Pot Roasting Beef

[jennyjoan]

Just after pot roasting silverside beef and I did not like it one bit. Mr Harv will get it for the next two weeks.

I do often get it wrong as sometimes it can turn out tender but somewhat dry.

Shall I slow cook next time to avoid dryness. If so I only have low and high on slow cooker so would it be low all night etc. Thanks for any replies. JJCon

[boxtops]

I cook all meat in the slow cooker on high for about an hour, then low for the rest of the time. What a shame - silverside's usually lovely. Did you pot roast it with veg and gravy?

[mazie]

Don;t buy Silverside, in my opinion it's the worst cut of beef you can buy...far too tight grained and turns out dry every time and tasteless to boot.

[jennyjoan]

yeah I did vegs were celery onion and carrots. I do think I didn't have it on long enough 2 and half hours maybe wasn't enough. I can't stand fat as I have plenty on my body but cooks say marbled fat makes it succulent. Once I see the fat I sorta heave.

[Graham-W]

I do the same as boxtop but I also add a pinch of mixed dried herbs and a quartered onion too.

[jennyjoan]

I think you are right Mazie. What cut shall I get next time as I go to my local butcher who is very good.

[boxtops]

I'd give it at least 4 hours, probably more!

[mazie]

Brisket for slow cooking every time.... Or Rib of beef, you need some fat on the meat Con....

[Mamyalynne]

Another vote for Brisket here, lovely flavour in the broth.

[jennyjoan]

I guess you are right Boxtops - definitely not on long enough. Next time will try the slow cooker. Mazie isn't brisket like a layer of beef and a layer of fat - Am heaving.

[jennyjoan]

Mamy - I have used brisket I think in soups - we sometimes call it shin of beef but I couldn't really serve it up as a Sunday roast.