Cooking Help
 

I have a 2lb roast rump round, I think it's called. Can I put it in a crockpot right now and have it ready for 5:30pm? What temperature should I put it at? What else should I throw in the crockpot?

Thanks.

yes; bet sure you get it hot enough to melt the colagen in the roast; otherwise it'll taste like a boot.

Med-High should do it. most people do low and slow, but never get the meat hot enough to melt the colagen

I've done a roast on high heat for 3-4 hrs and it's like butta.

you got to throw potatoes and carrots in there, I'm assuming your Cental time zone? I don't know what temp my just has high, low. I put mine on low then turn it up to high about 1 hour before serving

Set it on high and you should be ok. Cover it with water, add spices, garlic, pepper, bay leaves, etc. Leave the damn lid on it.

I should've clarfied ; what ever setting you need to get the temp of the meat to melt the colagen.

I've done it on high; and when it's done, just keep it on warm etc

Broth, or/and both onion soup mix, throw potatoes and carrots. I usually start it when I go to work or overnight on low.

Yes, Central. I've got 5 hours. I also just have high, low, and med.

I have a meat thermometer, too, now that I think about it. Perhaps I could cook it on high until it reaches the recommended temp, and then put it on warm?

and a little beefe broth; and don't remove the lid! let that sucker go.

Thanks. I'm going with high, then I'll check in 2.5 hours. If it's at the right temp, I'll go with warm.

But in order to check the temp, I'd have to take off lid, right? I can't cook it with the thermometer in it, right?

Me + oven/stove/grill = cluster****

I'd parboil the potatoes first.

yeah; just saying don't take theh lid off every hour etc. I'd just let 'er go for a goo 3 hours before taking it off. shouldn't have to worry about it being 'too' done etc; as long as you have some moistujre in there; like a beef broth etc

My good pal Mr. Doggity was making cole slaw on local TV this morning...
http://www.kctv5.com/video?autoStart...L7vfI.facebook

This thread is making me hungry

no shit. i didn't even eat any lunch today.

best part of roast? roast beef sammich the next day.

1 bottle of ketchup
1/2 bottle liquid smoke
1 package Sour Apple Nerds

Cook for 2 hours at 750°

It depends on what you want to do with it. It is best suited for one of these:

1. Pot roast. Flour that roast, then brown it in oil for a few minutes until its golden brown. Add it carrots, celery, onions, diced tomatoes, salt, pepper, garlic, and a bay leaf and enough beef broth to cover about 2/3 of the roast. Cover and simmer for about 4 hours. Break up meat, Serve

2. Roast Beef. Place in a roasting pan or crockpot with a few onions, garlic, salt, pepper, enough water to cover about an inch or two of the pan, and a bay leaf. Cover and roast the beef for 3-4 hours at 325 (high on crock pot). Remove meat from pan. Slice very thin. Pour remaining liquid from pot into sauce pan. Either add flour and reduce to a gravy, or use it as is to dip your roast beef sandwiches in. Id go the second rounte.

Collagen melts at 160. Low will get it there, it'll just take more time. Better if you're going to be away for awhile.

Okay, I sort of did this, except I used a can of whole tomatoes instead of water. I'm a little worried about it being very tomatoey, but I like tomatoes anyway. I threw in carrots, some chopped onion and pepper, a clove of chopped garlic, sale, pepper, olive oil, and threw in a bay leaf.

It's on high, and I'll check it in three hours.

Oh, I also put a dash of cinnamon in, too.

Buy a pressure cooker. It'll be your best friend.

Rotisserie

oh

and we do a few splashes of worchestershire (Sp?), a cap ful of liquid smoke, beef broth, and a package of onion soup mix. along with a little rub or salt and pepper

I've been having to do this lately with crock pot meals, since the potatoes have been coming out a bit rocky unlike the past when they were like butter. I don't know if my crock is getting old or whatnot but i now boil them about 10 minutes before I put them in to soften them.


Normally i do a roast for 9hrs on low and it works fine.

My grandmother used to do this, and now I use this recipe on holiday gatherings. It's delicious. Just make sure you sautee those Nerds first, or it's not going to turn out right.

I bet that will turn out good.

Save a hunk of rare red meat off Cassel. Dude lives on that stuff.

A slow cooker should be full to the brim. That's why they sell everything from 1.5 to 7 quart cookers. Any cooker that's not full will give results that are less than desirable.