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Beef - Pasture Raised Less Tender For 'roast' cuts. ~Rump roast
This is a low and slow cooker but you will only roast to 140* for a pink interior and clean slice. (unlike the pot roast). -Smoke it all the way to 140* at 180*-225*. -Or sear then roast (COVERED) at about 250*-300* until it comes to 120* internal temp. -Let it pass through the 120*-140* very slowly. This really tenderizes it. -Allow a long rest before slicing with a sharp knife. ~This was a very lean roast so I buttered the slices like you do with lean steak! Very Good. ~Brisket Smoked at 180* about 3-5 hours. Finished in oven covered in hotel pan at 225* until it reached 160* (recommended is 205*), but being pasture raised it has much less fat and I didn't want to overroast it. It was very very good. ~Sirloin tip roast If just using the oven, sear then roast slowly to 140-145 for a medium finish. If smoking, smoke to 140 then sear if you want a crusty finish. ~Arm Roast Low and slow to 195*. Moist environment. ~Cross Rib Roast -always sear wagu beef cuts sear then roast uncovered, if at 300* maybe only 30 minutes. To 130* aiming for a finished temp of 135* with a very long rest. -However, you can't hold at 170* because the temp will come up over 135*. Using chuck roast or "pot roast" from my farm raised beef salt the night before or up to 24 hours early if it is a thick roast.
1/2 t each pound Maybe, (Ideally smoke for 90 minutes at 180*.) Bring inside and sear on stovetop. Remove meat to a plate. Lightly salt then saute chopped onion, carrot, and celery until lightly browned. Saute in garlic and 1 t sugar. Return meat to pot roast pan with the onion mixture. You can add beef and chicken broth and even a little water until the juices come half-way up the sides of the roast. Bring to a simmer. But I usually just use all of the drippings and any liquid which escaped during its time on the plate. Cover and roast at 300* convection, turning often, even every 30 minutes, until fork tender and 210*. Even hold it at 210* for 1 hour. This really tenderizes it. Remove from liquid and give it a good rest! Make the liquid into a gravy, or reduce it especially if you've used the broths, add wine to taste. I found that the vegetables can be mashed up into the gravy just fine. I also thickened it by shaking flour and milk well. Then whisking it into the drippings. ~Chuck Roast - Shredded I smoked the roast first but I don't think it gave it very good flavor. And I think some of the moisture was lost. So, just put it in the oven, covered until it begins to fall apart. Then cut into chunks and roast some more, covered or uncovered until all the juices are steamed away and the meat is very very tender. Cut against the grain into very small pieces and shred it as desired.
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