Protein Denaturing/sous Vide/roasts
What's the deal with protein denaturing and cooking a larger roast cut-of-meat? I have a fair bit of grass-fed roasts on hand and I've tried the low,slow, quick method to minimize protein denaturing and HCA's etc.. but it came out absolutely tough and awful. -- I've also cooked low/slow/super long and had briskets etc. that came out unbelievable. I know Dave's recommendation is quick IF cooked at all, so my question is... is there anyway to cook a roast or larger stew type cut of beef that will enable good flavor and lack of toughness without denaturing the protein? I'm a little underdeveloped in this area..
With much talk about Sous Vide being the preferred method of cooking.. has anybody nailed down a plastic/BPA free option? -- Or would halogen oven still be the best move?