Slow cooker - temp or time?

Discussion in 'Food & Cooking' started by cabosailor, Mar 20, 2010.

  1. cabosailor

    cabosailor

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    I am just about to put a very nice chuck roast into the slow cooker.  The reviews of the recipe I'm basing mine on range from "great" to "way too tough".  I'm presuming the way too tough crowd undercooked the meat even though they left in the slow cooker for the prescribed period of time.  This started me thinking of bbq beef brisket which is also tough unless the internal temp is about 190.

    Question:  There is a vent hole in the lid of the slow cooker that would allow me to place a digital thermometer into the roast.  Would doing so help ensure a tender roast and if so should I use the 190 deg as an internal goal?  My instinct tells me that temp trumps time and the 4.5 hours is merely a guideline.

    Thanks,

    Rich
     
  2. boar_d_laze

    boar_d_laze

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    Sure.  Why not?

    BDL
     
  3. cabosailor

    cabosailor

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    Okie Dokie,

    Probe inserted - temp 130 - Cooker set on low and I'll wait for 190.  Thanks BDL.  It just seems strange every slow cooker recipe is given in terms of time instead of internal temp.

    Rich