Many people have asked this question.

I just don't think that a beef roast would work well in the micro...:yuck:

 

My sister said she tried it and although it was good it didn't fall apart as well as it does in the crock pot. She said it took about an hour to cook.

 

I have not tried it but I will be. What I can tell you is that if you compare a beef roast in the oven that is cooked in the DCB vs another pot OR in a slow cooker ... MY family can tell the difference EVERY time. Even my little ones. I've tried and tested and they complain right away because they can tell the difference.

 

and which do they prefer?

 

That's what I'm wondering too!

Hey Di, do they like the DCB or the Crockpot better???

 

OH MY... Sorry... I thought all you PC'ers would automatically KNOW WHICH ONE!!!!!!!!
THE DEEP COVERED BAKER!!!!!!!!!!!
Seriously... I bought 4 chuck roasts at the same time. I cooked two one night in the DCB's (big family... 2 DCB's) About 10 days later, because of my schedule I thought I'd put them in the crock pot instead. You should have heard the questions about what I had done different and "don't buy meat where you got tonight's again ok?" and why doesn't it taste like last weeks. I had done NOTHING different seasoning wise AT ALL! And it was done to the same level of "doneness" both nights but the flavor and everything was far better in the DCB... I LOVE THAT THING! Sold 15 in March and can't wait to show it at every show!

 

I know some people are calling it the magic pot but I call it my blessings pot because it makes meals easier and tastier and God makes my commission checks bigger with it!!!!

 

Can you give us your recipe? Do you do it in the oven or microwave?

 

That is what I was wondering too. Microwave or oven for the roast.

 

My guess is that she cooked it in the oven!

 

I always shear my roasts on the stove in our SS flying pan and get a real nice color to the roast. Then I put into the DCB and microwave for about 45 minutes. HTH

 

Talk about being behind at CS! The beef roast I mentioned was indeed done in the oven. I am going to try rennea's suggestion above and give it another try in the microwave because in the summer I try not to have my oven on if I can avoid it. When I do the beef chuck roast in the oven all I do is mix a packet of onion gravy mix and a packet of mushroom gravy mix together with 1 1/3 cups of water and pour over the meat. Some days I also smother it in onions. Then I just pop it in the oven for about 2 hours. You need to know that I don't pay good attention to the time, my family loves it falling apart into chunks, not sliced so the longer the better for them. Hmmm... sounds like Sunday dinner may be planned!

 

I like the idea of searing the meat on the stove (of course in a Stainless Steel pan). Not only does it give good color, it gives good flavor. However, if you are counting on searing leaving the meat juicier, it won't. Searing does not seal in the juices into meat (popular myth).