SJ. Posted January 3, 2012 Share Posted January 3, 2012 I think my crockpot may be broken. The last time I used it I cooked a roast. I checked it after it had cooked just a couple of hours (about 1/4 of the time) and the meat was already way above the proper temperature which was reflected in the toughness of the meat. The time before that I also overcooked a roast but chalked it up to my own error. Do you think my crockpot is cooking too hot? Is there a way to check this? Or am I doing something wrong? Quote Link to comment Share on other sites More sharing options...
bbkaren Posted January 3, 2012 Share Posted January 3, 2012 I'm not 100% positive, but crockpots are meant to cook things slowly...beyond toughness, to tenderness (i.e. potroast, stews, etc.), with liquid. I don't know that you can cook a roast beef (i.e. red and juicy in the middle) using the slow-cooking method. I think you probably could cook a roast in there, but it'd probably be a much shorter cooking time. Others know more I'm sure and can give you more info... Quote Link to comment Share on other sites More sharing options...
SJ. Posted January 3, 2012 Author Share Posted January 3, 2012 I'm not 100% positive, but crockpots are meant to cook things slowly...beyond toughness, to tenderness (i.e. potroast, stews, etc.), with liquid. I don't know that you can cook a roast beef (i.e. red and juicy in the middle) using the slow-cooking method. I think you probably could cook a roast in there, but it'd probably be a much shorter cooking time. Others know more I'm sure and can give you more info... Interesting. I was cooking a corned beef roast following a crockpot recipe. Something like this. The temperature of the meat was too high after about 2 hrs. Perhaps meat temperature isn't used to determine doneness when using a crockpot? Quote Link to comment Share on other sites More sharing options...
bbkaren Posted January 3, 2012 Share Posted January 3, 2012 Yeah, I've never checked meat temperature using the crockpot; I just make sure there's enough liquid in there periodically and let 'er simmer. Hope you get it figured out! :) Quote Link to comment Share on other sites More sharing options...
jenn- Posted January 3, 2012 Share Posted January 3, 2012 Let me guess... is it a Rival brand crockpot? Have you ever cooked a roast in it and it not come out like shoe leather indicating that something is now different? I have completely given up on Rival brand crockpots. I own 3 of varying sizes and all 3 cook too hot. I have one by Hamilton Beach that I swear by now and unless things change, I will never go back to the other one. Quote Link to comment Share on other sites More sharing options...
SJ. Posted January 3, 2012 Author Share Posted January 3, 2012 Let me guess... is it a Rival brand crockpot? Have you ever cooked a roast in it and it not come out like shoe leather indicating that something is now different? I have completely given up on Rival brand crockpots. I own 3 of varying sizes and all 3 cook too hot. I have one by Hamilton Beach that I swear by now and unless things change, I will never go back to the other one. It sounds like you know what I am talking about! It is this one: http://www.jardenstore.com/productdetails.aspx?pid=853&refID=CJ&CJ_ID=1609763 Quote Link to comment Share on other sites More sharing options...
jenn- Posted January 3, 2012 Share Posted January 3, 2012 This is the one I currently swear by... Hamilton Beach . Quote Link to comment Share on other sites More sharing options...
athena1277 Posted January 3, 2012 Share Posted January 3, 2012 This is the one I currently swear by... Hamilton Beach . That's the one I just got for my birthday! :001_smile: So glad to hear it's a good one. I've only had time to use it once, so I haven't thoroughly tested it yet. Quote Link to comment Share on other sites More sharing options...
Unicorn. Posted January 3, 2012 Share Posted January 3, 2012 I cook my roasts low and slow in the oven-about 6 hours. My crockpot (at least 30 yr old rival- yes I like to live on the edge) does the same thing. Even on low, it gets quite hot. I don't use it for cooking meats very often, unless it's something like frozen chicken, and then only for a few hours (3-4). Quote Link to comment Share on other sites More sharing options...
Cindyg Posted January 3, 2012 Share Posted January 3, 2012 This is the one I currently swear by... Hamilton Beach . I have that one, and I use it frequently; but there's no way I'd leave it simmering unsupervised an entire day. It cooks meat from frozen to 160 degrees in about 3 hours. I don't think they make crockpots like they used to. Quote Link to comment Share on other sites More sharing options...
jenn- Posted January 3, 2012 Share Posted January 3, 2012 I have that one, and I use it frequently; but there's no way I'd leave it simmering unsupervised an entire day. It cooks meat from frozen to 160 degrees in about 3 hours. I don't think they make crockpots like they used to. I haven't had that problem out of mine. Or maybe it gets to that temperature, but then it hangs out there. I do not use the temperature probe on it though, so maybe there is a problem with that. Quote Link to comment Share on other sites More sharing options...
JudoMom Posted January 3, 2012 Share Posted January 3, 2012 This is the one I currently swear by... Hamilton Beach . That's the one I have, too. I love it. I've used the programmer for hunks of meat, and never had an issue. When it gets to the desired temp, it switches to warm. I've used the manual and the program as well, and haven't ever had an issue with overcooking. Quote Link to comment Share on other sites More sharing options...
SJ. Posted January 4, 2012 Author Share Posted January 4, 2012 This is the one I currently swear by... Hamilton Beach . Do any of you use the temperature probe for this? If so, how do you like it? Quote Link to comment Share on other sites More sharing options...
KS_ Posted January 4, 2012 Share Posted January 4, 2012 I have that one, and I use it frequently; but there's no way I'd leave it simmering unsupervised an entire day. It cooks meat from frozen to 160 degrees in about 3 hours. I don't think they make crockpots like they used to. I don't think they do, either. My mom had an old one (I think 30 years old or so!) that would cook things on low, w/o boiling, but she thought she should replace it because it was so old, and the new one boils on low (as does mine). I ended up getting a 6 qt Nesco roaster that I can set from below 200F up to 425F and I love it: http://www.amazon.com/Nesco-4816-12G-6-Quart-Porcelain-Cookwell/dp/B003I4F6NG/ref=sr_1_2?ie=UTF8&qid=1325688496&sr=8-2 Quote Link to comment Share on other sites More sharing options...
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