re: Help me understand Roasts

quote:

---

I made sure both of my college kids understood how to use a crockpot and the liners for them. Anyone that works or is otherwise busy during the day needs to learn how to use one and a roast is the first thing to do. A cheap cut of beef or pork all day in a crockpot with veggies is a super easy thing to do and very healthy.

---

I totally agree, but I haven't used my Crockpot since I bought a large cast iron Dutch Oven. I sear any roast in there first, take it out and add a layer of carrots, onions, and potatoes to the bottom, and put the roast back in and put it in the oven on 375 for about an hour, then drop it to 225-250 and let it go until it is done.

I guess it depends on how you want the final product. I prefer a thinly sliced roast versus fall apart debris style roast. I guess that's why I prefer rump roast.

Best way I've cooked it. Salt, pepper, garlic powder and dry brine in fridge the night before.
Sous vide at 150 for 6-8 hours.
Pat dry and pan sear.
Set aside and reduce jus from sous vide bag until dark brown.
Serve thinly sliced with a side of rice, cover everything in gravy.

This does not work with a chuck roast. You need a higher temp or much much more time to break down the connective tissue.