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Cooking roasts in slow cooker. Help!


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#1 mel_in_tas

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Posted 07 November 2011 - 02:58 AM

For those of you that cook your roasts in the slow cooker, do you add any liquid?

I'm thinking of doing either roast beef or roast chicken...

Do you pop your veggies in there too? For the same amount of time?

Oh and 8 hours on low or do you adjust depending on size?

If anyone can help that would be utterly fantastic biggrin.gif
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#2 chelley

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Posted 07 November 2011 - 08:50 AM

I have done some small roasts. I brown the outside - like it is seared in a pan before putting into the slowcooker. I also put my vegetables in as well on the base of the pan. I put it on 8 hours and from memory I didn't add any liquid - it came up delicious.
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#3 CookiesandCream

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Posted 07 November 2011 - 12:06 PM

I mainly do roast chickens.

If I'm not doing vegies than I roll up 4 balls of alfoil and pop the chicken on top, cook on high for a few hours and low for the rest.

If using vegies I pop all the vegies in the bottom of the slow cooker, put the chicken on top of the vegies. Cook on high and than switch to low.

I don't use any liquid, the reason I always cook on high first is I think the skin comes out better (not as soft and almost as good as the oven).

Not sure on exact times sorry I just check it with a knife when I think it is done.

If I do other roasts I don't use liquid either but I do cook on low the entire time.
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