One of the other differences in slow cooker vs. low oven cooking that I've seen is the evaporation rate. The oven, even with a good fitting lid on a pot, will dry out the food a bit and thicken the juices over a long cooking time. The slow cooker tends to make things more "soupy" for me. Even so, I prefer the slow cooker for some things, especially when I'm gone because I feel very safe leaving that small appliance working all day especially in the hot summer weather. When I'm home I like to make several roasts in the oven at the same time in separate pots. Cooks everything for the week (if you use leftovers) in one day and could be done on a Sunday after breakfast with a minimum of preparation time. Cooking time is about
six hours. I start at noon. If the meat is thawed you can cut the cooking time to about
four hours but I'm not that organized so I start at noon and serve at 6 pm. Oven temp is about
212º (somewhere half way between 200º and 225º).
#1) Beef roast (I use chuck) Frozen is ok. Put in casserole with a lid. Sprinkle with garlic and onion powder(not salt!). Place a beef bouillon cube NEXT TO (not on top of) the roast. Cover. Throw in oven.
#2) Pork shoulder roast or Boston Butt - Frozen is ok. Chop about
1/2 head of cabbage like cole slaw. Put in bottom of pot with lid. Add pork roast. Take one small can of sauerkraut UNDRAINED and put in around roast, on top of cabbage. Sprinkle everything liberally with garlic powder and pepper. Cover & throw in oven.
#3) Chicken salsa recipe (see above post by Sue - Statgeek)
I could also start another whole thread about
my pressure cooker
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I know God will not give me anything I can't handle. I just wish that He didn't trust me so much. ~Mother Teresa "People are like stained glass windows: They sparkle and shine when the sun's out, but when the darkness sets in
, their true beauty is revealed only if there is light within."- Elizabeth Kubler-Ross