Best type of meat for... (celery, carrots, beef, pepper)

[AnalyzeThis]

Making a "healthy" pot roast in the crock-pot. I want to try making a pot roast in my crock-pot. However, I don't want a cut of meat that is very high in fat. I figure since I will be cooking the meat for a long time the juices should tenderize it. So basically I want a very lean cut of meat. Any suggestions on the best type of meat to use?

Also, I don't really have a recipe to follow but had planned on throwing in the crock-pot the meat seasoned with some cracked pepper, garlic powder (i LOVE garlic) and a little salt. Then throwing it in a crock-pot with garlic cloves, little red potatoes, halved Roma tomatoes, onions and reduced sodium beef broth. I just want something simple, quick, and tasty...what do you all think? Also should I cook the meat on low for say 6-8 hours? Or high for 4-6? I worry about bacteria/food poisoning cooking it on a low temperature. Any advice would be much appreciated! I want to try it this weekend. Thanks!

[Nomadicus]

A sirloin tip or tri-tip roast is lean. Bottom round and eye of round also. Rump roast too.

[kshe95girl]

Nomad gave great advice on cuts of meat!
Dont worry about food poisoning, slow cookers are designed to heat to 170F on the low setting, the makers know what they are doing, they wouldnt design something with liability issues.
Slow cooker - Wikipedia, the free encyclopedia

Heres a food temperature safety chart, hope this helps!
Keep Food Safe! Food Safety Basics

[AnalyzeThis]

Exactly what I was looking for! I think I am going to go with cooking it overnight on low for around 8 hours since I am using a lean cut of meat. Thanks you both!

What do you all think of my pseudo recipe?

[kshe95girl]

I love your recipe! I would suggest adding some mushrooms the last couple of hours, maybe a sprig or 2 of fresh thyme, and a bit of red wine?
That would take it to the next level, let us know how it turns out!

[AnalyzeThis]

YUM!!! Great suggestions and I LOVE mushrooms! I already have some red wine, so I'll be adding that as well. will have to get the thyme. I'm excited to see how this turns out! Thank you!

[BikesareBetter]

Don't forget to brown the meat before you throw it in the Slow-cooker. butter in the pan. And I rub mine with a little EVOO before too. salt & pepper on the meat. rub with garlic. red potatoes in the cooker. Thyme. Fresh carrots. Fresh Celery. Fresh Thyme. Good Red wine. and I throw in a packet of Lipton Onion Soup Mix..

[Gandalara]

"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

[kshe95girl]

The acid in the red wine will break down the fibrous tendons and such in the lean cuts of meat, thats why I suggested it, and it tastes yummy, too!

[3-Oaks]

Originally Posted by AnalyzeThis

Exactly what I was looking for! I think I am going to go with cooking it overnight on low for around 8 hours since I am using a lean cut of meat. Thanks you both!

What do you all think of my pseudo recipe?

'Baby' Carrots, thin sliced Celery (or just throw in a couple celery sticks during cooking for flavor and then take them out before serving, if you don't like eating celery), cubed zucchini squash would all be good, too. The carots would need to cook for about as long as the potatoes, the celery and squash a little less, tho all 3 could be thrown in from the start.