I got a quarter cow this year and have had no problem consuming the ground beef and steaks. I haven’t used many of the roasts yet and I believe I got ten of them (1 round, 5 chucks, 2 arms, and 2 sirloin tips). Other than the standard pot roast crock pot recipe, what do you guys do with your roasts?
one of my favorite meals is a roast in the oven. put roast in oven, i usually put it in froze takes a good 3 hours, add pepper and salt water and a package of the dry onion soup mix in. i usually make sure its pull apart done.
make gravy outta the juice/water and pour over taters!!!!!!!!!!
Put it in the smoker and make shredded beef sandwiches with any leftovers.
Stick of butter little bit of water w a beef boulian cube couple spoon fulla of jalepenos…must use for flavor…taters carrots…packet of dry ranch and a packet of au jus…turn it on low all day
I’m a huge fan of shredded beef tacos.
Jerky can also be made out of roast.
Another good one is slice roast while semi frozen and lay in crock pot with au jus and make French dips.
My wifes southwestern pot roast is my all time favorite. We usually use chuck and you do it on the stove in a few hours instead of cooking the snot out of it all day in a crock pot. Much better flavor and texture doing it quicker. Ill try to get the recipe. It will be my favorite the rest of my life.
Better than my Mom’s and her’s was rock solid.
Put it in the smoker and make shredded beef sandwiches with any leftovers.
I just got a smoker a few months ago so I am definitely going to try this out. Any rubs or marinades you recommend for roasts in the smoker?
Suzuki – I’d love to get that recipe if you can get it!
I too have the same scenario. I get beef from my folks in Iowa for both myself and friends. I end up with roasts left after everything is long gone. The sirloin tip is good for a sirloin tip roast, sirloin steaks, jerky, or dried beef lunch meat. I get all my arm steaks just ground into burger and keep just a few chuck steaks. I usually have them roll the rump roast and net it for french dip.
No better roast recipe then the way mom and grandma have made it for years. Salt, Pepper, browned on the stove top and into the oven for 3 hours at 300 degrees. Add potatoes and fresh bread. Yum
This recipe is a huge hit in our family. Great for chuck roasts
I have marinated tip roasts and put them on the grill. Cook them to medium rare. Once rested they are usually closer to medium.
You could also cut up a chuck roast and make beef stew. I have a great recipe at home. 3 hours in the oven but well worth it.
My wifes southwestern pot roast is my all time favorite. We usually use chuck and you do it on the stove in a few hours instead of cooking the snot out of it all day in a crock pot. Much better flavor and texture doing it quicker.
X2 on chuck roasts, no way I’d let a crock pot touch one of those. Some sort of salt, brown then braise technique will be your best friend for the chuck, arm, and round roasts – Sauerbraten, braciole, bourguignon are just German, Italian and French ways to braise beef roasts, all delicious.
My favorite chuck roast is with root veggies (carrot, onion, parsnips) with the liquid being 1-2 cups beef stock and 2 tbls each of tomato paste and balsamic vinegar.
FYI, I see America’s Test Kitchen has a SW Pot Roast, no clue if it’s close to Suzuki’s FW but I’m sure it’s good too. I’d also smoke or slow roast the sirloin tip for sandwiches as mentioned above. Hope this helps, good luck.
I’m about to put a roast in a crock pot with 1 cup beef broth, 1/3 cup soy sauce, and 2/3 cup of brown sugar. Cook till tender. Get good hoogie buns split open butter and toast them. Add provolone cheese, heaping portion of the beef and dip in the remaining auju. Can’t beat a French dip.
I’ll get my recipe posted asap. My wife is going to log it for me to pass along.
Put it in the smoker and make shredded beef sandwiches with any leftovers.
For the chucks, that is the main course.
If you have a big cast iron “Le Cruset” style pot, you can do terrific roasts in the oven. I do roasts in red wine with red onion on top, then make gravy out of a reduced sauce of the red wine with mushrooms.
For those who don’t like the crockpot flavor of some roasts, try giving it a quick sear on the stovetop in hot olive oil and garlick first. Get a big cast iron pan or Le Creuset pot hot and brown the roast on all sides, then transfer to your preferred slow cooking method.
Grouse
Sirloin tip done in the smoker.
Dang Dave! that looks so good! Do you smoke the roast to a target internal temp?
Dang Dave! that looks so good! Do you smoke the roast to a target internal temp?
If you smoke at a low temp like 200, you get the even color edge to edge. I like an IT of about 135 and then a quick reverse sear on the grill.
Here it is. My wife omits the hickory seasoning and the corn. Uses 1 red and 1 yellow or orange pepper instead of green peppers.
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I smoke all my sirloin tip roasts, I will also make Beef jerky out of unused roasts, if you cut against the grain and trim it up good it turns out nice!
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