why can't I do it?

GWguy

GWguy

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I still make mine the traditional way. I had (need a new one) an electric skillet that I brown a chuck roast in with EVOO, then turned the heat way down. Added a package of onion soup mix and 2 cups of water, and let it simmer for a few hours. Add veggies ('taters, onions, carrots, celery) and let simmer for another hour or two. Add water as necessary.

End result never fails to be fall-apart tender with lots of wonderful gravy.
 
sanchezf

sanchezf

Little ol' Me
BadGirl said:
Unfortunately, they are a little on the expensive side, but I use the heck out of mine, so feel that the price is worth it.

Shipping, tax + the God Pot = $94.60 .
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Ok I have heard very little about what a God pot actually does, except for a very few on here. Is that the real name? Can I look it up on the internet for more info of what I can do with it?
 
BadGirl

BadGirl

I am so very blessed
sanchezf said:
Ok I have heard very little about what a God pot actually does, except for a very few on here. Is that the real name? Can I look it up on the internet for more info of what I can do with it?
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Pampered Chef's Deep Covered Baker. You can go online to PamperedChef.com to see it. If you'd like a "recipe booklet", just PM me your e-mail address and I'll forward it to you. :yay:
 
hotmomma

hotmomma

mmmmhmmmmm
vraiblonde said:
^^

You're probably using the wrong cut of meat. You need something nice and fatty - a chuck roast is perfect - and cook it for at least 8 hours. Also, your crockpot temp might be too low. If it's an older crockpot, you may want to try it on high instead of low (this would be in an experimental, supervised setting, of course).
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It probably is the temp. I was always told to put it on low but I do have an old pot. May be I will go and buy a new one since mine is falling apart.
 
Cowgirl

Cowgirl

Well-Known Member
Merlin99 said:
I agree with Vrai about using a chuck roast, but instead of using a crock pot, use a pressure cooker at 15Lbs for about 30 minutes.

Step 1- salt and pepper the meat
Step 2- sear the meat very well in the the pressure cooker
Step 3- in with the roast put in a cup of beef broth (or red wine), a pound of carrots, and a tablespoon of tomato paste
Step 4- put the lid on the pressure cooker and wait for the jiggler to start bouncing, start timing at this point.
Step 5- after 30 minutes release the pressure, remove the meat and make the gravy.

As good or better than a crock pot, a lot less time, and the meat is going to be tender
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Um, pressure cookers can be very dangerous and they're a little more exact than "wait for the jiggler to start bouncing". :lmao: Just a PSA. :lol:
 
Merlin99

Merlin99

Visualize whirled peas
PREMO Member
Cowgirl said:
Um, pressure cookers can be very dangerous and they're a little more exact than "wait for the jiggler to start bouncing". :lmao: Just a PSA. :lol:
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They're not dangerous, just some people are a little frightened at the idea. Waiting for the weight to start bouncing is in fact the timing starting point, that's the only indication you get that pressure has been reached.
 
Cowgirl

Cowgirl

Well-Known Member
Merlin99 said:
They're not dangerous, just some people are a little frightened at the idea. Waiting for the weight to start bouncing is in fact the timing starting point, that's the only indication you get that pressure has been reached.
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Well, there is a pressure guage on them, and usually there are recommended pressures for whatever you're cooking.
 
GWguy

GWguy

*
Cowgirl said:
Well, there is a pressure guage on them, and usually there are recommended pressures for whatever you're cooking.
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Mine doesn't have a gauge either, just the jiggler. And what Merlin said about the starting pressure is just what the instructions that came with mine say to do. There are a couple of holes in the jiggler which are set for different pressures.
 
Cowgirl

Cowgirl

Well-Known Member
GWguy said:
Mine doesn't have a gauge either, just the jiggler. And what Merlin said about the starting pressure is just what the instructions that came with mine say to do. There are a couple of holes in the jiggler which are set for different pressures.
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Oh yeah? Is it older? Mine has a jiggler (pressure regulator, or whatever it's called), and it has a guage. I have to use the heat source to keep the pressure where I want it. So do you mean you can use different holes on your regulator to reach a certain pressure?
 
GWguy

GWguy

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Cowgirl said:
Oh yeah? Is it older? Mine has a jiggler (pressure regulator, or whatever it's called), and it has a guage. I have to use the heat source to keep the pressure where I want it. So do you mean you can use different holes on your regulator to reach a certain pressure?
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Right, as an indicator of pressure. When it starts to jiggle, you've reached temp/pressure. You can gauge where you are by how hard the jiggler bounces. Just moving, right on target. Bouncing like crazy, too hot.

It's probably 25-30 years old.
 
Cowgirl

Cowgirl

Well-Known Member
GWguy said:
Right, as an indicator of pressure. When it starts to jiggle, you've reached temp/pressure. You can gauge where you are by how hard the jiggler bounces. Just moving, right on target. Bouncing like crazy, too hot.

It's probably 25-30 years old.
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But you can't control how much pressure you have, or it's just one set pressure? LIke mine can range from 1-20 lbs of pressure.
 
GWguy

GWguy

*
Cowgirl said:
But you can't control how much pressure you have, or it's just one set pressure? LIke mine can range from 1-20 lbs of pressure.
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Rotating the jiggler changes the pressure start point indication. You have to adjust the pressure by adding/reducing heat. It's not a regulator, just an indicator.
 
itsbob

itsbob

I bowl overhand
Vince said:
Throw roast in crockpot, lipton onion soup mix, one onion-chopped, a little hot water with beef boulion, turn on high and let cook all day. :shrug:
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You forgot the taters and carrots!!!

No pot roast is complete without taters and carrots!!
 
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