How to Use an Electric Roaster to Slow Cook a Pot Roast

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Stoneware slow cookers offer a convenient way to prepare braised meats, such as pot roast, but they're limited in size. If you need to prepare a large piece of beef for a special occasion, a countertop roaster could be a better option. They're much larger -- 18 quarts is a standard size -- and can easily fit one or more large pot roasts.

Step 1

Place the cooking insert into your roaster and plug it in. Turn the thermostat to 350 degrees Fahrenheit to preheat, and cover it with its lid.

Step 2

Brown your roast or roasts in a hot skillet, turning them to ensure that every surface is evenly seared. Season the beef liberally with salt and pepper, then transfer it to the preheated roaster.

Step 3

Add onions, garlic, bay leaves or any other aromatic and flavoring ingredients. Pour in enough cooking liquid -- broth, water and wine are common choices, alone or in combination -- to come at least 1/3 of the way up the sides of the beef.

Step 4

Cover the roaster and turn it down to 300 F. Simmer the beef until it's fork-tender, meaning you can easily pull away a piece by pushing a fork into the beef and twisting it. Depending on the size of the roast that might be in as little as 3 hours or as long as 5. If you're cooking vegetables with the roast, add dense root vegetables after the first hour of cooking and potatoes after the second hour.

Step 5

Remove the beef from your roaster to a serving platter. Cover it loosely with foil, and let it rest for 10 to 15 minutes so it's easier to slice. Transfer the vegetables to a serving bowl with a slotted spoon, then strain and thicken the cooking juices to make a sauce or gravy to accompany the meat and vegetables.