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Old 11-07-2012, 07:56 PM   #1
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Whats the difference?

I am making a bunch of freezer crock pot meals for when our baby is born, and two of the recipes call for chuck roast. There is an amazing sale on beef bottom round roast, and am wondering if this cut is a suitable substitute? I know little about meat cuts, basically I know that the cheaper cuts need to be slow cooked, but this would be slow cooked. Also, the recipe technically calls for boneless, how big are the bones found in this cut? Would they be easy to get out when shredding the meat? Sorry if I sound ignorant, haha. I would really love to pay $2.99/lbs verses $3.98/lbs if possible.

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Old 11-07-2012, 07:57 PM   #2
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Re: Whats the difference?

Chuck is way better for crockpot because they have more fat and gristle. These are what melt into the flesh and make it tender when slow-cooked. Bottom round is much too lean and would get dry and tough in my opinion.
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Old 11-07-2012, 09:12 PM   #3
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I should also mention it will be slow cooking in broth, so I doubt the meat would dry out. I've never cooked a bottom round roast, so I guess I am not sure, but I have yet to cook meat in the crock pot in broth and have it dry out.
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Old 11-07-2012, 09:13 PM   #4
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Re: Whats the difference?

I agree that chuck will be better, but round can be used, it just won't be as good. Round is very tough and doesn't have much natural marbling. PS. could you please share what crockpot freezer meal you are making, I"m collecting recipes and always on the look out for new ones.
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Old 11-07-2012, 09:21 PM   #5
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Re: Whats the difference?

In the crockpot, with broth, either cut will work fine. The bottom might not be as tender, but it should still taste good. As for the size of the bone, I don't know.
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Old 11-07-2012, 09:21 PM   #6
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Quote:
Originally Posted by slimy72
I agree that chuck will be better, but round can be used, it just won't be as good. Round is very tough and doesn't have much natural marbling. PS. could you please share what crockpot freezer meal you are making, I"m collecting recipes and always on the look out for new ones.
I'm making two with this meat. I would be happy to share my whole google doc of the meals, though! A lot are chicken recipes, I think only four are beef. I'll need to get on the computer and copy it over.

I think I may just use the cheap meat this time. I'm blowing our budget big time to put 50+ meals in the freezer so I won't have to cook after next week until January. I'm expecting my recovery to take a while since bf is so hard for me (my babes have a genetic jaw deformity, so it takes lots of work) and I'm not going to get any sleep for a few weeks. It's worth blowing the budget, but there *is* a limit to how much we can spend. Even if DH doesn't believe that.
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Old 11-07-2012, 09:23 PM   #7
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Quote:
Originally Posted by tallanvor
In the crockpot, with broth, either cut will work fine. The bottom might not be as tender, but it should still taste good. As for the size of the bone, I don't know.
Oh, I also found out the sale meat is boneless. :thumpsup: I read about the price on a blog and had to actually look at the store add to find that out. It's a relief, because bone in could work with effort for one recipe, but the other probably not.
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Old 11-07-2012, 09:30 PM   #8
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Re: Whats the difference?

These are the meals we are doing. Some are set up to be put in the freezer, others aren't. A couple things aren't crock pot meals, but copy and pasting the whole thing was easier.

http://www.sixsistersstuff.com/2012/...e-8-meals.html

Chicken Cacciatore
Ingredients:
1 lb chicken breasts
1 (26 oz) jar of chunky vegetable-style spaghetti sauce
1 zucchini, chopped
1 green pepper, chopped
1 sweet onion, chopped
Directions:
Place all ingredients in a resealable gallon-sized freezer bag and mix together.
Garnish: chopped black olives, shredded Parm cheese
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 6-8 hours.
Serve with cooked spaghetti noodles and garnish with olives and cheese.

French Dip Sandwiches
Ingredients:
2-3 lb beef chuck roast
2 cans (14.5 oz each) beef consomme (it is right next to the soups and beef broth)
6-8 hoagie buns
Directions:
Place roast in a resealable gallon-sized freezer bag and pour beef consomme on top.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8-11 hours (or HIGH for 5-7 hours). Remove roast from slow cooker and save extra juice for dipping! With 2 forks, shred roast and serve meat on buns. We also love to melt Provolone or Swiss cheese on top.
Serve with Baked Potato Wedges and fresh fruit.


http://myfridgefood.com/viewrecipe.php?recipe=20547
Crock Pot Cashew Chicken
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice.

Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

http://www.ringaroundtherosies.net/2...ng-part-5.html

Pepper Steak
Ingredients:
2lb beef round steak (sliced against the grain)
1 pint cherry/pearl tomatoes (or 2 cans of crushed tomatoes)
2 green peppers (sliced)
1 large onion (sliced)
cup soy sauce
2 cloves minced garlic
2 tsp sugar
1 tsp ground ginger
s/p to taste

Split between 2 bags, seal, mix, lay flat, freeze

Directions for Bags:
Cook on low 5-6 hours. Serve over hot buttered rice

http://www.yummly.com/recipe/Cranber...Pot-Recipezaar

Cranberry Barbecue Chicken

3-4 lbs chicken (pieces)
12 tsp salt
12 tsp pepper
12 cup celery (diced)
12 cup onion (diced)
16 ozs cranberry sauce (berry)
1 cup barbecue sauce
1
Combine all ingredients in a slow cooker.
2
Cover and bake on high for 4 hours or on low for 6-8 hours.
3
Before serving, you may want to pull the meat out and thicken the sauce with flour or corn starch (optional).
http://www.yummly.com/recipe/Crock_p...ken-Recipezaar

Cranberry Chicken

Ingredients


12 ozs cranberries (fresh or frozen)
12 cup sugar
13 cup apple cider (orange juice)
1 cinnamon (stick)
2 granny smith apples (peeled and diced)
1 strip orange zest (inch by 3 inch optional)
12 tsp powdered ginger
1 tsp mustard powder
kosher salt
black pepper (fresh ground)
112 lbs yukon gold potatoes (baby)
312 lbs chicken thighs (bone-in and skin)
6 ozs dried cranberries (13 cups)
2 tbsps ground mustard (prepared coarse)
1
In a large saucepan, combine cranberries, sugar, cider, cinnamon, apples, ginger, mustard, a pinch of salt, and a few twists of black pepper. Cook on medium-high heat until most of the berries pop and the sauce looks thick and jam-like.
2
Place potatoes in bottom of slow-cooker. Place chicken on top. Cover with dried cranberries. Add prepared mustard. Pour cranberry sauce over the top. Cook on low 6-8 hours.


http://www.ringaroundtherosies.net/freezer-cooking-2

Teriyaki Chicken

Ingredients:
Medium – Large bag of carrots
Red Onion into Large Chunks
2 large cans pineapple (undrained)
4 Garlic Cloves
4 Chicken Breasts
1 cup teriyaki sauce

Split between 2 bags, seal, mix, lay flat, freeze

Directions for Bags:
Add add’l 1/4 cup sauce to crock pot. Cook low 6-7 hours. Serve over hot rice

Slow Cooked Beef Fajitas

Ingredients:
2 lb beef round steak cut into strips (across the grain)
2 8 oz cans diced tomatoes w/ chiles
1 large onion or 2 small
1 green pepper, cut into strips
1 red pepper, cut into strips
2 tsp cilantro, 2 cloves garlic, minced, 2 tsp chili powder , 2 tsp cumin, salt and pepper to taste
1 jalapeno chopped (optional, obviously not a good toddler choice)

Split between 2 bags, seal, mix, lay flat, freeze

Directions for Bags:
Cook on low 5-6 hours. Scoop with slotted spoon onto corn (or flour) tortillas. Garnish with sour
cream, avocado, shredded cheese, pico de galo, etc

Strawberry Banana Muffins (12)
1/2 cup unsalted butter, melted (if using salted, omit 1/2 tsp salt)
3/4 cup light brown sugar
2 eggs, beaten
1 tsp pure vanilla extract
2 ripe bananas, mashed
1 cup fresh strawberries, chopped
2 1/4 cups AP flour (I like Tom Sawyer’s gfree)
1.5 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

mix all dry ingredients together. mix all wet ingredients together (including banana). fold in strawberries. scoop into muffin tins, bake at 350 for 20-25 minutes, ‘til firm. These make great snacks or breakfasts on the go!

Mini Meatloaf Cups
2lb ground beef (I like to use 93%)
1/2 of a large bell pepper, chopped
1/2 of a large onion, chopped
2 cloves garlic, minced
1 egg
1/2 to 1 cup of milk
3 shakes of worshechire sauce
1.5-2 cups of gf breadcrumbs (make your own if you can’t find them)
1 can your favorite tomato sauce
salt and pepper to taste

mix all ingredients together (except only use 1/2 can tomato sauce). scoop into muffin tins, create a little well with your fingers, top w/ remaining sauce. bake at 350 for 25-30 minutes.
I always serve mine with creamed potatoes and green peas. If you’re in a crunch, pull these out of the freezer after work, nuke for a few seconds while whipping up instant potatoes (add sour cream, butter, salt & pepper to dress up) and heating green peas! Yummy nutritious, easy dinner in NO time!

Spaghetti for a Crowd
2 large cans of your favorite sauce (or homemade)
2 cans diced Italian style tomatoes
4 cloves garlic, minced
1 cup chopped fresh basil (optional)
1 bell pepper, chopped
1 onion, chopped
2 carrots, shredded
2 lb browned ground beef or turkey (optional)
salt/pepper to taste

Split everything into two containers. shake it up, seal, label and put in the freezer. Instructions for Container: Cook on low 3-4 hours, serve over fresh, hot pasta and top with shaved parmesan!

http://www.macheesmo.com/2012/04/bre...hes-revisited/
Spinach and Egg Breakfast Sandwiches

Yield: 12 sandwiches
Prep Time: 15 minutes
Total Time: 45 minutes
Ingredients:

12 eggs, scrambled
2 cups baby spinach
2 tablespoons butter
6-8 ounces cheese, grated
12 whole wheat English muffins
Helpful Equipment:
Muffin tins

Bake these guys at 350 degrees for about 20-22 minutes and they should be perfectly cooked. Be sure to check them to make sure the very centers are cooked through. If they aren’t, then cook them for a few extra minutes.

http://www.bsrecipe.blogspot.com/201...-broccoli.html
Crock Pot Beef and Broccoli

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine.
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.
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