Slow cookers.
 

So this is not just lame but extremely off topic; I share it with you anyways.

I just made the most awesome beef roast.

3 lbs of chuck, tenderized and coated with some seasoning mix, a half of an onion, some KC masterpiece, Worcestershire sauce, soy sauce, garlic mix, some chopped vegetables... slow cooked for 7 hours and then shredded.



I just kinda found the wonders of the crock pot.

I know I am about 55 years behind on that one.


Just thought I would share.

-Mike

Thanks for sharing. I have heard if you brown the beef first it adds something. Winter is coming. Time to think about this stuff..

only half an onion?

Maybe it's just me but.. No matter what I put in, beef, pork or chicken, it always seems to come out tasting the same?

baby back ribs. salt, pepper then 2 minutes (NO LONGER!) under the broiler then into the crockpot with a 1/4" of sauce at the bottom (not on the ribs!). Leave all day on 'low' then remove, put sauce on to your taste and back under the broiler for 2 or 3 minutes (NO MORE!).

the above is heresy to the serious q'rs on this board but for trailer park cookin' it aint bad.

This is interesting. I've thought about getting a slow cooker. I see round "crockpots" for $40 and bigger oval "slow cookers" for $250. What is the difference, and what would you get?

a $30 round works fine for us. oval gives more room particularly for ribs but we just bend 'em. Not sure what a $250 cooker would do differently.

misread the title, thought it said something about slow hookers

We love ours and I have one dedicated for stripping paint off of hardware now--works like a charm. Add a spoonful of laundry detergent.

Put Stijn and gassy's posts together for some entertaining reading.

i dont have the storage or counter space for one. i use my enameled cast iron, dutch oven, in my oven set at 250 degrees. works great. slow cooker turn everything soft. i like my stews and stuff built up in steps.

next time brown the meat first. it will be even better!

Slow cooking RULES!!


KT

I posted this recipe in the St. Paddy's thread, but it's great Fall/Wintertime eating also:

Guiness Stew

3.5 lbs stew meat cubed
5 carrots sliced
2 onions chopped
2 turnips cubed
3 lbs red potatos cubed
4 cups chicken broth
1 1/4 cup Guinness
1 tbl thyme
1 tbl brown sugar
2 bay leaves
1 oz. bittersweet chocolate chopped
4 tbl oil
1/4 cup flour

Salt and pepper meat and brown on all sides in 2 tbsp oil in large skillet, put in crock pot.
Brown onions in deep skillet (5 min) and add broth, beer, thyme, sugar, chocolate and bayleaves. Bring to a boil, scrape bits from bottom of pan.
Place carrots, potatos and turnips in the crock pot and pour onion/broth mixture in, stir and cook
9-10 hours on low (6-7 hours on high)
Last 15 minutes whisk 1/4 cup flour into another 1/3 cup Guiness, pour into pot and stir (carefully so you don't bust up the meat.
Serve with bread and of course, beer.
__________________

How about this - try using a packet of dry ranch dressing, a packet of au jus and a can of beef broth - pour the mix over a frozen chunck of chuck, some taters, carrots and onions, set on high in the crock pot for several hours, turn down to low about an hour prior to din din.

The meat will fall apart and you will be surprised at the fact that you just eat 2.5lbs of it before the family even came to the table! It is 'dunk-your-bread-in-it good!

Slow cookers suck. Pressure cookers are where it's at. Beef stew in 20 minutes!!!

it ain't going to be proper beef stew if you do it in 20 minutes
there's more to stew then getting the meat stewed. It takes time to do it right
and when it's done right, you let it sit over night, and eat it the next day...

craigster, I'm gonna give this one a try soon.

Does the skillet browning step do some sort of "sealing up" the meat that is one of the secrets to the final result?

Ever used a different cut of meat?

I've gone both ways on browning, and haven't seen much difference in an all-day slow-cook deal. You can pretty much use any cut you like because the low temperature, all-day process turns all of the connective tissue into that yummy, gelatenous goo, that sticks so well to the half-loaf of bread you'll use to mop everything up.

Dammit, I should have started a pot this morning....good weather for it here...

Thrift stores have lots of crock pots....

Did the exact same last weekend as we had overnight guests. But I took it one step further and made 30 tequitos. Just add corn tortillas, hot oil, and a dollop of guacamole. :)

http://forums.pelicanparts.com/uploa...1224097342.jpg