I am not good with roasting --beef ...or pork now that I really think of it. We bought 130lbs of beef from a local farmer and it's butchered and in my freezer. I usually brown a roast and put it into the crockpot w mirepoix and garlic. The results are meh....I want to make a killer roast of beef...top round, eye round, chuck, whatever. Should I be picking fattier cuts for long roasting? Not sure where I'm going wrong...always end up w stringy shredded meat that's only somewhat tender....
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