This is after 5 hours on low. The potatoes seem fully cooked so I don’t think it’s a problem with the cooker itself. Some of the steak bites are pink on the outside still?
That is pretty normal for slow cooked beef. The inside is cooking from time and moisture, but the outside never gets hot enough for browning or full color change. Pink on the outside does not mean raw, especially if it has been at temp for hours and the potatoes are done.
If the texture is tender and it is not cold or mushy in the middle, it is safe. If you want them fully brown, you have to sear the meat before it goes into the slow cooker or finish it quickly in a hot pan after. Slow cookers are great for tenderness, not appearance.
You could crank it up in the last hour or two. I do that sometimes. Could also be your slow cooker. Steak doesn't have to be totally brown. I like mine medium rare
Digital thermometers are the way to go. Check cooking temps
That can happen with beef in a slow cooker and it throws people off. The color does not always change the same way it does with high heat, especially if the pieces were seared or had salt on them. Five hours on low is usually plenty from a safety standpoint. If they are tender and not chewy, they are very likely done even if the outside stays a little pink.
You could either pre sear them in a pan with some fat to make a crust, or post sear them either in an oven or an airfryer for a short time. Within the slowcooker itself the meat will get tender, but the temperature is not high enough to give it any crust usually.
For any form of crust/browning you need high temperatures for a short duration.
That is pretty normal for slow cooked beef. The inside is cooking from time and moisture, but the outside never gets hot enough for browning or full color change. Pink on the outside does not mean raw, especially if it has been at temp for hours and the potatoes are done.
If the texture is tender and it is not cold or mushy in the middle, it is safe. If you want them fully brown, you have to sear the meat before it goes into the slow cooker or finish it quickly in a hot pan after. Slow cookers are great for tenderness, not appearance.
Get a digital meat thermometer so in the future you can be safe by testing the temp inside to know if it's cooked enough or not.
If you’ve got an air fryer try putting them in there for a bit. That’s actually how I make them all the time. My husband LOVES them that way.
You could crank it up in the last hour or two. I do that sometimes. Could also be your slow cooker. Steak doesn't have to be totally brown. I like mine medium rare
Digital thermometers are the way to go. Check cooking temps
That can happen with beef in a slow cooker and it throws people off. The color does not always change the same way it does with high heat, especially if the pieces were seared or had salt on them. Five hours on low is usually plenty from a safety standpoint. If they are tender and not chewy, they are very likely done even if the outside stays a little pink.
You could either pre sear them in a pan with some fat to make a crust, or post sear them either in an oven or an airfryer for a short time. Within the slowcooker itself the meat will get tender, but the temperature is not high enough to give it any crust usually.
For any form of crust/browning you need high temperatures for a short duration.
Doesnt mean that the meat isnt cooked tho.