Fill it up with what, the food, the liquid? I do neither and never had a problem, but the liquid does boil after a while (I have only done roasts btw). The thing is, it doesn't dry anything out or toughen it up..... at least in my case.
kelton said:Given enough time most food loads will reach the same maximum temperature on both "Low" and "High."
This is what I have been told as well. At either setting it will reach maximum temp. On low it just takes longer to get there. What that temp. is, I have no clue. It is definitely hotter than the older models. I think the legal department requested this change. Ya think??
This thread explains why I keep getting horrible roasts out of my slow cooker as well. I was starting to think it was me, or the cut of meat. I think I might go back to oven-roasting.
You CANNOT roast meat in a crock pot. You can only stew, braise, or simmer. Roasting is a method of using dry heat. You have to add at least a cup of water to your crockpot in order for it to work properly. If you want to roast meat or poultry you have to use a dry oven method.
AGAIN, READ THE OWNER'S MANUAL.
Actually, that poster never said they were roasting in the crock-pot. They said they were getting horrible “roasts” from the crock-pot.....as in a cut of meat and not a cooking methodology. They are now considering changing the cooking methodology for the roast, a cut of meat, from crock-pot slow cooking to oven based roasting.