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Cooking & Baking
In reply to the discussion: Pot roast in a slow cooker? Any ideas? [View all]Prosper
(761 posts)18. Low temperature
Cook at 200 until reaching 5 degrees below desired temperature. Remove from heat and carry over cooking will raise it to desired temperature. Tender and tasty.
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Oops I should say any raw parsnips you have left over ....not from the slow cooker !
lunasun
Aug 2019
#37
I've always used a baster to suck it off the top after letting it settle.
Dr Hobbitstein
Aug 2019
#45
For braising in liquid I don't think it matters that much other than for the sear...
Kali
Aug 2019
#47
Always brown the meat-chicken, beef etc) first (holds the juices in as slow cooks)-put at
riversedge
Aug 2019
#30