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Post by Bentley on Jan 5, 2014 7:11:30 GMT 10
Have not used the slow cooker in many years. Used to do what I call Pot Roast, usually 7 blade roast, I think it is Chuck. Onions, carrots and potato's, then make gravy at the end. Do you all like Pot Roast? What types of veggies to you all use?
Used to make a killer Chili Verde in the crock pot too, might have to resurrect this thinking and try it as I have to 3kg butts in the freezer and need to do something with them!
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Post by smokey on Jan 5, 2014 10:19:44 GMT 10
Its extremely popular in Australia. Id say most people use the standard hard veg like potato and carrots.
I like to add the stronger tasting veg like turnips, swedes and parsnips.
The pork scotch fillet is perfect for it.
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Post by nath on Jan 19, 2014 17:26:59 GMT 10
I'm guessing you could probably smoke the lump of protein in a pot in cue' of choice, then add all veggies and liquid for a low and slow simmer as apposed to doing it in a slow cooker. Have never tried but something I would like to with a piece of beef, Bentley I think you've got it nailed with the chuck, perfect cut for this sort of treatment.
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Post by captaincook on Jan 22, 2014 16:05:42 GMT 10
We do a lot of different cuts in the slow cooker. Corned beef is a particular fav. I also start my Beef Ribs in it.
Any good root veggies make the stock. We only use about 1/4 - 1/2 cup of water in the slow cooker for a lot of dishes. the exception is corned beef. Oxtail done in the slow cooker has to be the best, we cook it for about 8 hours.
Captain
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Post by chrisg on Apr 25, 2014 12:28:51 GMT 10
Hmm,
After my experiences in the other thread with my slow cooker I've never tried any of the dishes mentioned in it. I cook all of those in my CI casserole on the gas on super low with one of those heat spreader plates on the burner.
They come out fine that way, corned beef especially.
Pot roasts are an old favorite of ours and like Smokey I use parsnip, turnip etc.
Cheers
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Post by urbangriller on Apr 27, 2014 11:27:16 GMT 10
For the Lunchbar, I'll start a chuck in the GMG for 4 hours or so, then transfer to the crockpot with Onions and Parsnip to cook on low overnight. In the morning the Lunchbar smells fantastic! and the roast of the day is ready with the makings of an awesone gravy!
Chris
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