I have a pot roast going on low and a lot of recipes seem to have the potatoes in there for the full 6-8 hours, but that seems too much for these little guys! How many hours would you recommend?

Hi there I am getting ready to hopefully make pulled pork today. I don't have easy access to my crock pot which had to be packed away during some construction work, but I am thinking to use a roaster oven I have out, but it is the largest size there is. I forget exactly how large but I think it's like 17 gallons! Do you think that this will work out okay? (ETA: 7.5 LB BUTT) Or is it too big for the purpose? I was planning to put a little bit of liquid in veggies in there FYI. I don't want it to get too dried out though. I thought about putting it in a baking dish in The roaster as I have done with some other things in the past, but then I thought the juices might overflow the baking dish and now I'm not sure which way I should go. Does anybody happen to be online who wants to chime in?

Creamy Three Cheese Allepo Mac pixs

Ingredients

(.5lbs) - KERRYGOLD 15 Month Aged Kilaree Cheddar

(.5lbs) - SPRING KOE Spring Goat Gouda

(.5lbs) colby

8 (ounces) - cream cheese

4 (ounces) - HAPPY COW CREAMERY Butter - or any unsalted hard cream butter

1 (tsp) of sea salt

2 (tbsp) - Eastanbul Aleppo Pepper Flakes - or any Aleppo Pepper Flakes

1 (12-ounce) can evaporated milk

2 (cups) of heavy cream

1 - (16oz) - Large Elbow Macaroni Pasta or Shells regular or wheat will work fine

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Instructions

pre heat either a 6 or 8 quart slowcooker on low for 30min

pre mix & heat butter,heavy cream,cream cheese & evaporated milk

wisk for 2min an pour into slowcooker for the 30min pre heat period

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shred each .5lbs of cheese with eletric or hand grinder / shredder with fine grade option - (for 1.5lbs total)

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after 30min pre heat for slowcooker add in an stir the Large Elbow Macaroni Pasta an cover with lid

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make sure its evenly below the fluid then cover with lid for 2hrs 30min

dont add cheese yet

at the 1hr make stir pasta for 2mins then recover then continue cook for 1hr

at the 2hr mark add in cheese in stages (ie dump .5 of the 1.5lbs of cheese in an stir evenly then repeat till all cheese is added)

then cover for remaining 30mins then uncover , turn off cooker an let cool for 10min

then serve as desired.

Hi all, I'm using my slow cooker for the first time to make a nice beef stew (my apartment smells amazing). It's been going for about 4 hours now, and when I peeked through the lid, I noticed a fair amount of froth/foam on top of the stew. Didn't look like simmer bubbles or anything. What could be causing this? My first thought is that it's the alcohol from the red wine I added cooking off.

So I'm attempting to make bone broth by glancing at instructions and then just going ham and I put it all in the roaster I just got for Christmas and checking it every little bit to see if it's where I want it to be. It's been over 24 hours and when I just checked on it after a while it's cold. I'm not sure if it's heating back up now that I've turned it off and unplugged it and restarted it, but does it probably have a timer for turn off or something or what would cause this? Nothing points out that it would turn off unprompted in the handbook so I'm just curious bc I've never had one of these before.

It's a complete cusine 16 quart roaster

Im using an instant pot on high slow fyi.

Roast is like 3lbs shoulder.

Do I cook it first for a few hours then add the veggies?

1 chopped onion. Bag of baby carrots. Bag of baby gold potatoes.

Or can I slow cook it all for 6 or so hours? (It always takes the meat at least that in the IP)

ETA: it’s been 6 hours on high. Potatoes are getting close. Meat still feels chewy. I started w the meat on the bottom and stored it a couple times. Meat is kinda in the middle now.

Thursday I did a smaller cut of meat (and maybe a London broil cut? I don’t remember. It was on sale) and made the mistake of using “low”. Was on for 8 hours and then I pressure cooked a natural releases for 10 mins three times in a row and the meat was still chewy but the veggies were cookies.

Here we go!

My grandmother recently passed and she has done all of the cooking for almost 60 years and we are realizing my grandpa doesn’t know how to cook ANYTHING haha. He tried to give away his slow cooker and I stopped him telling him that will be the easiest way for him to make meals. I’m looking for recipes I can write down for him that are TRULY set and forget. Minimal prep/chopping and frozen or prepackaged ingredients will probably be best. His only restriction is he cannot have red meat. Please give me all of your suggestions!!! Thank you!

I made a roast today, but went out tonight after the food was done and I ate dinner. I got home at 1 am thinking the crockpot was in warm mode - which is supposed to be safely above the 140 degree threshold that every google search will give you. I’m not sure if that is just a bit of an overly safe threshold. To my surprise, the lid was off. It’s been 6 hours. I can always reheat it up on warm setting for an hour and then put the rest in the fridge. It was a 5 pound roast so I’m throwing away a lot here if I can’t eat it…. Am I cooked?(no pun intended). The soupy liquid was about 130 degrees, but obviously the stuff near the top will be a lot colder…

Im 27 years old and healthy, if that changes anything. My immune system can handle a lot, but I don’t know about the food being left without the lid for that long. Has anyone else done this? What happens if I just reheat it on high for an hour or two?

Sorry for the late night thoughts, just don’t want to throw this whole thing away if I don’t have to … ☹️

*EDIT

• just to be clear, yes I have obviously spent the last 15 minutes on google and get the gist of what the USDA will recommend. I understand this. I am just asking for personal experience on leaving the crock pot lid off after done cooking for an extended period of time. I am prepared to get 17 comments telling me to use google, I assure you I already did that. I am not a restaurant looking to follow the USDA guidelines so I don’t get shut down (I understand why they have to be cautious and follow every rule), if you think I’m an idiot for that, well maybe I am.

Not happy with the lighting, but this is some tasty spicy chicken this sub inspired me to make today

Hi guys,

I'm making pulled beef tacos for a large group of 15-20 people tonight. Guests will be arriving in approx. 10 hours and I'm looking for some advice on how I should manage this cook today. I have started it on low for about an hour already.

I've got 3kg/6.6lbs of Chuck Roast cut into about 2 inch cubes. The meat was seared on all sides and then put into the slow cooker along with the adobo liquid submerging it all. The slowcooker is a large one and about 90-95% full to the top.

I'm not really worried about overflow but after reading some posts I'm worried about cook time and food safety. Will this quantity of beef cook within 10 hours on low setting? Should I stir and move the position of the beef chunks around in the slow cooker at regular intervals? If it's not cooking quick enough should I put it on high setting and when/how should I make that judgement call?

I also have a thermometer I can use to check the temperature of the slowcooker contents if it helps.

Really don't want to stuff this up and any advice would be greatly appreciated! Will update with how it goes.

I hope this is okay to post. Found a decent slow cooker cookbook in the used bookstore at my local library. It’s an older cookbook but some of the recipes look really great. There are some recipes with the usual “dump in” ingredients like canned cream of (fill in the blank) soups but many of the recipes call for whole unprocessed foods/ingredients with a variety of herbs and spices. What a nice surprise. There are a lot of meat recipes and not really much in the way of vegan or vegetarian. But it was published in 1975. Those were the culinary times I suppose.

I am new to slow cooking, and I would like to make some kind of beef with Asian flavors that I can eat with rice and some veggies but I am not sure what to even search for.

Basically something like Mississippi pot roast but Asian flavors and I would eat it with rice instead of potatoes.

Thank you in advance!

I guess ideas with chicken meat would actually be good too… I just prefer beef over chicken.

I’m hosting a get-together soon and want to use my slow cooker to make something easy and delicious for a group. I’m thinking of things like pulled pork, chili, or a big batch of dip, but I’d love to hear your tried-and-true recipes that work well for feeding a crowd.

Edit: I’ll make the commentators idea below with the most likes and post a picture below.

Feel like cooking on high defeats the whole purpose? 😆

Pulled bbq Chicken! Such a simple and delicious go-to meal! You can make sandwiches/sliders, nachos, quesadillas or you can put it over baked potatoes or fries!

So I know this isn’t necessarily rocket science, but I’m planning on making a pot roast. I’m currently sick so wanted to stick with as simple as possible and got one of those McCormick pot roast seasoning packets. I’ve never used one, is there any other basic seasonings I should add to enhance it at all? A few years ago I got really into making pot roast all from scratch with red wine and everything, but it’s been a minute since I’ve made one. Worth searing the meat first? Should I add seasoning to the meat before doing that or would that be too much with the packet (don’t want it too bland though)?

I have: about 3 lbs of chuck roast, 1 packet of the seasoning, potatoes, baby carrots, and celery. Along with some basic spices and herbs in my cabinet. Forgot to get beef broth but I think I have some chicken broth.

This is the plan. Cook the shoulder for about six hours on low. Take out to rest. Cover everything but the skin and put in the oven at 450 and reverse sear until crackling. I think this should produce some very tender meat but I'm worried about what the slow cooker will do to the skin and it's ability to get all bubbly and crisp. I salted all over but skipped the oil as it doesn't makes sense to add until it goes in the oven. Bottom of slow cooker is spices, onion, garlic and beef broth for a gravy. What are your thoughts fellow slow cooks? Is all the moisture in the slow cooker going to be an issue?

With these 20-35 degree days in DFW I decided I needed to make a hot roast

I have leftover Asian Ginger Salad Dressing I was curious if it would be good dumped in the crock pot with some chicken and veggies.

Just got my first slow cooker ever!! I have loved getting to delve into browsing recipes but I have noticed one thing! Not a lot of recipes are very vegetable heavy. Even "vegetarian" versions of things rely on lentils, chickpeas, beans, etc. with not much variance past that.

I understand due to the nature of this type of cooking that is why just meats or stews or what have you do the best. I know I can just make one of these and then cook up some vegetables on the side but I was just hoping to be able to utilize the slow cooker for everything. I have a crazy work schedule and it would be so convenient to have everything in one pot ready to go.

I do not care about it being vegetarian (love love meats) but I have barely seen a single recipe where the veggies are the star of the show. Do they just not do well?? Is there a list of good and bad veggies, or they different times you need to add different types??

Or will it get too wet/steamed up. Thank you

Update: it was good but way too greasy. I'll use 1/2 or less of the butter next time.

Used Perdue diced chicken, which I chucked in a skillet with vegetable oil. After letting that cook for a bit, I put sliced bella mushrooms in the skillet too along with some poultry seasoning from a local farm market. Meanwhile, sliced little yellow potatoes put them in the crock.

Then in a bowl created a mix if chicken broth, Heinz chicken gravy, Campbell's chicken cream ans herb soup. Added paprika, parsley, onion powder and basil. Stirred that.

Then added the chicken and mushrooms to the crock, then the mixture. Cooked it on low eight hours.

Was very good. Gave some to my friend who came over for a late Christmas gift exchange and she was over the moon for it.