I leave the skin on , but you can peel if you like. You can also use a cup full of pearl onions if you'd prefer.
If you set it at medium, I let it go all day, but I've been known to toss it in a pot when I get home form work, set it on high and it's ready in an hour or so (use a meat thermometer) But slow makes it more tender...
And really, no liquid, as long as you keep it covered. You *can* add a cup of beef stock or wine if you want a lot of sauce or gravy or a different flavor (yes, a quarter cup of a young port is pretty nummy on this), but a lot of moisture is rendered both from the meat and the vegetables, and chuck has a decent fat content, so if you want to make gravy, you will certainly have enough drippings for it. We like it moist but not swimming in liquid...first meal is plated roast and potatoes but the leftovers. Mmmmm. Roast beef sandwiches!
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carisma_sensei
no subject
Date: 2006-09-06 04:21 pm (UTC)My love for this universe has no bounds.
I leave the skin on , but you can peel if you like. You can also use a cup full of pearl onions if you'd prefer.
If you set it at medium, I let it go all day, but I've been known to toss it in a pot when I get home form work, set it on high and it's ready in an hour or so (use a meat thermometer) But slow makes it more tender...
And really, no liquid, as long as you keep it covered. You *can* add a cup of beef stock or wine if you want a lot of sauce or gravy or a different flavor (yes, a quarter cup of a young port is pretty nummy on this), but a lot of moisture is rendered both from the meat and the vegetables, and chuck has a decent fat content, so if you want to make gravy, you will certainly have enough drippings for it. We like it moist but not swimming in liquid...first meal is plated roast and potatoes but the leftovers. Mmmmm. Roast beef sandwiches!