Why It's A Major Mistake To Put Expensive Cuts Of Meat In Your Slow Cooker - Tasting Table

"Expensive cuts like filet, ribeye, or sirloin are already naturally tender, which is why they cost more. Slow cookers are designed for tougher cuts of meat, using long, gentle heat to break them down and make them soft and rich. As slow cooking makes cheap cuts of meat taste expensive, if you start with a pricier piece of meat, where is there to go?"

"This meaty mistake could prove disastrous for your dish and your wallet, creating an unpleasant taste and texture and a big waste of time and money. Andrews says, "The long cooking time forces out the moisture, turning what should be juicy and buttery into something dry and disappointing. In short, you're paying extra for tenderness that a slow cooker simply ruins.""

Slow cookers are ideal for tougher, cheaper cuts that break down and become tender and flavorful through long, gentle heat. Naturally tender, expensive cuts such as filet, ribeye, and sirloin already have desirable texture and will overcook in a slow cooker, losing moisture and turning dry. Prolonged low-temperature cooking forces juices out and can ruin buttery tenderness, making the use of pricey cuts wasteful. Better choices include bottom round, chuck shoulder, flank, chuck steak (often labeled London broil), and beef chuck roast, which respond well to extended slow-cooking and absorb seasonings.

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