- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Best type of roast to use in slow cooker?
Posted on 9/11/14 at 11:12 am
Posted on 9/11/14 at 11:12 am
What type of cut of meat do you use?
12
Posted on 9/11/14 at 11:14 am to sms151t
My wife prefers rump, but I think chuck is much tastier and comes out more tender.
Posted on 9/11/14 at 11:17 am to sms151t
I like chuck roast best.
Posted on 9/11/14 at 11:21 am to sms151t
Chuck roast dat
Posted on 9/11/14 at 11:23 am to sms151t
beef arm
make sure it is bone-in though and save the marrow
make sure it is bone-in though and save the marrow
This post was edited on 9/11/14 at 11:24 am
Posted on 9/11/14 at 11:35 am to sms151t
I don't use the slow cooker much for roast other than for Italian drip roast. For that, I've used both chuck and rump and they both come out very tender. Chuck is greasier.
Posted on 9/11/14 at 11:37 am to sms151t
beef shoulder
Posted on 9/11/14 at 11:40 am to Gris Gris
quote:
I don't use the slow cooker much for roast other than for Italian drip roast. For that, I've used both chuck and rump and they both come out very tender. Chuck is greasier.
The first time I did drip beef I used a chuck and put it in the fridge overnight after cooking. I was astonished at the fat that congealed. I was of course expecting a decent layer, but I had to break out a pickaxe to get through it. The next time I used a sirloin roast (on sale) and really enjoyed it. I was worried it would be too lean but it came out great.
Posted on 9/11/14 at 11:49 am to Artie Rome
Chuck is the best after trying most of the others. Yes it is fattier but IMO that is why it is better. I pull the whole roast out after it is cooked and remove all the fat then put it back in the cooker.
Will shred with a fork tender.
Will shred with a fork tender.
Posted on 9/11/14 at 11:51 am to sms151t
chuck
Posted on 9/11/14 at 11:53 am to sms151t
Beef shoulder
Posted on 9/11/14 at 11:56 am to sms151t
Rump roast.
I use a healthy amount of this:
and about 4 packs of these:
Add water til about half way up the roast, Worcestershire and salt/pepper to taste (towards the end).
I cook on high for 3 or 4 hours then low overnight. It comes out amazing, and juicy and tender. The juices can be an au jous or thicken for a gravy.
It's probably the dish I make that I get the most recipe requests for.
(Sorry for the massive pic).
I use a healthy amount of this:
and about 4 packs of these:
Add water til about half way up the roast, Worcestershire and salt/pepper to taste (towards the end).
I cook on high for 3 or 4 hours then low overnight. It comes out amazing, and juicy and tender. The juices can be an au jous or thicken for a gravy.
It's probably the dish I make that I get the most recipe requests for.
(Sorry for the massive pic).
Posted on 9/11/14 at 12:03 pm to Artie Rome
quote:
The first time I did drip beef I used a chuck and put it in the fridge overnight after cooking. I was astonished at the fat that congealed. I was of course expecting a decent layer, but I had to break out a pickaxe to get through it. The next time I used a sirloin roast (on sale) and really enjoyed it. I was worried it would be too lean but it came out great.
I switched from chuck because there was so much fat all up in there and it was a pain to get it all. I don't want fat pieces in my sandwiches. Most roasts will get tender if cooked in moisture for a long time. I take the big lip off the rump and any other outside fat before I cook it. Sam's, however, usually has some pretty chuck roasts that aren't as fatty as others I've bought, for some reason.
Posted on 9/11/14 at 12:55 pm to sms151t
Chuck. I trim the excess fat globules off first. I always put veggies on the bottom (onions, peppers, carrots, red potatoes, celery, etc) and then lay chuck on top. Cook on low all day. Makes a great gravy or stock for other dishes.
Posted on 9/11/14 at 1:53 pm to Zach
My wife does all of the above as well as brisket, pork butt and big sirloins. Brisket and pork butt makes good shredded tacos.
Posted on 9/11/14 at 2:14 pm to Gris Gris
quote:
Chuck is greasier
Must be why I like it so much better.
Posted on 9/11/14 at 2:43 pm to Icansee4miles
quote:
Must be why I like it so much better.
It is and that's a legit like. I just don't like dealing with the stuff in the middle of chuck and all the grease that rises to the top of the gravy. Chuck tastes fine, though. I use it for the drip roast when I find they trimmer roasts at Sam's. I like a good rump roast, though. It's all I use for rice and gravy with the exception of a sirloin from time to time. Chuck makes mighty good gravy, too, though.
Posted on 9/11/14 at 3:34 pm to sms151t
Love deer neck roast. My favorite by far.
Posted on 9/11/14 at 5:58 pm to Aubie Spr96
quote:
Posted by Message Aubie Spr96 Best type of roast to use in slow cooker? Love deer neck roast. My favorite by far.
Just set one out of the freezer to cook at the barn Sat.
Posted on 9/11/14 at 7:06 pm to Martini
Chuck roast also known as a California roast. Or a shoulder roast, anything off of the chuck!! Low and slow that is the tempo!!
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News