Foodies BS Thread.

This- Boston Butt in the crock pot, with onions and carrots= glorious!

 

Well I like to use beef when I do a pot roast. I usually get a chuck roast? Does that sound right? I know it has a pretty good amount of fat in and around the meat. The way I cook it is similar to what you guys described. I use all the mentioned above veggies but instead of water, I use beef broth for more flavor. I do not sear the meat but I will have to try that next time.

I think my biggest question is....at what setting on the crock pot? Low, medium, high? And for how many hours on that setting. I know it depends on the size and weight of the meat but just a general temp and time.

I also heard of methods to where you cook it on high for like an hour, then cook it on low for the remainder of the time.

 

Low and slow, baby! Low and slow...

 

I should've clarified - there are different kinds of roasts, done different ways. For this one, I used high on the crockpot for about 4 hours - easy to go longer if you want. I sear the meat, but in reality it doesn't end up making much of a difference in this kind of recipe (per Jamie Oliver who tested it both methods, many myths in cooking, like searing seals in juices - it doesn't). This recipe is for a pot roast, that has a lot of liquid and just falls apart (mine did). The combination of merlot, beef broth, thyme (my favorite herb) and carmalized veggies it cooks in) gives it a great deal of depth and many layers of flavors that's just amazing.

 

yes... braising - you're friend for tough, inexpensive cuts of meat turned into tender and flavorful meat.

 

Low and slow always, just like my truck.

You can also use root beer, cola, or coffee when you're roasting for added flavor.

The acids in the soda will break down the tissue and give you that fork tender split that you're looking for too.

 

Okay so low and slow I guess is the key? Any idea on how many hours on slow? And do you guys turn the meat over or poke holes in it for the flavors to sink into it?

 

try that recipe... if that's the kind of roast you want. i used high on my crockpot, for 4 hoursish... i make carnitas that way... mmmm....

no need to poke holes in it - trying to be careful here though as there's different types of roasts. there's one's you sear and put in the over by themselves and slice. then there's ones that you put in liquid and braise, that's the one i'm discussing and is listed in that recipe link. just try it as listed (use a crockpot on high for at least 3 hours if you want instead) -

another option, is a pressure cooker, can make the same thing in well under an hour - if time is an issue. that's a different topic however...

Edit - this is the cooking method we're discussing - braising... here's a good link (it appears) about it....

http://www.reluctantgourmet.com/braising.htm

 

No doubt about that!

Kidding, but seriously, Low for about 2.5 hrs/lbs. But the key is searing your meat!!! This locks in essential juices! Beef broth or anything is good for flavor to change it up. The before mentioned recipe is your basic roast, you can add red wine to the water also for that burgundy flavor, but don't do just wine (trust me).

Also, yes, the chuck roast is great.

 

i read "crock pot", so i assume low/slow was happening. i mean, you cant go high/fast on a crock pot..so..

boston butt, and a BEEF chuck roast are geographically (or anatomically) the same area of both animals.

trust me, just dont go dumping things in the crock pot. do some cooking first. brown food, is good food.

 

No, you will actually have flavors and juices sink out.

 

i once added a chopped apple to my slow cook wild boar roast, and it came out amazing.

 

fyi - when you braise, you're cooking in the juices (i mean in liquid)... nothing to lock in. and the searing part does not lock in the juices - that's an old wives tale (i used to believe it as well until I've seen it proved wrong by Alton Brown and Cooks Illustrated). The searing does create some flavor though... and to me is worth it.

 

Thanks for everyones advice! I'll probably try another chuck roast this weekend. I'll let you guys know how it turns out!

 

post up ur recipe's

 

I made these 3 dishes over the past month or so.

1. Baked rigatoni with meatballs
2. Chicken, mushrooms and asparagus in a white cream sauce
3. Garlic shrimp pasta

I dont think any of them are my signature dishes, but they did turn out very good.

 

I don't know, my personal experience of working at Outback, there was a considerable difference in seared vs. not.

 

A few of my faves that I've done

Shrimp and scallop ceviche

Salmon poke

Prime rib roast

More ceviche

 

I looked up the article, interesting. I've never weighed the meats to see the difference, but interesting nonetheless.

Whatever the reason, for a good roast you must sear, the flavors are definitely brought out this way.

 

I'm talking about braised meats though... I guessing (I could be wrong) that you're probably talking about a different cooking method. And I probably should be more specific, as it was from Jamie Olivers article - it was for stews. He stated that there was no dicernable difference between stew made with seared meat and without. I still sear mine however...