I stared a beef roast for good price this week at Cub, but I couldn’t figure out what to do with it. I am not a fan of just throwing one in the oven with some onions, carrots and taters…nothing wrong with that, just not my deal. I prefer more ethnic type flavors.
Anyone have any good recipes to share that might be fun? Beef BBQ? Shredded beef tacos?
My wifes southwest pot roast is the best I have ever eaten. Singly my favorite meal of all time assuming the cut of meat is decent. I’ll see if I can get it.
I like shredded beef. Either over potatoes, or in a sandwich.
Slow Cooker – add a can of French onion soup, a packet of Italian dressing seasonoing, and a 1/2 cup or a little more of Heinz 57. Maybe a little Worcestershire if you like it.
Slow cook, shred, let sit a bit to re-absorb and enjoy.
Beef roast in the smoker to low 130’s and you will think you are eating prime rib.
In expensive cross rib roast done in the smoker.
There are Rick Bayless slow cooker sauces that Mrs. Grouse has been buying that are just excellent on beef roasts. I believe Cub and HyVee have them. They are simple as all getout, too. Put the packet of slow cooking sauce in a bowl, add more water, pour over roast in crock pot. Cook until very tender.
http://www.fronterafiesta.com/store/grilling-marinades/49
The red chili barbacoa is excellent: http://www.fronterafiesta.com/store/seasoning-sauces/red-chile-barbacoa-slow-cook-sauce/27-115
You could probably do this from scratch, I make a pork carnitas in the crock pot as well. Just a matter of finding a recipie you like.
Grouse
What cut of beef is it? That will determine a lot of what recipe/technique will work best – you’ll want to cook a chuck roast different than a eye of round roast or a sirloin tip roast and vice versa…
How about slow grilling on low heat? I started a Boston pork roast this way and finished it in the slow cooker for pulled pork. But after grilling it I was think I wonder if I could just “slow” grill it.
Try throwing it in the crock put with 1 envelope of dry Ranch dressing, 1 stick of butter, and a couple dozen Pepperoncini rings (from a jar). This turns out amazing!
Recipe calls for Pork but can use it on beef. Google Dr.Pepper spicy roast, its phenomenal.
As mentioned above, I was thinking of barbacoa. Put it in tacos or any other mex dish.
I’ve been wanting to do it for some time because I’m getting sick of our standard slow cooker roasts.
A couple of cold weather comfort food options:
Beef Pot Pie
Shepherd’s Pie
Pug, do you used gas or charcoal? I know for my Weber charcoal I have a smoking add on that lets you slow cook really low. Works great.
How about slow grilling on low heat? I started a Boston pork roast this way and finished it in the slow cooker for pulled pork. But after grilling it I was think I wonder if I could just “slow” grill it.
Yes, you can. I smoked 45# of pork roasts over the weekend for a party. My smoker can’t handle that much so did some on the grill. The ones from the smoker had a better smoke flavor to it, but that was probably due to me not having smoked much on the grill. A smoker isn’t much different than a low temperature grill.
<div class=”d4p-bbt-quote-title”>mplspug wrote:</div>
How about slow grilling on low heat? I started a Boston pork roast this way and finished it in the slow cooker for pulled pork. But after grilling it I was think I wonder if I could just “slow” grill it.Yes, you can. I smoked 45# of pork roasts over the weekend for a party. My smoker can’t handle that much so did some on the grill. The ones from the smoker had a better smoke flavor to it, but that was probably due to me not having smoked much on the grill. A smoker isn’t much different than a low temperature grill.
You can “slow grill” just about anything BUT if you don’t get it over 140 degrees internal in less than 4 hours you might be asking for trouble. Bacteria will grow and you will end up with a trip to emergency. If you are going to “slow grill or slow smoke” under 140 internal, over more than 4 hours you should brine it with pink cure.
I haven’t actually cooked a roast on the grill Paul, but I have gas. The left side burners were on high and the right two were on low. I had a wood chip box directly on the flare up guards on the left.
I was just trying to make our pulled pork a little smoky with some bark (crust). But it was looking pretty good after an hour and made me think.
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