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It's fucking exhausting. He kept pushing and pushing so I kept hitting back
Then he melted lol
Hi sstresed, sounds like you need to monitor the liquids in you slow-cooker.
Whether you cook things longer or shorter is usually not relevant. As long as I have enough broth going and flip the meat once so all of it is exposed to liquid it's been good.
Another tip next time you make a roast beef season with salt and pepper, heat a non-stick pan (cast iron preferably) with canola oil really hot, then sear on each side so it has some caramelization. It's super easy and takes no time. Really makes all the difference. Enjoy.
My latest oeuvre:
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