Best cut of meat to use for a tender roast & best preparation method? Crock pot or other?

Answer 1

Even the cheapest cut of roast will get tender in a crockpot. I put in lots of fresh herbs and cover with water and use a brown gravy packet and a packet of onion soup mix for added flavor.

Answer 2

Use a chuck tender roast or an arm roast and put in the crock pot with 1 can cream of mushroom soup. Either add potatoes to the roast for the last 2 hours of cooking or make mashed potatoes and use the soup as the gravy.

Answer 3

To answer your question, we have to first define the term "roast." At the simplest level a "roast" is a large cut of meat that is cooked whole, as opposed to being broken down into individual steaks, or cubes for stew.

There are a number of cuts that can be cooked as roasts. However, there is a crucial difference in cooking methods. Roasts from the sections of the cow that are already tender, namely rib, tenderloin (fillet mignon), or the loin, a.k.a. strip, must be cooked via a dry cooking method, in this case roasting. Cooking them no more than medium rare, 130 degrees on a meat thermometer will ensure tender meat. Remove the roast when it is 5-10 degrees shy of this temp as carry over cooking will cause it to cook further on its own. Also, allow the roast to rest for at least 15 minutes to reabsorb its juices.

Cuts from the shoulder, (chuck), chest, (brisket), or leg, (shank), are naturally tough muscles and must be cooked via a wet cooking mehtod, most notably braising. This is where your crock pot comes in. You can braise these cuts for 2-2 1/2 hours at a low temp. They will then be fall off the bone tender.

Chef Mark

Answer 4

1. Buy the 'Glasgow Cookery Book'. (Or other book which gives good advice on roasts)
2. Buy a roast which is like one of the roasts listed.
3. Follow the Glasgow Cookery book instructions and also use your common sense. (Thin, long pieces of meat cook quicker than short fat pieces.)
4. Let the meat rest in a warm place for at least 10 minutes.
5. Slice and serve.
OR
Find a good butcher and ask their advice.

Serve with Auntie Bessie's Yorkshire Pudding, a fresh Green veg and roast tatties. (One to one and a half hours in dripping.)

Answer 5

If you want a real "roast" do a rack-
Standing rib in beef. rack of lamb for lamb, or pork rack.
Cook in the oven according to recipies you can find on food.com (the food network tv chanel)
A pot roast will be OK long cooked meats, but the most tender is always a rack or tenderloin cooked in the oven- Also expensive, but worth it!

Answer 6

chuck roast for sure!
go to allrecipes.com!