I have a confession. I am a messy cook. There I have said it.
Seriously, as much as I enjoy being creative in the kitchen and will happily clean up afterwards, I make the kitchen resemble a bomb site by the time I am finished! Everytime I cook pasta, the water over flows the pan and makes a mess on the ring, and often when I stir something splashes appear on the hob or splashback! The oven is also a little in need of a deep clean, where the bottom has become blackened by spillages of cottage pie sauce, or cakes that spilled over allowing small splats of batter to escape and land on the oven floor. And don’t let me get started on the kitchen worktops and the floor!!! I think I will leave that to your imagionation!
This is my recipe for slow cooker roast beef . It is a meal that I have been cooking for many years now. It is the easiest way to ensure meat that is tender and tasty. As the beef cooks it creates its own gravy which contains all the juices from the meat. Please try it, because you will not be disappointed!
I appreciate that a joint of beef doesn’t take long to cook the conventional way in an oven. However, I like the fact that I can leave it cooking all day if I want to, while I am doing other things. I often put my beef in my slow cooker before breakfast on a Sunday morning for Sunday lunch. This means that I have a few hours, maybe all day, to enjoy time with my family. Allowing us to go out for a walk to work up an appetite, or to visit friends or family, before I need to return to the kitchen and get the vegetables cooked, and the slow cooker roast beef dished up.
Thanks to Dawn (The Moiderer) I decided to try cooking a whole chicken in my slow cooker, as I was out all day and it needed to be eaten by tomorrow.
Now I am not joking when I say that the chicken was amaaaaaaazing! As I lifted it out of the slow cooker it literally fell apart! It was so moist too and even the meat from the drumstick and wings was delicious ( I am not usually fan of the brown meat on a roasted chicken!). The skin was fairly crispy – not that I eat it myself and there is no need to carve the chicken because the meat just falls off the bones.
So this is what I did:
1 whole chicken (mine was 1.765 kg)
I stuffed it with 1 lemon (cut in 2 halves)
I rubbed the skin with Rosemary, and garlic (optional)
I also slashed the drumsticks (which I do when I roast chicken in an oven)
1 onion cut into 4 chunks around the chicken once it was in the slow cooker
Anyway, I put my slow cooker on medium setting at 9.30am and turned it off at 5.30pm. The meat falls off the bone it is the nicest moistest chicken i have ever cooked!! Brilliant!
If you are in a hurry, you can cook it on high for about 4-5 hours 🙂
But do you know what, the meat is that good plus no roasting pans to wash up! I think I may never cook a whole chicken in the oven again!