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Round Steaks
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<blockquote data-quote="HunterMann" data-source="post: 2399278" data-attributes="member: 117098"><p>I like the round steaks cut about 1 1/4 to 1 1/2 thick. I coat them with a good Montreal type seasoning and let them age, uncovered, on a rack in the fridge for at least 24 hours. Then I make a platform of peeled carrots in the bottom of my large slow cooker. Arrange the steaks on top of the carrots so they are not touching (Think about that when you cutting the steaks to size). Set the slow cooker to low. Check the meat in in 4-5 hours. The firmer the meat the more done it is. Adjust additional cooking time from there. Caution: slow cookers often very greatly in actual cooking temperatures, so you might want to spend some quantifying the settings temps of your device. I had one unit with a "Warm" setting that produced a nice gentle boil perfect for dip cooking seafood Asian Hot Pot style. The other settings were way to hot to be used for cooking anything else.</p></blockquote><p></p>
[QUOTE="HunterMann, post: 2399278, member: 117098"] I like the round steaks cut about 1 1/4 to 1 1/2 thick. I coat them with a good Montreal type seasoning and let them age, uncovered, on a rack in the fridge for at least 24 hours. Then I make a platform of peeled carrots in the bottom of my large slow cooker. Arrange the steaks on top of the carrots so they are not touching (Think about that when you cutting the steaks to size). Set the slow cooker to low. Check the meat in in 4-5 hours. The firmer the meat the more done it is. Adjust additional cooking time from there. Caution: slow cookers often very greatly in actual cooking temperatures, so you might want to spend some quantifying the settings temps of your device. I had one unit with a "Warm" setting that produced a nice gentle boil perfect for dip cooking seafood Asian Hot Pot style. The other settings were way to hot to be used for cooking anything else. [/QUOTE]
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