My Account

Oh dear - I must the only non 5 star review here..... Sadly this silverside recipe gets the thumbs down in this household. I've always cooked it in the slow cooker with a cup of water, dash of brown or white vinegar, seeded mustard and a heaped tablespoon of white or brown sugar which has never failed. But I was looking for something different that everyone has raved over and I feel bad to say it was not good. That weird subtle lemonade flavour tasted urgh....

Finally got a chance to try this intriguing recipe. Super easy and followed the recipe (no changes). The house smelt yum (but weird at the same time). I didn't use the juices for gravy as it was a little overpowering with vegemite (plus I wasn't sure how to do it). We LOVED the flavour of the chicken and it was moist and very delicious with a mild vegemite taste. Would definitely try again.

5 stars yum!! Great sauce. I used two packs of pre-made meatballs. Due to my day and timing I put the ingredients in as per instructions but without the tea towel for 2hrs on high. Then removed meatballs to add cornflour to thicken the sauce. Returned meatballs, added the tea towel to the lid and continued to cooked on high for 2 more hours, stirring every half hr to help the sauce get thickened. And wow YUM. IT WAS THICK AND STICKY AND FULL OF FLAVOUR. we served with mashed potato and steamed vegetables.

First Time Making and Probably one of the rare times I actually followed a recipe (well 95% followed the recipe). I was short on time so after tossing the diced rump in flour I put it straight in the slow cooker without browning off. Although I always cook of my onion and garlic when adding to any slow cooker recipe. It went on at 10am and was perfect by 7pm. We ate half the first night with veges as it was too hot to use in pie (I thought anyway). So the other will be a pie tonight and leftover mashed potato spread over the top of the meat before putting the pastry lid on. PS the flavour of this recipe is absolutely delicious and I will be making this over and over and over again. Perfect!

Very Important Message. Just adding to my previous review back in June/July 2019 - YES STILL LOVE IT. My first attempt was spot on perfect, but for some reason on my second attempt I stirred the mixture every half hour. WHAT A MISTAKE. So just making a note to help others if they are silly like me. DO NOT STIR THE MIXTURE EVER OR AT LEAST UNTIL 1.5 HOURS. As on my 3rd attempt it was perfect like my first attempt. Yum

YUM - As suggested I added cornflour with the sauces and cream and cream did not curdle. I was impressed as I cooked it on low for 6 hours (instead of 4). I cooked off the onion and garlic and browned the meat first. I added 2 teaspoons beef stock to sauce mix. Sauce still needed some more cornflour to thicken at the end. So delicious. I've had a stove top casserole of beef diane I have used for over 15 years but from now on I will be doing this slow cooker version. Perfect. Served with pasta.

UMMM WOW! Why have I only just found out about this (thanks to the facebook shares that's how). Thank you. This was super amazing. Fried Rice in the slow cooker - really!? YES! Not gluggy, not sticky. Cooked to perfection. Only modification I did was as suggested - 3 cups of stock instead of 2. Mine actually was cooked in the 1.5 hrs. I would do a few other modifications for flavour (like less oil, more soy and maybe chinese five spice) but this recipe is the perfect base for fried rice in the slow cooker that actually works and is worth trying people. Loved it. And like others said re-heated great by the microwave.

A winner in our household. I actually didn't have the extra cream to add (OOPS) it still worked just not as saucy. My veges I added were carrot, baby corn, capsicum and browned/cooked leek and garlic. Absolutely delicious. I've never added raw pasta before and was dubious about only added 1/2 hr before eating BUT it worked!!