roast beef

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susanjosh
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Posted: Sun Dec 19, 2010 4:15 pm 
Post subject: roast beef
hi everyone

has anyone tried roast beef in the slow cooker.
heard u can do it, just needing some advice, ie how do u do it? lol

thanks
sue
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simmysim
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Posted: Sun Dec 19, 2010 5:14 pm 
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i was also wonderin if u can do this i just been googling it, and seems that u have to add some stuff:

found dis 1:
EASY CROCK POT ROAST
3 lb. chuck roast
1/2 can beef broth
1 c. flour
1/2 tsp. garlic powder
1 or 2 cloves garlic
1 medium onion, diced
2 tbsp. olive oil
1 bay leaf
dash of salt and pepper
Wash chuck roast. Season generously with salt, pepper and garlic powder. Coat with flour.
Place floured roast into oiled skillet and brown lightly on both sides.

While browning roast, add diced onions to skillet.

Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf.

Pour in 1/2 can beef broth over roast and add salt and pepper.

Cover and cook on low for 8 to 10 hours.

but also found this one - sounds less complicated! lol :

Slow Cooker
1
Prepare the roast the same way as you would for the oven. Cover the meat with water.
2
Cover and cook on 300 degrees for four hours. Add vegetables and taste for seasoning adjustments.
3
Cover and cook until meat pulls apart with a fork.
Gravy from a Slow Cooked Roast Beef
1
Remove about 1/2 cup of the liquid two hours before the beef is done. Add 2 tbs. Cornstarch and mix until there are no lumps.
2
Add another 1/2 cup of the beef liquid and mix. Slowly pour the cornstarch mixture into the slow cooker, and stir until it is well incorporated into the rest of the broth.
3
Turn to high and let the broth come to a simmer or low boil. Let simmer for ten minutes, then turn down to low and finish cooking.
louby123
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Posted: Tue Dec 21, 2010 10:39 am 
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Slow cookers are great.

I 'dry' cook beef, chicken and lamb in mine. Which means, I put the joint into the pot, sometimes i sprinkle a stock cube over it but mostly i dont bother. Add one tablespoon of cold water and turn the slow cooker on 'low' and cook anywhere between 4 and 9 hours.

The juices that run out of the meat makes lovely gravy, you just need to thicken it.
susanjosh
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Posted: Tue Feb 01, 2011 2:23 pm 
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Sorry forgot to go back on this post , the roast beef was a no go zone

I over cooked it, it was all stringy , Josh wouldn't eat it , in the end I gave some to the dog and ginned the rest ,

It gets worse , woke up the next day , poor dog had messed the floor in the living room, it had gave him the runs , Josh cleaned it, least I know when my turn comes he will cope with nappies
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