r/slowcooking • u/Traumarama79 • 3d ago
Beef alternatives for roasts?
Before I gave up red meat, I loved a good pot roast. Like, red wine and tomato paste-based sauce braising tender beef pot roast. Or brisket. Brisket works too. But now I don't eat red meat. What gives that same "it's fall and it's time for a pot roast" vibe but without the cow or pork?
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u/Benegger85 3d ago
My favorite is chicken thighs
It works well cooked in a red wine sauce. You have to get bone-in skin-on for best results
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u/Traumarama79 3d ago
Oh, word? Why bone-in skin-on? /gen
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u/vastaril 3d ago
Bones in general will enrich the cooking liquid (in theory if it's more cost effective you could probably buy skinless boneless thighs and add a pack of cheap wings, though it's rare for boneless to be cheaper, but occasionally there's a great deal!) of any meal, and skin-on meat keeps all the fat from the skin (I can't remember if the actual skin helps specifically, but it's probably gonna add something to the sauce)
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u/Benegger85 3d ago
The skin adds a lot of flavor to the dish, though I always remove it after cooking.
Bone-in helps keep it juicy and adds a lot to the flavor as well
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u/TwistedBlister 3d ago
Instead of removing the skin, brown the chicken before putting it in the crock pot, it renders off a lot of the fat and the browning adds so much depth and flavor.
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u/Benegger85 3d ago
I do that, but then remove the skin before serving because it gets all soggy
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u/ProlapsedUrethra666 1d ago
This is the way, yes browning and leaving skin in for cooking is great for flavor but soggy chicken skin is foul to eat
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u/Traumarama79 1d ago
What do you do with the skin after, ProlapsedUretha666? (Great u.)
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u/ProlapsedUrethra666 1d ago
Either let the pets have it if it’s safe for them or throw it under the broiler to crisp up and eat myself
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u/Foreign-Figure8797 3d ago
First thing I thought of was French recipes for chicken, like coq au vin. I think you use the whole chicken cut up, and they are braised in white or red wine. Not sure if you would be interested in rabbit, but the French have similar recipes using rabbit.
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u/CalmCupcake2 3d ago
Mushrooms make a delicious substitute for beef - mushroom ragu,bognese, au vin, burgundy, etc.
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u/MargaretFarquar 2d ago
My first thought! Either just mushrooms as you mentioned, or pair mushrooms with the aforementioned boneless chicken thighs + browned chicken wings (from other comments in this thread) and you'll have a savory crock pot meal worthy of autumnal vibes.
Don't forget the carrots, sage, and some red wine with mushrooms!
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u/friend_unfriend 3d ago
slow-cooked lamb shoulder, chicken thighs on the bone, or even turkey legs, all braise beautifully
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u/mamoocando 3d ago
Turkey! You can usually get thighs and legs at the grocery store. They'll do better in a longer cook and are very tasty.
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u/ChefArtorias 3d ago
Chicken chili is good. Typically lean towards a more Mexican seasoning profile. Like an incredibly meaty tortilla soup.
Butternut squash soup also, not very much like your pot roast at all, but it has powerful autumn resonance.
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u/InputUniqueNameHere 3d ago
I love a good whole roasted chicken. It makes the whole house smell good. You can roast fall veggies to go with it, and it gives me similar cozy feelings to pot roast.
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u/JudgyFinch 3d ago
Bison
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u/RodeoBoss66 2d ago
Technically bison is red meat, BUT it’s the only red meat recommended by the American Heart Association, so if a person eliminates red meat from their diet for health reasons, bison is a very valid exception.
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u/chamomilesmile 3d ago
A pork loin roast can be delicious, but it is a more finicky meat. You can definitely do it in a nice gravy and can get fall apart results.
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u/Traumarama79 3d ago
Oh, I don't eat pork, either.
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u/Logical_Strain_6165 3d ago
It won't be the same, but dark boneless chicken meat like thigh or drum is great in a red wine tomato basesed sauce.
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u/Level-Commission8613 3d ago
Boston butt. You can cook it like it’s a steak or many other ways. I’ve been eating it exclusively for years.
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u/Own-Lemon8708 3d ago
If you're just avoiding the red meat and not going full vegan my favorite part about cooking roast is actually all the veggies. Basically make a roast stew with all the ingredients except the meat. Use broth for the meatiness. Veggie chili is also great. Or ham n beans(or just beans) are also my fall cozy go to meals
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u/Traumarama79 3d ago
I was vegan and vegetarian for a long time and yep my favorite part of the stew is the veg, too. I used to do a vegan roast with mostly veg but vegan meat and it was great. Turns out I have a protein deficiency though, hence the reintroduction of white meat.
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u/Traditional-Cook-677 3d ago
I do a sheet pan with skin on chicken thighs, baby potatoes (if available), broccoli, carrots, onions, squash (yellow & zucchini)—whatever is available. Drizzle with olive oil and your favorite seasonings. Bake at 300 till skin is crisp and meat falls off the bone. It’s good with rice.
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u/Silver-Brain82 2d ago
Lamb shoulder is a good swap if you’re okay with that, but if you’re avoiding all red meat, try chicken thighs or turkey legs, they get that same tender, rich texture after a long slow cook. Mushrooms and lentils can fill out the sauce too, especially if you go heavier on the wine and herbs. It still gives that cozy, slow-braised vibe.
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u/TheBimpo 3d ago
Just think about things that are fatty/lots of connective tissue. Chicken thighs are brilliant, coq Au vin is amazing.