Roast and my Hamilton Beach Crock Pot?!
I'm about to use my Hamilton Beach crock pot for the first time to make a roast!. It is 3 QT!. The settings are "off" "keep warm" "low" and "high"!.
I want it to cook for a long time, so I know I need the "low" setting!.!.!.but I don't know how many hours to allow!. Six!? Eight!? Twelve!?
I read a review of this cooker that said the low setting was good for "all day"!.!.!.but again, how long is that!?
Anybody have this slow cooker/crock pot, or is just really brilliant!?
Thanks :)Www@FoodAQ@Com
I want it to cook for a long time, so I know I need the "low" setting!.!.!.but I don't know how many hours to allow!. Six!? Eight!? Twelve!?
I read a review of this cooker that said the low setting was good for "all day"!.!.!.but again, how long is that!?
Anybody have this slow cooker/crock pot, or is just really brilliant!?
Thanks :)Www@FoodAQ@Com
Answers:
Most recipes say eight to ten hours is good!. It is good to set it on high for awhile to get it warm (1/2 hour) but do not leave it on high or the food will be charred!. It doesn't hurt most recipes to leave them on low too long, for ten hours or more!.Www@FoodAQ@Com
INGREDIENTS (Nutrition)
* 2 pounds boneless beef roast
* 1 teaspoon vegetable oil
* salt and pepper to taste
* 1 onion, quartered
* 16 baby carrots
* 1 (10!.75 ounce) can condensed cream of mushroom soup
* 4 cloves garlic, minced
* 2 tablespoons chopped fresh parsley
DIRECTIONS
1!. In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned!. Season with salt and pepper to taste and set aside!.
2!. Place the onion, carrots, garlic and parsley in the bottom of a slow cooker!. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables!.
3!. Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once!.
4!. Transfer roast to a serving platter and place the vegetables around it!. Pour the roast gravy from the slow cooker into a gravy boat!.Www@FoodAQ@Com
* 2 pounds boneless beef roast
* 1 teaspoon vegetable oil
* salt and pepper to taste
* 1 onion, quartered
* 16 baby carrots
* 1 (10!.75 ounce) can condensed cream of mushroom soup
* 4 cloves garlic, minced
* 2 tablespoons chopped fresh parsley
DIRECTIONS
1!. In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned!. Season with salt and pepper to taste and set aside!.
2!. Place the onion, carrots, garlic and parsley in the bottom of a slow cooker!. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables!.
3!. Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once!.
4!. Transfer roast to a serving platter and place the vegetables around it!. Pour the roast gravy from the slow cooker into a gravy boat!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Ericas-Deli!.!.!.Www@FoodAQ@Com
That's the problem with some pieces of cooking utensils!. They want your money and give a poor suggestion!. Normally though when you purchase a crock pot there are recipe suggestions in the container with the packaging!.
You haven't said how big your roast is so I got to guess!. If my memory serves me right, in slow cooking you allow at least double the time per pound of meat!.
But that is only a guideline!.
Like every thing in cooking!. What cooks one day in 30 minutes might take 45 minutes the next depending upon the moisture in the air, the level of the mountain you are at and the age of the meat and cut of the meat!.
Butchers try to get more fillet from a cow than there is in one, just by removing a little suet from a cut of meat that can pass as fillet if you don't know!. They still charge the higher price for the meat and sell it as fillet steak!. About the only way to tell is by the color and cooking time!. A fillet takes just moments and the other piece take minutes!.Www@FoodAQ@Com
You haven't said how big your roast is so I got to guess!. If my memory serves me right, in slow cooking you allow at least double the time per pound of meat!.
But that is only a guideline!.
Like every thing in cooking!. What cooks one day in 30 minutes might take 45 minutes the next depending upon the moisture in the air, the level of the mountain you are at and the age of the meat and cut of the meat!.
Butchers try to get more fillet from a cow than there is in one, just by removing a little suet from a cut of meat that can pass as fillet if you don't know!. They still charge the higher price for the meat and sell it as fillet steak!. About the only way to tell is by the color and cooking time!. A fillet takes just moments and the other piece take minutes!.Www@FoodAQ@Com
Done a bit of butchering in the armyWww@FoodAQ@Com
8-10 hrs is fine!. I've left a small chicken for nearly 11 hrs and it was fine!.
If it's a chicken roast, sit it up on a few lemon halves (or balls of scrunched up foil) as it cooks better!. also rub the outside with french onion dry soup powder & paprika to give it a good colour because the slow cooker won't!.
If it's a lamb/beef/pork roast it's not necessary to sit up on anything!.Www@FoodAQ@Com
If it's a chicken roast, sit it up on a few lemon halves (or balls of scrunched up foil) as it cooks better!. also rub the outside with french onion dry soup powder & paprika to give it a good colour because the slow cooker won't!.
If it's a lamb/beef/pork roast it's not necessary to sit up on anything!.Www@FoodAQ@Com