Cooking Help

[Jenson71]

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.

[Dayze]

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.

[Red And Yellow]

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

[Jenson71]

Originally Posted by Red And Yellow

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

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?

[jspchief]

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.

[Dayze]

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

[Jenson71]

Originally Posted by jspchief

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.

Originally Posted by Dayze

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

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.

[Fire Me Boy!]

Originally Posted by Dayze

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

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.

[bevischief]

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

[Dayze]

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

[Jenson71]

Originally Posted by Dayze

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

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****

[Donger]

I'd parboil the potatoes first.

[Prison Bitch]

Originally Posted by Donger

I'd parboil the potatoes first.

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.

[Dayze]

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

[gblowfish]

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