What Cut Of Beef Is Best For Slow Roasting

The benefits of slow cooking

In addition to the succulent texture and robust taste, slow cooking provides numerous additional advantages.

The fact that this cooking method is so simple and hassle-free may be one of the main reasons people use it. After completing the preparation and adding all the ingredients to the slow cooker, you can leave it there to simmer for several hours until it’s ready. You can decide when to prepare your meal, whether it’s the last thing you do the night before or the first thing you do that morning. Then, you can go about your day knowing that dinner will take care of itself.

Do you like to cook in bulk? Slow cooking is a great way to make big batches that you can portion out and freeze for later use — perfect for those hectic weekends, late workdays, and last-minute dinner emergencies.

Furthermore, the “one-pot wonder” method uses very little utensils, making slow cooking incredibly simple to clean up after.

Even better, slow cooking works wonders for the wallet because the cuts that work best for it are typically less expensive.

How to make Pot Roast

  • Season beef well with salt and pepper
  • Sear the beef quickly because it’s essential to the flavor of both the beef and the broth!
  • After sautéing the onion and garlic, add red wine (or water or broth) to the skillet or pot to deglaze it;
  • Place all ingredients in a slow cooker, pressure cooker, instant pot, or ovenproof casserole pot, together with the beef broth, celery, and carrots;
  • Add some dried rosemary and thyme, then cook on low for 8 hours, pressure cook for 55 minutes on high, or bake for 4 hours at 300°F/150°C in the oven.
  • When the potatoes are cooked, the beef will be perfectly tender because you added them halfway through the cooking process!

* Refers to simmering a liquid and scraping the pan’s bottom to release flavor that has burned there. It adds a ton of flavour into the cooking broth!.

The best cuts of beef for slow cooking

Chuck steak was practically designed for slow cooking. Its abundant collagen makes it a tough cut that becomes tender and juicier the longer it cooks. Originating from the cow’s shoulder and upper arm, this cut has seen a lot of work during the animal’s life. This flavorful, reasonably priced cut has a good amount of intramuscular fat.

Skirt steak is a long, thin, and adaptable cut that is typically saved for slow cooking. It is made from the cow’s diaphragm muscles. Tough and lean, it has powerful, mouthwatering flavors that develop with slow cooking.

Also known as the shank, this is an additional low-cost yet flavorful cut. It is made of lean muscle and connective tissue and is taken from the animal’s lower leg. It must be cooked slowly in order to become soft and delicious. Shin can be prepared with or without the bone; one popular boneless shin dish is gravy beef, while another is osso bucco.

Silverside, sometimes referred to as the bottom round, is the most popular cut from a cow’s hindquarters that is used to make corned beef. The cows’ muscles get a lot of exercise because they are used for walking. Although it has little to none of the fat, or marbling, that other cuts have, it’s still a tough, lean cut full of connective tissue that works best when cooked slowly.

Unlike silverside, brisket comes from the cow’s belly, so it may be fatty, but that just enhances the flavor. Once cooked, brisket literally pulls apart, making it ideal for shredding. Try this recipe for slow-cooked pulled beef brisket, which is delicious in tacos, creamy pasta dishes, brisket bowls, and more.

Oxtail is a tough off-cut from the animal’s tail, as you may have guessed from the name. It is incredibly rich in fat, cartilage, and marrow, which becomes extremely flavorful when cooked slowly.