Preferred Roasts cooking methods.

[WeeHawky]

Low and slow in a crockpot?

Instant pot/pressure cooker?

Low and slow in the oven?

Smoker outside - low and slow ?

Cut it up and make steaks?

[WarHeRo]

steak

[Pieshaman]

slow is always better for quality

[WeeHawky]

Origineel geplaatst door Pieshaman:

slow is always better for quality

I sometimes buy a ham and cut that bad boy all up and freeze it and make little ham steaks for myself through the month.

Rather than rushing to eat it before it goes bad and getting tired of it in 3-4 days.

[marcusaddamsson]

One of my favorite treats is a Flat Iron Steak. Salt and pepper it. Throw it on a grill to char the outside for a bit, like 15 minutes tops. Wrap in foil and put it in a 300-350 degree oven for a while (like 45-60 mins), timing depends on the moisture left in the meat.

[TGC> The Games Collector]

Oven is best

[marcusaddamsson]

Origineel geplaatst door TGC> The Games Collector:

Oven is best

Foil wrapped in the oven is pretty solid. You can control the temperature. I have a smoker. One of those that auto-feeds pellets to make heat. I've used it enough to be rather frustrated by it. First off, it needs to be virtually windless day, and even then I need to place it back against the house, under a roof. I mean, it's nice to be able to start your meat in the smoker. Gives it a nice flavorful start. But the pellets are expensive way to make heat. And the bloody wind issue.

And after 45minutes of cooking, the 'smoker' aspect of it loses most of its charm/effect. Meaning once you wrap it in foil (like most recipes call for), it might as well be in a normal oven.

[meucakesTM]

I think it depends on the cut? By whatever means, low and slow is supposed to break down the collagen or something, making tougher meats tender. I have no idea how instant pots work, sorry.

You could make do like the cave people and just slap it around a few times and call it well done.

[Ulfrinn]

Low and slow in a dutch oven that fits inside my air fryer, which has a bake and slow cook setting.

[Hammer Of Evil]

the preparation of a cut of meat is more important than the actual cooking in my opinion. though both work hand in hand to create a satisfying meal.

one should have a gas fired grill, a wood fired grill, a smoke cabinet, and an open pit fire for preparing meat in different ways.

my preferred method is rotisserie&open pit fire roasted after a 12 hour preparation is applied to the meat.

low fat roast meats are preferable added to a beef trim and grind for ground beef or sausage preparation, or sliced and dried or smoked.

one recommends 'youtube university' for learning to prepare beef properly, its no longer necessary to purchase recipe books anymore.

[marcusaddamsson]

Origineel geplaatst door Bland Ambition:

I think it depends on the cut?

I've lotsa experience with beef, and the cut is a large portion of how you handle it. "Cutting it into steaks" for instance, isn't going to work for most 'roast' type meat cuts. The various 'connective' material needs to be broken down over long periods for roasts, whereas a steak cut (like ribeye or NY strip steak) the connective tissues are smaller and fattier, so you can zap it on a grill and be done with it.

[meucakesTM]

Origineel geplaatst door marcusaddamsson:

I've lotsa experience with beef, and the cut is a large portion of how you handle it. "Cutting it into steaks" for instance, isn't going to work for most 'roast' type meat cuts. The various 'connective' material needs to be broken down over long periods for roasts, whereas a steak cut (like ribeye or NY strip steak) the connective tissues are smaller and fattier, so you can zap it on a grill and be done with it.

Hey, there. This was really informative; thank you for taking the time to share your expertise. Because OP asked about roasts, I took that literally to be a big chunk of meat. I don't eat meat, though! But my family does, and I cook the foods around here, so this was extra helpful. Thank you again.

[☮ne✟rue𝓢ax☯n]

I'm old school, so use the oven.

[vkobe]

coal fire best meat

[~Ren~]

Low and slow in the oven, basting it around every half hour to keep the meat moist. If you don't do this, try it and see how much better it tastes, always use the meat juices to make the gravy, yum

[salamander]

i like all of these except oven. oven works fine sometimes and will do the job good enough, but slow cookers/pressure cookers are great for keeping the meat tender and juicy. and grills/smokers give it that delicious charred taste.