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Start the pot on HIGH until it is all hot and bubbly to get it started, around 15 to 30 minutes while you are cleaning up the kitchen. Then turn to LOW to cook. The WARM setting it just to hold the meal until you are ready to serve the meal. WARM setting is designed to NOT COOK the meal.


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With online meat shopping in the UK you have to go with the reputation of the source, there's no grading system which you can refer to. Top end butchers and grocery stores carry top end beef, and most of the time you do get what you pay for. Many supermarket chains have premium labels, ie Tesco Finest and Sainsbury's Taste The Difference, which are ...


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I realize this is an old question, but I must have missed it. If you want your roast to have internal goodness (I.e. From the juices in the Dutch oven or marinade) you need to perferate the meat. You can use an ice pick to do this. On the cutting board, make a grid of holes about 1 inch (or 2cm) apart. This allows the juices or marinade to reach the ...


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I do my roasts old school, from my mom's recipe & you can't go wrong. We like Rump Roast but any will do. It is very flavorful, cooked slowly. That is key. I use a Dutch Oven with a tight-fitting lid. Add a little oil in bottom of pan, olive or canola. Heat pan up, medium high or high. When good & hot, brown one side of the roast, then the ...



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