Could we really make a tender, flavorful meatloaf in the slow cooker?
Smothered steak sounds perfect for the slow cooker—but not if the meat is flavorless and the gravy washed out.
It’s easy to get juicy, saucy barbecued steak tips from a hot grill. But can you make them in the mellow heat and closed confines of a slow cooker?
Dumping a pile of ingredients into a slow cooker, waiting a few hours, and calling it stew is not a recipe for success.
The slow cooker yielded tender, fall-off-the-bone rib meat. Too bad about the (lack of) flavor.
The meatballs crumbled. The sauce lost its savor. A favorite dinner fell very short. Aren't slow cookers supposed to simplify things?