Valley Girl Posted October 22, 2018 Share Posted October 22, 2018 I'm trying to take advantage of my slow cooker/crockpot more often when planning meals. I recently found a magazine recipe for beef sandwiches that calls for cooking the roast on high for 1 hour, then on low for another 10. After that, the instructions say to shred the beef, return it to the cooker and continue cooking on low for AN ADDITIONAL 12 HOURS. That can't possibly be right, can it? Would two hours be more realistic? What do you more experienced slow cooker chefs suggests? Thank you! (FYI: I tried to contact the publisher to see if the recipe had been corrected. The magazine was an old one-time "special," and the contact information provided in it is no longer valid.) Quote Link to comment Share on other sites More sharing options...
mommyoffive Posted October 22, 2018 Share Posted October 22, 2018 5 minutes ago, Valley Girl said: I'm trying to take advantage of my slow cooker/crockpot more often when planning meals. I recently found a magazine recipe for beef sandwiches that calls for cooking the roast on high for 1 hour, then on low for another 10. After that, the instructions say to shred the beef, return it to the cooker and continue cooking on low for AN ADDITIONAL 12 HOURS. That can't possibly be right, can it? Would two hours be more realistic? What do you more experienced slow cooker chefs suggests? Thank you! (FYI: I tried to contact the publisher to see if the recipe had been corrected. The magazine was an old one-time "special," and the contact information provided in it is no longer valid.) I have never come across anything like that ever. Sounds crazy. Everything I cook is either high for 4 hours or low for 8. 2 Quote Link to comment Share on other sites More sharing options...
Kassia Posted October 22, 2018 Share Posted October 22, 2018 My pulled pork recipe says to cook for 7 hours, then shred and add BBQ sauce and cook for another hour. I can't think of any other recipes that do that and certainly not for 12 hours. Quote Link to comment Share on other sites More sharing options...
ashfern Posted October 22, 2018 Share Posted October 22, 2018 (edited) I think the 12 is a typo. It probably was meant to be 1-2 hrs. If this is an old recipe I wouldn't use the 10 hrs either. Newer models of slow cookers cook hotter so take less time. Edited October 22, 2018 by ashfern 2 Quote Link to comment Share on other sites More sharing options...
Excelsior! Academy Posted October 22, 2018 Share Posted October 22, 2018 I used to regularly make pulled bbq pulled pork by first making a roast overnight in the crockpot starting it at 10 or 11 o'clock pm on Saturday night and letting it cook on low until 11:30 am Sunday morning. After lunch I would put the leftover roast back in the juices in the crockpot with a bottle of bbq sauce. I would then turn the crockpot again to low and let it cook until 6:30 or so. Even with the hour-ish of the meat out of the crockpot, therefore not cooking during that time, and all of the added liquid the meat was not very moist at dinner time. I cannot imagine your cookbook's directions would be correct. Unless the crockpot had a really low (and unsafe) heating setting, the meat would just be cooked to death! Quote Link to comment Share on other sites More sharing options...
Valley Girl Posted October 22, 2018 Author Share Posted October 22, 2018 Thank you all for your advice. You've saved me from ending up with a mushy mess. Quote Link to comment Share on other sites More sharing options...
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