thread: HELP! Roast beef in SC

  1. #1
    BellyBelly Member
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    May 2004
    Brisbane
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    HELP! Roast beef in SC

    I know there's recipes for this in the index but when I'm clicking on the links it's saying the link to the old threads is invalid...so I can't get to them.

    I need a recipe for roast beef in the slow cooker, and also how long it needs to go on for.

    In the middle of packing to move house and I've packed all my recipe books away!!

    Thanks


  2. #2
    BellyBelly Member
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    May 2004
    Brisbane
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    Woohoo thanks caro!

    I better get it on soon, would love to see your other recipe too if you found it.

    Otherwise I might do that lamb recipe...I've done that one before with lamb but I reckon it'd go with beef ok too. I've got a whole bottle of chutney in the fridge that needs using up.

  3. #3
    Life Member. Every Australian needs a Farmer.

    Dec 2005
    In Bankworld with Barbara
    14,222

    Hmm, the link worked for me OK. I will double check all the others though.

  4. #4
    BellyBelly Member
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    May 2004
    Brisbane
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    ^Thanks Sherie, I still can't get them to work, keep getting the following message

    vBulletin Message
    Invalid Post specified. If you followed a valid link, please notify the administrator
    It's weird because I've accessed them fine through the index links before...

  5. #5
    BellyBelly Life Subscriber

    Nov 2009
    Scottish expat living in Geelong
    5,572

    Just to answer this question as Caro's original post is gone. For roast beef in the SC I cut an onion into 2, add half a clove of garlic and possibly some chillies cut lengthways. Place these at the bottom of the SC and rest the meat on top (to stop it sitting in fat as it cooks). Add some stock to the veg (and you can drain the fat to make this your gravy base afterwards). Season the beef with salt and pepper and cook on low for 8 hours, on high for 4 hours, and on auto for approx 6 hours.

    Yummmm

  6. #6

    Nov 2007
    Earth
    4,434

    Trav, if you've put stock in, how do you drain the fat without losing the stock?

  7. #7
    BellyBelly Life Subscriber

    Nov 2009
    Scottish expat living in Geelong
    5,572

    The fat will float to the surface, so if you scoop the majority off with a spoon then pour the stock out using a spoon to stop the fat then you should get most of it out.

  8. #8

    Nov 2007
    Earth
    4,434

    Ahhh...thanks, shall be putting this on now!

  9. #9
    BellyBelly Life Subscriber

    Nov 2009
    Scottish expat living in Geelong
    5,572

    oh my stomach is rumbling, I haven't had RB in ages

  10. #10
    All the freaky people make the beauty of the world

    Jan 2008
    2,037

    How much stock would you put in?

  11. #11
    BellyBelly Life Subscriber

    Nov 2009
    Scottish expat living in Geelong
    5,572

    about a cup, just to stop the meat from drying out as it cooks

  12. #12
    All the freaky people make the beauty of the world

    Jan 2008
    2,037

    Thanks, will try one this week