Slow Cooker Pot Roast Question

[cookielady]

I'm making a pot roast in my slow cooker tomorrow. I have done it many times, but never have I added canned stewed tomatoes. My friend has convinced me to try it. I have a can of Italian stewed tomatoes with herbs and spices that I will use. Have any of you used stewed tomatoes in your pot roast? Does it make a big difference? Hopefully, it will make the gravy richer and more flavorful. Thanks in advance for any comments or suggestions.

[PappaLazarou]

I'm making a pot roast in my slow cooker tomorrow. I have done it many times, but never have I added canned stewed tomatoes. My friend has convinced me to try it. I have a can of Italian stewed tomatoes with herbs and spices that I will use. Have any of you used stewed tomatoes in your pot roast? Does it make a big difference? Hopefully, it will make the gravy richer and more flavorful. Thanks in advance for any comments or suggestions.

Rather than using stewed tomatoes, have you considered using a bottle of passata ? Often the canned tomatoes are lumpy and I don't see any benefit over puree. :)

[Big Daddy's House]

I have yet to use any kind of tomatoes with a pot roast. I've always made a brown gravy to it

[PappaLazarou]

I have yet to use any kind of tomatoes with a pot roast. I've always made a brown gravy to it

Tomatoes in a slow cook pot roast yield a very rich and tasty gravy. Maybe give a list of ingredients you use in a slow pot roast BDH ? Then we might get clarity !

[cookielady]

Thank you, Pappa and Big Daddy, for the suggestions. If I do decide to use the canned tomatoes, I may puree them first as suggested.

I am using the standard ingredients ~ carrots, celery, onions, bell peppers, garlic, mushrooms, potatoes, beef broth, Italian seasonings and possibly the tomatoes. What do you think?

Thanks, again, for your help.

[Big Daddy's House]

You're welcome! The sky's the limit!!

[PappaLazarou]

Thank you, Pappa and Big Daddy, for the suggestions. If I do decide to use the canned tomatoes, I may puree them first as suggested.

I am using the standard ingredients ~ carrots, celery, onions, bell peppers, garlic, mushrooms, potatoes, beef broth, Italian seasonings and possibly the tomatoes. What do you think?

Thanks, again, for your help.

Glad to be of service cookielady. Those ingredients will make a very tasty slow pot roast. The only ingredient I would omit would be the bell pepper which I find to be a little dominant. That of course is only my personal view :)

[cookielady]

My pot roast turned out great! I liked the addition of the canned Italian style tomatoes. The gravy was very tasty and the meat was soooo tender (chuck roast).

I appreciate your help. Next time you make a pot roast, try it with the tomatoes. YUM!!!

[Semigourmet]

Glad your roast turned out. I like to use beef broth or red wine in place of water. And I usually only use chuck. it is consistantly flavorful, inexpensive and stays moist.

[Big Daddy's House]

Chuck, to me, has too much fat!

[Semigourmet]

some do yes, but I buy mine at Sam's club and get some fairly low fat chuck's.

[Big Daddy's House]

Well, it's been said that the fat helps moisten and tenderize the meat.

Guess that some of it melts and disappears as the meat slow cooks.

[LuvsToCook]

How about you blend first the stewed tomatoes before putting it into a slow cooker?

[Semigourmet]

I don't see why that wouldn't work LovesToCook

[Whoopie Pie]

Chuck is, in my opinion, the best meat for pot roast. It can often be fatty, but the fat is easily separated from the meat after cooking.

As much as I try to stay away from processed foods, my favorite pot roast is the one made with a can of cream of mushroom soup and onion soup mix. These are two ingredients that I never have in the kitchen, except when I make that pot roast!

[Big Daddy's House]

I've never tried it that way.