LogFAQs > #941336750

Honestly slow cooking it is probably the best solution, a chuck steak/roast comes to mind (just bought 3 today at 3.99 a pound each).

Cheaper steaks/meats usually cook best with a slow method, but I wouldn't use a pressure cooker (even an instant pot), as it kills most of the flavor. You can combo it (first sear the roast/steak, then pressure cook, and finally finish it off at a low temp in a sauce etc).

For the sauce use spices + onions + bell pepper + tomato sauce (that helps break it down even more, and the beef flavors the sauce nicely)

Or do a nice slow roast in the over, dry with a good sear on the whole roast + spices. If you do that and want bbq sauce/teriyaki etc, just add that near the end.

A good crock pot can also work well, still sear it, but the really nice thing is you can set it and go to work for 8-10 hours and come back to a yummy meal. I used to do that all the time for tons of stuff when I was teaching.

In the over, even at lower temps, I wouldn't really just leave it all day unsupervised.

You can also use indirect heat on a grill if you want as well, especially if you cover it with aluminum foil (against after searing the whole thing first). This also allows you to cover it with a rub/sauce and have it seep into the meat while you slow cook it.

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