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Just got a very nice email from Ashley L., who is a little concerned with the slow-cooker beef recipe this week. To quote, “HELP! I don’t have a crock-pot, and I can’t afford to go out and buy one…am I going to ruin this roast is I cook it in the over? Can I use a cast-iron dutch cooker, instead?”
Great news…you can, absolutely, cook your crock-pot recipes in the oven, using a dutch oven, cassoulet pan, or even a cast-iron skillet and some heavy foil*.
Here’s one of our favorites, Braised Lamb Shank Tacos…
Another of our most popular dishes is typically cooked in a smoker, or in the crock-pot, but can be done deliciously by slow-roasting in the oven.
Check out The Best Dang Pulled Pork Sliders for several fantastic methods…
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Lastly, here’s another favorite, “Low & Slow Southern Baked Beans.”
Now, lot’s of folks make stews and bean dishes in the crock-pot, and they taste pretty good.
What makes oven-roasting better? One word: REDUCTION.
There’s very little reduction in a crock-pot, as the whole idea is to seal moisture IN. Slow roasting allows the liquids to slowly evaporate, thickening and intensifying the flavors.
Crockpot time – Oven time
- 12 hours/Low – 3 hours/325° F
- 10 hours/Low – 2 1/2 hours/325° F
- 8 hours/Low – 2 hours/325° F
- 6 hours/Low – 1 1/2 hours/325° F
- 5 hours/Low – 1 hour, 15 min./325° F
- 4 hours/Low – 1 hour/325° F
- 4 hours/High – 2 hours/325° F
- 3 hours/Low – 45 min./325° F
- 3 hours/High – 1 1/2 hours/325° F
*To use a cast iron skillet, follow the same instructions, but (once the food is in it) wrap the entire skillet in 2-3 layers of heavy foil, before putting it in the oven.
Good luck, let us know if you have any questions!
– Chef Perry