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"Juices" don't tenderize the meat.
Marbling (the fat), which leaches out of the meat during slow cooking, is desirable for cuts destined for the slow cooker. It's this fat that punctuates the strong muscle fibers and makes the food tender after cooking. In my experience, lean roasts in the crock pot are also the driest.
Just my opinion anyway
Hmmm...so what is the best healthy cut of meat for a crock-pot roast? Will the red wine do? I don't want dry, hard meat!
I can't answer the red wine question - I've tried it once in a beef crock pot dish and didn't like the taste. (I do like white wine in with the chicken though!)
The point of a crock pot is that you can start with really tough cuts like chuck roast and they will get so tender to the point where they fall apart in the low-slow-wet cooking process.
Roast a chuck in the oven and you'll to have slice it with a laser, but slow cooked it will be as tender as a good steak.
The best cuts of meat for a crock pot are the ones that are toughest when cooked with dry methods. In general you're looking for the parts that get the most work, nearest the head and tail.
Hmmm...so what is the best healthy cut of meat for a crock-pot roast? Will the red wine do? I don't want dry, hard meat!
Quote:
Originally Posted by Gandalara
I can't answer the red wine question - I've tried it once in a beef crock pot dish and didn't like the taste. (I do like white wine in with the chicken though!)
The point of a crock pot is that you can start with really tough cuts like chuck roast and they will get so tender to the point where they fall apart in the low-slow-wet cooking process.
Roast a chuck in the oven and you'll to have slice it with a laser, but slow cooked it will be as tender as a good steak.
The best cuts of meat for a crock pot are the ones that are toughest when cooked with dry methods. In general you're looking for the parts that get the most work, nearest the head and tail.
per the red wine question..... I worked as a chef, so am trying to give the benefit of my hard-won education.......yes, it works.
Gandalara, in a crock pot, the red wine cooks for so long, you cannot even taste it, it just does its acidic magic, perhaps you put in too much, or put it in too late??
Analyze this, put about a 1/2 cup in, it will work, trust me, I really would not give you bad advice.
per the red wine question..... I worked as a chef, so am trying to give the benefit of my hard-won education.......yes, it works.
Gandalara, in a crock pot, the red wine cooks for so long, you cannot even taste it, it just does its acidic magic, perhaps you put in too much, or put it in too late??
Analyze this, put about a 1/2 cup in, it will work, trust me, I really would not give you bad advice.
I used less than a 1/2 cup, and the recipe tasted and smelled different than without. I think it has something to do with the fact that I'm not a fan of red wine, period. Different strokes for different folks!
UPDATE!!! So I made my roast yesterday and it came out SOOOOOOOOOOOO good and SOOOOOOOO tender! I even invited a couple of my friends over last night so I could show off
I purchased a 4 pound USDA choice bottom round rump roast. I did sear the roast before cooking it in the crock-pot. I have ZERO idea how much of everything I put in because I cook by "eye measurements" lol but I used a little red wine, a packet of Lipton beef onion mix, a little reduced sodium beef broth, onions, mushrooms, little gourmet sized red potatoes, thyme, and I pierced the roast and stuck garlic cloves inside of it. I also tossed in some little Roma tomatoes in the end b/c I love tomatoes. I seasoned with cracked black pepper, a pinch of sea salt and some garlic powder. I let it cook in the crock-pot for 8 hours on low. Oh my goodness! I was scared to death the meat was going to taste like rubber, but it is SO tender you don't even need a knife to cut it. My friends raved about, but I couldn't share too much because the point was for me to have dinner for the week
per the red wine question..... I worked as a chef, so am trying to give the benefit of my hard-won education.......yes, it works.
Gandalara, in a crock pot, the red wine cooks for so long, you cannot even taste it, it just does its acidic magic, perhaps you put in too much, or put it in too late??
Analyze this, put about a 1/2 cup in, it will work, trust me, I really would not give you bad advice.
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