Slow cooking a Beef Joint

[douggym]

I have recently aquired a Slow Cooker but no instructions. I have cooked several casseroles etc. in it but I have heard it is also possible to 'Roast' a joint of meat in it. I am now committed to cook a 'roast' dinner tomorrow. Can you offer any advice how to cook a joint in the slow cooker with timings etc. Many thanks.

[Androcles]

Looks like it has to be a Pot Roast - see http://forums.moneysavingexpert.com/showthread .html?t=46079

[shaneystar2]

Just put it in and cook on medium for about six hours .I usually do a large joint of brisket this way in a 6 litre slow cooker .Makes it own gravy ,you don't need any liquid .Of course it will depend on the size of your joint of beef and the size of your cooker. It's great for silverside and topside.But not rib ,which is better done in the oven . .Leg of lamb comes out really tender .I never do pork in it though as I like crackling .Whole chicken comes out good but no crispy skin :)
Sorry I can't give you more exact timings .I'm one of these "look cooks " ...Looks as if it's done :)
'

[barry1010]

I do it the same as Shaney, except I do it on high for 45 minutes, then turn it down to low.
You can do chicken the same way. Just stick it in whole, turn it on to high for a while, then down to low. If you prefer you can brown it in a frying pan first, although we never do.
Lamb shoulder or leg cooked like this is brill. Literally melts in the mouth.
You can make soups and overnight porridge as well.

[hammerman]

As above except i always cook mine in some kind of sauce or gravy such as one of those jars of "ale and mushroom" sauce or a couple of the Colemans sachets.