Originally Posted by McMike
So, I have been trying to cook grass fed beef for Italian Beef sandwiches. I have been using small chuck roasts (about 1.5 pounds), and also tried a sirloin roast. I try pot roast style in a dutch oven in the gas oven.
Problem is: it cooks so fast. Too fast. I pull it out after an hour or so, and the Thermapen says it is already way past due (150+). The meat is gray throughout and already beginning to get tough. However, the fat/connective tissue has barely started to render. The meat does not seem to get that fall-apart tenderness. From the outside it looks rare, and from the inside it' well done.
I have tried 275 degrees and 225.
Thoughts please. Thanks.
From reading your initial post, and every post you made after...you really seem confused. When asked any further questions you seem to provide more contradictory answers.
What type of beef sandwiches are you after, seasoned sliced beef often served dipped in juice, or a seasoned shredded beef cooked to incredibly tender (also served with juice)?
The shredded type you get from taking a tougher piece of meat, such as a chuck roast, and cooking it lowly and slowly. You do this to cook the meat and break down the fat and connective tissue into gelatinous goodness. The Chuck roast could be ready to pull at an internal temperature of 195f to 205f, but if you cook it too fast...you aren't going to get the fat and connective tissue to break down correctly. This is not a hard and fast guideline...but a general overview to get you the idea.
The other beef can be cooked using your top sirloin. The roast will be cooked to a medium rare, it is spiced/herb crusted on the outside and there is usually some type of searing done. There is accompanied by a wonderful beef jus that the thinly sliced beef is finished being cooked in...you finish cooking the sliced beef by gentley warming of the slices to 140f for about 30 seconds...then build your sandwich. If you like a good jus to dip your sliced beef sandwich in you can make a wonderful hearty jus from onions, pepper, garlic, oxtails, seasoning etc...then cook it for hours and hours to reduce....do this separately before hand!
Both sandwiches are really great...there is no better sandwich as far as I'm concerned. A problem you will have with the sliced beef method is slicing the beef thin enough to allow the right texture. Seriouseats has a nice recipe and they recommend buying thinly sliced deli beef and making your own juice. While I think this is pretty good advice, I've got access to a nice slicer.
Edited by gonefishin - 10/27/15 at 5:35pm