Paleo Diet and Paleolithic Diet Questions & Answers

Question

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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...

What is the easiest and quickest way to cook this? Could I just fry it up in a pan, slice by slice?

edited Apr 20 2012 at 20:07

Lady_Arwen
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asked Apr 20 2012 at 18:25

EF
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Dan · Answer 1 · 2012-04-20 18:49:37Z UTC

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

answered Apr 20 2012 at 18:49

Dan
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Hmmm, I hadn't considered just tying it together and cooking it as normal... what the hell, I'm going to give this a shot... I'm trying to keep it as simple as possible... I'll let you guys know how it turns out tomorrow... – EF Apr 20 2012 at 21:19

Chris · Answer 2 · 2012-04-20 18:34:36Z UTC

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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.

Oven would be quicker.

answered Apr 20 2012 at 18:34

Chris
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JeJ · Answer 3 · 2012-04-20 20:14:42Z UTC

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!

EF · Answer 4 · 2012-04-21 13:03:49Z UTC

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.

trjones · Answer 5 · 2012-04-20 20:03:14Z UTC

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Make a stew. Google paleo beef bourgignon. It's delicious.

answered Apr 20 2012 at 20:03

trjones
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How to cook roast meat?

5 Answers