On Tue 06 Sep 2005 02:21:18p, Andy wrote in rec.food.cooking:

> Wayne Boatwright wrote:

>> No need. If fact, when I do a slow cooker roast, I usually build a
>> "rack" out of celery, onions, etc., to elevate the roast out of all
>> liquid. The results are great.
>
>
> Wayne,
>
> That's a great idea. It just looks like it's drying out. Takes some
> getting used to, obviously!
>
> Thanks,
>
> Andy

The roast may look dry on the surface, but it's usually very moist and
tender inside. Remember, it's roasting in a closed, steamy evironment, not
dry heat. That makes a difference. FWIW, I never cook roasts on HI, if
fact I cook very few things on HI, even to start. I cook a roast on LOW
for anywhere from 8-12 hours, depending on the size and cut.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.