what is a good cut of meat to put in the crock pot to make beef stew/pot roast?

Question

last time i put this big piece of meat in and it was really stringy. I know there is different types like rump roast, etc. Which one is do you prefer? Also, if you have a good recipe that would be nice too!

Answer 1

The first person gave you the most popular recipe. I also use that one. My favorite cut of meat for a pot roast is chuck roast. Don't forget to add cut up potatoes and carrots. They do a great deal to enhance the flavor and make the pot roast a one-dish meal!

Answer 2

Use stock instead of water. Set your crock pot on high for the first hour, the liquid should simmer or bubble, then reduce to medium for the duration. Crock pot cooking is different than dutch oven cooking, slightly, but the difference makes the difference, if you know what I mean. Also, adding some acid, either in the form of at least one whole large white onion or a couple tablespoons of tomato paste, will tenderize your roast dramatically.

Answer 3

Being a former chef, my choice is either a chuck roast, or in Canada we have what is refered to as a blade roast, from the shoulder near the prime rib, have you ever thought of short ribs or a short rib roast, the meat is denser, but both cuts allow you use a crockpot, that fall off the bone texture, but has more flavour.

I brown my roasts or short ribs, and then use celery, onions, carrots, lots of flavourful herbs (bay leafs, thyme, oregano), a bit of seasoning remember the longer it cook the strong the taste will be, things like turnip or rutabagas and potatos should be cooked separtely and added at the end.

If you like once your ready to serve, thicken the broth with a slurry or cornstarch or half cornstarch and flour, just turn the liquid up add the paste, and then cook for 5 minutes.

Answer 4

I either get a rump roast or stew meat at the grocery. Either work fine.

Recipe:

In crock pot add meat, carrots (cut into bite sized pieces) and white potatos (also cut into bite sized pieces).

For my crock I add about 2 quarts water with flour with at least 2 cups flour. I have to continue to add flour throughout the day to get it as thick as I like.

Cook all day. I usually cook 4-6 hrs on low and then 2-4 hrs on high.

Answer 5

Chuck roast works pretty well.... if I am shopping on a budget, I find the biggest, boneless, cheapest there is and use that. I put all sorts of veggies and half water, half beef broth and cover the meat. It turns out very well. You can throw Lipton soup mix in too.

Answer 6

Don't waste your money on round steak or rump roast..just get an inexpensive cut, slow cooking tenderizes the meat, so for a slow cooker save your money.

Answer 7

Awesome Slow Cooker Pot Roast

NGREDIENTS

* 2 (10.75 ounce) cans condensed cream of mushroom soup
* 1 (1 ounce) package dry onion soup mix
* 1 1/4 cups water
* 5 1/2 pounds pot roast (Round Steak is best)

DIRECTIONS

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.