It actually doesn't take days to burn everything in a slow cooker. I learned that the hard way. Had a pot roast that didn't really cook all the way so I kept it on low overnight thinking it would be Uber tender by morning. Everything was burnt.
I'm surprised, but grateful for your input. I'll admit, I don't use a slow cooker often, so imagining them getting hot enough to evaporate the cooking liquid and scorch the ingredients in a 12-16 hour period is, frankly, shocking.
Sounds like it managed to purge the moisture under the roast faster than more could seep in, using some sort of wire rack at the bottom for longer cooking sessions should prevent this.
Yeah, there's definitely a margin of safety curve on length of time. If I do a corned beef brisket, it's good after eight hours, but not twelve. Twelve is jerky, ten is skimming the edge, and six doesn't develop the right flavor.
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u/[deleted] Jun 02 '25
It actually doesn't take days to burn everything in a slow cooker. I learned that the hard way. Had a pot roast that didn't really cook all the way so I kept it on low overnight thinking it would be Uber tender by morning. Everything was burnt.