For best results we recommend you follow the simple step by step instructions on the back of pack.
All of our Slow Cookers Roasts can be successfully made cooking slowly in the oven, but the cut of meat,
size and even the type of casserole dish may change your cooking times.
Luckily, it is almost impossible to overcook a Slow Cookers recipe; however you may need to watch
your level of liquid! Use a heavy based pot with a tight fitting lid, and cook at specified temperatures.
Check liquid levels half way through cooking, and top up if necessary (remembering about ¼ cup of
water evaporates each time you open the lid).
As a general rule, for red meat dishes such as beef and lamb, place in the oven covered tightly
on a low heat (160°) for 3 - 4 hours, or until meat is tender. If substituting with chicken or
pork dishes reduce the cooking time to around 2 - 3 hours. Make sure you remove skin from any
poultry as it is quite fatty, and trim as much visible fat from your roasts before beginning.
We do not recommend stove top cooking for our Slow Cookers Roasts.
As a general rule, we have chosen the perfect cuts for our on pack recipes, however many other cuts
are suitable. Use the guide below to check your chosen roast before you begin. Remember too that
roasts are (unfortunately for recipe writers!) not all the same size and shape. If your piece of
meat is very round, square-ish or of a fairly even thickness, the cooking times will be perfect.
If you have a long skinny or very flat and thin piece of meat, then reduce the cooking times by
about one third.
For more information on Australian beef & lamb cuts, visit www.themainmeal.com.au
Topside / Silverside (not corned)/ Rump:
We have suggested using cuts of meat such as topside (silverside) or rump, as they are
perfect for slow roasting. You can put a larger piece of meat into the Slow Cooker
(up to around 1.5kg for that amount of gravy) however may need to increase your cook times
accordingly.
Blade / Bolar / Scotch Fillet / Chuck Roast and Rolled Brisket:
These are other suitable cuts for the Slow Cooker, however make sure you trim any
visible fat from the roast before browning. They do contain slightly more fat than a
rump, so you may find the sauce a little richer and oilier than usual, especially if not
well trimmed. They are full of flavour and will be fall apart and delicious.
Sirloin / Strip loin / Eye Fillet:
We do not recommend these as the best choices for Slow Cooking, as they are quite
expensive and quite lean. They will work, however you will need to reduce the cooking
times, and they are probably best panfried, barbequed or oven roasted without liquid
for shorter periods of time. (try one of our delicious McCormick seasonings and use
them on the BBQ instead!)
Shin:
We do not recommend shin (osso bucco) as the bone marrow is quite fatty. If shin is
deboned however it will be suitable, but slightly oily.
Chump / Rump:
We have suggested using cuts of meat such as 2 small rump roasts or chump, as they are
perfect for slow roasting. You can put larger pieces of meat into the Slow Cooker
(up to around 1.5kg for that amount of gravy) however may need to increase your cook
times accordingly.
Leg / Shoulder / De boned and rolled neck:
These are other good cuts for the Slow Cooker, however make sure you trim as much
visible fat as you can from the roast before browning. They do contain slightly more
fat than a rump, so you may find the sauce a little richer and oilier than usual.
A deboned leg or shoulder will have less fat and marrow, so will give you a less
oily sauce than a bone in leg.
Rolled Shortloin Roast:
This is a good cut for the Slow Cooker even though it is a bit more expensive,
however make sure you trim any visible fat from the roast before browning.
Backstrap / Fillet / Lamb rack:
We do not recommend these as the best choices for Slow Cooking, as they are quite
expensive and quite lean.
Easy carve leg or shoulder roast - all with rind removed:
Pork is suitable in the Slow Cooker, however make sure you trim as much visible fat as
you can from the roast before browning. They do contain slightly more fat than a rump,
so you may find the sauce a little richer and oilier than usual. A deboned leg or
shoulder will have less fat and marrow, so will give you a less oily sauce than a bone
in leg.
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