Tried to pick between cheap chuck roast and a fancy cut, slow cooker made the choice easy

So last weekend I was staring at the meat section at my local Kroger, trying to decide between a $7 chuck roast and a $22 sirloin tip roast. I kept thinking maybe the pricier one would taste better even though everyone says tough cuts are best for slow cookers. After like 10 minutes of standing there like a weirdo, I grabbed the cheap chuck roast because I figured if it ruined dinner I'd only be out 7 bucks. Threw it in with some onions, carrots, and a can of cream of mushroom soup around 10am. By 6pm that thing was so tender I could shred it with a fork and it tasted way better than any fancy steak I've ever made. Now I'm wondering if I should just always buy the cheapest beef I can find for my Crock-Pot, or is there a limit where it actually gets too tough even after 8 hours?

2 comments

2 Comments

anna_hill1mo ago

And honestly the cheap ones almost always taste MORE beefy anyway.

jake_martin161mo ago

Yeah man, I totally feel you on this one. There's something about those cheap fast food burgers that just hits different, like theyre not trying to be fancy or anything. The expensive ones have all that fancy lettuce and special sauce but you can barely taste the meat through all the extras. Give me a simple greasy patty any day over some overpriced hipster burger. It's like the cheaper ones just let the beef speak for itself, you know?