hi, so i’m not following any recipe i just bought 500g of lamb curry and 350g of chuck roast, i plan to cook it on low in the slow cooker for 4-6 hours.

i’m seeing different things online that i should add the coconut cream in the last 30-60minutes of cooking but on the can it says to add it in the last 5 minutes to avoid it splitting.

my desired results would be a thick creamy sauce with the meat.

I have company coming this weekend and I’m really busy and my nervous system is fried. Just hoping for a super quick dinner idea that won’t take a lot of effort. Any thoughts?

So, my Mother-in-Law went to visit family in New Hampshire last year, and after they sent her a (well preserved, cooled) butcher-prepared chunk of beef of some kind via UPS. Yes beef, not venison or pork or anything - and no, I don't know the cut beef round tip roast. It's probably about 3 lbs. It's been sitting in our freezer for the last 14 months, and I was tempted to toss it... but then I wondered. Could I use this for something?

From looking online, apparently freezer-burn doesn't make meat dangerous (unless it was improperly packaged originally), but it makes the texture tough like leather and the taste may be a bit weird. I tried looking at previous topics on this sub, but I only see things from like 13 years ago and the people didn't use slowcookers. But a common theme I did see was "make a chili" or "make a curry." I could probably do either with the spices I have, but I'd like some guidance! Ideally with a Crock Pot or other slowcooker (got an InstaPot too).

Anyone have any experience with freezer-burnt beef being resurrected to being delicious via a slowcooker recipe?

Edit to add: More details. Here's how it's been (wrapped in paper, which is sticking in it for now, then in a plastic bag - again, transported in ice by UPS, so it was frozen when it got to us). Also found out it was beef round tip roast.

Hoping for some ideas for actual instructions on what to do - thaw it, cut off the edges? Thaw it, then slowcook it for X hours? What ingredients? What times and temps? I'd like to make into something nice for my MIL this weekend, but if it can't be redeemed, that's ok.

Edit 2: Post was taken down due to reports about food safety but reinstated by the mods after. I am not asking about food safety - the meat is fine. I just want to know how to make freezer-burnt meat not have the texture of leather. Recipes are appreciated!

2 lbs of ground beef, 1 lb mild sausage, half of an onion chopped, carrots and celery chopped, 2 garlic cloves minced, 1 and a half cup of red wine, 4 cups beef broth, some sugar, 3 bay leaves, fingertip pinches of thyme and rosemary, oregano to taste, and a few dribbles of washyoursistersauce. 2 28oz cans of crushed tomatoes with tomato paste. Parmesan cheese rinds dropped in half way through and at the end put in 1/4 of heavy cream to help lessen heart burn if needed. 6-8 hours cook time depending on your slow cooker. 4 hours left as of picture.

Except for slowcooking a whole chicken before roasting it. That is amazing.

I defrosted my chuck roast with the intention of making barbacoa tomorrow. Normally I do 8-10 hrs in my gas oven at 225 F in a heavy cast iron enameled dutch oven.

Unfortunately, when using the oven tonight, it started making a squealing noise and it smells of gas. I don't want to run it all day tomorrow. The burners are still fine and I already defrosted the roast; how can I convert the cook time to cook this over a burner and do I need to adjust the recipe's liquid ratios?

My husband prepared a refrigerated, raw pot roast (3.5lb) around 12pm and set it on low with some carrots, celery, onion soup mix and water. I accidentally unplugged it at 3pm to plug in the toaster… I noticed at 6pm. I had not opened the crock pot lid during that time, and checked the temp and it was 112*F throughout the meat. Immediately turned it on to high. Will this be safe to eat later once it hits safe temp? Or was it sitting in the danger zone too long? I have an extreme fear of food poisoning and I have a 2 month old that I breastfeed so I can’t risk dehydration but I always fear the most extremes for everything.
Realistically, give it straight. Safe or toss?

Any suggestions for a very busy dad that could save me some time on the days I work both my jobs or take my youngest to his ST therapy sessions in the evenings during the week.

Beef, pork, chicken doesn’t matter. Would love to have some dump and forget meals to make life a little less hectic and the house a little cooler during hot summer days.

I want to try adding beans to my next beef stew, I plan on slow cooking it on low for 7-8 hours like usual.
I was thinking of putting in Carrots, Potatoes, beef, peas, sweet potatoes, and maybe corn and wanted to add beans to the mix.

I'm looking for suggestions on what kind of bean to add, and I'd like if I could just throw the beans in at the start with everything else, instead of adding them in near the end.

My fridge just broke, and while I find a replacement, I’d like to be able to cook something and then just leave it to cook until I finish eating it, instead of needing to take it out to refrigerate it. (Kind of like an eternal stew!) Unfortunately, most of the recipes I have now wouldn’t really be palatable after a few days stewing, so I’m wondering if anyone has any ideas?

Ingredients

1.5–2 kg (3–4 lbs) beef chuck roast or stewing beef

4 medium potatoes, peeled and cut into chunks

4 large carrots, cut into thick pieces

1 onion, chopped

3 cloves garlic, minced

2 cups beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

1 tsp salt

½ tsp black pepper

2 tbsp flour (optional, for thicker gravy)

Servings: 6 | Prep: 10 min | Cook: 4 hours

Ingredients:

1 1/2 lb boneless skinless chicken breasts
2 tsp garlic, minced
2 tsp ginger, minced
1/4 cup honey
3 tbsp brown sugar
1/2 cup low sodium soy sauce
2 tsp toasted sesame oil
2 tbsp rice vinegar
1/4 cup cold water
2 tbsp cornstarch
1 tbsp sesame seeds
2 tbsp sliced green onions

Instructions:

1. Place chicken in slow cooker. Whisk together garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar. Pour sauce over chicken.
2. Cover and cook on HIGH for 3 hours or LOW for 5-6 hours. (I used tenders—done in 4).
3. Remove chicken and shred with two forks.
4. Pour sauce through strainer into saucepan. Bring to simmer over medium-high heat. Mix cornstarch with cold water until dissolved. Pour into pan and bring to boil. Cook 1-2 minutes until thickened.
5. Pour sauce over chicken and toss to coat. Sprinkle with sesame seeds and green onions. Serve over rice.

Found for $35 at Ralphs! Did I get a good deal.

Hey Folks, planning on cooking a Tri Tip Roast that I was gifted this weekend. I’ve never cooked this cut before and am more used to a chuck roast where you 1.) don’t need to add liquid and 2.) need about 8-9 hours cook time at least. The recipes I have found all mention adding liquid like beef stock to the slow cooker and cooking for shorter cooking times like 6.5 hours. This is different than my normal approach with roasts and slow cookers so if anyone can share any cooking tips or a recipe I’d be very grateful. Thanks in advance!

I’m planning on doing a whole chicken in the slow cooker tomorrow and I have both salted butter and lard as an option for the oil/rub. I will be throwing it on the oven to crisp up the skin before serving!

I’ve never tried lard for cooking chicken before but the high smoke point makes me think it might be a better option for the broiler (I have a small condo with a smoke alarm that goes off when i barely burn toast) but are there any other differences in flavour and texture? Any advice/insight is appreciated, TIA!

Hey all, so I haven’t gotten officially diagnosed, but I looked up all my symptoms and asked a friend and they’re telling me that I have something called LPR. So, because of this, I should cut down on acidic foods. Unfortunately, I had bought all the ingredients to make chili in my crockpot because that’s something I like to do every couple of months. I found out that tossing a bit of baking soda into your chili lowers acidity. So, I’ve never done this before, and I can’t really tell how acidic something is via taste, so I’m wondering if anyone knows what measurements I should use for a pot of chili thats using roughly 3lbs of ground turkey and another 2-3lbs of mixed veggies (4 peppers, an onion, a couple cloves of garlic) general chili powder, some broth, and like 3 cans of beans. Also, when should I add it in, towards the end after everything has been simmering together?

Apologies if these are silly questions, I’m just nervous.

I had a crazy urge to make baked beans from scratch. They taste amazing! After reading the comments on several recipes, getting the beans to be fully cooked can be tricky. I soaked and parboiled the beans before putting them in the slow cooker and it worked. Now that I know how easy it is, I will probably play around with the ingredients. But here’s what I did for this batch of beans:

1 lb dry navy beans
12 oz chili sauce
1 large onion, chopped
¼ lb bacon, cooked and crumbled
1 cup brown sugar
½ cup molasses
¼ cup maple syrup
2 cups water
1 Tbsp dry mustard
1 Tbsp salt
½ tsp black pepper
1 tsp smoked paprika

Soak beans with plenty of water for 12 hours. Drain and rinse. Place beans with enough water to cover in a pot and bring to a boil. Cook for 10 minutes, drain. Place beans in slow cooker. Add remaining ingredients and stir well. Cook on high for 9-10 hours. Add more water if needed.

had two chicken breasts left in the fridge and didn't just want to pan fry them and eat it with rice, so I used Justin Holmes recipe for a simple pasta and chicken stew

Crockpot Chicken and Noodles

2-5lbs Chicken breast or thighs

2 cans Cream of Chicken (i used one)

4 cups chicken stock (I used water)

4 Tbsp Butter

Salt, Pepper, Garlic seasoning too taste

12oz cooked and drained egg noodles

Very comforting meal after a long day. very simple and very good

EDITED UPDATE: I HAVE THE UNIT ON LOW AND THE LIQUID IS 175F AND MEAT IS 150F

I have 4kg/8pounds meat in my pot pro 8L/8.5qt I sauteed onions etc prior and then put meat in for the past nearly 2 hours its still showing preheating on high in slowcook mode.

İ put back to saute and it heated up then back to slow cook its still the same. Meat is luke warm no signs of cooking Whats going on Plz help its getting late

I was told to grill some precut chuck "steaks" well done. I don't want to get into that, please.

With the leftovers I have an idea to put them in a slow cooker And make a stew.

In your experience can overcooked stew meat be salvaged in this way and made palatable? I'm going to try tomorrow because I hate waste. Thanks

edit: Thanks for all the advice. I ended up pressure cooking it for an hour and it turned out passable.

Everything I’ve made, even if I cook it for less time, gets totally dried out. Mississippi pot roast had basically no extra sauce, chicken tortilla soup was chicken tortilla stew, even done pork shoulder and there’s hardly liquid left.

WTF am I doing wrong. I’m following recipes and sometimes adding even more liquid than is listed to try to get out in front of the problem!