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originally posted by: Flyingclaydisk
So a couple things...
2. Sadly though, because of all the attorneys running around suing everyone (for everything) these days most modern crockpots now operate far too HOT (even on their low setting) to set them in the morning before you leave for work and return home afterwards to something less than charred smoldering wreckage. It's the old "40/140" rule taken to the extremes. Modern crockpots attempt to pour the coals to the food to get it to 140 too fast which results in over-cooking in the long haul. Even most "low" settings will cook at well over 220 which is just too hot.
I've been on a quest for a crockpot where you can do this like you used to be able to do with the originals, but to no avail so far (and I've been through a bunch of them too!). The KitchenAid comes close, but they have issues with the ceramic which creates a (real) safety issue/fire hazard. And...the issue actually happened to me so I know it's real.
originally posted by: Neopan100
This is a good stick to the meat on your bones recipe..
Take a chunk of beef..I use shoulder roast..but any beef will do. (ive used ox tail too)
coat in flour, salt, pepper and pan sear in oil until deep brown on all sides.
while beef is still in pan add one whole diced onion and as much chopped garlic as you can stand
add to pan and caramelize. add mushrooms ( I use whole container)
pour in 2 cans of beef consume or about 2 cups of really good beef stock
place in oven or crock pot for 4 or 8 hours...this comes out DEEP Brown..almost like Salsbury steak..it's rich and filling and very savory It only takes about 20 min to prepare..the oven/crock does the rest..
I serve with mashed potatoes