How Does A Slow Cooker work?

Slow Cookers, also known as crockpots, are countertop appliances that slowly cook one pot meals at very low temperatures. They usually have three settings, LOW, HIGH and WARM. The heat in a crockpot, usually between 170°F and 280°F, comes directly from the pot. Similar to a dutch oven on the stovetop, the heat starts at the bottom and then comes up the sides of the crockpot. Additionally, there are newer digital slow cookers as well, which you can program to start cooking whenever you like. After the cooking process is done, they automatically switch to the warm setting. Therefore keeping your food warm, until you are ready to eat.

Can You Cook Frozen Meat In The Slow Cooker?

The short answer to this question is: NO! Unfortunately the USDA does not recommend cooking frozen meat in the slow cooker, because there would be too much opportunity for harmful bacteria growth.

As mentioned above, a crock-pot (slow cooker) cooks at very low temperatures, and because of that frozen meat would take too long to reach cooking temperature when it goes into the slow cooker frozen. The time until food reaches the safe temperature of 145ºF is also called the “danger zone”, it is between 41ºF and 140ºF.

Disease causing bacteria grows extremely fast during this period in the moist and low temperature environment of a crockpot. The USDA recommends no more than 2 hours to get food out of the danger zone. A frozen roast starts cooking at 0ºF and will definitely not reach a food safe temperature within 2 hours of cook time. It would thus give bacteria an opportunity to multiply, making the meat unsafe to eat and possibly causing foodborne illnesses.

Slow cooking is not the way you want to cook frozen meat. The lower temperatures are a breeding ground for e. coli and other bacteria. Food safety guidelines would recommend not cooking any frozen piece of meat in a slow cooker. Avoid cooking partially-frozen pork slowly as well.

What Is The Best Way To Cook Frozen Meat?

Our favorite way to cook frozen meat is in the electric pressure cooker. You don’t have to worry about bacterial growth and food-borne illnesses. You can cook frozen pork loin, frozen pork roast, frozen pork chops or any cut of frozen chicken or beef in the Instant Pot pressure cooker. The pressure cooker does an excellent job of breaking down the connective tissues and making tender meat. It just takes a few minutes more than fresh meat and fresh pork.

Try these recipes with your frozen pork and save the slow cooker recipes for defrosted pork:

Pork Roast: If you are a big fan of pot roasts, then you will love our most delicious Instant Pot Pork Roast. This fork tender and flavorful pork roast only takes 5 minutes to prep and it comes with perfectly cooked potatoes and carrots and the most delicious balsamic gravy. This is the most delicious pork roast you’ll ever make.

Pulled Pork Sliders: Use a defrosted or frozen pork shoulder roast or pork butt roast to make this easy recipe for BBQ Pulled Pork Sliders. With just a few ingredients for a delicious dry rub and your favorite BBQ sauce you’ll have tasty pulled BBQ pork to make a pork sandwich!

Carnitas: Use a defrosted or frozen pork shoulder roast, pork shoulder butt roast or even a pork tenderloin (boneless pork loin) to make these delicious Instant Pot Pork Carnitas. You will not believe how much flavor this great recipe has! These are a family favorite!

WHAT TO MAKE NEXT: These Crockpot Baked Potatoes are so easy you just set it and forget it. A few hours later, you’ve got the soft, pillowy potatoes of your dreams. 

How To Quickly Defrost Meat

We all know the best way to defrost a frozen pork roast is overnight in the refrigerator. But in case you have forgotten to take out the meat you wanted to cook from the freezer ahead of time, here are some tips on how to quickly and safely defrost meat.

IN COLD WATER: Put your frozen meat into a sealable ziploc bag and make sure to squeeze out as much air as possible. Then submerge the bag in a bowl filled with cold water. Change the water about every 30 minutes to make sure it stays cold. Depending on size, your meat should be thawed in 1-3 hours.

IN THE MICROWAVE: Most microwave ovens have a defrost setting. Some even let you enter the weight of your meat to calculate the perfect defrosting time. In case your microwave does not have a defrost mode, turn your microwave to the lowest setting and microwave the frozen meat in short increments until thawed. With the microwave there is a fine line between thawing and cooking. Keep checking on the status of your meat and reposition it if necessary for even defrosting.

Common Questions

WHAT TO MAKE NEXT: Another one of our favorite slow cooker meals is delicious and flavor packed Shredded Chipotle Chicken. This makes great chicken to put on tacos, burritos, enchiladas, salads and more.

The post Can You Cook A Frozen Pork Roast in the Slow Cooker? appeared first on Family Dinners.

What is Instant Pot Pork Roast?

Instead of slow roasting pork in the oven for 2-3 hours, we cooked our pork roast in the Instant Pot. This way the entire meal is ready to serve in only 90 minutes. Not only does pressure cooking the meat drastically reduce the cooking time, it also produces the most tender and succulent pork roast. Furthermore, you can cook vegetable sides, like potatoes and carrots, alongside the meat in the Instant Pot, so there is no need in dirtying more pots. The Instant Pot creates a tender pork roast in a fraction of the time it takes to cook in the oven or slow cooker.

Why You’ll Love This

• Notable: This red wine pork roast is very tender. This is juicy pork with flavorful sauce and perfectly cooked vegetables, a perfect Sunday dinner.
• Main Ingredients: pork shoulder or butt roast, olive oil, red wine, onion, garlic, chicken broth, carrots, red potatoes, balsamic vinegar, cornstarch, brown sugar and spices
• Cooking Method: Instant Pot
• Nutrients: 29g of protein per serving
• Cooking Time: 5 minutes of prep time and 85 minutes of cooking time
• Pairs well with: roasted vegetables, egg noodles, crusty white bread
• Diets: gluten free, dairy free
• Special Equipment Needed: Instant Pot, metal trivet, mixing bowls, whisk

WHAT TO MAKE NEXT: Looking for another scrumptious recipe for pork shoulder roast made in the Instant Pot? Then our flavor bursting, melt in your mouth Instant Pot Carnitas are perfect for you! They are easy to make and oh so good!

Instructions

This section shows how to cook a pork roast in the Instant Pot, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

SEAR: When oil is hot in saute mode, sear roast for about 2 minutes on each side, until it’s lightly browned. Remove and turn sauté off. Then pour red wine into the pot and deglaze by scraping any browned bits off the bottom of the pot.

PRESSURE COOK: Add the onion, cloves garlic and broth to the bottom of the pot. Then place the metal trivet into the instant pot on top of the onions. Place the roast onto the trivet. Lock the lid, seal and set to high pressure for 65 minutes. Once cook time is done do a quick release to release the pressure in the pressure cooker.

ADD VEGETABLES: Add potatoes and carrots around the outside of the roast. Lock the lid, seal and set to high pressure for 5 minutes. Once cook time is done do another quick release to release pressure. Use an instant read meat thermometer to measure the internal temperature of the roast. Pork roast is safe to eat at 145°F.

MAKE SAUCE AND FINISH: Remove the roast, metal trivet and vegetables from the pot. Shred the roast with two forks. Strain and skim the fat off the cooking liquid, if desired. In a small bowl, whisk balsamic vinegar and cornstarch to make a cornstarch slurry. Once combined, pour into the pot and whisk until dissolved. Cook the sauce until it is slightly thickened, about 6-7 minutes, on the sauté setting. Drizzle the sauce over the shredded roast. Serve with the vegetables.

Make Ahead

Pork roast is a great meal to make ahead since you can either refrigerate it for up to 3 days or freeze it for up to 3 months. Make sure you let the dish cool completely before transfering it to an airtight or freezer safe container. You can reheat the roast in the microwave, on the stovetop or in the slow cooker.

Other Ways to Prepare a Pork Roast

Pork roast can be prepared many different ways. Besides the Instant Pot, you can also cook a roast in the oven or in the slow cooker.

OVEN: Sear the meat in a dutch oven first then set aside. Cook the vegetables in the same pan for a couple of minutes, then deglaze the pan. Return the meat to the pot and cover with a lid. Then slow roast the meat for about 3 hours at 300ºF.

SLOW COOKER: Sear the meat in a large pan first then set aside. Cook the vegetables in the same pan for a couple of minutes, and deglaze the pan. Then transfer everything to your slow cooker. Make sure you scrap the bottom of the pan for all the good stuff! Cook on low for 8-10 hours.

How To Store

Refrigerate: After cooking, put uneaten pork into the fridge within 2 hours of cooking. Store pork roast leftovers in an airtight container or ziploc bag in the refrigerator for up to 3 days.

Freeze: Transfer leftover pork roast and sides to a freezer safe container or freezer bag and freeze for up to 3 months.

Defrosting: Thaw overnight in the refrigerator. Reheat in the microwave.

Reheating: Reheat your pork in a covered microwave safe dish.

WHAT TO MAKE NEXT: If you love cooking pork to tender perfection in the Instant Pot then you’ll love our Instant Pot Country Style Ribs. These amazingly juicy pressure cooked ribs are full of flavor and fall apart in your mouth.

Common Questions

Print

Instant Pot Pork Roast Recipe

Fork tender and flavorful pork roast with perfectly cooked potatoes and carrots and the most delicious balsamic gravy. It only takes 5 minutes to prep this Instant Pot meal.

Course Main Dish

Cuisine American

Keyword how to cook frozen pork in the Instant Pot, how to cook pork in the Instant Pot, how to pressure cook a pork roast, how to shred leftover pork roast, Instant Pot pork roast

Prep Time 5 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 5 servings

Calories 566kcal

Author Andrea + Stef

Equipment

• Instant Pot
• metal trivet
• small mixing bowls
• whisk

Ingredients

Rub Ingredients:

• 1 tablespoon light brown sugar
• ½ tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper

Roast Ingredients:

• 2-3 lbs pork shoulder or butt roast (not pork loin)
• 2-4 tablespoon olive oil
• ¼ cup red wine
• ½ cup white onion chopped
• 1 tablespoon garlic minced, (3 cloves)
• ½ cup chicken broth
• 3 large carrots peeled, and cut into thick sticks
• 8 medium red potatoes halved
• ¼ cup balsamic vinegar
• 1 tablespoon cornstarch

Optional Garnish:

• fresh parsley chopped
• fresh rosemary
• fresh thyme

Instructions

• Mix together the rub ingredients.
  
• Gently rub the spices all over the pork roast.
  
• Set Instant Pot to saute setting. Add 2 tablespoon of oil. (Adjust amount of oil as needed; you can add a bit more oil when flipping the roast.)
• When oil is hot, place pork roast into the pot. Sear roast for about 2 minutes on each side, until it’s lightly browned. Remove and turn saute off.
  
• Pour red wine into the pot and deglaze by scraping any browned bits off the bottom of the pot.
  
• Add the onion, garlic and broth to the bottom of the pot.
  
• Place the metal trivet into the instant pot on top of the onions. Place the roast onto the trivet.
  
• Lock the lid, seal and set to high pressure for 65 minutes.
• Once cook time is done do a quick release.
  
• Add potatoes and carrots around the outside of the roast.
  
• Lock the lid, seal and set to high pressure for 5 minutes.
• Once cook time is done do another quick release.
• Remove the roast and vegetables. Shred the roast with two forks.
  
• Remove the metal trivet from the pot. Optional: Pour remaining liquid through a fine mesh strainer into a bowl and return to the pot. Skim fat off the top, if desired.
• In a small bowl, whisk balsamic vinegar and cornstarch. Once combined, pour into the remaining sauce in the pot. Whisk until dissolved.
  
• Set pot to saute setting and stir until the sauce is slightly thickened, about 6-7 minutes.
• Drizzle the sauce over the shredded roast. Serve with the vegetables.
  

Notes

 

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze in an airtight container or freezer bag for up to 3 months. 
• Peel and cut the vegetables while the pork is roasting.
• You can substitute any type of broth for the chicken broth.
• For a 4 pound pork roast, pressure cook initially for 80 minutes. Do a quick release and add vegetables as directed.

Nutrition

Calories: 566kcal | Carbohydrates: 68g | Protein: 29g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 75mg | Sodium: 729mg | Potassium: 2135mg | Fiber: 8g | Sugar: 11g | Vitamin A: 6162IU | Vitamin C: 34mg | Calcium: 89mg | Iron: 5mg

The post Instant Pot Pork Roast appeared first on Family Dinners.

If you have pot roast leftovers or leftover shredded or ground beef you can make this easy cottage pie recipe quickly. It’s often called a shepherd’s pie but a traditional shepherd’s pie recipe is made with lamb. You can swap the shredded beef in this recipe for shredded lamb, if you prefer.

A cottage pie has a layer of meat and vegetables and a layer of potatoes. It’s then oven baked to golden perfection.

❤️ WHY YOU’LL LOVE THIS COTTAGE PIE RECIPE

✔️ Great way to use leftovers! Make pot roast one night and this dish the next.

✔️ 490 calories and 34 grams of protein per serving.

✔️ Perfect comfort food for any time of year!

✔️ Everything is good with mashed potatoes!

Enjoy this easy shepherds pie as a full meal paired with these other recipes:

• Side: Roasted Brussels Sprouts– This classic side dish pairs well with this.
• Bread: Parmesan Garlic Bread – This is good with everything. We usually make it with a store bought french bread but you can also make your own.
• Drink: Red Wine Sangria – This is one of my all time favorite sangria recipes. Use the rest of the wine leftover from your marinara recipe.
• Dessert: Rose Black and White Shortbread Cookies – These are so pretty!

Ingredients:

• Vegetables: Use yukon gold potatoes, carrots, yellow onions and frozen peas. You could also add celery or any other vegetables you like.
• Dairy: We use real butter and heavy cream to make the potatoes creamy. If you are avoiding dairy you could use whole fat coconut milk from a can and a butter substitute.
• Beef: Use tender roast beef mince or pot roast leftovers for the meat component. Alternatively, you can use ground beef or ground lamb (shepherd’s pie). Save some of the natural gravy from your pot roast to use in this recipe. You can also use beef broth or a packet of gravy if you don’t have any gravy leftover.
• Spices: Sea salt (or kosher salt), black pepper, paprika and fresh time give this cottage pie recipe the right amount of spice.

How to Make Cottage Pie (Shepherd’s Pie Recipe With Beef):

If you already have leftover mashed potatoes you can skip the steps to make mashed potatoes. This easy cottage pie recipe recipe assumes you already have pot roast leftovers (or ground beef or lamb). If you need to cook the meat you should do that before step 1.

1. Preheat the oven

Preheat oven to 350°F. You’ll cook the cottage pie in the oven after you saute the vegetables on the stove and make the mashed potatoes.

2. Cook Potatoes

Peel and dice the potatoes. Place potatoes and 1 tablespoon of sea salt in a stock pot and cover with water. Bring to a boil and cook until potatoes are cooked. Drain.

3. Mash potatoes.

Mash drained potatoes, ¼ cup butter, heavy cream and milk until smooth and creamy. We prefer using a hand held potato masher tool but you can also gently mix with a hand mixer.

4. Heat skillet.

Meanwhile, heat 2 tablespoons of butter over medium heat in a skillet.

5. Saute carrots and onions.

Saute onions and carrots until onions are soft and translucent. Add peas and leftover pot roast to the vegetable mixture.

4. Add peas.

Add peas to the vegetable mixture. Stir.

7. Add beef.

Add leftover pot roast to the vegetable mixture.

8. Spread beef mixture in baking dish.

Spread meat/vegetable mixture into a casserole dish. Add as much gravy as you have left in the pot. (Follow packet instructions to make extra gravy if desired and stir into the meat/vegetable mixture.)

9. Top with mashed potatoes.

Top beef and vegetable mixture with the mashed potatoes.

10. Sprinkle with seasonings.

Sprinkle paprika, salt, pepper, and fresh thyme over the top of the casserole.

11. Top potatoes with melted butter.

Melt remaining butter and pour over the mashed potatoes.

12. Bake.

Bake for 25-30 minutes or until the gravy is bubbling from the bottom of the dish and the potatoes are beginning to brown.

WHAT TO SERVE WITH COTTAGE PIE

While this can be a whole meal by itself, you might want to include some bread and maybe more vegetables with it as well. Try one of these recipes:

• 
  Garlic French Bread
• 
  Fresh Green Beans In Air Fryer
• 
  Easy Italian Salad Recipe With Homemade Salad Dressing
• 
  Easy Homemade Garlic Knots Recipe

FREQUENTLY ASKED QUESTIONS

How long can you refrigerate cottage pie?

Allow your casserole to cool then cover and refrigerate for up to 3 days. Reheat in the oven or microwave.

Can you freeze cottage pie?

Allow the casserole to cool then cover tightly and freeze for up to 2 months. It can be reheated from frozen. Adjust cooking time accordingly.

How do you make cottage pie gluten free?

Make sure your beef is gluten free and hasn’t used any all purpose wheat flowers to thicken the gravy. This recipe is naturally gluten free.

What is the difference between cottage pie and Shepherd’s pie?

Americans often use the name Shepherd’s pie for what is actually cottage pie. There is no difference between the two other than the type of meat in each. A shepherd’s pie recipe has lamb (makes sense) while a cottage pie has beef.

How do you prevent the mashed potatoes from sinking into the beef while it’s cooking?

One trick to prevent the potatoes from sinking into the shredded beef and vegetable mixture is to allow the beef to cool before adding the potatoes.

Print

Easy Cottage Pie

Use pot roast leftovers and mashed potatoes to make the ultimate comfort meal with this easy cottage pie.

Course Main Dish

Cuisine American

Keyword easy shepherd’s pie, shepherd’s pie with pot roast

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 490kcal

Author Andrea + Stef

Ingredients

• 2 pounds Yukon gold potatoes
• ½ cup salted butter, divided
• ¼ cup heavy cream
• ¼ cup whole milk
• 1 cup carrots diced
• ½ cup yellow onions diced
• 1 cup frozen peas
• 3-4 cups leftover pot roast and gravy or 1 pound ground beef plus one packet of beef gravy
• ½ teaspoon paprika
• fresh thyme for garnish
• salt and pepper to taste

Instructions

• Peel and dice the potatoes. Place potatoes and 1 tablespoon of sea salt in a stock pot and cover with water. Bring to a boil and cook until potatoes are cooked. Drain.
  
• Preheat oven to 350°F.
• Mash drained potatoes, ¼ cup butter, heavy cream and milk until smooth and creamy.
  
• Meanwhile, heat 2 tablespoons of butter, onions and carrots over medium heat in a skillet.
  
• Saute vegetables until onions are soft and translucent. Add peas and leftover pot roast to the vegetable mixture.
  
• Spread meat/vegetable mixture into a casserole dish. Add as much gravy as you have left in the pot. (Follow packet instructions to make extra gravy if desired and stir into the meat/vegetable mixture.)
  
• Top with the mashed potatoes.
  
• Sprinkle paprika, salt, pepper, and fresh thyme over the top of the casserole.
• Melt remaining butter and pour over the mashed potatoes.
  
• Bake for 25-30 minutes or until the gravy is bubbling from the bottom of the dish and the potatoes are beginning to brown.
  

Video

Notes

See full cottage pie recipe at familydinners.com. Use leftovers from our pot roast recipe as the beef for this recipe.

Nutrition

Calories: 490kcal | Carbohydrates: 34g | Protein: 31g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 132mg | Sodium: 256mg | Potassium: 1196mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4396IU | Vitamin C: 42mg | Calcium: 74mg | Iron: 4mg

The post Easy Cottage Pie appeared first on Family Dinners.