topic Re: What Is The Best Cut Of Meat For Pot Roast in Kitchen

What Is The Best Cut Of Meat For Pot Roast

cuddlesmama — Sat, 28 Feb 2015 12:47:35 GMT

I haven't made a pot roast in years and I remember when I did the meat I purchased was very stringy and I don't want to get that cut of meat again but I don't remember now what cut it was. Do you know of a cut of meat to use that is not stringy?And one that used in the crock pot gets tender? TIA

Re: What Is The Best Cut Of Meat For Pot Roast

JustJules — Sat, 28 Feb 2015 13:50:24 GMT

In my experience, a beef Chuck Roast or boneless Shoulder Roast works best in making Pot Roast. It's a tough cut of meat, but it is more affordable and the long, slow braising method of cooking makes it fall-apart tender. It really isn't necessary to use an expensive cut of meat for a Pot Roast. I don't know if you have a favorite recipe for making Pot Roast, there are thousands out there, but I use Tyler Florences's (Food Network) recipe called "Pot Roast with Vegetables" It takes about 3 1/2 - 4 hours and makes the most amazing flavorful Pot Roast I've ever had.

Re: What Is The Best Cut Of Meat For Pot Roast

Java — Sat, 28 Feb 2015 13:51:53 GMT

I use a chuck roast but that gets stringy(but I don't mind that) So you don't want a chuck roast. I have not tried any other cuts for pot roast. But in the crockpot, the cheaper fattier cuts are better(stay moist)

Re: What Is The Best Cut Of Meat For Pot Roast

JustJules — Sat, 28 Feb 2015 14:03:50 GMT

On 2/28/2015 javamt said: I use a chuck roast but that gets stringy(but I don't mind that) So you don't want a chuck roast. I have not tried any other cuts for pot roast. But in the crockpot, the cheaper fattier cuts are better(stay moist)

I suppose it is true, a chuck roast does get a bit "stringy" but I don't mind that either, the meat just falls apart because it gets so tender. Perhaps the OP would be happier with a Top Loin Roast or Beef Rib Eye Roast, but those are typically cooked best when oven roasted.

Here is a guide I found that describes the various cuts of beef used for roasts and the best method for cooking them. Good luck! Just copy/paste the link into your browser.

http://www.recipetips.com/kitchen-tips/t--339/beef-pot-roasts.asp

Re: What Is The Best Cut Of Meat For Pot Roast

seaswirl — Sat, 28 Feb 2015 14:04:54 GMT

Your roast may be stringy because you are cutting it wrong. Cut your slices AGAINST the grain of the meat and see if that makes a difference.

Re: What Is The Best Cut Of Meat For Pot Roast

Lakk — Sat, 28 Feb 2015 14:06:23 GMT

I always used a chuck roast but cooked it in the oven for about 3-4 hours until it fell apart.

Re: What Is The Best Cut Of Meat For Pot Roast

cuddlesmama — Sat, 28 Feb 2015 14:27:12 GMT

Thank you everyone. I put it in the crockpot with vegetables. I hope to comes out good.

Re: What Is The Best Cut Of Meat For Pot Roast

cosmic1 — Sat, 28 Feb 2015 14:39:57 GMT

I prefer the English cut. It's really tender and tasty.

Re: What Is The Best Cut Of Meat For Pot Roast

JustJules — Sat, 28 Feb 2015 14:57:36 GMT

On 2/28/2015 cuddlesmama said:
Thank you everyone. I put it in the crockpot with vegetables. I hope to comes out good.

Cuddlesmama, just out of curiosity, what cut of meat did you use? I hope it comes out good for you too.

Re: What Is The Best Cut Of Meat For Pot Roast

Mothertrucker — Sat, 28 Feb 2015 15:11:57 GMT

Chuck cuts roast down in a flavorful gelatinous way- it was made for low and slow cooking- any cut will be stringy if not sliced again the grain (think pulled pork)- the "stringiness" is the muscle fibers which are in bundles, or "strings", and runtime length of the entire muscle, so meat naturally separates into those string, unless cut against them...

Re: What Is The Best Cut Of Meat For Pot Roast

Campion — Sat, 28 Feb 2015 15:55:02 GMT

I agree with above posters about "chuck roast"--yes, it has a lot of fat, but if you strain the gravy (chill overnight to remove fat) you can cut down on some of it. The fat tenderizes the meat as it roasts. This was my husband's favorite meal and he'd always sniff the air in anticipation, and then leave no leftovers (big, skinny eater--you know the kind, they eat the most and never gain an ounce.)

I'll put my recipe here, just for fun.

3 1/2 lb of boneless chuck roast
2 Tbsp olive or grapeseed oil (I use olive)
Salt, pepper, and a bay leaf
2 medium yellow onions, cut in chunks
1 leek, well cleaned, just the white part cut into slices.
3 cloves of garlic, peeled
1/3 bottle of merlot wine or any dry red wine.
1/2 lb mushrooms (white or crimini brown) cleaned and sliced
2 Tbs tomato paste
1 Tbs Minor's Beef Base or substitute 1 cube or packet beef bouillon powder

Method:
Dry the beef and saute in hot oil in the dutch oven. Brown on all sides, remove to a plate to hold. Saute onions and leeks until they just begin to clear, add in crushed garlic and 1/2 of the mushrooms. Let the mushrooms wilt and add in the wine. Cook down until the wine is reduce by at least half. Add in the beef base, tomato paste, seasonings, bay leaf, add back the beef, the wine and reduce somewhat. Then add enough water to cover up to half the height of the meat. Roast in a 350 degree oven for 2 to 2/12 hours OR until meat is very tender.

Remove beef to a plate, keep it warm, pour off the gravy, skim off the fat (I use a gravy separator) and puree the gravy if you want it smooth. Saute the rest of the mushrooms and add them to the gravy and reheat this sauce. (you can do the mushrooms ahead of time.) Slice the meat across the grain, serve with the sauce. It is excellent reheated.

Re: What Is The Best Cut Of Meat For Pot Roast

Goldengate8361 — Sat, 28 Feb 2015 16:00:09 GMT

Chuck roast is what most people use for pot roast. Don't worry about the fat; you need the fat for flavoring.

Re: What Is The Best Cut Of Meat For Pot Roast

willdob3 — Sat, 28 Feb 2015 16:07:07 GMT

The butcher at my local grocery store once told me a California cut is best for a roast. California cut is also called a bottom chuck roast, an under-cut roast, and an underblade pot roast. and probably several other names, too. lol... I always cook pot roast in a dutch oven on top of the stove and it always comes out perfectly.

Re: What Is The Best Cut Of Meat For Pot Roast

vicki is ok — Sat, 28 Feb 2015 16:10:12 GMT

Just made a chuck roast last weekend. My favorite cut!! Also my hubby's favorite meal. I always make a large one, use pressure cooker and then after first meal, I make his favorite beef and noodles using the broth from the roast. It is always a winner in our house!!!

Vicki

Re: What Is The Best Cut Of Meat For Pot Roast

missy1 — Sat, 28 Feb 2015 16:15:51 GMT

7-blade roast. I sear it first, then I cook it in an oven bag.

Re: What Is The Best Cut Of Meat For Pot Roast

shopgirl12 — Sat, 28 Feb 2015 16:28:03 GMT

My mother always made an arm roast, so that is what I like, maybe it's just because that's what I had growing up. They are hard to find, sometimes you can ask the butcher, and they will cut one for you. I don't remember them being stringy.

Re: What Is The Best Cut Of Meat For Pot Roast

Mothertrucker — Sat, 28 Feb 2015 16:31:09 GMT

FYI.. 7-bone and ""arm"" roast ARE Chuck roasts...

Re: What Is The Best Cut Of Meat For Pot Roast

GSPgirl — Sat, 28 Feb 2015 16:53:30 GMT

I use my Le Cruset and chuck roast. I brown the roast in olive oil first. Then I put two cans of mushroom soup mixed with some cream or milk over the roast and cook on 350 until it is tender, about two hours. I serve it over noodles. Yummy.

Re: What Is The Best Cut Of Meat For Pot Roast

pattypeep — Sat, 28 Feb 2015 17:02:08 GMT

Chuck roast.

Re: What Is The Best Cut Of Meat For Pot Roast

lizzief — Sat, 28 Feb 2015 17:11:40 GMT

I use a 3 lb. bottom round roast. I brown it on all sides and then add Lipton Beef & Onion soup mix with water and simmer for 3 hours, turning every hour. A little more expensive, but much less waste.