Fat side up or down?

Question

I am cooking a butt roast in a crock pot this weekend I want to know if i should cook it fat side up or down. Someone told me to put it fat side up so the juice runs down the meat, someone else told me fat side down. which is best?

Answer 1

If you're slow-cooking the roast in a moist environment (which you are), it doesn't matter whether the fat side is up or down. If you were roasting in the oven, or on the grill, you would definitely have the roast fat-side up.

Before the roast goes into the crockpot, use your fingers to rub a couple of tablespoons of flour all over the surface of the meat. Just a thin, even coating. Brown it (on all sides) in a different pot, on the stovetop. Use a pair of tongs to make sure you brown every side, including the edges. THEN throw it in the crockpot. The flour/browning will result in a richly-flavored gravy.

Also: whatever vegetables you're using, don't put them all in at the beginning. Harder vegetables, like carrots or turnips, can be put into the pot early. But if you're using potatoes, don't put them in until the last half-hour of cooking, otherwise they'll fall apart entirely.

Answer 2

I always cook a roast in the crockpot fat side up. You might want to score the fat too so more of the juices will run down on the meat while it is cooking.

Answer 3

Well, I definitely vote for "fat side up." There is no better way to seal in flavours and keep meat moist than cooking it with its own fat. The fat runs off so you will NOT be eating more fat, simply a better tasting roast!

Answer 4

Fat side up. That way you get the juice running through the meat, but it is not sitting in the fat that doesn't melt. The top stays moister as well and you can cut it off easier just before serving if you want to.

Answer 5

Fat side up to get the juices through the meat and will be nice and moist

Answer 6

I dined at a chum's residing house and had this certainly scrumptious pork tenderloin. The host does not tell me how he cooked it until after dinner. in spite of the shown fact that this recipe won't be sturdy for a sandwich, it is going to actual make your mouth water. Take your pork Tenderloin and slather it with Dijon mustard. gently sprinkle tarragon over the tenderloin it somewhat is the unusual section, take a bag of Fritos and weigh down them up and press them into the mustard lined tenderloin. Roast interior the oven as conventional. Have an open ideas and do basically that. It does not have an overbearing flavor like mustard or Fritos, in elementary terms a constructive crunchy coating with a splash of tarragon.

Answer 7

How about a compromise? Half the time fat side up and the other half fat side down.

Answer 8

When roasting, always fat side up.

Answer 9

Fat up, to keep the meat moist.

Answer 10

Fat side up!