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I have a 1.5l. Don't have a cake tin small enough. How can I line my slow cooker to stop burning?
Do you need to brown the meat? I'm kind of a "dump and run" cook.
Just made this tonight. Awesome. Better than other other cooking methods. I cubed the meat (used 500 gms) and quartered the onions. Also added roast meat gravy powder as a thickener. This recipe is perfect for my 1.5 litre cauldron.
Can this recipe be cooked on high for 4 hours?
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