Thread: Oven vs Slow Cooker

For slow cooked recipes, we get far superior results with a heavy pot in a conventional oven compared to a standalone slow cooker. Meat from the oven is more tender and moist. Meat from the slow cooker is dried out, yet sits in a puddle of liquid. Similar temperatures and times. Any thoughts, comments or experiences?

never had an issue with the the slow cooker

Originally Posted by gonetropo

never had an issue with the the slow cooker

It's not bad, I've been using one for years, but Mrs MB wanted to use the oven for some recent dinners and I was impressed. She out-cooked me for a change

I recon its something to do with being surrounded by even heat in the oven. Slowcooker heat is from the bottom I think

Interestimg comment regarding the slow cooker - For many years I have flogged the arse out of a slow cooker - Mainly due to being single and bale to cook for many dies the same stew....

But - yeah the first round of a fresh lump of meat would dry a bit to much.

This year I have used an enamled cast iron pot/bowl/whatchcall it - in the oven on bout 110-120 - comes out many times better - slow cooker is now relegated to stews only for multiday cooking....

I have used both - prefer oven but then I use a camp oven inside at bout 110 try searing your roast or meat in a super hot frying pan first before putting in slow cooker try that

Could just be me, but I find the flavor and consistency is better in the oven, I cant think why that would be.
My slow cooker is heated from the bottom AND side, plus I always put a folded tea towel on the top to keep heat in. The beauty of my slow cooker is the pot is a heavy crockery pot that sits inside the heating unit, so can be taken out and used in the oven.
Definitely brown the meat first, unless its tongue or silverside.

I reckon the moisture is more 'captive' in a heavy/cast iron pot with lid, than in an oven with hot air swirling about, thereby preventing the joint from drying out. Always used to roast a venison joint in an oven bag in the oven, larded with bacon and sitting in half a bottle of cheap and nasty red wine with attendant herbs etc.

Can't remember the last time we cooked a roast in the oven. Its always in the cast iron pot either on the fire, or cast iron pot on the induction hob when the sun is out.

For the type of meals usually cooked low and slow, I now use my 1/4 Acre pot.
Brown off the meat first of course. Then add gravy seasoning and veg. Get to a rolling boil and chuck it in the insulated pot. Go to work.
Return to a nicely cooked stew/silverside or whatever around 13 hours later. No gas, No electrickery...just magic

There's no way I can handle waiting 13 hours for silverside!!!!

Yesterdays silverside was half hour at the rolling boil (800 watts) then one and a half hours at 400 watts in the Poitje pot on the induction hob Came out primo.

Meat tastes way better from the oven rather than the slow cooker.

Sent from my CPH2145 using Tapatalk

meat tastes better without the vege!

agree mate just the roast for the main part of cooking - and no bloody wine any where near it - a bacon hock great for flavour - only time I put veges with meat is water cress with wild pork belly strips and veges with silverside as a one pot dish - but roasts yes spuds and or kumara and or pumpkin last hour

try meat bag in slow cooker...huge difference...

You need an air fryer. You can cook almost anything ( despite the name not just frying) in super quick time to perfection. Amazing appliances. Limited capacity is the only downfall compared to an oven.