What cut of beef works best in the crockpot?

Question

Tender and tasty?

Answer 1

Any cheap cut is best, such as chuck or rump roast. Sirloin and other roasts will work, but they don't benefit from slow, moist heat. The reason that cheap cuts are, well, cheap, is that they contain a lot of connective tissue, mostly collagen, which makes them tough when cooked in most coventional ways. Long, slow, moist heat, however, allows that connective tissue to melt and become tender and flavorful. More costly roasts--even the relatively reasonable sirloin roasts--are better roasted in the oven, as they have a choice flavor that can be served and appreciated without being over-cooked.

Any cut will reduce itself to fork tenderness if it spends enough time in the crock pot, but the cheaper cuts will be vastly improved by this method of cooking, while better cuts lose some of their excellent potential.

Answer 2

Because it is a long, slow cooking process over low moist heat, a cheap cut of meat that would usually be tough and unedible through other cooking methods works particularly well in a crockpot. Beef roasts are wonderful in a crockpot, as are chicken quarters and thighs, and pork roasts, really any meat with fat marbling through it turns out fantastic in a crockpot, as the fat literally melts into the meat giving it fantastic flavor. I would not recomment meats with little to no marbling for the crockpot, or chicken breasts for long periods of time as they can dry out.

Answer 3

Sirloin or rump roast. Use some water and a bit of salt. Also it is best to run the meat under very cold water to get the blood off of it this tenderizes it. Cook it on low all day with a little red wine and some mushrooms to get a very nice gravy. Make sure you keep the bottom of the pot moist and baste it if you have time.

Answer 4

Chuck Roast or an English Roast. Anything will work great, the cheaper the meat, the longer to cook it because it needs more time to tenderize. I like to marinate meat in crock over night. Use wine, brown sugar, lemon juice, Worcestershire Sauce, Water....mmmmm! Cook next day (all day) on low....MMMM!Enjoy

Answer 5

Easiest Pot Roast Ever

Original recipe yield:
5 to 6 servings

INGREDIENTS
3 pounds beef roast
6 potatoes
1 1/2 cups baby carrots
1 yellow onion
2 stalks celery
3 cubes beef bouillon
1/2 cup water
DIRECTIONS
Cut up potatoes, onions, and celery in to fairly large chunks.
Put all vegetables in crock pot.
Put roast on top of vegetables.
Place 3 bouillon cubes randomly on top of roast.
Pour in water.
Cook on low for 6 to 8 hours or high for 4 to 5 hours.

Answer 6

Chuck Roast.

Answer 7

I do not know if you are serious or not. If you are serious - Pounded Chuck steak (and cheap too) works the best unless you are getting into roast type of meats. If you are here for a fun meal I would recommend a pounded sausage, but not until it produces the juice.

Answer 8

when i use my crockpot, I buy any roast, or cornbeef and I start it about 10 pm the night before and let it cook all night to the next day til about 3 pm. and they meat just falls apart. with a fork. I put alot of seasoning in it. and i fill it to the top with water.

Answer 9

Pretty much any cut of meat you use in a crock pot will come out tender. The process of cooking it slow makes even the toughest cuts of meat tender.

Answer 10

Depends on what you want to make. Chuck roast is very good for pot roast. Sirloin or round roast is good for Italian beef for sandwiches. Round steak is good for slow cooked steak and gravy.