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Thread: Best roast ever? Try slow roasting

  1. #21
    Registered User acommondisaster's Avatar
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    Quote Originally Posted by vraiblonde View Post
    Do not encourage her aberrant behavior please.
    I was hoping that in this manner, she wouldn't ruin the whole thing. ;)
    Chaos breathes life into routine.

  2. #22
    Awww, jeez Monello's Avatar
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    Bumping this up for the holidays.
    "Is Uncle Monello homeless?"

    Monello thinks he is king of the forum, now. Just keep that in mind.
    What bad thing did you do?

  3. #23
    Tropical Bay_Kat's Avatar
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    I slow roast too, but before it goes in to roast, I put it on the grill, sear on all sides, traps the juices inside and gives it the best flavor.

  4. #24
    INGSOC GURPS's Avatar
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    Quote Originally Posted by vraiblonde View Post
    I sullied that beef with nothing. It stood alone in its glory as God intended.


    Weíre tempted to suggest a conspiracy here ó but itís just liberals agreeing yet again that conservatives have hidden, evil motives, because modern liberals simply canít conceive of any other reason to disagree with the liberal consensus.

  5. #25
    INGSOC GURPS's Avatar
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    Quote Originally Posted by Monello View Post
    I've been doing this for a few years now.


    my wife is excellent at buying a $ 5.00 chunk of beef, throwing that in the slow cooker all day ...
    .... you take it out in pieces, as it disintegrates as you try to remove it ...
    Weíre tempted to suggest a conspiracy here ó but itís just liberals agreeing yet again that conservatives have hidden, evil motives, because modern liberals simply canít conceive of any other reason to disagree with the liberal consensus.

  6. #26
    Quote Originally Posted by Monello View Post
    You can always vary the starting time to have it ready when you will need it. We did have it for breakfast. It was a sort of trial run. I just had the last piece for lunch today. I had it cold on a roll with mayo, horseradish and lettuce. Yumm. I had some last night in a sort of chef salad. We've been eating it in some form or another for the last few days.

    Depending on the size of your roast(6 pounds or so), if you put it in around midnight it could take until 3pm to be ready. Let it sit a half hour before carving. YMMV
    There's a freaking pool of drool all over my desk. Good lord....
    ADHD; Interdisciplinary

  7. #27
    Registered User DEEKAYPEE8569's Avatar
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    [QUOTE=Monello;5394639]I've been doing this for a few years now. Overnight roasting in a very slow oven. The meat does not experience a huge amount of moisture loss. I try to use a better cut of meat when doing it this way. The attached article says this method works with a tougher cut of meat such as a shoulder cut.

    1 other benefit is that it makes for an easy clean up of the pan. There isn't a lot of burnt on residue. Just soak the pan for a while and it cleans up easy.


    [QUOTE]You can produce perfectly cooked roast beef while you sleep, even with an array of beefy-tasting cuts, from pricey prime rib to affordable round roast. Slow roasting at a low temperature is the way to go. Butchers, chefs and meat experts agree that it's easy to do in basic home ovens. No fire-breathing, commercial-quality ranges are required.[

    Slow-low roasting maximizes the taste of a whole beef tenderloin and prime rib roast, but the great secret and value of such a method is that it will tenderize and bring out the beefiest flavors of the less-expensive shoulder, round and rump roast cuts.

    Although the slow-low method takes about 2 1/2 hours per pound at 170 degrees, it won't cost you extra time. A three- to four-pound roast can be placed in the oven to cook overnight. The temperature is so low that nothing will burn, and by the morning, the roast will be done.
    You should try slow-roasting a Tri-Tip.....talk about

    "The tri-tip is a cut of beef from the bottom sirloin subprimal cut.[1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef."

    "The scientific name of this muscle is tensor fasciae latae, inserted in the fascia lata, the connective tissue covering the quadriceps femoris, also called quadriceps extensor, a group of four muscles which in turn insert in the patella, or knee cap of the animal."

    https://www.google.com/search?hl=en&...58._N9UIGw08EE
    If all you are gonna do is give me grief about what I post DON'T READ IT Heh? Have a nice day :-D

  8. #28
    Registered User Tami2red's Avatar
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    Quote Originally Posted by GURPS View Post
    my wife is excellent at buying a $ 5.00 chunk of beef, throwing that in the slow cooker all day ...
    .... you take it out in pieces, as it disintegrates as you try to remove it ...


    I'm famous for it.
    Live. Love. Laugh. And joke 'em if they can't take a *&$%.

  9. #29
    Quote Originally Posted by GURPS View Post
    my wife is excellent at buying a $ 5.00 chunk of beef, throwing that in the slow cooker all day ...
    .... you take it out in pieces, as it disintegrates as you try to remove it ...
    Please let me know where your wife buys 5.00 chunks of beef. I will go there lickety split. Thanks!

  10. #30
    Registered User Tami2red's Avatar
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    Quote Originally Posted by mamatutu View Post
    Please let me know where your wife buys 5.00 chunks of beef. I will go there lickety split. Thanks!
    FL on meat markdown day. But you gotta cook it or freeze it immediately.
    Live. Love. Laugh. And joke 'em if they can't take a *&$%.

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