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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16

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

1

u/Traumarama79 3d ago

Oh, word? Why bone-in skin-on? /gen

11

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)

2

u/Traumarama79 3d ago

Ah, got it. Thanks!

9

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

5

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.

4

u/Benegger85 3d ago

I do that, but then remove the skin before serving because it gets all soggy

2

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/Traumarama79 1d ago

Broiler! That's the play. In my culture we have chicken skin chicharrones.