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!!!!!!!!

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!!