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Q. I am very interested in recipes that take at least 9 hours so I can put ingredients in the slow cooker in the morning and dinner will be ready at 6:00 p.m.
—Sharon Schild Willis
A. We've found that beef is the star of slower slow-cooker recipes. Tougher cuts such as the neck and shoulders (chuck), foreleg area (brisket), hind section (round steak), and undersides (flank) turn into fall-apart-tender meals. Long, moist cooking produces more intensely flavored dishes too, because these marbled meaty areas dissolve over many hours of cooking.
Pot Roast with Root Vegetables
Makes: 8 servings
Prep: 15 minutes
Slow Cook: on LOW for 10 hours
Cook: 3 minutesGet the recipe