Crock Pot Question, Please!

[fivefordisney]

What is the best cut of beef roast to use in the crock pot? The last roast I did was toooooo tough! Unfortunately, my mind-like-a-sieve, I can't remember which cut I bought!

Now I want to do another one for tomorrow night's dinner, and I don't want the same thing to happen.

Does any crock-cooker out there have advice?

Thanks a million!

 

[LuvOrlando]

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[Golightly01]

Chuck Roast works exceptionally well. The result is a "pull-apart" roast, meaning the meat shreds easily but is tender and very flavorful.

You can brown the meat on both sides before putting it in the crock pot for additional flavor. But, often, due to time constraints, I just throw it in the pot with some veggies, a container of beef stock, some seasoning (or a package of onion soup mix works great!) and let the crock pot do the work. Remember additional seasoning is required for crock pots due to the lengthy cooking time -- sometimes the flavor can mellow or cook out. Also, consider putting your veggies (onions, carrots, or whatever) on the bottom, underneath the meat. This will flavor the meat and keep it from overcooking on the bottom. And be sure to use plenty of liquid to keep it all moist.

Enjoy!

 

[Golightly01]

Also, sometimes I even add a container of pre-made beef gravy. It adds a ton of flavor, thickens up the sauce and the juice from the meat enhances the gravy.

 

[fivefordisney]

Chuck Roast works exceptionally well. The result is a "pull-apart" roast, meaning the meat shreds easily but is tender and very flavorful.

You can brown the meat on both sides before putting it in the crock pot for additional flavor. But, often, due to time constraints, I just throw it in the pot with some veggies, a container of beef stock, some seasoning (or a package of onion soup mix works great!) and let the crock pot do the work. Remember additional seasoning is required for crock pots due to the lengthy cooking time -- sometimes the flavor can mellow or cook out. Also, consider putting your veggies (onions, carrots, or whatever) on the bottom, underneath the meat. This will flavor the meat and keep it from overcooking on the bottom. And be sure to use plenty of liquid to keep it all moist.

Enjoy!

How long to you cook yours? A neighbor said the longer she cooks it, the better.

I found that was true with pulled pork...not so much with that roast I destoyed.

 

[PoohHappens]

My roast, chuck, has to be in at least 6 hours. Really the longer the better unless you are burning it. The meat is done in 4 but tough, keep going. I use carrotts and onion as well as a little onion soup mix or steak seasoning. I add just a touch-1 cup or less of water. Too much and the roast is tough like it has been boiled. I add cut up potato or whole wrapped in foil on top if I want baked. Good luck.

 

[Karenj2]

I usually coat flour and seasonings on the outside of a frozen chuck roast, then brown it on high heat (to sear in juices, according to mom), then dump the thing into my crockpot, add the little bit of oil from the pan, water (with a bullion cube) & garlic ('cause I like garlic). Then I cook it on high for a LONG time (8-10 hours).

I usually make a gravy from the liquids and serve it up. DH has never complained about it being dry.

Yum! Now I'm in the mood for that.

 

[jlparedes]

I also mostly use chuck roast. I put mine in the pot in the morning before work (630amish), on low and with a packet of lipton onion soup mix and some water. I get home around 330pm and check it, it's almost always tender by then. I add potatoes, carrots and onions and cook until 530ish. I've never had a tough piece of meat from the crockpot. Mine literally cooks all day though.

 

[HeatherC]

I actually love flat cut brisket in the crock pot. The longer you cook it the more tender it becomes.

I just slice an onion on the bottom, put the brisket in and pour a jar of Sweet Baby Ray's B'bq sauce over it. Then I slice it about 1/2 hour before we eat and put it back in to absorb the juices. It's even better the next day.

 

[ahecht]

I've had much better luck with a 7-bone steak (aka a center chuck steak) than with a chuck roast. That's the cut that looks like a giant Fred Flinstone steak. Although it is from the chuck, the meat is more tender than a standard roast (and usually cheaper too) and the thin cut helps it get tender faster (although 8 hours is an absolute minumum -- I ususally do 10+). Also, the marrow in the bone makes the gravy soooo much better.

The 7-bone roast is called that because it has a bone that is shaped like like the number "7" or the letter "T". To find the most tender roast, look for one where the top of the "7" or "T" (the part near the center of the meat) is as short as possible.

 

[JandJ]

I've never had dry or tough pot roast from the crockpot. I think it's a matter of adding enough liquid. I get the cheapest roast I can find (if it's on sale I'll get more than one and freeze it). In the morning (by 8:00 am) I'll put the roast, carrots, onion, and celery in the crockpot with 1 can cream of mushroom soup and 1 can low sodium beef broth. I let it cook on low 8 hours. If you're home, give the gravy a stir or two during cooking, but it's not necessary. My crockpot turns to "warm" when it's done, so by 6:00 pm when we get home, it's been cooking about 10 hours. It's fork tender - honestly, you don't even need a knife! DH complains that it's too tender to slice properly - LOL! It tates so good, and the gravy is done at the same time.

I also recommend 1 packet of dry onion soup mix over cubed beef with 1/2 stick butter (cut into pieces) and 1/2 cup low sodium beef broth in the crockpot on low 8 hours - yummy over rice or noodles!

HeatherC - that bbq brisket recipe sounds delicious - I'll have to try it!

 

[marshallandcartersmo]

I've never had dry or tough pot roast from the crockpot. I think it's a matter of adding enough liquid. I get the cheapest roast I can find (if it's on sale I'll get more than one and freeze it). In the morning (by 8:00 am) I'll put the roast, carrots, onion, and celery in the crockpot with 1 can cream of mushroom soup and 1 can low sodium beef broth. I let it cook on low 8 hours. If you're home, give the gravy a stir or two during cooking, but it's not necessary. My crockpot turns to "warm" when it's done, so by 6:00 pm when we get home, it's been cooking about 10 hours. It's fork tender - honestly, you don't even need a knife! DH complains that it's too tender to slice properly - LOL! It tates so good, and the gravy is done at the same time.

I also recommend 1 packet of dry onion soup mix over cubed beef with 1/2 stick butter (cut into pieces) and 1/2 cup low sodium beef broth in the crockpot on low 8 hours - yummy over rice or noodles!

HeatherC - that bbq brisket recipe sounds delicious - I'll have to try it!

oooohhhhh. Do you mean cube steak?? That is always affordable around here and I can never make it turn out right. Your recipe sounds so easy! Can I use water instead of beef broth?

 

[ahecht]

It would probably be lacking with just water. Beer (as long as it's not too dark) would probably work well.

 

[Mau Loa Disney]

I dont know if this has alrdy been said, but my grandma told me to pour 1/2 can of coca cola on the roast & I'm not the best cook, but my family likes my roast, and it never turns out tough

HTH

 

[kddlm]

I always use a Rump Roast for pot roast (both on the stove and in crock pot). I always brown it on all sides first and season with garlic powder, onion powder, salt & pepper and pour on some worcteshire sauce just when it is done browning. Transfer to crock pot, add lots of onions, carrots, broth/water and cook on low for about 8 hours. Can't beat the aroma in the house!!! YUMMMMMMMMMMM!!!!!

 

[JandJ]

oooohhhhh. Do you mean cube steak?? That is always affordable around here and I can never make it turn out right. Your recipe sounds so easy! Can I use water instead of beef broth?

I've never tried water, but I have tried an entire stick of butter instead of 1/2 stick and no broth at all - so long as you stir the beef a couple times during cooking this works very well. It is easy, and very good!

 

[fivefordisney]

Thanks, guys, for all the great info. Maybe I didn't cook it long enough (about 6 hours on low) for it to get tender. I will definitely try again.

I just feel like I'm cooking the heck out of it...