Low and Slow

Post
Sundancer7
Fire Safety Admin
2006/10/31 17:06:31
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
Cheeseburger
RE: Low and Slow 2006/10/31 17:12:08
I'll salute that technique ... even with turkey or chicken
Williamsburger
Cheeseburger
RE: Low and Slow 2006/11/07 16:24:19
Do you tent foil over it?
Cathy
shortchef
Double Cheeseburger
RE: Low and Slow 2006/11/08 08:48:22
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.