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I have no idea if this theory is right, but it seems to me that because the roast releases juices as it cooks, it isn't so much that the roast is shrinking as opposed to just becoming more dense because there's less juice in it.
Pretty much all meats shrink to some degree when you cook them, right?? Maybe because more juice seems to come out of meat in a slow cooker, the shrinkage is more noticeable??
In my mind, what I just said makes sense!! :o
[I]
Whoops, nevermind. Just did some Googling -- turns out that a roast shrinks LESS in a slow cooker!![/I]
Thanks for your replys ladies, I guess I'll have to live with the shrinkage. I'll try the liw setting andsee if it works better. Thanks again for your help. Zella
I use the low setting to reduce the shrinking. It will shrink though but not as bad as when it is on high.
zella, my roasts shink too!! i suspect it's just the nature of the beast.
slow cookers are wonderful inventions...i use mine alot during the week...making soups, chili, spegetti sauce, roasts..chicken. i come home from work ravenous and want to eat right away...so there's usually something cooking in my slow cooker.