ChatterBank1 min ago
slow cooker
11 Answers
Well have got a slow cooker for about 2 months now and I have found when I do my roast beef in it - the meat is dried up. It is tender enough but dry. I just put it with an onion.
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For more on marking an answer as the "Best Answer", please visit our FAQ.thanks for that but slow cooking experts told me that I did not need stock. Yes I do seal the meat in a pot before putting into slow cooker. Will try once more. It is an expensive thing. My dog is actually getting the beef which cost me �11.00 last time. I freeze it into little bags and he gets a bit everyday.
Depends what cut of beef it is really .
Brisket is the best for slow cooking because it has a good marbling of fat to make a nice gravy and always comes out tender from the slow cooker ,but other beef joints ,rib,topside etc are better done in the oven .
Silverside for example has very little fat so it would dry up in a slow cooker unless as whiffey says you douse it in something like wine or stock..
Brisket is the best for slow cooking because it has a good marbling of fat to make a nice gravy and always comes out tender from the slow cooker ,but other beef joints ,rib,topside etc are better done in the oven .
Silverside for example has very little fat so it would dry up in a slow cooker unless as whiffey says you douse it in something like wine or stock..