Filet Roast

I bought a roast tenderloin joes trader. Is it possible to do this in the crock pot? If yes, how long? I can not find something online.

It is possible, but I would not recommend it.

You bought a tricky piece of beef. The net - net - beef, to achieve the best flavor, must be cooked and served medium. Overcooking will ruin the cut of meat.

An easy way to remember what beef tastes better when cooked for a long period is a slow cooker is to get an idea of what part of the cow comes from the cut. If the cut is a large muscle that works hard (rump roast, for example), it will need to cook longer to reach tenderness.

Net - Net - not a "working" muscle fibers and not harsh in what must be broken. During cooking, it will cause a crack is.

Depending on the weight of your net, you will need to cook for 20-30 minutes per pound or less. You can grill, roast, broil it, or cut into slices. To get the most for your money, just cook to medium term - medium well and well done can not taste so good.

Enjoy!

You're welcome! Hope your thread is incredible! Flag

you want to lose by cooking tenderloin in the crock pot! ok then ...

Yes, but why would you want to lose your money?

Certainly advise you not to do so. Cooking a filet mignon in a crock pot you might as well be eating a round bottom.

I do not want. It is a very expensive cut of meat and does not require long cooking time she would receive in a crockpot.

The meat cooked in a crock pot are generally difficult, with lots of connective tissue need time to slow cooking to break them (think roast)

High heat, short cooking time (roasting, grilling, etc.) are ideal for a net. Cooking in a slow cooker will turn to mush.

Yes you can but why? This would be a waste of money and a crime against food. Even a trickle of a dairy cow in retirement would tyoo good for a slow cooker. I know when I was young, my father would buy a cow to auction and have almost all been in the ground beef. The exception was the loin. This is the Rib Eye Wear House and of course net.

Slow cook a piece of beef with little or no connective tissue to gelatinize not toughen the meat fibers. fibers of the meat really need to be reheated to soften and tenderize. There is a whole science to this, but really, you just turn it into a piece of wood slow cooking in a crock pot. Fry until hot and fast in a pan, broil it or grill.

Of course, if you want to get out of the meat paste. Net is a very tender piece of meat, even in any shape you have. tender cuts of meat do not require long cooking proccesses break the tissue and make the meat more tender and palatable. Another problem with the cooking time is long loss of moisture from the meat, even when cooked in liquid, you'll be surprised how much meat dry out. Your best bet is acutally roast meat, as their name implies. A simple method is to drizzle a little olive oil over the meat and massage in some herbs / spices / garlic (you choose what you want - rosemary and garlic are always a good combination) and some salt and pepper. Sear the meat first in a large skillet over high heat to caramelize the outside of the meat. Place in a 350F oven on a roasting pan and cook until desired doneness (ie rare, well done, etc.) to invest in a simple digital thermometer, you can get at any grocery store or TJ. Minimum temperature in the center of the meat should.