Kitchen

[Barbarainnc]

I love a chuck roast cooked for 3 or 4 hours. It is so tender and falls apart.

[faeriemoon]

I use a spoon roast.

[Barbarainnc]

I had to look up spoon roast:

"Spoon roast, aka top butt, top sirloin butt, and center-cut roast, is top sirloin. This is the cut used for the roast beef sold in delicatessens."

"The spoon roast got its name because it is "so tender you can eat it with a spoon." The meat is a sirloin beef that is slow cooked for several hours."

[suzyQ3]

Chuck roast, but the cross-rib chuck is the best. It's a bit less fatty but just as favorable.

[Flyboy]

Chuck roast is good but a rump roast is also very good.

[Mama Mia]

Chuck roast was always my favorite too, however they are so expensive. The last one I bought was over $17.00, hard to believe isn't it? And every roast now is boneless which I also don't like as I feel it flavors the meat more. I don't know why this was changed either.

mm

[Rabid1]

Google Mississippi Pot Roast for next time.

[Tigriss]

Wow, I'm still amazing at all the names for the same cut of beef. I grew up on a farm butchering our own beef and pork and chicken and deer and fish.....We just had cubed steak, steak, hamburger, roast, tenderloin, etc. We processed our own, so we just called it what it was. I still laugh about one day after church and my best friend said we had to stop and get ground chuck. I asked her what Chuck did to get grounded. She said she meant hamburger meat. Go figure.

I use whatever roast is on sale. They way a pot roast is cooked is what makes it awesome. You also need to not slice it against the grain if you don't want it to be stringy. I like it stringy, but mine always falls apart so it just melts and come apart with a spoon or a fork. Farming meant that you had your pick of the cuts, but we all liked roasts since they were tasty and super easy to cook, set it and forget it, even if it is in the oven! Root veggies are also what we had the most of all year round since they store well all winter.

[Gerdane]

On 2/28/2015 Campion said:

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.

Campion, Your recipe sounds delicious! I bookmarked it to try in the future. Thank you for posting it!

[Nightowlz]

Chuck Roast. Eye of Round also makes a good pot roast but it is not fall apart like the chuck but is still very tender made in the crock pot. I pour in a can of cream of mushroom soup, a cup of beef broth, salt, pepper, potatoes, carrots, onions. Makes a nice gravy. Yum!!!