What a party we had last week – 118 entries! I think that might have been a Tasty Tuesdays record. I am excited to see what you are bringing to the table this week. I have the Low and Slow Roast Beef.
I snagged a lovely roast on sale at the store and was craving a tender “Sunday” roast. You know the kind that cooks in a 225-250 degree oven for HOURS to tender juicy perfection. Unfortunately, it was 100 plus degrees outside. And I did not want to turn on the oven.
Hey wait! How hot does a slow cooker get? 190 degrees on low 250 degrees on high. BINGO!
Time for some warnings. In my 6 quart slow cooker with a 2.5 pound roast and about 2 pounds of vegetables it took a little over 2 hours on high. BUT, all slow cookers are different. I really recommend reading that little booklet that came with yours that you probably threw away. If that’s the case check the manufacturer’s website, they probably have it.
Luckily mine came with a temperature probe, which I truthfully never thought I’d use when I bought it. I am now a convert! I stuck it into my roast and let the slow cooker do the calculating for me. I just made sure to time it so I’d have an extra 30 minutes in case it took longer than my guesstimate. If you are interested, this is the one I have and love (affiliate link).
Danielle from Creatively Homespun, Audrey at That Recipe, and Ashley from Forgetful Momma are our co-hosts for September.
Please make sure that you follow them in at least one way! They will be commenting on and pinning many of your posts.
Here are just a few requests for this linky:
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Until next time, happy eating.