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re: Best type of roast to use in slow cooker?
Posted on 9/11/14 at 12:03 pm to Artie Rome
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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