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8 hours in a crock pot will turn any meat into dog or cat food.
It's called a slow cooker for a reason. My crockpot has a low setting, and an entire roast takes about 8 hours for the connective tissue to break down. You may prefer your roasts stringy and chewy, and even so I wouldn't call the food you cook dog or cat food.
You are a rude person, and your post contributed nothing constructive. Have a lovely holiday.
I will use a round roast to make Italian beef (for Sandwiches). It comes plenty moist either in the slow cooker or a pot with a cover on it. It is basically boiling (braising) the beef so it stays relatively moist. Not only that, you top it off with some of the Au Jus and it's very good. I usually season it with my own spices but you use packaged.
Yesterday I bought a whole bottom round for $2.24 a pound. You can't beat that price for lean boneless beef. The round makes good lean hamburger, if you happen to have a way to grind meat.
I happen to be buying it to make dog food but I will cut a couple of round steaks for myself. My mom used to put a round steak into the oven, topped with a sliced onion and a can of Campbell's cream of mushroom soup. Bake until the meat is fender. It's been decades since I had that so I think I might do one of the round steaks that way.
My dad used to cut the round steak into one long strip. It got marinated and then laced onto a long skewer around pineapple, whole mushrooms, chunks of onion, chunks of bell pepper. Then it went outside onto the grill.
It's called a slow cooker for a reason. My crockpot has a low setting, and an entire roast takes about 8 hours for the connective tissue to break down. You may prefer your roasts stringy and chewy, and even so I wouldn't call the food you cook dog or cat food.
You are a rude person, and your post contributed nothing constructive. Have a lovely holiday.
I don't think WILSON53 meant to be rude. I too have found that cooking whole cuts of meat in a crock pot draws every last drop of moisture. Even braising in a dutch oven has this effect. Eight hours is probably too long for anything, even on low.
I have found that after braising any type of meat, with the exception of possibly ground meat, it cannot be eaten immediately. Like you rest a roast or a steak for 10 to 30 minutes after cooking so must you rest a braise. The longer it was cooked the more it needs to rest. Overnight seems to be the ticket. And you shouldn't rush the reheating either. A nice low and slow bath in the cooking liquid is the way I go, either sliced or whole depending on the cut.
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