The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: waddy on February 22, 2014, 08:53:45 pm
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Hi all.
Going to do a top rump roast tomorrow and attempting to do it in the slow cooker for the first time. I have found instructions with timing ranging from 6 hours to 22 hours 5 minutes (don't know why the 5 mins was crucial!). Have any of you good people have any advice regarding cooking times or favourite recipes?
Thank you
Helen
:thumbsup:
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I've done topside in the slow cooker and generally allow 6 - 8 hours on high. It comes out beautifully tender.
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6-8 hours is about right on medium=high depends on the cooker.
will be delicious, remember rare isn't an option in a slow cooker though!!!
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Wish we'd had a slow cooker when my Dada was alive - false teeth MOD supply so not very good at chewing, and needed his meat practically in liquid form (slight exaggeration :innocent:)
Seriously though, slow cookers are a wonderful invention and you can get them with bells and whistles too - mine is a simple soul with 2 heat settings, but there are versions with numerous heat settings, timers, buzzers, and in all shapes and sizes :excited:
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Did seven hours on high. It pulled apart rather than carved but it was tender and delicious! I think however I will do six hours mostly on low next time. It was the first time I tried a joint and not stews in the slow cooker. I also had a major achievement; I CAN now make Yorkshire puddings (coming from Yorkshire it was an embarrasing lack!).
:thumbsup: :thumbsup: :thumbsup:
Helen
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As I understand it, joints need to be cooked on high.