Sunday Supper

iVillage Member
Registered: 04-01-2002
Sunday Supper
23
Sun, 01-22-2012 - 2:17pm

What's cooking tonight?

I laid out ground turkey for lasagna.

 photo BeachChairsRed.jpg

Pages

iVillage Member
Registered: 10-31-1999
Tue, 01-24-2012 - 9:45am
I agree, Sandy... but, I think you can make just about any roast fall apart tender by cooking it at a low temperature for a long time... whether in a crockpot or in the oven.

I remember when Amber graduated high school, my hubby was out of work and we had hardly any money... I started in January buying various REALLY cheap cuts of beef that were on sale and freezing them. I would buy one with every paycheck (twice a month). Then a week before her big graduation party, I thawed them and started cooking them 24/7 along with an onion soup mix (each) ... I would cook one while I was at work for about 12 hours at 275 and then I'd cook another one while we were sleeping at 275. After every one was done and cooled, I picked the meat apart from the bone & fat, seasoned it with Salsa Brava and froze it until the day before her party. It was a lot of work but I got more compliments on those burritos and even had people coming back that night for leftovers.

In all my years of cooking, I have never had a roast turn out in the oven that I have cooked for less than 8 hours.... they are almost always tough and chewey! I have learned my lesson... I won't do it ever again... it's either all day in the oven at 275 or all day in the crockpot on low. I hate wasting all that time, electricity & money on a tough roast.

Sorry for the long post... I guess I got on a roll.... lol.

 photo Chairs_zps22c44493.jpg

iVillage Member
Registered: 02-12-2002
Tue, 01-24-2012 - 6:44am

It does depend upon the type of roast you have.

 photo RainyDay_zpsece18f80.jpg

iVillage Member
Registered: 07-23-1998
Mon, 01-23-2012 - 11:19pm
I usually cook mine in the crockpot too, but I had time yesterday to do it in the oven. My MIL always cooked a good roast. I should have paid more attention.

iVillage Member
Registered: 02-06-2004
Mon, 01-23-2012 - 7:35pm
I always do mine in the crockpot. 8-10 hours on low.

 photo PinkUmbrella_zps59410ee1.jpg

iVillage Member
Registered: 10-31-1999
Mon, 01-23-2012 - 6:23pm
A butt.... lol....

I still think that if you don't cook a roast at a low temp for at least 8 hours, it is usually tough, maybe not dry but definitely tough. At least mine are...

 photo Chairs_zps22c44493.jpg

iVillage Member
Registered: 07-23-1998
Mon, 01-23-2012 - 6:09pm
300 for an hour and then 250 for almost 2 hrs. Dry as a bone. It must have been the cut of roast. I think it was a butt.

iVillage Member
Registered: 10-31-1999
Mon, 01-23-2012 - 5:44pm
How long did you cook it, Missy? If I cook a roast in the oven, I cook it at around 300 all day long and it is usually fall apart tender.

 photo Chairs_zps22c44493.jpg

iVillage Member
Registered: 02-12-2002
Mon, 01-23-2012 - 3:00pm

That must have been one tuff old cow that roast came from Missy!

 photo RainyDay_zpsece18f80.jpg

iVillage Member
Registered: 07-23-1998
Mon, 01-23-2012 - 2:48pm

That sounds good and easy Susan. But, I already threw it out. It was so tough that Ray threw it right back in the pan. It took us 5 minutes to chew one piece. And do you know what, I couldn't even shred it, it was so tough. It was horrible!

iVillage Member
Registered: 02-06-2004
Mon, 01-23-2012 - 2:40pm
Great idea Tracy! Super duper simple. I usually shred beef…depends on how “beefy” you want it. Bring beef broth to boil, cook noodles (I usually use an entire bag of Inn-Maid medium which takes 10 minutes) then in the last few minutes I throw in the beef. It’s already cooked, so you just need to warm it up. I have used tough, leathery beef in here! Still tastes good! ;) Makes really good leftovers too.

 photo PinkUmbrella_zps59410ee1.jpg

Pages