Low and Slow

Author Message
Sundancer7
  • Total Posts : 13387
  • Reward points : 0
  • Joined: 7/18/2001
  • Location: Knoxville, TN,
Low and Slow - Tue, 10/31/06 5:06 PM
0
My daughter called me today and informed me that she had cooked at 6 lb chuck roast overnight at 200F for about 8 hours. It was reported that it was juicy and tender with lots of flavor. I had informed her of this technique several months ago and this is the first time she had used it.

Just wanted to share.

Paul E. Smith
Knoxville, TN

pigface
  • Total Posts : 406
  • Reward points : 0
  • Joined: 3/15/2003
  • Location: Detroit, MI
RE: Low and Slow - Tue, 10/31/06 5:12 PM
0
I'll salute that technique ... even with turkey or chicken

Williamsburger
  • Total Posts : 395
  • Reward points : 0
  • Joined: 5/26/2005
  • Location: Williamsburg, VA
RE: Low and Slow - Tue, 11/7/06 4:24 PM
0
Do you tent foil over it?
Cathy

shortchef
  • Total Posts : 624
  • Reward points : 0
  • Joined: 1/28/2004
  • Location: Nokomis, FL
RE: Low and Slow - Wed, 11/8/06 8:48 AM
0
I do mine overnight in the crockpot, along with some onions, dry sherry, garlic and beef base (the kind in the jar.) When it's falling apart, I take it out, shred it, de-fat the stock and marinate it in that. Freeze it in pint containers, whatever we didn't eat at dinner. Instant French dip. I did do it in the oven like that, but discovered I get the same result in the crockpot. Either way, the kitchen smells mighty good the next morning.