Kitchen

[depglass]

For the heck of it I bought some Campbell's Tavern Style pot roast sauce for slow cookers. I can't find mine, maybe I loaned it out, maybe I pitched it. So I'm browning this meat up, what temperature would be low on slow cooker, what temp would be high?

[IamMrsG]

I would brown the meat on the stovetop first, then put it into the slow cooker.

For what it's worth, though, the low setting on a slow cooker generally equals 200º, high around 300º.

ETA: Sorry, I misread your question.

[IamMrsG]

This might be helpful:

from: http://chowhound.chow.com/topics/610140#4574166

The following is for [converting from a slow cooker to] cooking in a Dutch oven in the oven:
12 hours/Low - 3 hours/325° F
10 hours/Low - 2 1/2 hours/325° F
8 hours/Low - 2 hours/325° F
6 hours/Low - 1 1/2 hours/325° F
5 hours/Low - 1 hour, 15 min./325° F
4 hours/Low - 1 hour/325° F
4 hours/High - 2 hours/325° F
3 hours/Low - 45 min./325° F
3 hours/High - 1 1/2 hours/325° F

[depglass]

Thanks! You did read it correctly. Here goes nothing. I have six more hours before dinner, its been in 45 minutes, so I should be fine. I usually just use the onion soup-mushroom soup method at 350, but I wanted a different taste.

[chickenbutt]

I think of 200F as more of a 'keep something warm' temp. I'd probably go somewhere between 250 and 275 for oven simmering.

I do a lot of oven simmering with Le Creuset pots and I often start it out (after doing whatever I need to do on top of the stove and getting it all in the pot) at 325F. Then I get it in there and turn it down a little bit. Then I check it in an hour and turn it down again. But I never get below 250-275. I like the gentler simmer of doing it at 300F or lower.