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Old 02-19-2007, 10:30 PM   #1
ChrisnSteph
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Which type of roast falls apart best in the slow cooker?

I made a roast tonight, and for the second time in a row it was too tough and bristley. I think it was a cross rib or cross hatch roast, something to that effect. Which roast is it that just falls apart in the slow cooker? You know, the kind where all you need is a fork to make it all stringy? They guy at the butcher counter was no help to me at all!

Last edited by ChrisnSteph; 02-19-2007 at 10:45 PM.
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Old 02-19-2007, 10:35 PM   #2
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Quote:
Originally Posted by ChrisnSteph View Post
I made a roast tonight, and for the second time in a row it was too tough and bristley. I think it was a cross rib or cross hatch roast, something to that effect. Which roast is it that just falls apart in the slow cooker? You know, the kind where all you need is a fork to make it all stringy? They guy at the butcher counter was no help to me at all!
I buy a cheap roast...like chuck. Put it in the crockpot with a can of beef broth, a packet of Good Seasons zesty italian and a jar of mild gardenia. Put it on low for 14-18 hours (yes, 18) and serve on rolls with provolone cheese. It melts in your mouth!
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Old 02-19-2007, 10:36 PM   #3
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Bristley? What are you cooking...porcupine?
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Old 02-19-2007, 10:37 PM   #4
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Pork Loin or Pork Roast
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Old 02-19-2007, 10:37 PM   #5
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It's a chuck roast you're thinking about...mmmmmm!!!
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Old 02-19-2007, 10:38 PM   #6
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chuck
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Old 02-19-2007, 10:39 PM   #7
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Bristley? What are you cooking...porcupine?
No, a roast. Parts of were very tough and....bristley. It was in the slow cooker for 8 hours, with a couple of cans of cream of mushroom soup, and a pack of onion soup mix.
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Old 02-19-2007, 10:39 PM   #8
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i think she means gristley.

more important than the cut of meat is how you cook it, i think. low heat for a long time with some kind of liquid always works the best for me.
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Old 02-19-2007, 10:39 PM   #9
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Thanks everyone!
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Old 02-19-2007, 10:40 PM   #10
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i think she means gristley.

more important than the cut of meat is how you cook it, i think. low heat for a long time with some kind of liquid always works the best for me.
Yeah, lol, that's what I meant!
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Old 02-19-2007, 10:43 PM   #11
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I use bottom round in a crock pot. I throw in 2 jars of Boston Market gravy, let cook on low for 8 to 10 hours.
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Old 02-19-2007, 10:44 PM   #12
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Quote:
Originally Posted by Disney4Drew View Post
I buy a cheap roast...like chuck. Put it in the crockpot with a can of beef broth, a packet of Good Seasons zesty italian and a jar of mild gardenia. Put it on low for 14-18 hours (yes, 18) and serve on rolls with provolone cheese. It melts in your mouth!

Ok...I get the chuck roast and I get the Good Seasons Zesty Italian...but please tel me what is "a jar of mild gardenia"? Also, do you put any additional water or liquid in the crockpot or just *exactly* what your 'recipe' above lists?

thanks (& btw it does sound yummy!),
agnes!
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Old 02-19-2007, 10:45 PM   #13
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We use the chuck roasts here. I've found the English cut chuck roasts to have a bit less fat (or at least fat that I can trim off easier---less marbeling)
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Old 02-19-2007, 10:46 PM   #14
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We use the chuck roasts here. I've found the English cut chuck roasts to have a bit less fat (or at least fat that I can trim off easier---less marbeling)
by the way....my family calls this "fall apart meat" as in "are we having fall apart meat for dinner tonight?"

and they refer to it as "ruined" as in "mom, did you ruin the roast today?"

Ruined in this case is a GOOD thing

gotta love my freaky family!
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Old 02-19-2007, 10:48 PM   #15
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Originally Posted by agnes! View Post
Ok...I get the chuck roast and I get the Good Seasons Zesty Italian...but please tel me what is "a jar of mild gardenia"? Also, do you put any additional water or liquid in the crockpot or just *exactly* what your 'recipe' above lists?

thanks (& btw it does sound yummy!),
agnes!
I may have spelled it wrong...anyway, it's in the pickles section and it's basically pickled cauliflower, peppers, olives, carrots, etc. It just give the meat a kick. I do add a little water as needed. Oh...and I use low sodium broth to cut down on the saltiness.
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