Yes, it is a good idea to thaw completely where possible. Having said that, slow cookers generally allow some leeway in terms of thawing time, so it does not have to be completely thawed before going in the pot or cooker.
No, but most of the whole pork tenderloins will not fit in most the crock pots.
A prime rib can be frozen, but it should be thouroughly thawed before cooking.
Yes it can be frozen but should always be defrosted thoroughly before cooking.
No cause you just cant it wont taste right
When boiling a rump roast, you boil it for one hour per pound of meat. You can also put a rump roast in a slow cooker.
yes...not usual for roast to be green and spotty
Absolutely and it's delicious. Timing depends on the size/type of pressure cooker you have, whether you cook it with vegetables, etc. Check the booklet that came with your cooker and time accordingly for any cut of beef roast, then adjust for weight and any "extras".
If you want to create a fast and easy meal that is ready when you get home from work, make a slow cooker pot roast. Combine the ingredients in a large bowl and place in the refrigerator the night before. The next morning just pour it in your slow cooker and turn dial to low. Cut up five pounds of roast beef and combine with two cans of cream of mushroom soup, one package of Lipton Soup Mix and one cup of water. Let simmer all day. At the end of the day, your roast beef with gravy will be waiting for you.
the best gravy is made by mixing a can of cream of mushroom soup, undiluted, a package of dry onion soup mix, and 2 TBS or to taste of Worcheshire sauce. Spread on the roast before roasting or in a slow cooker.
It will take you anywhere between 7 hours to 10 hours depending upon various factors. These factors that will impact the amount of time required include whether the roast is frozen or fully thawed, whether it will be one big piece of meat or cut into multiple smaller pieces of meat, whether you will be cooking additional items such as potatoes, carrots and onions etc. along with the roast or just the roast alone.
If you can slow cook in the oven it would be better, because less moisture will escape. The direct flame underneath your pot on the stove will simmer the food and eventually all the moisture will escape. Adding more water to avoid burning will not enhance the flavour. If you have to cook on the stove then adding more water is unavoidable.
40 minutes
An oven bag is made to do the same thing a roasting pan does by retaining the juices in the roast. A slow cooker does the same thing in a slightly different way. Both ways work equally well.