FOOD NEWS
The Cut Of Beef To Avoid When Making Pot Roast
By C.A. Pinkham
While there are many cuts of beef that you can use to make a great pot roast, there are some you want to avoid, and skirt steak is chief among them.
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Even though skirt steak is tough and has good marbling — qualities you want in your pot roast beef — it just doesn't do well with low and slow heat.
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Skirt steak requires high heat and short cooking times, lest it be under or overcooked, and that's not something you can do in a slow cooker.
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Instead of skirt steak (or flank and hanger steak), you want a cut with a lot of connective tissue that responds well to low and slow heat, resulting in tender, delectable beef.
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