7-Bone Roast - Does it have to be submerged in liquid?

[trick]

I haven't used my crock pot in years. My question is...do 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.

[duonyte]

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.

[trick]

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]

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

[duonyte]

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.