Slow cooker
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05-02-2013, 09:35 PM
RE: Slow cooker
(04-02-2013 06:50 PM)Chas Wrote:  
(04-02-2013 06:33 PM)Stark Raving Wrote:  So long as you seared it, that's the important part. It'll be awesome! (just be careful you don't over cook it. That's the most common mistake with slow cooker roasts.)

Save me some!

Well, it was 6 hours and it was overdone. Not badly, but I'd guess it was probably done at 4 1/2.

It was still quite tasty. And there are leftovers.

I used to be a slow-cooker fan but now I prefer my pressure cooker. I'll do something very similar to the recipe you describe but it's finished in 45 minutes. Tastes just as good to me and think the roast falls apart even better (I mean it's fork ready, no knife required, not even a butter knife).

(04-02-2013 06:50 PM)Chas Wrote:  Next time, more pepper, more garlic, maybe something like a bay leaf. Worcestershire?

All those. ... We add some Old Bay here in Maryland, just cause it's required and shit. Thumbsup

(05-02-2013 10:51 AM)kim Wrote:  
(05-02-2013 10:27 AM)Dom Wrote:  And that goes for "bits" left over from searing/frying anything. They are gold.

Yes Only way to make a roux. Yes

Drooling Drooling Drooling Drooling


Just some ideas.

Ain't a gravy without burnt bits and pieces. Thumbsup

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