How would you cook roast beef so it is tender but still sliceable?!


Question: We like to cook meats in the slow cooker, or pressure cooker, so that they become very tender. However, the only problem is that, instead of being able to cut thin slices, the meat falls apart in shreds. Does anybody have a good way of cooking a roast so it can be very tender but you are still able to slice it?

We have tried wrapping it and refrigerating it before it is sliced, but it still comes apart.

Has anybody tried slow cooking at a high temperature for a few hours, then roasting in an open oven for another hour or so? How would that turn out?


Answers: We like to cook meats in the slow cooker, or pressure cooker, so that they become very tender. However, the only problem is that, instead of being able to cut thin slices, the meat falls apart in shreds. Does anybody have a good way of cooking a roast so it can be very tender but you are still able to slice it?

We have tried wrapping it and refrigerating it before it is sliced, but it still comes apart.

Has anybody tried slow cooking at a high temperature for a few hours, then roasting in an open oven for another hour or so? How would that turn out?

Personally I like it that way. That's the good part about the slow cooker for me. I look at it this way, unless it is just to look nice on the plate I don't care if it is in shreds or not - it all goes down the same way. LOL If you chill it, it does slice better but you have to get it really cold first.

i buy the oven bags and cook the roast in the oven in the bags. It keeps it moist but still slicable.

Just roast in normally - you want your cake and eat it too !!

As you say if you overcook it it falls apart- but roast it, and periodically push a thin skewer into it, when there is light pink or no blood (depends on your pref) coming out its ready and firm.
Your butcher should be your best friend if you like meat- two joints cooked exactly the same could be tough or tender.
It depends on the meat from the offset.
(chef of 35 years)

cook it in your slow cooker but remove it very early. about half hour or more to give the meat time to sey up again and it will cut quite well. i sometimes cook a day ahead and warm in oven just before serving

Meats that are good slow cooked are unfortunately not usually meant to be thin sliced. Your best bet, with slow cooking, is a sirloin tip roast like they use for Italian beef, and such. A chuck roast will be the type that will fall apart, but any leaner cut will not give you a good tenderness and flavor. Your best bet really, is to oven roast (dry-roast) it until it's just medium and then thinly slice it.

I have the same problem I have learn a sure process I cook the roast for about 31/2 hours in the slow cooker on high and than at 375 in the oven and use the juice from the roast to baste the meat in the oven for about 35-45 minutes. But if you have the time and a good grill indirect cooking on a charcol grill is the best way to cook the beef with some applewood or pecan wood chips. about 41/2 hours rotatate a quarter turn every 25-35 minutes. The greatest way to eat beef. Make sure to keep the heat going.

This is how i do my prime rib but, you can also di it with different roasts and you need to adjust times accordingly. remember you need good marbling to help your roast be nice and tender.

Cooking Prime Rib in Rock Salt

The key is keeping the meat and everything else DRY This is very, very important. I let the roasts set out for about 2 hours before starting the cooking process. This makes a more tender piece of meat when it is cooked. I rub the prime rib roasts with my favorite mixture of seasonings and set the roasts aside. In the mean time I start 3 Weber charcoal chimneys full of charcoal. Next, I place 1" of rock salt into the bottom of my 22 Maca. Then I put 2 roasts onto the rock salt in the bottom of the oven. I pour in more rock salt to cover the 2 roasts about 1/2". Then I place the next 2 roasts ontop of the first 2 and fill the oven with more rock salt and cover with more rock salt. It takes about 50 to 60 pounds of rock salt and I use water softener salt because its $12.00 per 80 pounds, compared to 1.59 per 5 pound box of ice cream salt. NOTE there is no difference! Cover the Dutch oven and I place 1 chimney of briquettes in a ring around the bottom and 1 1/2 on the lid. 3 hours later I have 95 pounds of delicious prime rib ready to be devoured!

Here is why the meat does not get salty. MOISTURE. Plain and simple. You need moisture to get the saltyness into the meat, thats why the rub flavors get into the meat and not the rest of the salt. I've heard many cooks who spray water over the salt to "harden it" what that moisture does is alow the salt to penetrate the meat and makes it more salty. When you pack the roasts into a dry oven, the rock salt acts much like cast iron and transferrs the heat directly to the meat in a even fashon all around the meat, leaving no hot or cool spots. The rock salt also makes a great moisture bearier, keeping the juices inside the meat. That's how it works in a nutshell.

There are different kinds of roasts but most of them don't slice very well but taste wonderful when slow cooked. I think I would live with it not slicing .
Prime Rib is one that slices , but I wouldn't do it in slow cooker. I would only oven braise a PR.





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