No, this step is optional. However, browning or caramelizing the meat before placing it in the slow cooker gives a richer flavor and beautiful color to the finished dish.<\/p> <\/div>
Can I use other cuts of meat for this dish?<\/strong> The best cuts for slow cooker beef and potatoes are chuck roast, chuck tender, or chuck shoulder roast. These will yield the most tender results. Top or bottom-round roast might be a little drier because it's a leaner cut. Stew meat is another option but will have varying tenderness and texture.<\/p> <\/div>
What kind of potatoes work best in this recipe?<\/strong> The best types of potatoes for classic slow cooker beef and potatoes are baby yellow potatoes, but russet, red, and sweet potatoes can work as well.<\/p> <\/div>
Can I add carrots?<\/strong> Of course! A pound of carrot sticks or baby carrots would be an excellent addition.<\/p> <\/div>
Should I cook it on high or low?<\/strong> It's my experience with roast that its ideal tenderness in a slow cooker is on the low and slow method, but both can work.<\/p> <\/div>
Can I make the gravy with flour?<\/strong> Melt 2 tablespoons butter in a skillet over medium heat. Whisk in 2 tablespoons flour and cook for 2-3 minutes. Pour in 2 cups of the broth. Turn the heat to medium-high. Cook for 5-10 minutes or to desired consistency.<\/p> <\/div>