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Joint of beef and slow cooker - help

(5 Posts)
Denny185 Fri 31-Oct-08 18:23:12

I have a joint of beef that could def do with the benefits of slow cooking. The trouble is Ive only ever done stews and havnt a clue what to do.

Shall I put in with water, stock or gravy?
On its own or with veg?
Roughly how long for? (its .7kg and have high and low settings on cooker)

AND

Really thick one

How do you know when its done? (dont cook beef normally)

Thankyou for any help

MacdogOnElmStreet Fri 31-Oct-08 18:26:05

have a look at this thread. Might help??

smallwhitecat Fri 31-Oct-08 18:27:47

Message withdrawn

Denny185 Fri 31-Oct-08 19:02:05

Thanks v much u 2. Hadnt even considered red wine.

TheOtherMaryPumpkins Fri 31-Oct-08 19:06:06

I only add about an inch of water/stock to my pot roast joints, really doesn't need any more than that as it won't dry out. I put it in on it's own, I brown it first if I have time, if not I don't bother and it's just as tasty. Use the liquid to make your gravy with, it'll be really rich and tasty.
I put mine on low for around 8 hours, and take it out and rest under foil for about 15 mins as you would do with a roast. After 8 hrs there's not much chance it won't be done! grin

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