I just made a roast beef in the crockpot last night and the flavor was good, but I could not slice it. The meat just shredded. Is there some trick to cutting the meat? Also, do you have any good ideas for left over beef? Thanks!
Before you cut it put it in the oven for about ten to fifteen minutes. It kind of hardens it on the outside. Delicious.
If you brown the meat on both sides, it will help lock in the flavor. Just dredge the meat in some flour with pepper in it. Melt some butter in the skillet and then brown either side. As far as the meat shredding, that's based on how long you've cooked the meat.
I agree with Tammy. Adding BBQ sauce makes good shredded beef sandwiches.
That is the bad thing about a crock pot.... and in my case good thing! I buy cheap cuts of meats to save money and cook them in the CP to make them more tender and am able to use whatever recipe I choose. One thing you may want to try is browning it on all sides first.... not sure if it would help in the end though?!?!? My Mom swears by doing it this way. I just make sure I cut it the right way... which ever way it does not fall apart :) Not sure on the tech term!
Last night I made boneles skinless chicken breast in a white wine and after cooking it it fell apart... I had to scoop it out to keep it in one piece to the plate and then the family did not have to even use a knife to cut it. Best thing is my daughter ate a ton of it too!!!!
I have also bought super cheap roasts- pork and beef- cooked them in a half bottle of BBQ sauce and then shredded it when it is done and added the rest of the bottle and served on buns... easy and cheap meal and always left overs for lunch!!!!!
Today I added BBQ sauce to some of the left over chicken- buy in bulk when it is on sale- and shredded it for sandwiches and put some in the freezer for salads or maybe soup this weekend.
Good luck and blessings to you!
What cut of meat did you use? I usually use a chuck roast when I use the crock pot because it is fatty and has a good flavor when cooked that long, also it shreds easily. Then I use it for beef sandwhiches. If you want more if a pot roast you will probably have better luck slicing if you use a sirloin, rump roast, or front cut brisket. Chuck will just fall apart when cooked that long.
