I Want To Make A Pot Roast. What Is The Best Cut Of Meat To Use?
I am going to make it in a slow cooker. What cut of meat will end up being most tender? So when it is done it just falls apart and is stringy.
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If we’re talking beef, you want the chuck roast. Pop it in a crock pot, sprinkle on some onion soup mix, worcestshire sauce and maybe some beer, red potatoes and carrots. Delicious everytime!
Alton Brown on Good Eats recommends using a 7-bone roast.
Brown it first, then put it in the pot roast and cover with the braising liquid. (Hint: Line the pot with a oven bag.)
Cook it low and slow for 4-6 hours and the bones will help make cologin/gelatin.
Remove the meat and bones with tongs to a plate. Take the bag and holding it over a sauce pan, cut a slit to let the juice pour out.
Turn heat on high, put in a teaspoon of Dijon mustarnd and reduce to half. Toss in a pat of butter in the last 30 seconds to make the pan sauce smooth and silky.
While you CAN toss in potato’s and stuff, it just come out tasting all the same to me. So I prefer my spuds roasted separately and my veggies microwaved.
Also: You can setup the crock pot before you go to bed and let it cook over-night for 8 hours. Then into the fridge. Bring it out and re-heat and hour or so before dinner. Pot Roast is like Lasagna – it often tastes better the second day than the first.
Hello,
I usually use a cut of pork that is already cut at the store, I believe it is called the rump. A great website to find out recipes, and what type of cut you should buy for a pot roast is http://www.foodnetwork.com. I have made excellent dishes using their recipes.
Chuck is the best tasting for a pot roast because, unfortunately, it has a lot of fat. My husband loves this recipe. Won’t make it any other way. Cook on low. http://allrecipes.com/Recipe/Maries-Easy…
I’ve tried all different cuts of meat, but this is it.
Since you will be cooking it for a long time, use a cheap cut of beef, like chuck. It is just as tasty as anything else. Don’t use round or sirloin; they will dry out.
English cut roasts tend to fall apart when used as a pot roast. Any form of chuck roast should do. Save money and buy the least expensive cut that has some marbling in it.
Rump Roast!