Everyone swears by their slow-cookers. I’m probably one of the last people to own one, and even though I bought it months ago, yesterday was the first time that I’ve dared to try something in it. In fairness to Jess, she made fantastic ribs in it a couple of weeks ago, but I was flying solo yesterday, and I learned two things:
Although it fell apart while I tried to remove the roast from the Crock-Pot, the meat thermometer still showed an internal temperature of 200F, which I was not expecting. I should have taken it out sooner, but I had already dropped an hour from the original instructions. I think next time I’ll set it for 6 hours, and test it then.
So how was it? Still impressive! It was certainly more tender than my oven roasts, although I would have liked it a little less done in the centre… but next time. I didn’t throw any veggies in there, because I wasn’t sure how that would work with the gravy I wanted to make. It’s all still a learning process.
One thing’s for certain, though… Lady Ashburnham pickles still go really well with a roast done in a Crock-pot! I cooked a batch of Lady A’s Friday… my first batch of the year! Then I watched my daughter put three large spoonfulls on her plate and spread them over everything. She’s a bit of a pickle freak… like her Dad! 🙂
Now to find me some good slow-cooker recipes!