Live Stoner Chat HELP!

[Son of Hobbes]

Alright, the internet is giving me conflicting information.

I have a 5 pound chuck arm roast and I've never cooked one in the oven before. I have a deep foil baking pan. Do I add liquid to the pan and cover the entire thing? Do I NOT add liquid and NOT cover it?

350 F for about 4.5 hours? Lower temp?

I usually crock pot this stuff but my crock pot is on loan.

I have the need for SHREDDED BEEF!

 

[Son of Hobbes]

I see you all viewing this thread but none of you cooks the beef I see.

 

[Vapo]

my missus says this bro:

season, about an inch of water, cover tightly with foil, in oven for about 6 hours on 300°f/150°c....Check whenever you want, baste every so often, empty out water if it gets too high but save it for gravy......Hope this helps bro

 

[Vapo]

oh dude.....she says don't rush it, that's a big bit of beef......and get the crock pot back haha

 

[bakEQuatorial]

Sorry bro. Stewing them is all I know.

See you're packing on the proteins eh? Who ya tryin to impress?

 

[Son of Hobbes]

Can I put the veggies in right away? Or will they get mushy going for that long? Man I should just go get my fricken crock pot, this oven crap is for the birds.

 

[Son of Hobbes]

Sorry bro. Stewing them is all I know.

See you're packing on the proteins eh? Who ya tryin to impress?

Bulking up. Pure muscle mass. Underneath all this fat. BEEFCAKE!

 

[bakEQuatorial]

Bulking up. Pure muscle mass. Underneath all this fat. BEEFCAKE!

BEEFCAAKKEEE!

*chest bump*

 

[Arthur]

Am guessing if the veggies go in more than for more than a couple hours they're gonna be a little soft. At least that's what happens when I use my crockpot.

 

[bushmasterar15]

I'd say season it up and vacuum seal it for a 24hr run in the sous vide. Since we got one it's been the best thing we've used.
If oven try this if you like
INSTRUCTIONS
Preheat oven to 300 degrees.
In a 9×13-inch glass baking dish or roasting pan, lay sliced onions and peppers on bottom.
Mix tomato paste, Agave or honey, all the dried spices, Rocket Fuel and the chili sauce. Smear all over beef and set beef over peppers and onions. Pour the beef stock around the sides of the beef.
Cover with parchment paper and then foil, sealing tight.
Roast in over for three hours or until fork tender. Check after three hours and cook for another 30 minutes if not falling apart tender.
With two forks, shred meat and mix with all liquid, cooked onions and cooked peppers.