I find the crockpot the best tool for tough cuts of meat. The crockpot and meat tenderizer (pineapple or papaya juice) are 2 very usable kitchen options. Use those tenderizers with caution though...too many hours in the merinade will produce liquid meat.
Brown the roast on all sides (not necessary but adds flavour and eye- appeal). Make a raft-bed from celery, onions or carrots (or a combo of all) in the crockpot. That's a trick Sheryl taught me, it keeps the meat outa its own juices while cooking plus adds flavour the gravy. Season the roast to your liking and put it in the crockpot, fatty side up. Put the lid on and let it cook for 4-6 hours on high or 6-10 hours on low. Remove roast, discard the raft and make gravy from the juices in a pot on the stove or use as is.
Remember every time you open the lid adds about 20 minutes to the cooking time. I defy any tough cut to defeat a crockpot.
PING: Victor Sack Rotkohl mit ApfeinVictor, I made your recipe today. I had never eaten red cabbage before but it was absolutely delicious. You've made a convert! Many thanks. Dora * Exported from MasterCook * Red Cabbage with Apples (Rotkohl mit...
-- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 5.6mmol or 101mg-dl Continuing to be Manitoban
