Around ten this morning, I seasoned and browned a 5 ½ pound round rump roast, put it on top of a passel of onions, carrots and a bit of potato, closed up the lid of a new slow cooker, and set it to cook on “low.”
Three hours later, the internal temperature is up to 120 degrees (the lid has a hole to put a remote temperature probe in). At this rate, it will looks like it will hit medium rare within a couple hours or so — putting the total cooking time at only five hours. Again, the cooker is new and it’s set to low.
Everything I’ve seen on the net and have heard about slow cookers is that this should really take between eight and ten hours, not five.
Could there be a problem with the unit’s cooking temperature?
Could there be different internal temperature rules for pot roasting?
What’s going on?!