Noob question about searing and straight to slow cook.
First time using my slow cooker:
I’m doing this recipe:
In their version they sear in a pan and then move to the slow cooker.
I have a sear and slow model, so i seared in the slow cooker, removed the meat and dumped the potatoes in only to realise I’m going straight into searing temp.
Does this matter? Should it be room temp?
I’m slow cooking for 8 hours and I’m worried that I’ve basically made coal in the base of my dish lol.
Thanks in advance, I have no idea what I’m doing.
EDIT/ update: I left it for 8 hours, it was ready at 00:30 lol.
The meat was delicious. This was supposed to be made for left overs but I ate 1/4 right there and then because it smelt so good lol.
Thanks for the comments everyone.