slow cooker quick questions thread

Pollycat

Sorry, can't help.
I'd cook a joint like that for less than 15 mins per lb and when it was cooked, rested & carved, tip the blood into the gravy.

But I am related to Hannibal Lecter.
Do you have any faver beans?

katkin

mama_bear wrote: »

Hi all I have a 2.1kg beef roasting joint that I want to have for dinner tomorrow afternoon. Thinking of bunging it in the slow cooker on top of a few chopped onions and carrots and putting it on low for convenience. How long would I need to cook it for? Would 8 hours be too much/little? It'd be great if I could put it on going to bed tonight and have it ready in the morning

Depends on what type of roasting joint it is. Brisket yes but rib no. The timing would differ.

mama_bear_3-2

Agh god damn me for buying it in a blind panic in tesco when I realised the lamb was sold out, it doesn't specify on the pack what cut it is! It just says 'Beef Roasting Joint'. The instructions say to cook at 170 degrees for 35 minutes per pound so I presume it's not brisket or rib.... Perhaps I should just chuck it in the slow cooker first thing and keep and eye on the internal temperature.

PasturesNew

mama_bear wrote: »

Agh god damn me for buying it in a blind panic in tesco when I realised the lamb was sold out, it doesn't specify on the pack what cut it is! It just says 'Beef Roasting Joint'. The instructions say to cook at 170 degrees for 35 minutes per pound so I presume it's not brisket or rib.... Perhaps I should just chuck it in the slow cooker first thing and keep and eye on the internal temperature.

I hate the lack of specifics between labelling and recipes. Never sure what anything really is.

I'd lob it in and think about eating it after 5 hours (based on the weight/time the instructions said for oven roasting) + 1 hour "to be sure". I'd just be watching how it looked after 4 hours and thinking about turning it if it looked a bit dry or grim.