Hi. If your roast is thawed, you can cook it about 4 hours on high or about
8 to 10 hours on low. I usually sear the roast on both sides in a little
peanut oil to lock in the juices first. Then, I place some halved red
onions with the unpeeled red potatoes and unpeeled baby carrots on the
bottom of the crock. Then place the roast on top. If they make it in
England or Canada or where ever you live, get some dry French onion soup and
pour it on top of the meat, making sure it's in an even layer. then, pour
in about 1 cup of dry, red wine--like a Quianti or burgundy--and set to go.
It'll be so yummy in your tummy after about 8 hours. Use a good meat fork
and a wide spatula or turner to bring up your meat and then use a slotted
spoon to bring up your vegetables. Then, you can pour your liquid into a
saucepan. Sit in about 1-1/2 tablespoons of flour and a little olive oil or
butter to taste and then thicken up the sauce into gravy or, of course, you
can serve the pan juice au jus. Enjoy!
Dawnelle
----- Original Message -----
From: "Donald" <[email protected]>
To: "cooking dark" <[email protected]>
Sent: Thursday, November 14, 2013 5:27 PM
Subject: [CnD] cooking in crock question
Hello,
I am going to put a 2 kg size frozen beef roast in my crock pot.
I simply need to know how long to cook it on low or high temperature.
I do not want to open the can of worms of whether frozen or thawed for the
beef roast.
Thanks.
Donald :)
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