Can I Slice a Pot Roast While it is Raw and Then Cook It?

While most cooks braise a pot roast while it's whole, it can be sliced first and then cooked. In fact, that's the basis for a German dish called Wurzfleisch -- slices of beef slow-cooked and served with spicy sour cream sauce. Adapt that method for your pot roast, using the seasonings and liquid you like best. Cook the slices in a slow cooker, in a roasting pan in the oven or in a pot with a tight-fitting lid on top of the stove. Handling raw meat requires precaution. The more surfaces the meat has, the higher the risk the meat will be exposed to bacteria. The more you slice it, the more surfaces are exposed.

Season It

Sprinkle your favorite seasonings on both sides of each slice but don't use more than you would to season the outside of a whole pot roast. Seasoning includes black pepper, caraway, mustard and celery seeds and dried herbs such as parsley, marjoram and thyme. Make a bouquet garnet of fresh herbs. Tie with butcher's twine sprigs of rosemary, sage and a bay leaf. Add the bouquet garni to the slow cooker, roasting pan or pot. Throw in some juniper berries, if desired.

Brown Each Slice

Browning the slices seals in juices and adds flavor. It also kills bacteria on the surface. The saute pan must be hot and coated with oil so the slices of pot roast don't stick. Place the slices in the pan so they're not touching. If the slices start to give off liquid, there are too many slices in the pan to brown. The slices should sizzle. Do not cook through. Place the slices on a clean plate.

Various Vegetables

Cut an array of vegetables in thick slices so they lay flat. Try onions, cabbage, carrots, turnips and potatoes. If you're using cabbage or other greens, wilt them in the microwave for a few minute so they take up less space.

Lots of Layers

This is where slow-cooking slices of beef is a bit different than cooking a whole pot roast. Layer the slices of beef with the vegetables you've chosen in the slow cooker, roasting pan or pot. The vegetable layers separate the slices so the cooking liquid can do its work to tenderize the meat. Each slice gets flavor from the seasonings, spices and liquid, unlike a whole pot roast.

Liquid Choices

Select from red wine, beef broth, beer, vegetable broth or water. Heat the liquid until it boils and then pour it over the meat and vegetables. The boiling jump-starts the cooking process and helps the pot roast slices get to the simmering point faster rather than sitting in cold-to-warm liquid for an hour until the slow cooker heats up. If you're using a roasting pan, the liquid doesn't have to be heated first. Just roast the slices in an oven set to 350 degrees Fahrenheit. Alternatively, if you're using a pot on the stovetop, cover the slices with foil and bring them o a boil. Lower to a simmer and cover the pot with a tight-fitting lid.

Previous:Slow Cooking Glazed Pork in Cider (7 Steps)

Next: How to Cook Wild Pig Ham in a Crock-Pot (3 Steps)