Slice it your way! New thoughts on preparing a roast
Inspired by the incredible texture of my Eden Pure Beef short ribs, I decided to give a chuck roast the same treatment in a quest for a tender, yet "sliceable" roast for making into sandwiches or shaving thinly over pasta or salad.
To truly test this cooking method, I pulled a "mispack" from the back of my freezer. It was not the prettiest cut of meat and it had a lot of connective tissue that would need some serious "low and slow" treatment to break down.
I rubbed a few teaspoons of sweet basil herb salt into each side and wrapped it tightly in tin foil before placing it in my crock pot on "LOW". My crockppot's low setting is 235 degrees (I checked this with my long-probe meat thermometer), close enough to the 200 degrees I set my oven to for the ribs.
I did NOT add water.
I left the roast cooking over night (about 8 hours) and then transferred it to the refrigerator without opening the foil.
I let the meat rest for four hours and checked it at lunch.
It was tender, yet firm enough to slice.
The salt enhanced the flavor without taking attention away from the beef.
Lunch at Dragonfeather farm was simple horseradish and roast beef sandwiches on wonderfully dense yeast rolls from the bakery!
These would also make GREAT Philly cheese steaks, and for those cutting carbs, you can try a little of the roast beef shaved beef on your salad with feta dressing at dinner (which is what I did while my little dragonfeathers tucked into their sandwiches.
The next time I decided to try sliceable roast, I used my sous vide. I have found that 140*F for 9 hours will also make a lean roast like London Broil or Sirloin steak perfect for sandwich slicing.
Roasts with a lot of connective tissue do better with the wrapped foil method above or cooked longer and slower to turn it into a fork-tender roast, melting all of the tough connective fibers into flavorful, tender roast!
You can achieve fork-tender roast (and by this I mean "falling apart tender") by cooking overnight in the sous vide at 165*F for 20-24 hours or using Farmer Emmet's "Mock Sous Vide Crock Pot Roast" method, which you would start the night before serving: place your roast in your crock pot along with a chopped onion and a few cloves of garlic, peeled and smashed. Set the crock pot to "high" and heat it until bubbles begin to form, then turn it to the 'warm" setting and leave for 20 - 24 hours. (Be sure your "warm" setting is not over 165*F)