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East of Broken Bow | I will take a beef roast, cook it slow (crock pot on medium heat) with some tenderizer added, and when it gets brown on the outside but still nice and pink in the middle, will cut it across the grain, and eat it like a steak.
If I get everything right, it is about like eating a lower cut steak.
Can't use too much heat, the tenderizer takes a bit of time to work, and I like my beef medium, roasts included. I really never timed it, just medium heat until it looked right. | |
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Round/cube/flank steak VS. roast
