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Old 06-05-2007, 01:55 PM   #11
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Join Date: Oct 2004
Posts: 4,357
Originally Posted by legend_018
I have a beef roast and it's not even 2 lbs. Any suggestions on estimated time in an old crock pot? I have noticed in the past if I cook on LOW all day long - it's too long. I also have potatoes and carrots that I will be putting in as well.

Two pounds is small, so it's hard to guestimate. Veggies take longer than the meat to cook, so cut them into small chunks or thin slices. Some pots say put the veggies on the bottom, mine says on top. My Rival programmable gets VERY hot pretty fast, so I cook on low & check (if at home) after about 4 hours. The time also depends on your model and age of the pot, IMO. I've heard the older models don't get as hot, as fast, & cooking time is longer.

You could use a food thermometer to test for doneness to make sure they have reached a safe internal temp:

Poultry - 170 deg for chicken breast - 180 deg for chicken thigh

Ground Meat- 160 deg

Roasts -145 degrees (medium rare) -160 degrees (medium) -170 degrees (well done)

Casseroles -165 degrees

Stuffing - 165 degrees

Soups - 165 degrees

I fill the pot 2/3 of the way. If using dry lipton/onion soup, mix it with about 1 cup of liquid (water) and pour over the top. Sometimes I use more liquid or sauce - but not too much or everything gets soggy, imo.

Here are some more tips:

Crockpot Safety

How to Use a Crockpot - Slow Cooker Tips and Crockpot Tips Cooking Lessons 101 - Crock-pot Hints Tips

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Old 07-23-2007, 10:40 AM   #12
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Location: Kent, Ohio
Posts: 216
I've done a LOT of chuck roasts in the crock pot, and find that 3 hours on low, and then 3 and a half hours on high turns out PERFECT.

If you're not using chuck, YMMV.

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