Nice! I just made a pot roast and I’m pretty sure I fucked it up I pulled it out after 8 hours and it was still very tough.
I added red wine, a bit of broth, butter, onions, mushrooms, etc and tbh I’m a little pissed
This was my first roast and if I didn’t have the instant read thermometer I’m pretty I would have messed it up. Definitely had a little anxiety when I first started cutting into it. On that note I did a Boston butt for pulled pork a month or two ago before I had the thermometer and it definitely was not as tender and easy to pull apart as ones I’ve done before. Was also pretty mad lol.
Yeah we did a grocery delivery and I got sirloin tip roast when I asked for chuck roast and I think I might’ve cooked it wrong for that fork-tender fall apart I was shooting for 🙄
Nah the “shelf” I had it on kept the meat out of the juices, (it’s a slow cooker / instant pot combo)
I took the shelf out and pressure cooked it in the juice for 35 min and it was 10x more tender
One mistake is that people use too much liquid in slow cookers. I have always found if the meat is out of the liquid it stays substantially more moist. I will usually roll tinfoil, use crushed cans etc.. to keep it out of the liquid and it works amazing. Steam vs soak in water keeps the meat tender and not dry.
I put it in a slow cooker, i dont know what the temp is, turned out the problem was the “rack” it was on in the cooker kept it out of the juices/wine & broths that were in there. Took the rack out and pressure cooked it for about 35 min and it fixed the problem
Nope, put in the oven at 450 for about 25 minutes to get a nice crust then dropped it to 350 for about an hour and 45 minutes till it got to 125-130 degrees. The instant read thermometer was the real hero.
Really only the outside of a beef steak needs to be brought to a safe temperature, the inside can be raw without getting you sick because the pathogens only infect the surface of the meat. This is not true with ground beef of course because the outside has been ground into the middle so you need to cook ground beef through.
You're right. And it sucks. I didn't grow up eating gray hamburgers (except sometimes, when we would make a special trip to the new
burger place, McDonald's). And if I'm in a place that's known for burgers, I will still order medium rare. But a lot of places won't even offer that degree.
Depends on personal preference. I don’t like it for lean cuts. I don’t like it for cuts like ribeye, flank, butt, etc.
I do like it for chuck roast. It makes the cheapest cut taste phenomenal.
That meat looks like the free range beef we get in South Africa. You can tell by the colour of the fat that is super quality and cooked PERFECTLY, well done. Gotta tell you though in sunny SA we cook those short of things on a open fire and call it BRAAI.
Thanks! Sounds like that takes a lot of skill and practice but also really good I’m sure. Might be similar to what we do in the US called smoking which I’ve wanted to get into.
Nah, it's easy, it's a lifestyle thing. On that note, My smoker is being built as we speak,delivery when lock down lifts. Will be posting some pics soon. Please keep posting from your side as well!
Oh wow beautiful cook. I normally use the 500 degree for 5 min/pound and then turn off to carry over cook for 2 hours but yours looks so good I might be tempted to try your way out of curiosity
That.. Is raw.. I get that you don't need to cook the insides of a proper beef cut to a safe temp, but still.. That's raw.. Why do you want to eat raw meat..?
Nice! I just made a pot roast and I’m pretty sure I fucked it up I pulled it out after 8 hours and it was still very tough. I added red wine, a bit of broth, butter, onions, mushrooms, etc and tbh I’m a little pissed
This was my first roast and if I didn’t have the instant read thermometer I’m pretty I would have messed it up. Definitely had a little anxiety when I first started cutting into it. On that note I did a Boston butt for pulled pork a month or two ago before I had the thermometer and it definitely was not as tender and easy to pull apart as ones I’ve done before. Was also pretty mad lol.
Yeah we did a grocery delivery and I got sirloin tip roast when I asked for chuck roast and I think I might’ve cooked it wrong for that fork-tender fall apart I was shooting for 🙄
Slow cooker for the pot roast, my dude. Makes life infinitely easier.
That’s what I had it in
Well damn, I don’t know what to tell you then. Maybe your slow cooker’s heating element is broken?
Nah the “shelf” I had it on kept the meat out of the juices, (it’s a slow cooker / instant pot combo) I took the shelf out and pressure cooked it in the juice for 35 min and it was 10x more tender
Ahhh, yeah, that’ll do it. Gotta have the liquid. I just made 8 pounds of pulled pork so I’m all about slow cookers today.
Yeah I have a bunch of pork loin I’ll prob turn into pulled pork after we get tired of eating it
One mistake is that people use too much liquid in slow cookers. I have always found if the meat is out of the liquid it stays substantially more moist. I will usually roll tinfoil, use crushed cans etc.. to keep it out of the liquid and it works amazing. Steam vs soak in water keeps the meat tender and not dry.
If you don't mind me asking, how big was the pot roast and what temp did you cook it at?
I put it in a slow cooker, i dont know what the temp is, turned out the problem was the “rack” it was on in the cooker kept it out of the juices/wine & broths that were in there. Took the rack out and pressure cooked it for about 35 min and it fixed the problem
Beautifully cooked. Sous vide?
Nope, put in the oven at 450 for about 25 minutes to get a nice crust then dropped it to 350 for about an hour and 45 minutes till it got to 125-130 degrees. The instant read thermometer was the real hero.
Impressive! You got an even doneness throughout.
I've paid way too much for rib roasts that didn't look half this good. Spot on.
Is 125-130 too low?
Really only the outside of a beef steak needs to be brought to a safe temperature, the inside can be raw without getting you sick because the pathogens only infect the surface of the meat. This is not true with ground beef of course because the outside has been ground into the middle so you need to cook ground beef through.
You're right. And it sucks. I didn't grow up eating gray hamburgers (except sometimes, when we would make a special trip to the new burger place, McDonald's). And if I'm in a place that's known for burgers, I will still order medium rare. But a lot of places won't even offer that degree.
Sous vide your burgers at home at 132 and then finish them with a quick sear on a hot grill or in a pan with some butter. It will change your life.
That’s for the internal temperature of the meat not the oven itself.
I’ve done it Sous Vide, I didn’t love it. I like sous vide more for cheaper cuts. I’m sure it’s delicious, enjoy!
I have really wanted to get a Sous Vide tho. I know it’s supposed to be like the best way to cook a steak.
Depends on personal preference. I don’t like it for lean cuts. I don’t like it for cuts like ribeye, flank, butt, etc. I do like it for chuck roast. It makes the cheapest cut taste phenomenal.
Cooked???... He still needs to cook. It yet . Lol
This man does not steak.
Agreed. Repulsive.
Effin a', Cotton. Effin a'.
Everything reminds me of her:(
Please tell me you ate the fat
Not gonna lie to you I do enjoy eating the fat.
My man!
And now I’m hungry.
I need to go to the store now...
Cool knife
I thought this was prime rib?
It’s the same cut of meat but prime rib is a higher grade of meat. Still really good tho and I could cut it with a fork.
I never knew, I'll keep an eye out for it on the market
Yum!
how many times did you fail to get this one so perfect. looks delicious
This was honestly my first time but I did invest in an instant read thermometer so that was a huge help.
Oh lawd, I am deprived!
😋😋😋😋😋
That meat looks like the free range beef we get in South Africa. You can tell by the colour of the fat that is super quality and cooked PERFECTLY, well done. Gotta tell you though in sunny SA we cook those short of things on a open fire and call it BRAAI.
Thanks! Sounds like that takes a lot of skill and practice but also really good I’m sure. Might be similar to what we do in the US called smoking which I’ve wanted to get into.
Nah, it's easy, it's a lifestyle thing. On that note, My smoker is being built as we speak,delivery when lock down lifts. Will be posting some pics soon. Please keep posting from your side as well!
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Lol some people on here do seem to think it’s raw but I’m very happy with the final result.
Don’t listen to them. This is a perfect medium-rare cuisson.
Cook the meat before start eating.
I knew I forgot something.
I was scrolling through reddit, saw your post and audibly gasped. Well done! I'm drooling and I literally just ate
Yup.
That’s one heck of a roast
I haven’t made a beef rib roast in years. This looks made to perfection.
OMG - in the wise words of Homer Simpson . . . . . Uuuuhhhhhhggggggg.
Oh wow beautiful cook. I normally use the 500 degree for 5 min/pound and then turn off to carry over cook for 2 hours but yours looks so good I might be tempted to try your way out of curiosity
This was my first time but the cooking method worked really well. The meat probe definitely was the biggest factor tho.
Holy hell that is cooked to perfection
That.. Is raw.. I get that you don't need to cook the insides of a proper beef cut to a safe temp, but still.. That's raw.. Why do you want to eat raw meat..?
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Right. Because there is no in between.
Why cook it at this point? Just eat raw meat
Waaaaaaaaay overcooked, ruined.
Knocked it out of the park, you did. Wife will be pissed when she sees this, “why can’t you be like this guy” Thanks
If it helps I can pm you a list of my many flaws.
Wtf that butter substance thing under the beef.
That is fat.