most recent 30 from http://paleohacks.com 2013-06-19T15:37:38Z http://paleohacks.com/feeds/question/113526 http://www.creativecommons.org/licenses/by-nc/2.5/rdf http://paleohacks.com/questions/113526/how-to-cook-roast-meat EF 2012-04-20T18:25:04Z 2012-04-21T13:03:49Z

<p>So, I've been making a big roast and eating it cold during the week. It's awesome and easy. Today I went to the store and bought 4 pounds of bottom roast - but for some reason the butcher sliced it into smaller pieces (which I didn't notice until it was too late). So, now I have 4 pounds of sliced roast meat. I know how to a cook a roast - but I have no idea how to cook it when it's presliced like this...</p> <p>What is the easiest and quickest way to cook this? Could I just fry it up in a pan, slice by slice?</p>

http://paleohacks.com/questions/113526/how-to-cook-roast-meat/113532#113532 Chris 2012-04-20T18:34:36Z 2012-04-20T18:34:36Z

<p>You could still roast it in a crock pot or the oven or something, even though it's sliced. Probably turn out much more tender than pan frying it slice by slice, I would think.</p> <p>Oven would be quicker.</p>

http://paleohacks.com/questions/113526/how-to-cook-roast-meat/113539#113539 Dan 2012-04-20T18:49:37Z 2012-04-20T18:49:37Z

<p>Just tie it back together! Experiment with different roasting &amp; braising techniques: High temp/short duration; high temp start, then lower; long &amp; slow temp. Find out what works for your palate and the kind of meat you're working with. Be your own recipe inventor...</p>

http://paleohacks.com/questions/113526/how-to-cook-roast-meat/113561#113561 trjones 2012-04-20T20:03:14Z 2012-04-20T20:03:14Z

<p>Make a stew. Google paleo beef bourgignon. It's delicious.</p>

http://paleohacks.com/questions/113526/how-to-cook-roast-meat/113564#113564 JeJ 2012-04-20T20:14:42Z 2012-04-20T20:14:42Z

<p>I'm a low-and-slow kind of gal, so I'd normally sear the meat (to get a good texture), then prepare it in any stew-like fashion. A slow cooked Caribbean-style dish with coconut milk, sesame beef made in stock, a classic stew with a splash of red wine and a rich stock (carrots, celery, and onion), a tomato-based dish with roasted fennel...very versatile!</p>

http://paleohacks.com/questions/113526/how-to-cook-roast-meat/113708#113708 EF 2012-04-21T13:03:49Z 2012-04-21T13:03:49Z

<p>So, in case anyone is interested, I just put spices on each slice, and then stacked the slices and sort of squeezed them together, trying to form the original roast, and cooked it like I would a normal roast (175f at about 20 minutes a pound). Turned out pretty good; maybe a little dry (but bottom round is a really lean cut). In any event, totally edible. Thanks. </p>