GE slow cookers are dependable countertop appliances for hands-off meals like braised meats, soups, and stews. This guide covers how to use your GE model correctly, including temperature settings, safe cooking times, and a simple recipe to get you started. Whether you have a classic manual dial or a digital programmable unit, these steps work for both.
Ingredients
- 2 lb (900 g) boneless beef chuck roast, cut into 2-inch chunks
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1 large yellow onion, diced (about 1 1/2 cups / 200 g)
- 3 cloves garlic, minced
- 3 tbsp (45 g) tomato paste
- 1 cup (240 ml) beef broth (low-sodium)
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 2 carrots, peeled and sliced (about 1 cup / 130 g)
- 2 stalks celery, sliced (about 1 cup / 100 g)
- 1 tsp (2 g) dried thyme
- 1 bay leaf
- 2 tbsp (30 g) cornstarch mixed with 2 tbsp (30 ml) cold water (optional, for thickening)
Instructions
- Pat the beef chunks dry with paper towels. Season with salt and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Sear the beef in batches, browning on all sides, about 3–4 minutes per batch. Transfer the browned beef to the slow cooker insert.
- Reduce the heat to medium. Add the onion to the skillet and cook until soft, about 3 minutes. Add the garlic and tomato paste, stirring constantly for 1 minute until fragrant.
- Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Bring to a simmer, then pour the mixture over the beef in the slow cooker.
- Add the diced tomatoes, carrots, celery, thyme, and bay leaf. Stir to combine.
- Cover the slow cooker with the lid. Cook on LOW for 8 hours or on HIGH for 4–5 hours, until the beef is fork-tender.
- If you want a thicker sauce, remove the bay leaf and stir in the cornstarch slurry. Cover and cook on HIGH for 15–20 minutes, until the sauce thickens.
- Check the internal temperature of the beef with a food thermometer before serving. For whole cuts of beef, the USDA FSIS safe minimum is 145°F (63°C) with a 3-minute rest, but slow-cooked chuck is typically cooked much longer for tenderness. If the beef is not fork-tender, continue cooking and check again.
Tips
- Don’t overfill: Fill the slow cooker insert no more than two-thirds full to ensure even cooking. If you double the recipe, use a larger slow cooker (6–7 qt) or reduce quantities.
- Cut vegetables evenly: Chop vegetables into uniform pieces so they cook at the same rate. Root vegetables like carrots and potatoes cook slower, so place them at the bottom of the insert, closer to the heat source.
- Keep the lid on: Every time you lift the lid, you lose heat and add 15–20 minutes of cooking time. Only open it to stir or check doneness near the end.
- Substitute the beef: Use pork shoulder (2 lb / 900 g) instead of beef for a similar result. Pork shoulder should reach a safe minimum of 145°F (63°C) with a 3-minute rest, but again, slow cooking will exceed that for tenderness.
Serving Suggestions
Serve the beef and vegetables over mashed potatoes, egg noodles, or steamed rice. Garnish with fresh parsley if you like. A side of crusty bread or a simple green salad completes the meal.
Variations
- Add mushrooms: Sauté 8 oz (225 g) sliced mushrooms with the onion for extra earthiness.
- Make it spicy: Add 1–2 teaspoons (2–4 g) of smoked paprika or a pinch of cayenne pepper along with the thyme.
- Use red wine: Replace half the beef broth with 1/2 cup (120 ml) dry red wine. Add it after searing and simmer for 2 minutes to cook off the alcohol.
- Gluten-free: Use gluten-free beef broth and skip the cornstarch; instead, thicken with a slurry of 1 tbsp (8 g) arrowroot powder and 2 tbsp (30 ml) cold water.
Storage and Reheating
Refrigerate any leftovers within 2 hours of cooking. Store in an airtight container for up to 3–4 days. To reheat, place in a saucepan over medium heat, stirring occasionally, until steaming hot (165°F / 74°C). You can also reheat individual portions in the microwave on high for 2–3 minutes, stirring halfway. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I cook on HIGH instead of LOW?
Yes, but the texture may differ. High heat cooks faster (about half the time) but can make meat slightly less tender if you rush it. For best results, use LOW for tougher cuts like chuck.
Do I need to brown the meat first?
Browning adds deep flavor through the Maillard reaction, but it’s optional. If you skip it, the dish will be less rich but still good. You can save time by placing the raw beef directly in the slow cooker.
Why is my slow cooker not heating?
Check the outlet and power cord. On digital models, make sure the timer is set and the display shows the correct time. If it still doesn’t heat, contact GE customer support; do not attempt to repair the appliance yourself.
Can I leave the slow cooker on overnight?
Yes, modern slow cookers are safe for unattended use. However, choose a recipe with enough liquid and set the timer to switch to warm after the cooking cycle ends. Always follow the manufacturer’s instructions.
How do I clean the stoneware insert?
Most GE inserts are dishwasher-safe, but hand washing with warm soapy water is gentler. Avoid sudden temperature changes (like placing a hot insert in cold water) to prevent cracking.
Can I use frozen meat?
No, always thaw meat in the refrigerator before slow cooking. Frozen meat can stay in the danger zone too long and may not reach a safe temperature quickly enough.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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