So, DH thought he pulled steaks out of the freezer to thaw, but turns out it was a roast. I've never cooked one, but found a recipe online for slow cookers. I've only ever made rum toddy's in my slow cooker, so please help me out here.
Recipe says cook on low for 8 hours, but it's too late for that. I have a probe thing to cook with, and put it to low cook 150F internal temp (versus high cook or warm). It's currently on 57F and warming up. I assume this way will cook faster. Will it switch over to warm when the meat gets to the right internal temp?? I've got a meeting this afternoon and I don't want to leave it to burn. I have non idea what I'm really doing and I hope I don't poison us tonight.