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re: Best type of roast to use in slow cooker?
Posted on 9/11/14 at 11:40 am to Gris Gris
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.
2
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 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.
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