acommondisaster
Active Member
Do not encourage her aberrant behavior please.
I was hoping that in this manner, she wouldn't ruin the whole thing.
Best roast ever? Try slow roasting
- Thread starter Monello
- Start date
I was hoping that in this manner, she wouldn't ruin the whole thing.
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 ...
Larry Gude
Strung Out
There's a freaking pool of drool all over my desk. Good lord....
DEEKAYPEE8569
Well-Known Member
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.
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.....1ac.1.34.heirloom-hp..1.20.1358._N9UIGw08EE
Tami2red
New Member
mamatutu
mama to two
Please let me know where your wife buys 5.00 chunks of beef. I will go there lickety split. Thanks!
Tami2red
New Member
I do mine uncovered. There are links in the original post that explain the procedure.
Roman
Active Member
Thank you.
acommondisaster
Active Member
We don't eat a lot of red meat anymore, but low and slow is how I do our rib roast each Christmas. I agree that this is the best tasting way to cook a roast - the flavor just doesn't compare.
To me, a slow cooker roast is a completely different meal, with all the onions and carrots and potatoes in there, soaking up the juices and the roast getting all melted.
To me, a slow cooker roast is a completely different meal, with all the onions and carrots and potatoes in there, soaking up the juices and the roast getting all melted.
kwillia
n/a
Oh... thanks for the reminder... I need to start mine tonight so it's ready for dinner Sunday.
Did you remember to invite Heinz?
GWguy
*
Misters Black and Decker; they have the tools to cut thru that overcooked, dried out charred piece of used-to-be roast.