Since chuck is so expensive , and I bought a bunch of whole strip loins for under 6 bucks , I used a section for some crockpot roast beef and taters . You just need to adjust your time since it doesn't have the connective tissue to break down .
Here's how it went ,
Broke the roast into smaller hunks . I figured the whole wouldn't want to shred .
I floured the sections and browned them off in a cast iron skillet .
When I liked the color and crust , it went into the crock . The flour will seal the outside ,
but also help thicken the liquid that leaches out .
Red potatoes on the bottom with some sliced onions .
Pepperoncini and a dill pickle spear on top . There's garlic in there also .
I ran the crock on low . The lean cut doesn't need the higher cooking temp .
Some egg noodles and brown gravy made a great meal .
Leaner cuts can be used for shredded beef , it just happens sooner than a fatty cut .
So know you cut of beef , and adjust the method .
Here's how it went ,
Broke the roast into smaller hunks . I figured the whole wouldn't want to shred .
I floured the sections and browned them off in a cast iron skillet .
When I liked the color and crust , it went into the crock . The flour will seal the outside ,
but also help thicken the liquid that leaches out .
Red potatoes on the bottom with some sliced onions .
Pepperoncini and a dill pickle spear on top . There's garlic in there also .
I ran the crock on low . The lean cut doesn't need the higher cooking temp .
Some egg noodles and brown gravy made a great meal .
Leaner cuts can be used for shredded beef , it just happens sooner than a fatty cut .
So know you cut of beef , and adjust the method .
