Allan,
I think the terminology getting tossed arround (and thus confusing or contradictory) is what the cut of meat is that many folks purchase...
A roast cut rather than a steak cut...
"I put a roast in the crock pot."
As far as technique, I let time work to my advantage by putting the potatos, carrots, and onions in along with the seasoning and a big ol' chunk-o-meat (roast cut of some sort) in the cooker in the morning, set on low, and it's ready to go that evening (10 hours later).
Savory and tender, and limited energy usage...
Good for making even the toughest cut of meat relatively edible.
I wonder what it would do to an old shoe...
Never have tried to use it to cook anything in less than 8 hours, other than chili conqueso. |