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When making a roast, which cut of meat is most tender?

Started 1358215769.687 in Kitchen & Food Talk | Last reply 1359338285.037 by DiAnne

What cut of meat do you buy when making a roast? I'm not a big beef person and if I'm going to eat a roast it has to be super tender. Thanks for any opinions and advice.

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vw vixen1358215864.483477 PostsRegistered 9/4/2008Arizona
I use chuck roasts quite a bit. How are you planning to cook it?

~Janet~

Hitchens' Razor ~ "What can be asserted without evidence can be dismissed without evidence."

Wadzlla1358216175.31964 PostsRegistered 2/25/2009

It all depends on how you are going to cook the roast. An inexpensive cut of meat cooked in a crock pot will be fall-apart tender. A Prime Rib roast cooked in an oven to medium rare will be tender. it all depends on the quality cut of meat, and the cooking method used.

Stargazer771358216445.476270 PostsRegistered 10/24/2006

My hairdresser and I were talking about this and she uses a bottom round, uses a knife to make some marks across the top, adds a little olive oil and salt and pepper. Cooks it in a pan with no top in the oven for 90 minutes. My mom said she thought an eye round was more tender than the other "rounds."

I went to visit an out of state relative this past weekend and she made a roast for lunch. It was a london broil and it wasn't that tender. The last time I visited she also made a roast, I can't remember what cut (not london broil), and it was tender and fabulous.

BeckiWV1358226981.4273531 PostsRegistered 4/12/2011

I like to use chuck roast and cook it in my 8 qt. Nesco roaster oven.

First, I heavily salt and pepper the roast and then sear it on all sides in the Nesco in a little hot oil until it's very brown (for me, the searing is a very important step so that I can make use of the browned bits left in the bottom of the roaster after searing).

Take the roast out of the Nesco, add a little beef broth or water and deglaze the bottom to get that "good stuff" (brown bits!). Then I put the roast back in the Nesco and cover it with some more beef broth and some water. I like for the meat to be covered with liquid. Then I cook it on low for 6-8 hours. It is so tender, it absolutely falls apart.

This is how my mother always made it and it's a big hit with my family too. Soooooo easy and it never fails to make them say "yum." :)

If you don't have a Nesco, use a frying pan to brown the meat and put it in a regular crockpot to cook. Or you could brown in a dutch oven and cook it in the dutch oven all day on the stovetop too. My mother often did that as well.

Last edited on 1/15/2013

Last edited on 1/15/2013

sunshine451358227160.74341912 PostsRegistered 1/13/2007east coast and west coast

if i am making a pot roast..... i like to use chuck.

if i am making a regular roast to slice..... i like to use eye round.

"When will our consciences grow so tender that we will act to prevent human misery rather than avenge it?" - Eleanor Roosevelt

Libbylady1358227579.4071564 PostsRegistered 10/6/2004

Many years ago I learned a foolproof way to make a rare roast. It was from this BB!

A roast around 3-5 lbs

Set oven at 500

Season roast as you wish and place in a Pam sprayed baking dish

When oven reaches 500, put the roast in

cook 5 MINUTES per pound

Turn off the oven and leave roast in oven for 2 hours. DO NOT OPEN OVEN DOOR!

Roast will be perfect & delish.... just had one tonight!

Trust women and cats to make the best personal choices.

Nightowlz1358231396.779688 PostsRegistered 10/6/2004
Chuck roast if you want pot roast. I like rump roast cooked med. rare. It's really good DH likes roast beef sandwiches. 3 lb. Eye Round Roast with a pack of dry onion soup mix, a can of cream of mushroom soup wrapped tight in tinfoil cooked at 350 for 1 1/2 to 2 hrs until tender. It's really good & you can spoon the gravy over the meat. My dad gave me this recipe.

“If there are no dogs in Heaven, then when I die I want to go where they went.” Will Rogers

haddon91358233485.046150 PostsRegistered 10/18/2005Bucks County, Pa
On 1/14/2013 Libbylady said:

Many years ago I learned a foolproof way to make a rare roast. It was from this BB!

A roast around 3-5 lbs

Set oven at 500

Season roast as you wish and place in a Pam sprayed baking dish

When oven reaches 500, put the roast in

cook 5 MINUTES per pound

Turn off the oven and leave roast in oven for 2 hours. DO NOT OPEN OVEN DOOR!

Roast will be perfect & delish.... just had one tonight!

I'm going to have to try this!

camochef1358258577.55582 PostsRegistered 3/28/2010Gettysburg, Pa.

It all depends on your cooking methods. When I first posted the High Temperature Eye-of Round Roast recipe it was my favorite method of cooking such a lean cut of beef.

must add: Once roast is placed in pre-heated oven...turn temperature down to 475 degrees and do not open oven for 2 1/2 hours. also suggested cooking time was from 5-7 minutes/lb. Liking my beef rare, I always went with the 5 minutes /lb. Internal temperature should reach at least 145 degrees.

Today, I prefer cooking my beef in the pressure cooker. Doesn't matter on the cut of beef, they all come out tender and tasty. The best part...It's so much quicker. I'm making another beef stroganoff in the pressure cooker today using Meredith Laurence's recipe from her Comfortable under Pressure cookbook. Total cooking time-15 minutes. I know, from experience, its going to be tender and delicious.

I know, it's not as rare as I used to like, but the tender taste cannot be beat, and in today's world...rare isn't as safe as it used to be.

Enjoy,

Camo

Perkup1358262163.3536452 PostsRegistered 12/24/2008

I've been cooking for a lot of years, and the best roast I've found is the chuck roast cooked in a crock pot. Did one yesterday. Add whole onions, carrot chunks and potatoes cut into medium sie pieces (i.e. 1/4 a red potato). I use a little Lea & Perrins and some Anything Goes sauce (from Fresh Market), plus salt and pepper to taste. It always turns out fork tender and delicious. No need to keep trying when this works so well.

chickenbutt1358268946.70724212 PostsRegistered 1/16/2006chickentown

For cheap, definitely a chuck roast. I love the flavor. There is a lot of fat and it is a cheap cut, so it's a 'low and slow' type of cooking, but it will be very tender.

For a dinner party or something, for guests, I'd probably do either a tenderloin (filet mignon) or prime rib. Both will be excellent. More fat in the prime rib, so great flavor. But you can also get lots of flavor from a tenderloin.

Bippity boppity BOOYAH!

RedTop1358271409.374589 PostsRegistered 9/1/2010

I also agree with chuck roast. My favorite grocery store has chuck roasts for $2.59 per lb. this week, so I am simmering 2 two of them right now for pot roast tonight, and the leftovers are for a pot of vegetable soup on Thursday.

boby1358273829.6733095 PostsRegistered 2/10/2006Town of Ulster-suburb of Kingston, NY

Not only do I vote with the chuck roast crowd here, but there is a steak out there called a chuck eye, or in some quarters a "beauty" steak. It is basically the chuck roast cut into individual steaks. I have never seen it go for more than $5.50 in the NY market, and have sen it as cheap as $3.69/lb. Soft as butter when done medium rare to medium.

Last edited on 1/15/2013

Last edited on 1/15/2013

Ranchergal1358275335.4534281 PostsRegistered 6/13/2007

We use Sirloin or sometimes labeled Sirloin Tip Roast. We've tried Chuck Roast, but find it too fatty at times. The Sirloin Tip may be baked for used in a Crock Pot.

waterdragon1358276115.562653 PostsRegistered 9/23/2006Sandy Eggo

My Ninja 3 in 1 slow cooker arrived late yesterday, I have a chuck roast in it right now. I always get chucks for pot roast, it's the only type of roast I make. Will post when it is done to say how it turned out!

Shiny medium brown hair, reaching towards my shoulders.

sis19871358277796.21115 PostsRegistered 9/22/2007
On 1/15/2013 nightowlz said: Chuck roast if you want pot roast. I like rump roast cooked med. rare. It's really good DH likes roast beef sandwiches. 3 lb. Eye Round Roast with a pack of dry onion soup mix, a can of cream of mushroom soup wrapped tight in tinfoil cooked at 350 for 1 1/2 to 2 hrs until tender. It's really good & you can spoon the gravy over the meat. My dad gave me this recipe.

Hi Nightowlz..Do you just mix the mushroom soup with the onion soup and then put it all over the meat? Do you add any water to the mix? TIA

RocketMom1358278189.032691 PostsRegistered 9/23/2007

I agree with other posters that it depends on how you cook it and what you are looking for in terms of an end product. If you are asking about straight high quality meat, I would have to say a beef tenderloin, but it's going to cost you. If you are looking for a pot roast type product with gravy, etc. then chuck or tip works well and is inexpensive.

Lyn081358279398.182216 PostsRegistered 7/30/2008

I bought a Cuisinart 3.5 qt. slow cooker at BBB. The first thing I cooked was a beef roast. I thought I was getting a chuck roast, but it actually was an arm roast. Since I didn't have a lot of time to cook it in the slow cooker, I browned the roast in a fry pan (salt, pepper and flour), then put it in the slow cooker, with some red wine and onions, on high for 6 hours. I really didn't like the texture of the meat. It may have been the meat or the fact that it was cooked on high temperature. Next time, I'll make sure I get a chuck roast and cook it on low for the full amount of time.

Chicagoan1358280488.2972681 PostsRegistered 6/11/2008CHICAGOLAND

Pressure cooking will make the toughest meat tender!

Robin ....

Midlife is the time we begin “to listen with our ♥ heart.”

gkelly57441358291114.4772655 PostsRegistered 4/22/2010

Just had a pot roast in my slow cooker the other night & it was "fall apart' tender! I ALWAYS use a chuck roast. Added carrots, onnons & potatoes, salt & pepper,C. of Mushroom soupt(sometimes use Celery soup) and a pkg. of Lipton Onion soup mix. If I want extra gravy, I will add beef broth but there is usually plenty without it.

waterdragon1358293647.342653 PostsRegistered 9/23/2006Sandy Eggo
On 1/15/2013 waterdragon said:

My Ninja 3 in 1 slow cooker arrived late yesterday, I have a chuck roast in it right now. I always get chucks for pot roast, it's the only type of roast I make. Will post when it is done to say how it turned out!

just took it out and let it rest a bit, is falling apart - very very tender.

Shiny medium brown hair, reaching towards my shoulders.

springers1358294170.1036771 PostsRegistered 8/27/2008so cal

My butcher calls it 7 Bone roast;

What is a 7-bone roast?

Does this roast have 7 bones?
Answer: The 7-bone roast is a beef cut used for pot roast. It is cut from the shoulder area of the animal and is known as a cut of "chuck." It is called a 7-bone roast not because it contains 7 bones, but because of the shape of the prominent bone. It is sliced across the shoulder blade bone, and the bone looks rather like a fancy rendition of the number 7. (Check both images for clarification.)

Chuck roasts are considered to be the best, most flavorful cuts for pot roasts. They have a rich, beefy flavor and good texture. The preferred method for cooking a 7-bone roast and other chuck roasts is long, slow braising either in the oven or in a crockpot.

Whatever is true, noble, right, pure, lovely, admirable, excellent, or praiseworthy-think on these things.

Nightowlz1358457677.2039688 PostsRegistered 10/6/2004
On 1/15/2013 sis1987 said:
On 1/15/2013 nightowlz said: Chuck roast if you want pot roast. I like rump roast cooked med. rare. It's really good DH likes roast beef sandwiches. 3 lb. Eye Round Roast with a pack of dry onion soup mix, a can of cream of mushroom soup wrapped tight in tinfoil cooked at 350 for 1 1/2 to 2 hrs until tender. It's really good & you can spoon the gravy over the meat. My dad gave me this recipe.

Hi Nightowlz..Do you just mix the mushroom soup with the onion soup and then put it all over the meat? Do you add any water to the mix? TIA

Hi sis1987, No I don't add any water. Just sprinkle the dry onion soup mix over the eye round roast spoon the cream of mushroom soup on top & wrap tight in foil.

Smile

“If there are no dogs in Heaven, then when I die I want to go where they went.” Will Rogers

sunshine451358473861.95741912 PostsRegistered 1/13/2007east coast and west coast
On 1/15/2013 RedTop said:

I also agree with chuck roast. My favorite grocery store has chuck roasts for $2.59 per lb. this week, so I am simmering 2 two of them right now for pot roast tonight, and the leftovers are for a pot of vegetable soup on Thursday.

that is a great deal..... i made a pot roast several weeks ago and it was 4.99 a pound!

"When will our consciences grow so tender that we will act to prevent human misery rather than avenge it?" - Eleanor Roosevelt

happy hous­ewife1358474335.38331960 PostsRegistered 1/4/2007
I. use round roast and cook 8 hours in the crockpot.

When faced with senseless drama, spiteful criticism or misguided opinions walking away is the best way to defend yourself.To respond with anger is an endorsement of their attitude. -Dodinsky

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