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Thread: HELP! Roast beef in SC

  1. #1

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    Default 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

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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

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

  4. #4

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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

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    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

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

  7. #7

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    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

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

  9. #9

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

  10. #10

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    How much stock would you put in?

  11. #11

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

  12. #12

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    Thanks, will try one this week

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