Induction Pot Roast recipe?

[oneoftwo]

Anyone have a roast recipe that is ok for induction? Perfer to make in the crockpot. Thanks

[JulieB]

I wouldn't call it a recipe...but here's how I do mine:

I simply season with sugar free seasoning (I like Mrs. Dash-Italian, hubby likes Montreal Steak spice) & turn on the crockpot Sometimes I use a meat thermometer to get it medium-rare (hubby's favorite), sometimes I let it cook until it falls apart...either way I save the drippings & use them to make soup.

You could also throw in some onion, celery, etc, just watch your carbs/portions.

[not2late]

Brown the roast on all sides by searing it in a skillet. Put into a crockpot with onions, salt, black pepper, etc. Cook. About an hour before it is done, add veggies like turnips, kolrabi, etc. When the veggies are cooked. remove the veggies and the roast. Puree the cooking liquid and the onions---that's your sauce.

[soon2bslim]

In a heavy skillet coated w/ olive oil (add crushed black epper to the oil) brown the roast on all sides > transfer from pan to crockpot > fill w/ water covering the roast a little less than 1/2 way up. In the same skillet w/ all the drippings sautee coarsely chopped onions, peppers, garlic, mushrooms maybe even tomatoes add some herbs/spices like parsley, basil, oregano > Transfer all to crockpot > "Rinse" the pan in w/ water (or red wine if you're at the wine rung) and add that to the crockpot (probably about 1/2 cup liqiuid or so) > U can splash some tomato sauce nto the crockpot, and a sm amount of Dijon mustard, perhaps a tsp or TBS of Pesto > Cook on 'HIGH' for about 1-2 hours (at least 1 hour) > then 'low' for 3-4more hours depending on the size of the roast and the cut . it should be tender and the juices should run clear. Scoop out some of the vegetables and have as a sidedish use liquid +remaining veggies a s the sauce. Sometimes i turn the roast several times while it cooks > if 'm home and and awake.