Re: Roasting a joint,in a slow cooker
Originally Posted by
Uncle Joe
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Absolutely Pauline darlin' - when I prepared it last evening I placed the joint in the slow cooker, added a very small quantity of water, sliced an onion and placed that in with the joint too and crumbled an oxo cube over it all. When I took the joint out of the cooker earlier today, as you say the meat was so tender it was difficult to carve. The juices I poured into a saucepan, added a teaspoon of Bisto powder and another oxo cube to make the gravy with. The whole thing was moreish. With the remains of the joint I intend to make a cauldron of stew and suet dumplings tomorrow.
UJ, I haven't tried a joint in the slow cooker yet, so roughly how much liquid did you add to your joint, was it just quarter way up the meat, or half way - what?
Also, did you cook it on high or low and for how long please?
I ask because in instructions I have seen says liquid has to just cover the veg, so do you have to 'just cover' a joint as well? Thanks.