The $13 roast that turned into a 4 day feud with my slow cooker

Last Tuesday I grabbed a chuck roast on sale at the Kroger off I-35, figured I'd set the slow cooker before work and come home to magic. Opened the lid at 6pm and it was still raw in the middle, tough as a boot. Turns out my crock pot's low setting died sometime last month and I never noticed, so it basically sat at warm all day. I panicked, sliced it thin, and seared it in a cast iron with some canned beef broth and a bag of frozen veggies. It came out edible but chewy, and now I'm second guessing every recipe that says 'low and slow.' Has anyone else had a slow cooker just quietly give up on them, or am I the only one who failed to check the temp before trusting the machine?

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1 Comment

terry_lewis215d ago

Wait, did you even check the temp on that roast before you left the house? You said you learned the low setting was dead, but you also must have known the meat was sitting there all day. I'm more curious if you actually temped the roast when you got home or just assumed it was done because the kitchen smelled like beef. Cause that's the real lesson here, you gotta verify what the machine is doing, not just trust the dial. Slow cookers are dumb, they don't tell you when they break, they just sit there lying to you while your dinner turns into a science experiment. So what made you finally check the temperature, or did you just slice it and hope for the best?