Comments on: Classic Pot Roast https://bakeatmidnite.com/classic-pot-roast/ Easy to make main meal and dessert recipes. Sun, 13 Oct 2019 18:08:42 +0000 hourly 1 By: Judith Hanneman https://bakeatmidnite.com/classic-pot-roast/#comment-856 Mon, 27 Jan 2014 20:29:22 +0000 http://bakeatmidnite.com/2013/09/19/classic-pot-roas/#comment-856 With the tapioca, you put that in at the beginning!

]]> By: Judith Hanneman https://bakeatmidnite.com/classic-pot-roast/#comment-855 Mon, 27 Jan 2014 20:28:28 +0000 http://bakeatmidnite.com/2013/09/19/classic-pot-roas/#comment-855 Hi Sharon–the usual amounts are 2tbs cornstarch/flour + 1/2 cup water for every 1 cup of juice to be thickened, but an old slow-cooker trick is to use 2 tbs instant (Minute) tapioca for each 1 cup of liquid in the recipe. If you use the tapioca, make sure to stir it a couple of times in the first 2 hrs of cooking so the tapioca doesn't clump up. If you want to use the flour/cornstarch way, do that at the very end of cooking. On that note, I find Wondra instant flour to be an excellent way to thicken gravies–just shake it in, while stirring and when it's as thick as you want it, that's it!

]]> By: Sharon Lurie https://bakeatmidnite.com/classic-pot-roast/#comment-853 Mon, 27 Jan 2014 20:16:15 +0000 http://bakeatmidnite.com/2013/09/19/classic-pot-roas/#comment-853 You mentioned thickening the gravy. If I wanted to do so, when would I add the water and cornstarch and/or flour and how much of each would I use?

I am new to slow cooking.

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