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Old 11-26-2009, 10:00 AM
 
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Like the other posters said, nobody's oven stays even warm for 8 hours. I wouldn't try it... I have done roasts, chickens, lamb in the slow cooker On A Rack and then finished it off in the oven for 1/2 to 1 hour to "crisp" up the outside though. That is a great time saver and the meat is juicy and delicious.
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Old 11-26-2009, 11:21 AM
 
Location: Coastal Georgia
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I have done the roast beef...cook for 1 hour, rest for at least 3 hours, then turn on oven for 1/2 hour or so before serving. This method worked very well, but like JustJulia said, what's the point? Why tie up one's oven all day when you can just cook it before you serve it?
this could work with poultry, but why take the chance?
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