My chuck roast will not fit flat on the bottom of the 6 qt. crock but I told her we should keep it. All kinds of possible uses with the three sizes of crocks.
It has a chuck roast in it right now on its way to an seven pm finish. I put four thick slices of onion on the bottom of the crock so the roast would not sag to much. Used your recipe and directions except I had to use a little extra Cabernet Sauvignon (1 cup Heeee Heeeee) and beef stock instead of water. I cut down on the salt as the beef stock is slightly salty.
Will report on how it came out tomorrow!
I have been wondering why Crockpots are now only refered to as Slow Cookers now days?
Wow, what a great deal you got on your crockpot! I agree—the 3 sizes available for that crockpot is hard to beat. Looking forward to hearing how your roast turns out!
Hmmm...using extra wine and some beef stock....sounds good to me!
I’d been wondering the same thing about why crockpots are called slow cookers. Is it to ‘modernize’ a piece of cookware that has been around for a long time, and make it more ‘attractive’ to all ages? I’m sure it’s due to some marketing study that’s found the term ‘slow cooker’ resonates with more of the population than ‘crockpot.’ What do you think?