With busy schedules and increasingly limited time, it can be easy to sacrifice the more involved steps in meat preparation. That said, there doesn’t need to be a trade-off, and the solution is an already often utilized kitchen tool. A Crockpot (or a slow cooker) is a staple in many kitchens, but it’s also incredible for cooking your meat properly, efficiently, and with little effort on your end. While you’re at work, school, or even running errands, you can also be crafting a juicy brisket for dinner.

There are some cuts of pork and beef that respond extremely well to the extended, slow cooking of a Crockpot, such as brisket, pork shoulder, pork butt, short ribs, baby back ribs, and the appropriately named pot roast, aka chuck roast. These meats are particularly well suited to Crockpot cooking, as the continual heat and steam breaks down the muscle tissue of the beef, making it more and more tender. This same breakdown helps the meat take in and retain the juices and flavor that really amplify and empower the dish.

Using a Crockpot to cook meat is not only a great way to budget your time, but also your wallet. With this tool, you can easily cook more meat to perfection than you could using other methods, enabling things like easy food prep and leftovers to enjoy at another time. Just brown the meat first to seal in some of flavor from the marbling of the meat while making sure that the meat is delicious and juicy, not dry.

When you’re craving a pot roast but don’t have the time to deal with it, brown it, toss it in a Crockpot, and let the magic happen. With a Crockpot on hand and your favorite local butcher down the road, you don’t have to stand over a grill or peek into an oven. Just go about your day and enjoy the fruits of your non-labors. For an expert’s advice on more great cuts of meat for Crockpot cooking, visit Ascot Meats or contact us today. You can even place your order online for local delivery