First thing I've cooked in a long time and first thing in my slow cooker. Turned out great. I had a 2lb joint so basically halved the recipe. I cut my joint into about 6 large pieces to make it easier to brown (with three garlic cloves) and fit in the pot but I wasn't sure whether to cube the meat or not - however whilst the food was cooking I was reading up on a cook book, they had all the meat cubed for most of their recipes so I ended up cubing mine half way through cooking! I also added another half a cup of water (1 cup total) so bring the liquid volume up a bit - gave me lots of gravy/juice at the end which was great. I also used 6 small red potatoes instead of 3, didn't peel - just scrubbed and quartered, 2 carrots and 1 parsnip. The carrots ,potatoes and parsnip went in with 4 hours to go and were pretty soft at the end (but just the way I like it). I was surprised though as a lot of the recipe books I saw said that vegetables take longer to cook than meat and to put them in first but they would have been mush if I had done that. The quantity of food was more than I thought - I had seconds last night and have three portions left over for later in the week - two in the fridge, 1 in the freezer. The only downside to this recipe is that it's not a set and forget (due to the vegetables) so you can't put everything in all at once and then eat when you get home.
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First thing I've cooked in a long time and first thing in my slow cooker. Turned out great. I...