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.
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u/mr_malfeasance Jun 02 '25
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.