Which type of roast falls apart best in the slow cooker?

Discussion in 'Community Board' started by ChrisnSteph, Feb 19, 2007.

  1. ChrisnSteph

    ChrisnSteph <font color=purple>Ask me about Ben Franklin's bat

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    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!
     
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  3. Disney4Drew

    Disney4Drew <font color=deeppink>I better do a few things befo

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    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! :thumbsup2
     
  4. UrsulasShadow

    UrsulasShadow <marquee><img src=http://photopost.wdwinfo.com/dat

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    Bristley? What are you cooking...porcupine?
     
  5. pfishgirl

    pfishgirl In Loving Memory of Our Son 5/6/

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    Pork Loin or Pork Roast
     
  6. DVCLiz

    DVCLiz <font color=00cc00>That's me - proud defender of t

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    It's a chuck roast you're thinking about...mmmmmm!!!
     
  7. JennyMominRI

    JennyMominRI <font color=red>Live from Red Sox Nation<br><font

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  8. ChrisnSteph

    ChrisnSteph <font color=purple>Ask me about Ben Franklin's bat

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    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.
     
  9. caitycaity

    caitycaity <font color=009999>Accidentally deleted her tags<b

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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.
     
  10. ChrisnSteph

    ChrisnSteph <font color=purple>Ask me about Ben Franklin's bat

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    Thanks everyone!
     
  11. ChrisnSteph

    ChrisnSteph <font color=purple>Ask me about Ben Franklin's bat

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    Yeah, lol, that's what I meant! :rotfl2:
     
  12. Magickndm

    Magickndm <font color=magenta>The man in black fled across t

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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.
     
  13. agnes!

    agnes! <marquee behavior=alternate><font color=darkorchid

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    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!
     
  14. ohiominnie

    ohiominnie <font color=teal>It's interesting when you google

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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)
     
  15. ohiominnie

    ohiominnie <font color=teal>It's interesting when you google

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    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! :)
     
  16. Disney4Drew

    Disney4Drew <font color=deeppink>I better do a few things befo

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    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. :thumbsup2 Oh...and I use low sodium broth to cut down on the saltiness.
     
  17. vital

    vital <font color=darkorchid>Pirate-wench<br><font color

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    I use rump or English and put the fat side up. I then add cajun seasoning on the fat part and nothing else. The seasonings cook down through the meat when the fat cooks. It makes it's own juice. I usually cook it for 12 hours on low. I know it seems weird not adding liquid, but I promise it makes its own!
     
  18. UrsulasShadow

    UrsulasShadow <marquee><img src=http://photopost.wdwinfo.com/dat

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    I was teasing about the bristley remark (kind of figured she meant gristley, but thought it was a typo...can't let that go, you know). But I honestly don't know what "mild gardenia" might be. I know the flower, but is it a seasoning of some sort, too?
     
  19. JennyMominRI

    JennyMominRI <font color=red>Live from Red Sox Nation<br><font

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    Italian Beef...Except I also put in a jar of peperoncinis
     
  20. JennyMominRI

    JennyMominRI <font color=red>Live from Red Sox Nation<br><font

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    Agness.If you like a little more spice add peppernicinis. Gardienera is jarred pickled vegies,Usually cauliflour and carrots..It's with the jarred peppers..
    The recipe I use actually calles for beef broth but I don't think it needs in..There is liquid in the gardiniera and the pepperoncinis..I was going to post this on the WFD thread soon
     
  21. KikiFan

    KikiFan <font color=darkorchid>I just couldn't believe som

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    Sometimes if I've got a tough cut of meat I'll pull it out, slice it and put it back in the crock pot for another hour or two. The always works like a charm!
     

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