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Roast Question

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Been wanting to crock pot a roast and was eyeballing an Angus beef chuck choice grade for 6.49 a pound. Now the local store has select shoulder for 1.97. Is the cheapie too good a deal to pass up? Should I do the food one in Grandma's lord knows how old cast iron dutch oven?

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  1. I'd go for the cheap one!!!! And I'd do it in the CI DO. Here's an amazing recipe that I've done with both pork and lamb shoulder. Maybe try it with the beef.

    http://chowhound.chow.com/topics/5826...

    1. Yes, go for the select shoulder. When you're slow cooking or braising anyway, there's no point in overpaying for the meat.
      That is a great deal!

        1. I buy chuck shoulder roast when they go under 3.49 so I'd snap up that bargain. The last one I cooked in the crock pot, but first I heated just a little oil in the 12 inch cast iron skillet almost to smoke-point, blot the roast with paper towels and sprinkle heavily with kosher salt and coarse pepper and press the seasoning into the meat, then sear the roast about 2 minutes on each side. Move the roast to the crock pot, and after the skillet cools a bit deglaze the pan with chicken broth. Some red wine is always good to add, too.

          1 Reply
          1. re: AreBe

            I ALWAYS season and sear. It boosts the flavor a lot plus the meat is brown not gray :)