Can somebody answer a quick question? Problem with slow cooker pot roast?
Question by Russ: Problem with slow cooker pot roast?
I recently bought a slow cooker with a temperature probe (it shifts to "warm" automacially when the desired internal temperature is reached)
I tried cooking a pot roast, and set the temp limit to 155 deg F. The cooker duly monitored the probe temp, and switched to warm after about 1 1/2 hours on high.
When I sliced the pot roast open, it was almost raw inside. It bled! (It was so raw, I thought I heard it say "Moo!" when I cut it!)
I salvaged the pot roast by cooking manually for another hour.
My question is, what went wrong? I thought 155 was right for well-done beef? Could I have placed the probe improperly? (I thought I had it just about in the thickest part of the meat.
Anybody else had experience with this?
Best answer:
Answer by wdj
After reading what you wrote i can think of a few things that come to mind.
First of all the temperature you chose was for rare to medium rare as you no doubt saw, the temp you need to set it at is 170F internal for well done meat.
You are right to put the probe in the thickest part, try to put it to the center of the thickest part only and not into a fatty part, has to be in solid meat.
Failing that I would look into the monitor thermometer perhaps it is damaged and not reading properly, look into if you can do a calibration on it to test it's reading, see if it can be calibrated if it is found to be giving a false reading.
Good luck, hope this helps solve the problem for you, Take care.
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