before the meat is done.
Next time, remember - www.allrecipes.com is your FRIEND
allrecipes.com/Recipe/Maries-Easy-Slow-Cooker-Pot-Roast/Detail.aspx
M
masondoggy
Guest
Ok, silly question #2…what temp should I put the oven on? 
K
kage_ar
Guest
I’d say 400. Check them after about 45 minutes, I’m guessing they will take an hour, an hour and a quarter (and when they start to get there - you could cheat and toss them back in with the roast 
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M
masondoggy
Guest
Well, we won’t be eating until after 6. We’re getting ready to go to the 5 pm Mass. I’ve got them on 325 right now. I don’t want to turn the oven up much higher when I’m leaving. DH should be home a few minutes after I leave so I’ll tell him to tend to them. He’s a better cook, anyways…too bad he’s not here to cook dinner every night.I’d say 400. Check them after about 45 minutes, I’m guessing they will take an hour, an hour and a quarter (and when they start to get there - you could cheat and toss them back in with the roast
THANK YOU!!
P
PapaSquash
Guest
How big are they? What kind are they? how do you like them? Hot oven (400plus) will usually result in a crisp skin but they will not crisp if they have fat on them (oil, butter or roast drippings) Russets will roast up fluffy inside but Reds or Yukon Golds (my favorite) will be waxy, and firmer.Ok, silly question #2…what temp should I put the oven on?
Low oven (300 or less) takes a long time and gives a great potato in moist environment (inside a cooker with the roast for example) and picks up the flavor of whatever moisture you are using.
350 kind of splits the difference.
You can always microwave them for five minutes at the end if you need to cook them a bit more to catch up with the roast A microwave steams it from the inside so you dn’t get that "dry roasted’ fluffiness that a 425 degree oven will give you with a dry russet. Fluffy is not how most people want a pot-roast potato anyway.
K
kage_ar
Guest
If they are peeled, in some liquid and covered, they are not going to roast but to replicate the crock pot cooking, just faster 
M
masondoggy
Guest
You are potato well-learned, lol! Their russet potatoes.
Thanks for the advice. I think I’ll refer back to this thread every time I make taters!
Gotta go, almost late for Mass!
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PapaSquash
Guest
Thank You. Food is what I do.
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Nanny_PK
Guest
I am NOT that great a cook without a cookbook so what I did when I wanted to start using a crock pot was get a good crockpot cookbook. The one I got is called “Not your Mother’s Crockpot.” It has great recipes!!! I would suggest something like that until you get used to cooking with a crockpot and can deviate and get creative.
C
CatintheHat
Guest
I have to agree. Allrecipes is AMAZING! I rarely make anything I didn’t find on there first. Being able to see reviews of recipes makes it easier to find the stuff that actually tastes good.
J
joamy
Guest
Fix it and Forget it Cookbooks are great, too.
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