I did get a six quart NESCO roaster

[pumba]

that sounds like it has the capabilites of a slow cooker too......I have yet to use it but did burn it off according to the instructions......MAYbe I should use that this week too.....
any suggestions

[piratesmate]

I'm anxious to see the answers here also. My mother gave me her 12quart roaster, but I haven't figured out how to best use it yet.

First I tried doing my side dishes (stuffing & green bean casserole) while a turkey filled my oven. They cooked faster than they should have & then when I turned it down to warm, they continued to bake...both ended up way over-done. :(

The next time I tried doing the sides in the oven & the bird in the roaster. The meat just wasn't tender, like when I do it in the oven.

[FantasticDisFamily]

I have the big 18 quart Nesco and LOVE it!!!!!!!! :love: :love: :love:

It is the version with the fan, and yes it does cook faster than in the oven. I've done all sorts of meats in it and they always come out fantastically flavorful & moist. The turkey is always done in that.

I've also used it to keep burgers & dogs, other dishes warm during long term eating fests.

I use it very differently from my crock pot, couldn't do without both of them!

Deb

[impsbandaide]

I also have a crock pot and a Nesco roaster. They do work differently but each have great strengths. Once you get used to the Nesco, I'm sure you will enjoy it.

[QuiltTeddy]

I've done a turkey breast, roaster chicken and roast beef. All came out nicely, but I much prefer the oven. This is nice to use in the summer and set it up outside and not heat up the kitchen though.

[inky dinky doo]

Here's a recipe I always make in my 6-quart Nesco. And, yesterday, I did pork and sauerkraut, which turned out good, too. You can also use the larger Nesco (I've got an 18-qt.) for a big ham and green beans.

Inky Dinky Doo's BBQ

1 1/2 lb. beef stew meat (I buy a chuck roast and cut it up)
1 1/2 lb. pork loin roast (cut into bite size pieces)
2 c. finely chopped onion
2 c. finely chopped green pepper
1/2 c. firmly packed brown sugar
2 t. salt
1 t. dry mustard
3 t. chili powder
1/4 c. vinegar
2 t. Worcestershire sauce
1 (6 oz.) can tomato paste

In slow cooker, combine all ingredients. Cook one hour on high (350-400). Reduce heat to low (225) and cook for 7 to 9 hours until meat is tender. Shred meat and serve on buns, with or without coleslaw. (I have been known to use all beef when I run into a sale on chuck roast, and it turns out just as good.) I always double this recipe and it fits nicely in a 6-qt. Nesco. Enjoy!!