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papaspahr is asking: (3 answers)
If I cook a roast in a slow cooker for pulled beef will it taste different if I cook it 10 hours on low, or 5 hours on high? What will give me the best result?

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Last updated: May 10, 2013 11:05 am
Posted: May 9, 2013 8:32 pm
Answered by: bd.weld
May 9, 2013 8:38 pm
If you have a newer model slow cooker and you start out on high it will reach the simmering point quicker. If you start out on low it will take longer to reach the simmering point. "Typical cook time for slow cookers to reach simmer point (209°F): Low: 7-8 to reach the simmer point High: 3-4 hours to reach the simmer point." And most of us thought High and Low were two different temps. Both low and high will give the best results. Just a matter of preference. This is for newer models only.
Answered by: BigShotsMom
May 10, 2013 12:05 am
I think the meat would be more tender cooked longer at a lower temperature, but that is just an opinion.
May 10, 2013 11:05 am
Thanks for the tip
Answered by: Volleyballmom
May 10, 2013 4:25 am
I have a real " beef" with slow cooker beef. I can never seem to get it to the pulled meat stage and its usually not that tender. I have just discovered this past winter that all meat in my slow cooker does better on low for 5 hours. Having said that I think my crock pot is a bit possessed. Everything I've heard, if u want tender meat... slow and low. Let us know how it went!
May 10, 2013 5:56 am
Volleyballmom-what type of roast are you using? A chuck roast should pull well. There are some cuts of beef (sorry, don't know the names, I just recognize the cuts in the store) that don't pull well and are best sliced for sandwiches.
May 10, 2013 6:01 am
I like to cook roasts for pulled meat on low for about eight hours. This would be a four or five pound roast...a smaller roast would need less time.
May 10, 2013 8:54 am
Thanks for the tips.
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