Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Other cookers => Topic started by: Smokin Don on March 30, 2016, 12:59:33 AM
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Over the past 30 years I have cooked a lot of different variations of beef roasts in the Crockpot, mostly during the winter months. Doing one in a Crockpot is about the easiest way to get a very tender and moist beef. I have usually used a beef chuck, a blade chuck, 7 bone or chuck center and there are variations of these bone in or boneless. Cooking one in a Crockpot 8 to 10 hours is almost gauranteed success.
The only negative about a chuck roast is they have a lot of fat. A 3 pound roast is just right for my 6 quart Crockpots, plenty of meat for 3 to 4 people and some leftovers. I like to buy all my meat from my butcher, all local grown beef. Sometimes it is hard to find a 3 pound roast I like and have used some from a local grocery that has certified black angus.
Doing a chuck roast I have to skim off some of the fat, use a gravy seperator or let it set in the fridge and skim off the excess fat when it sets up. I know some of you would say leave that fat in, it is flavor. I like some fat but not an excess.
The last 3 roasts I have done were arm, (shoulder) roasts. My butcher usually has a nice selection of arm roasts. I try to pick out one that has a little bit of marbleing and they all will have a little fat on one edge. They all turned out as good as any chuck I have done as far as being moist, tender and flavor. You get more meat for your money and don't have to worry about draining off some of the fat. I would say if you have the 8 to 10 hours then use an arm roast; If you just have 4 to 5 hours you might want to stay with a chuck roast. Either way I like to start them out with an hour on High and then down to Low for the rest of the cook.
The last one I did I was pressed for time, I wanted it on at least 8 hours so I didn't sear it first. I just got it in and cooking. The result was I don't think I could tell it had not been seared first. I saved time and a messy stove and an extra pan to clean up.
I miss our resident butcher Rumm, he could explain the different cuts better than I could. You also have to watch getting your meat from the chain groceries in the plastic wrap, they are experts at making it look lik a choice piece of meat and when you unwrap it you find a lot of fat and gristle on the bottom you bought! If you can find a local butcher you can buy from; their meat is usually fresh and hasn't been pumped with carbon dioxide to keep red.
SmokinDon
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Don we do several thru the Winter months very much like you! Always satisfying, always enjoyed! ;D