If I want

[monstermoose78]

I am wondering what kind of cut of beef I should get for a fall a part beef roast? I get chuck roasts and I get one that is great and the next 10 are tougher than shoe leather. I slow cook them and it is driving me crazy not to get tender fall a part roasts. Please help.

Thank you

Edited November 17, 2015 by monstermoose78

[leechlake]

Moose-  we usually get half a cow every year; arm roasts, chuck roasts, rump roast.  It never seemed to matter what type they all fall apart.  I like to have them on high in the slow cooker for the first 4-5 hours and then I may lower it for the next 3 hours.  Put some liquid of some sort in and maybe some beef buillon, I like to flip it a few times but you don't have to.  Maybe it's your technique?   I think you want to avoid a sirloin roast though, not enough fat?

 

[smurfy]

I would think its from not being cooked long enough??????????

[RebelSS]

I've had that prob, too. I just make sure my roast is really well marbled, leave out any type of salt when cooking, and like leech says, I put about 3/4 cup of liquid in with it, and hope for the best. (Oven or slow cooker) I also like to marinate my roasts for at least 12 hours with something like a bit of beef bouillon and  Worcestershire in a half cup of water. Ziplock bag it, and flip once in a while in the 'fridge. I  too start my crock pot on high for about 1 hour or so, then leave it on low....and Ilike to sit it "on top" of carrots, 'taters, etc, instead of pile them on top of the meat. I usually cover the top with sliced onions, which will help with moisture.

[smurfy]

we do a small portion in crock pots, not many. most roasts are baked in the oven with a bag of lipton onion soup mix, onions and fair amount of water. when its done we pour out water from boiling spuds and make gravy. one of my most favorite meals!!!!!!!!!!!!!!!!!

[leechlake]

Monster- you can't beat the simple but effective Onion Soup mix.  How about trying it in the oven in one of those oven bags?  I use it for Turkeys and it is foolproof I'd think a roast is even more fool proof.

[eyeguy 54]

think pork butt moose.    when I do beef in the slow cooker it sits in there all day. just a little water, some onion and a little montreal steak seasoning and a little pepper. mid afternoon I throw some taters and carrots in.  

[RebelSS]

Just like pork...low and slow! In a bag like the guys said.....at 325*. 

[reinhard1]

As far as beef it's always the chuck roast if you want pull apart beef.  I consider it the best tasting roast out there right up there with prime rib.  Most mistakes that are made with chuck roast's is that they are cooked too quickly.  They are not done until they can be pulled apart with a fork.  I like some others use Lipton's beefy onion soup mix.  Instead of water I throw in a bottle of beer.  Plan ahead and put the pot roast on low overnight or early in the morning so it's done when you get home.  Throw the beer in the crock pot with the two packs of soup mix.  Put the roast inside and turn it over a few times in the liquid and your good to go.  Try to find a nice marbled center cut chuck roast.  good luck.

[Jim Almquist]

I like to brown my roast in a fry pan with just a little oil and get a good sear on all sides. Then its what ever liquid you choose added into the crock pot for at least 8 - 10 hours on low. Love Lipton onion soup mix. It makes a real tasty gravy.

[delcecchi]

I normally stay away from crock pots.  I think they are too hot for cooking pot roast.   I brown it, take it out of thepan, add some aromatics like onion, celery, carrot, a bay leaf or two, sweat them for a while.  add a tbsp or two of tomato paste and stir around until it turns dark red.    Add some two buck chuck red wine and cook it down.  Then add some water, broth, whatever, put the roast back in and into a 300 degree oven for several hours.  Oh, and salt things as you cook.  

Eventually it will be really tender.   You have to get the internal temp up fairly high and have it there a while to convert the tough collagen into yummy gelatin.   Low and slow. 

That is the way I do it. 

If the meat is too lean and doesn't have some collagen connective tissue, not going to work.   Need to do something different with stuff like round. 

[bobberineyes]

The last couple crackpots the Mrs picked up really cook way too hot,  even on low whatever is in there is boiling. Told her we might as well go back to an old fashion counter top roaster..

[RebelSS]

The last couple crackpots the Mrs picked up really cook way too hot,  even on low whatever is in there is boiling. Told her we might as well go back to an old fashion counter top roaster..

Good lord!!! yer supposed to be using CROCKpots, you wingnut!!        Seriously, I've noticed the same thing, I have three, and just use my old one. It's like boiling beef in liquid with the new ones, I think that's why so many roasts come out tough. I'll occasionally crack the lid for just a second or two during the cooking process to keep it way low. 

Edited November 17, 2015 by RebelSS

[bobberineyes]

Lol...oopie,  where was the auto correct on that one, thanks for the heads up reb. I need to find up the roaster to stuff a couple roosters in, might as well since I can't use the crotchpot on warm...lol

Edited November 17, 2015 by bobberineyes

[LindellProStaf]

I prefer my chuck roasts in the oven.  Covered for a couple of hours and then no cover for an hour at about 300 I think.Then they get nice and brown.  I like them just about falling apart buy still can cut with a knife or fork.  Spuds, carrots onions celery chunks.  AND yes Lipton Onion soup mix sprinkled on top when I first put it in. 

[monstermoose78]

I would think its from not being cooked long enough??????????

I put it in the slow cooker in the morning with some seasoning and water and it cooks all day. 8 or 9 hours 

[Mid-Lake Rock]

Moose:

I have an "old school" slow cooker and I tend to go for 11 hours with a chuck roast.  Always cooking on low and never on high.  I've gone eight hours and it was too tough for my liking.  Not a chuck roast, but I have a large porketta in my slow cooker right now.  Put it in the cooker at about 8:00 this morning and plan on eating at 7:00 or 7:30 tonight.    

[Boar]

Moose, Take a chuck, add some oil to a fry pan, turn the burner to about 8 or med high. its gona splater! sear all sides of the roast, main factor. sear sear sear. just till it starts to go burn, but dont burn. put in slow cooker on high for 3 hrs, then low for 3 hours.. fall apart heaven!! how I used to make pulled pork or beef and chicken.  but you have to sear the meat, it locks in the juices. also only add a bit of water to cover the bottom of the slow cooker, to much, with condensation and natural secreation, youll be boiling the roast. no no no.  last of course add you fixing, arrots take about hour half poatoes take hour, i add onion right away with burbon steak seasoning. ooooo la la!!

[monstermoose78]

I talked to the wife and told her we need to start it the night before we eat. I will try another check roast and will sear it and cook it on low for 15 hours or so.

[smurfy]

I talked to the wife and told her we need to start it the night before we eat. I will try another check roast and will sear it and cook it on low for 15 hours or so.

so.its your wife's fault there tough and don't pull apart???????

[leechlake]

so.its your wife's fault there tough and don't pull apart???????

I was going to say that originally but I didn't want MosterMouse to be in the dog house on my account, I'm sure he does it just fine on his own.  

Moose-  I think you're taking it too far with the 15 hour thing, frankly.  There are other good options out there to try before that one.  Marbled chuck, brown it, 9-11 hours in CrackPot, eat, lick lips.

[RebelSS]

I agree with leech, Moose, yer gonna dry that thing out like Granny's er, ah, cornflakes. I'm going for 10 hrs in that crackpot with a marinated roast and lotsa onions and a cup of beef broth. 

PS....Seriously, marinate the roast in a can of Dr. Pepper or Coca-cola....those are some old school recipes I've tried that work.

http://allrecipes.com/recipe/14618/cola-pot-roast-ii/

 

[reinhard1]

There are different ways to do this and do it well.  The main thing is to be patient and wait till it pulls apart with a fork on it's own.  I have done it in a roaster also.  I put the Lipton soup mix with beer [or water] in the roaster.  Mix it up well [one bottle of beer and two packs of the soup mix].  Then put the roast in and flip it over a couple of times.  Set the oven at 325 and roast uncovered for one hour.  Then cover it up with foil [or cover].  Turn the roast over a few times during the roasting process also.  No magic time, it's done when it's done.  

 

I have also done them on the smoker.  This is a much longer process of course.  It also involves the oven.  I set the roast [seasoned] on my smoker rack.  I put a water pan underneath filled with beef broth and garlic.  Set the smoker at 250 and put a temp probe in the roast.  Give some love to the roast with cherry wood.  I pull the roast when the internal temp is at 205 , much like a brisket.  In the meantime I have made up some Lipton beefy onion soup mix with some garlic and put it in the roasting pan.  I take the roast and put it in that pan and then take the drip pan I had in the smoker with beef broth and garlic and pour it over the roast.  I cover the roast and leave it in the oven for an hour or so at 300 deg.  [this is my favorite way, but you got to plan ahead for the whole day at times for this one depending how big the roast is].  good luck.

[Boar]

no need for 15 hours.  you can start a roast at noon an eat it for supper, fall apart style..

[reinhard1]

Thant's right Boar.  15 hours is for a whole packer brisket maybe but not for a chuck roast.  In a smoker they will take longer because you are dealing with lower temps.  In the oven or crock pot the moisture is the key.  You don't want to dry out a chuck or any beef roast for that matter.  Proper amount of liquid in a roasting pan or crock pot is important.  good luck.