Can I use ribeye steak for a pot roast ?

Question

I know I know.... we're out of meat, and my husband is tired of eating steak,,, so I want to make a pot roast in a crockpot using this ribeye steak which is the last meat in my freezer... I'm thinking ,,, usually when I use some regular roast meat it took about 8 hours on low... but now I want to try 3~4 hours on low with ribeye steak...? Someone help me please !!!!

Answer 1

You don't want to use a prime cut like a ribeye steak for a crockpot, you want to use tougher cuts. Run to the store and buy another cut such as a bottom round. The reason you want to use tougher cuts of meat for slow cooking is that they have lots of gristle that turns to gelatin with slow cooking, making the meat tender, moist and delicious. They are also less expensive. Save the ribeye for later or cut it up and make a kebob out of it with onion slices, mushrooms, and pepper chunks....yum.

Answer 2

answer is yes. ribeye is cooked as a roast while still on the bone but not cooked the same as a roast because the ribeye is a very tender cut of meat and thus is cooked to around 130 so it has all cuts of doneness at 130 youll have well done at the small end and rare at the fat end. but i personaly wouldent use such a cut of meat to cook in a crok pot. it would be like giving a tenderloin fillet to the dog and eating the dog food a very bad idea.
and there is no need to even test a ribeye for fork doneness because a ribeye is fork tende regardless of how its cooked except well done. so id advise fixing something else for dinner and save the ribeyes for when you decide you want a good steak to eat. or you could mail it to me lol. i think at 9 to 12 dollars a pound is a bit much to pay for a good cut of meat and then turn it into a cheep 2 dollar a pound roast.
but you could do something different with them like butterfly them and stuff them with whatever sounds good to you or you could make a cordoneblue out of them but dont over cook them.
or use them for a stirfry but cooking the meat on a grill giving it a good smoke flavour and then slice them kinda thin and lay the slices across the stirfry plate remember they are an expencive steak so dont waste the flavour of the meat by over cooking it.
then you could always call up one of your friends or family members and say hey how would you like to have some good steaks for christmas. i know i would be a happy camper.
ok thats all i got. but i beg of you please dont turn them into a roast. lol dave

Answer 3

It requires slow cooking over low heat to ensure tender, flavorful meat. Pot roasts typically use the tougher cuts of beef - a chuck roast or shoulder roast - which have the most flavor. The slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that flakes apart with your fork. This is my mother's tried and true recipe for pot roast. She only adds a half cup of liquid to the pot because she's able to keep the heat very low and her pot has a tight cover. 3 1/2 lb of beef shoulder or boneless chuck roast 1 Tbsp olive or grapeseed oil Salt, pepper, italian seasoning to taste 1 large yellow onion, chopped or sliced 4 cloves of garlic, peeled 1/2 cup of red wine Several carrots, peeled and cut lengthwise 1 Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well. 2 When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*. 3 Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes. After cooking 3 1/2 hours, before adding the carrots. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering. Suggest serving with green beans and potatoes

Answer 4

Great cut for a cheap cut's recipe.

Try a stir fry with spicy chiles or chili paste added to the veggies or the stroganoff was a good idea too.

Try stuffing your steak. There are two stuffings I like especially inside a good steak:

Crumbly bleu cheese with mushrooms,

bay shrimp with a capers and sweet mustard and parmesan.

Just slice a pouch in the side of the steak and stuff away. Sear in a hot pan on all sides and then bake in a 400 oven for about 10 to 15 minutes for med rare. My oven is electric and I live above 7000 feet so adjust your oven temp accordingly

Answer 5

I can't imagine wanting to do this....why not make a stroganoff
but if you insist..here is a recipe

Rib Eye Roast

4 lbs. well trimmed beef rib eye roast
2 cloves garlic crushed
1 tsp. salt
1 tsp. cracked black pepper
1 tsp. dried rosemary leaves, crushed

Sauce:
1 jar (12 oz) brown beef gravy
1/4 c. current jelly
1 1/2 tsp. dry mustard, dissolved in 1 tsp. water

Heat oven to 350 degrees. Combine garlic, salt, pepper and rosemary, press evenly onto roast. Place on rack in shallow roasting pant. Insert meat thermometer so bulb is centered in thickest part not resting in fat. Do not add water or cover. Roast 18 minutes per pound/medium-rare. 22 minutes per pound for medium well.
Remove roast when thermometer registers 140º for medium-rare, 155º for medium. Let stand 15 minutes. (temperature will continue to rise to 145º for medium-rare, and 160º for medium.)
While Roast is sitting for the 15 minutes out of the oven. In a small sauce pan, combine sauce ingredients; cook over medium heat for 5 minutes or until bubbly, stirring occasionally.
Carve roast into slices. Serve with sauce.
Serves 8-10

and another
Super Easy Crock Pot Beef Roast Recipe

Cook/Bake Time 8 hours in Crock Pot

Ingredients 3 lb rib eye steak
3/4 liter Burgandy
1 Thinly Sliced Onion
1 Beef or Vegetable Bullion
1 T Worchester Sauce
1 Bay Leaf
2 C Water


Directions
Having a healthy supper waiting when you come home from work is the ultimate treat. A roast cooking provides a real welcoming homey smell for your family.

If you are organized and pre-plan your meals . . . you could thaw your grass fed beef steak, sear it on both sides with some butter or olive oil in the pan before throwing it in a crock pot.

However, if your schedule is hectic like ours . . . we just throw all the ingredients including the ribeye in a crock pot set on low and cook all day (about 8 hours or more). Either way . . . you will have beef so tender it will be falling apart.

Answer 6

I think that would be excellent. Ribeye is much more tender than the usual chuck roast used for Pot Roast, so it should cook up nicely in about 4 hrs.

Answer 7

Here's a little trick, don't have the steak touching the liquid you put ib the C'pot, throw veggies down and steak on top, check at the 3 hour maker for fork tenderness. If it's ready and the veggies are not, pull the steak, wrap in foil, into the oven 200, veggies on high till done. Make a gravy out of the C'pot juice.

Answer 8

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Answer 9

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Boil the meat on high for 45 minutes, then cook for 4 more hours. Honestly, the ribeye is a good cut of meat. I would prefer to sear is for 4 mins each side. It is not ideal of r a potroast as it doesn't have enough fat.

Answer 10

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