AndyG,
Fair enough but the selection of tough cuts did specificly come up, which you wouldn't roast. I guess what I was driving at was that when you're using a crock pot for beef (or pork, or lamb for that matter) you are better off not thinking in terms of a roasting cut but something that is better suited to a moist, slower cooking.
Just for the record, I also wasn't "poo-pooing" slow cookers ( I have two). Cooking a roasting grade cut of beef is not the same as capital "R" roasting it, as you know. I just wanted to draw attention to that. Food terminology does tend to get tossed around pretty carelessly these days which can lead to confusion. Like I said, I don't want to be stuffy about it.
--Al |