Chef's Choice: Get the most out of your slow cooker

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Slow Cooking - October 15, 2008

We use our slow cooker all the time. Tough cuts of beef turn out wonderfully when they are cooked for 8 or more hours. We like to put a pound or more of a beef roast in our crockpot after coating the meat with a mix of flour and dry vegetable or dry onion soup and then browning the meat in bacon grease. We deglaze with balsamic vinegar and wine and pour that into the crock-pot together with a can of condensed mushroom soup. Add a cup or two of stock and cook on low for 8 hours and you have a meal made in heaven.

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William H. - Annapolis, MD - Karma: Bad