Recipe: Cooking Meats in Your Slow Cooker and Thickening the Juices

COOKING MEATS IN YOUR SLOW COOKER
AND THICKENING THE JUICES

Meats prepared in a slow cooker do not brown like they do when cooked in a skillet or an oven. Browning meats before placing them in the slow cooker isn't necessary, but browning in a skillet or under the broiler does help eliminate excess fat and produce the flavor that some people prefer.

For meats to cook evenly, allow spaces between pieces so the heat can circulate and seasonings can be distributed.

Cooking pot roasts and stew meat with flour will help to thicken the liquid as it cooks.

Before serving pot roast, meaty soups or stews, skim off excess fat with a slice of bread or skim off with a spoon.

THICKENING THE JUICES

Because slow cookers are closed during the entire cooking period, liquid don't easily evaporate. Therefore, flavorful juices develop as the food cooks. You can use the juices without thickening, or if you prefer, thicken it to make gravy. It takes a little extra time, but it's worth the effort!

To make gravy to serve with a roast, first remove the roast from the slow cooker; cover and keep it warm. Remove the juices from the cooker and measure 1 cup for each cup of gravy. Pour the juices into a saucepan. Mix together 1 tablespoon cornstarch and 1 tablespoon cold water for each cup of liquid. Stir mixture into juices in saucepan. Cook over medium heat, stirring occasionally, until mixture boils. Boil and stir 1 to 2 minutes or until slightly thickened.

For stews or other main dishes, you will want to thicken the entire dish. Turn the cooker to high heat setting. for each 2 cups of liquid, mix 1/4 cup all-purpose flour and 1/4 cup cold water. Or if you prefer cornstarch, mix 2 tablespoons cornstarch and 2 tablespoons cold water for each 2 cups liquid. Stir mixture into the cooker. Cover and cook 20 to 30 minutes.

Source: Betty Crocker's Slow Cooker Cookbook