The Simple Tip For Making Two Roasts In The Same Slow Cooker

Meltingly tender and aromatic, a roast made in the slow cooker is homely, cozy, and reassuring. Why not make the most of this comforting meal by making two roasts in the same slow cooker? It's a great way to feed a hungry crowd and level up a weekday lunch with leftovers.

Of course, one of the best things about making a roast in the slow cooker is that you can leave it largely unattended to do its own thing while you get on with more interesting endeavors. So, adding another joint to the same pot makes a lot of sense — you get double the unctuously tender meat without extra work. As long as you follow good slow cooker etiquette, you'll be blessed with an abundance of chuck roast to devour at your leisure, with tender veggies and gravy to boot.

So, what's the simple tip for making two roasts in the same slow cooker? Don't double the amount of water you add to the pot. The extra water will only dilute the flavors of your roast and result in soggy vegetables with a soft texture. And while we're at it, the same rule applies to whatever liquid you're using, from bone broth and beef stock to apple juice or red wine.

How to make two roasts in one slow cooker

To make a couple of roasts in the same slow cooker, make sure they fit snugly into the base of your crock pot before prepping them – you may want to trim off excess fat, truss the meat with kitchen twine, or sear all the sides for extra color and flavor. Next, add double the ingredients you'd use to make a single roast, such as carrots, potatoes, onions, and garlic. You'll also need to double up on seasonings, like bay leaves, dried herbs, peppercorns, or tomato paste, to create a robust broth that the meat will simmer in.

But as mentioned earlier, here comes the big tip; you won't need to double the amount of water you pour into the slow cooker. The same amount of water you'd use to make a single joint of meat, whether chuck, brisket, or round roast, will be enough to cook two roasts. Remember, slow cookers have a very low evaporation rate, so your roasts will bubble away very gently with little risk of boiling dry. The joints will release their delicious meaty flavors into the liquid to create a rich liquor that can be served as is or reduced to a thicker gravy. So, next time you're tasked with cooking for large numbers, double up on the roast and make a meltingly-tender meal that takes little extra effort to put together. Simply follow the golden rule and double everything but the cooking liquid.