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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / 7-Bone Roast - Does it have to be submerged in liquid?
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    7-Bone Roast - Does it have to be submerged in liquid?

    Tue Jun 21, 2011 6:18 pm Groupie
    I haven't used my crock pot in years. My question I have to completely cover the roast in liquid to cook it. I am having it for dinner tomorrow and will put in salsa but do I have to add other water/juice too in order for the roast to be submerged. I hope someone will answer me soon as I must plan....yikes! company coming! Thanks in advance.
    Tue Jun 21, 2011 6:56 pm
    Forum Host
    No. The salsa will provide some liquid and the roast will release juices and fats as it cooks, providing more liquid. I make a 4 lb pork roast with just a cup of liquid to start and it releases a lot of liquid by the time it's done.
    Tue Jun 21, 2011 7:08 pm Groupie
    Thanks so much for your quick response. I'll put it in the morning and I'm sure it will be done (shredded) by afternoon. Thanks again.
    Red Apple Guy
    Thu Jun 23, 2011 6:32 am
    Forum Host
    You're the best duonyte. Thanks for responding to this excellent question. It seems I use less and less liquids as time goes on.

    Red Apple Guy
    Thu Jun 23, 2011 2:46 pm
    Forum Host
    I find that using too much liquid in slow cooker recipes leads to insipid flavor. The juices/liquids do not reduce so the end result is watery. When adding wine, I always reduce it by half - simmer it until the quantity is half of what I started with. Otherwise the wine just kind of sits there and does not do its magic as well as it would in a stovetop dish. It is something to watch for, the total liquids called for in any crock recipe.
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