The crockpot is not only conveniently hands-off, but it yields the most moist roast beef (not just chicken). It works every time.
Crockpot-roasting is especially good for grass-fed beef and yields very tender, moist meat.
The meat turns out best when cooked on low for at least, but often more than, 8 hours. Often, I let my roasts slow cook for 24 hours. If the meat is still a little frozen (not recommended), high works well. 😉 Don’t tell anyone I said that.
Like cooking heritage chickens, I advise adding water to about 2 inches to a large (mine is 6 quart) crockpot, along with the meat and liberal amounts of sea salt, pepper and garlic. Put the water in after the roast is in. 🙂
Other things to add: tomato paste or cumin. But salt, pepper and garlic are very simple and satisfying without anything else.
When the meat is falling-apart tender, I transfer it to a refrigerator storage dish, such as these from Anchor Hocking, and ladle in much of the flavorful juice. I shred it right then, into the size of pieces needed for the way I will use the meat. I taste and adjust the seasonings.
We most often use the shredded beef in sandwiches, flatbread pizzas, with rice bowls, or in skillet dishes.
How do you cook your roasts?
use any flour, NO kneading,
starter instructions included!
Free Recipe: "No-Knead
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