What type of Beef falls apart for a roast?

Question

My grandmother would make a pot roast and the beef would just fall off. Almost looks like its shreaded. Can some one tell me what kind that is? I want to try to make one. Thanks!

Answer 1

Chuck roasts are the best for this- and here's a little secret- don't just throw it in a crock-pot- most recipes call for browning your roast- DON'T SKIP THAT STEP. (A really easy way, with great results every time, is to coat the entire roast with browing sauce, such as Kitchen Bouquet or Maggi, and roast in an open pan at 450 for one hour before you either cover it and lower the temperature or put in your crock-pot- excellent, fool-proof results every time!) Then slow-cook for a long time. (Another note: to get that Grandma-approved taste, season the roast with onion soup mix- there is truly no better way!) Enjoy! :)

Answer 2

Kinds Of Beef Roasts

Answer 3

What everybody is saying here about cooking it long and slow is the key to a very tender roast. It doesn't matter what meat that you use to cook for the roast, any of it will "fall apart" when cooked LONG and SLOW.

What I do is I start off of the morning, I put just enough oil in my electric skillet to cover the bottom really good and while it is getting hot I sprinkle seasoned salt all over the meat. Then I put the meat in the hot skillet to sear the meat for awhile until the "bottom" of the meat is browned really good, then I turn it over and do that same thing again. As soon as that side is good and brown, I add water to the skillet until it comes almost to the top of the pan. I then turn down the heat to about 300 or 350 and let it more or less cook just above simmer for about 2 hours or so and watched to make sure there is always plenty of water in it. The last hour that I cook it is when I put everything else in it that I am going to add. The meal will be ready and very tender for the evening meal.The longer and slower that you cook it the more tender and juicer it is going to get. I have learned that even the tuffest" cut of meat can not stand up to being cooked this way. Good luck.

Answer 4

Actually they all do that if cooked long enough in a sealed environment such as a Slow Cooker or Crock Pot. Rolled Chuck Roast come to mind In a Crock Pot for 5 hours on low with a cup of any liquid you what to add plus all the other flavor enhancers you my have. Keep the lid on and go do some shopping, it'll be ready when you get home.

Answer 5

I think a Chuck or "7 bone" is best cook it slow and low in a crock pot or oven on 250 for 3 hours in a foil pouch or roasting pan with some veggies and broth in it.

If you don't mind cheating, the Hormel precooked roast beef with au jus isn't bad

Answer 6

I use chuck roast, or bottom round. You need to cook it low & slow- preferably in a crock pot, but I have done it on the stove top on low for about 6-8 hours. You need to sear the meat on all sides before braising it slowly in enough liquid to cover the meat. I usually put the veggies in about half way though cooking time.

Answer 7

Most any cut of beef will be tender if you cook it with a little water in the bottom of the pan or crock pot and after putting your spices and seasonings in, cover it and cook it very slowly. A rump roast would be good.

Answer 8

You could use brisket but it may dry out as they normally do. Try beef roast or rump roast. Don't buy one that looks too "marbley" with lots of white veins going through it. Cool slow on 350 for about 3 hrs and it will be delicious. Add carrots, potatoes, stewed tomatoes...mmmmmm.

Answer 9

Buy anything marked "roast" in the butcher section of your grocery store. I usually marinate mine overnight and then put the roast in my slow cooker with some water and whatever spices you want to add and cook it on low-med for 2-3 hours.

Answer 10

Its not beef, it is a roast you cook, it the roast will fall off in strings, mmmmmmmmmm I want some right now