Shaneystar- please help!

[Jinglepot]

I cooked a silverside roast in my slow cooker from frozen today.First time ever from frozen, herbs on, stock cube in, some water added, couldn't wait for this melt in your mouth meal. Well............... new soles and heels on your shoes ladies and gents! -- what! you're doing the marathon!-- you'll be able to run for miles without a problem with these! Keep you going forever etc..............
I hate these sort of roasts!!!!!!!!!!!!!!!!!!!!!!!!!! I normally use Rib roasts in the oven-- delicious,tender etc.
I never buy frying steak for the same reason as it's always as tough as a bull's lug!
( I have bought Lakeland's book)
Where am I going wrong? I want to be able to shred my tender beef, not offer it for shoe leather!!!

HELP!!

[funnygirl]

How long did you cook it for?

[cameo]

I know I'm not Shaneystar but I just thought I'd say that I have often cooked joints of beef in my slow cooker. It doesn't matter whether it has been topside, silverside or even brisket, it always comes out beautiful.
I place the frozen joint into the cooker, sprinkle on some herbs,salt and pepper. I then add a generous amount of soy sauce and cook on high over night.
It is then perfect for eating at lunch time the following day or i turn it down to low and have it for tea!!

[Jinglepot]

I started it on High about 9 am until 2pm approx then turned it down to Medium for 2 hours then Low for about 2 hours. It wasn't a massive size. Big enough for ,say 4 people with some leftovers.

[cameo]

It sounds like you haven't cooked it for long enough. As a guide I would say that a defrosted joint will need at least 8 hours, a frozen one probably 10 - 12 hours. Hence I do mine overnight.
Just to confirm I cook mine on high overnight and only turn it down to low in the morning if I'm having it for tea.
Hope this helps. x

[Jinglepot]

Thanks cameo for your answers, sounds as though I should have had it on for longer then. Maybe the Lakeland book is also for reading lol.
I sometimes wonder if I've got a 'thing' about silverside and topside roasts, as I never particularly liked the flavour of them( and always thought them tough), but thought I'd give one a try in the slow cooker.
I will buy another one and do it overnight as you say to see if it makes a difference.( I'll wait until my gums have settled down from flossing though!!!!)

[shaneystar2]

Hi Jinglepot
I am sorry to hear about that !
I have never ever had a tough piece of meat out of my slow cooker .I think perhaps where you went wrong could have been by cooking it on high straight away .As it was frozen you should have started it off on low and then turned it up after about six hours .
I must admit I never cook from frozen either.
We had brisket yesterday.I put it on at 6am on low and then a couple of hours on medium for lunch at twoish and it was perfect .I had defrosted it beforehand though.
You need a good marbling of fat with any beef joint really ..
Don't be disheartened . Try brisket instead .I find it's much better as you have nice fat to keep it tender .

[Jinglepot]

Ahh thanks shaneystar2. Next time I'll make sure the meat is defrosted first. It was a last minute decision to cook a roast, so that was why it was frozen.I will buy brisket instead of silverside though ,and I agree, fat is needed to add flavour.
( I really do think I've got a mental block about silverside and topside roasts, so probably won't buy them again)
I've had brisket before and enjoyed it.

[shaneystar2]

I quite agree ..silverside is always a bit tasteless ..it doesn't have much fat through it .Even on the odd occasion I have done it in the oven you can sole your boots with it yet top rib comes out lovely and tender because of the marbling of fat.. They tend to slap bits of odd fat on joints nowadays especially meat from a supermarket .I never buy beef from a supermarket.They don't hang it long enough.
Go to a good butcher and get a nice bit of brisket ! Bung it in and let it sozzle all day if need be and it will melt in the mouth and you will get lovely gravy from it .
Don't let this one disaster put you off slow cookers !
All the best
Shaney

[Jinglepot]

I never buy any meat from a supermarket either. I usually get my meat from a local butcher, but recently have discovered a farm shop which sells their own beef. Not only is their meat tender and flavourful( steaks to die for!) but it's cheaper to buy than my local butcher's prices. It's worth the extra miles travel plus I'm rediscovering things like lambs liver which I haven't had for donkeys years!

(I was given that roast, but I'll not give up on my slow cooker)

[lorri24601]

As people on here seem to know about slow cooking can i ask, does anyone know how long a 3lb chicken (not frozen) would take to cook and would it be better done on high or low setting.Im new to slow cooking so any help or tips would be most welcome :-)

[whiffey]

I do beef joints regularly in the slow cooker. I cover them completely with red wine, fill around the gaps with finely diced carrot and turnip and cook for a *very* long time on high, e.g. from 9am until 5-6pm. They become so tender it is difficult to lift them out without them falling apart !

Gammon works as well, the Tesco 500g size are perfect, two at a time, freezes down to 5 good portions.

[shaneystar2]

Lorri ..
A chicken will take about six to seven hours on medium or all day on low ....be prepared to grapple with it when you take it out though as it will fall apart !
I usually stick a cut up lemon up it's bottom and a load of whole garlic cloves .You don't need any water ..it will make it's own juices from which you can make the gravy ..Season it well ..only downside ..no crispy skin .But the meat will be soooo tender !

[lorri24601]

Thanks shaneystar , thats a great help :-)