Pot Roast

Hairy said:

What is a good supermarket cut of beef for a pot roast?
Any recipe suggestions? Thanks, Dave

I like rump roast, but chuck is very good also.

--
Ed [email hidden] pages.cthome.netedhomeOpen ↗

Quoted message said:

What is a good supermarket cut of beef for a pot roast?
Any recipe suggestions? Thanks, Dave

I like the chuck roast myself.

In article <[email hidden]>, "Hairy"

Quoted message said:

What is a good supermarket cut of beef for a pot roast?
Any recipe suggestions? Thanks, Dave

I like chuck roast. My late MIL used to make a mean pot
roast - she preferred arm roast.
--
-Barb, <www.jamlady.eboard.com> An update on 6/27/04.

at Tue, 29 Jun 2004 03:00:59 GMT in <[email hidden]>, hairy411
@hotmail.com (Hairy) wrote :

Quoted message said:

What is a good supermarket cut of beef for a pot roast? Any
recipe suggestions? Thanks,

IMHO the best pot roasts are from the chuck. Several people
have recommended chuck roast, however, I think this is too
broad a term covering too many different possible cuts.
Specifically, you want 7-bone, top blade, or chuck eye
roast. (Other common chuck roasts include shoulder and under-
blade. Both aren't as good for pot roast)

--
Alex Rast [email hidden] (remove d., .7,
not, and .NOSPAM to reply)

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Quoted message said:

What is a good supermarket cut of beef for a pot roast?
Any recipe suggestions? Thanks, Dave

We use chuck roast. I'm sure there are better or other cuts
that will suit the purpose but we've always used chuck.

Michael

--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

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Quoted message said:

What is a good supermarket cut of beef for a pot roast?
Any recipe suggestions? Thanks, Dave

Thank you all for the suggestions. I went out today and
bought a 4.3 pound 7 bone chuck steak. I'm going to surprise
my wife with pot roast, potatoes, onions and carrots for
supper tonight. I hope it's a happy surprise. My culinary
efforts don't always turn out too well. Wish me luck Dave

"Edwin Pawlowski" <[email hidden]> wrote in news😄05Ec.199$8m6.120
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Quoted message said:

Hairy said:

What is a good supermarket cut of beef for a pot roast?
Any recipe suggestions? Thanks, Dave

I like rump roast, but chuck is very good also.

I'm not really sure exactly what part of beef it is, but I
really like an "English Cut" roast. It's a flattish usually
with ample fat running through it.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

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"Hairy" <[email hidden]> wrote in message news:2kc4bfFj5o0U1@uni-
berlin.de...

Quoted message said:

What is a good supermarket cut of beef for a pot roast?
Any recipe suggestions? Thanks, Dave

Thank you all for the suggestions. I went out today and
bought a 4.3 pound

7

Quoted message said:

bone chuck steak. I'm going to surprise my wife with pot
roast, potatoes, onions and carrots for supper tonight. I
hope it's a happy surprise. My culinary efforts don't
always turn out too well. Wish me luck Dave

cook it low and slow. chuck roasts work really well in
a crock pot

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Quoted message said:

"Hairy" <[email hidden]> wrote in message news:2kc4bfFj5o0U1@uni-
berlin.de...

Quoted message said:

What is a good supermarket cut of beef for a pot roast?
Any recipe suggestions? Thanks, Dave

Thank you all for the suggestions. I went out today and
bought a 4.3 pound 7 bone chuck steak. I'm going to
surprise my wife with pot roast, potatoes, onions and
carrots for supper tonight. I hope it's a happy surprise.
My culinary efforts don't always turn out too well. Wish
me luck Dave

Good Luck! You could always invite us critics over for
a taste 😉

Michael

--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

Hairy said:

"Hairy" <[email hidden]> wrote in message news:2kc4bfFj5o0U1@uni-
berlin.de...

Quoted message said:

What is a good supermarket cut of beef for a pot roast?
Any recipe suggestions? Thanks, Dave

Thank you all for the suggestions. I went out today and
bought a 4.3 pound 7 bone chuck steak. I'm going to
surprise my wife with pot roast, potatoes, onions and
carrots for supper tonight. I hope it's a happy surprise.
My culinary efforts don't always turn out too well. Wish
me luck Dave

You have my best wishes 🙂 Now, here's a suggestion for any
leftover chuck roast. Slice it, warm it up in a beef or
mushroom gravy and serve it over split toasted hoagie buns
or french rolls - it's a hot open-faced sandwich. Delicious!

I'm proud of you for attempting to surprise your wife with
your culinary efforts. Some guys won't even try - my hat is
off to you! 🙂

Jill

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Quoted message said:

Hairy said:

What is a good supermarket cut of beef for a pot roast?
Any recipe suggestions? Thanks, Dave

I like rump roast, but chuck is very good also.

I'm not really sure exactly what part of beef it is, but I
really like an "English Cut" roast. It's a flattish
usually with ample fat running through it.

-- Flank?

Dog3 said:

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"Hairy" <[email hidden]> wrote in message news:2kc4bfFj5o0U1@uni-
berlin.de...

Quoted message said:

What is a good supermarket cut of beef for a pot roast?
Any recipe suggestions? Thanks, Dave

Thank you all for the suggestions. I went out today and
bought a 4.3 pound 7 bone chuck steak. I'm going to
surprise my wife with pot roast, potatoes, onions and
carrots for supper tonight. I hope it's a happy surprise.
My culinary efforts don't always turn out too well. Wish
me luck Dave

Good Luck! You could always invite us critics over for a
taste 😉

Michael

Laughing - how many of us do you think he can feed on a 4.3
lb. roast? I'm assuming he and his wife will want to sample
some of it. Heheh

Jill

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Hairy wrote:
> What is a good supermarket cut of beef for a pot
> roast? Any recipe suggestions? Thanks, Dave

I like rump roast, but chuck is very good also.

I'm not really sure exactly what part of beef it is, but
I really like an "English Cut" roast. It's a flattish
usually with ample fat running through it.

-- Flank?

IMO using flank as a pot roast would be a waste. Just MO.

Michael

--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

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Hairy wrote:
> What is a good supermarket cut of beef for a pot
> roast? Any recipe suggestions? Thanks, Dave

I like rump roast, but chuck is very good also.

I'm not really sure exactly what part of beef it is, but
I really like an "English Cut" roast. It's a flattish
usually with ample fat running through it.

-- Flank?

No, English Cut is definitely not flank steak.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

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> Hairy wrote:
>> What is a good supermarket cut of beef for a pot
>> roast? Any recipe suggestions? Thanks, Dave
>
> I like rump roast, but chuck is very good also.
>

I'm not really sure exactly what part of beef it is, but
I really like an "English Cut" roast. It's a flattish
usually with ample fat running through it.

-- Flank?

IMO using flank as a pot roast would be a waste. Just MO.

Michael

Not to mention flank is sometimes hard to find (all the Tex-
Mex places buy them up for fajitas and the Chinese joints
buy them for beef & broccoli). Because of this it's rather
pricey as well - I'm seeing it for $7.99/lb which is along
the lines of a prime filet as far as I'm concerned. Flank is
also not usually large enough for a pot roast, either, and
has very little fat which I find a good roast should have.
Tends to be tough unless marinated then grilled or broiled
and then sliced thinly across the grain for maximum flavour.
I vote for chuck!

Jill

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> Hairy wrote:
>> What is a good supermarket cut of beef for a pot
>> roast? Any recipe suggestions? Thanks, Dave
>
> I like rump roast, but chuck is very good also.
>

I'm not really sure exactly what part of beef it is,
but I really like an "English Cut" roast. It's a
flattish usually with ample fat running through it.

-- Flank?

IMO using flank as a pot roast would be a waste. Just MO.

Michael

Me too. Just guessing on the previous posters note.

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"Edwin Pawlowski" <[email hidden]> wrote in
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> Hairy wrote:
>> What is a good supermarket cut of beef for a pot
>> roast? Any recipe suggestions? Thanks, Dave
>
> I like rump roast, but chuck is very good also.
>

I'm not really sure exactly what part of beef it is,
but I really like an "English Cut" roast. It's a
flattish usually with ample fat running through it.

-- Flank?

No, English Cut is definitely not flank steak.

Okay-twas just a guess anyway.

jmcquown said:

Not to mention flank is sometimes hard to find (all the
Tex-Mex places buy them up for fajitas and the Chinese
joints buy them for beef & broccoli). Because of this it's
rather pricey as well - I'm seeing it for $7.99/lb which
is along the lines of a prime filet as far as I'm
concerned. Flank is also not usually large enough for a
pot roast, either, and has very little fat which I find a
good roast should have. Tends to be tough unless marinated
then grilled or broiled and then sliced thinly across the
grain for maximum flavour. I vote for chuck!

Ditto. Chuck is the best for pot roast. Flank steak, just as
you said, marinated and grilled. I like my pot roast falling
apart, no offense to anyone else, but not neatly sliced. I
like it a little shredded. Otherwise I'd make roast beef,
which I am terrible at.

nancy

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> "Edwin Pawlowski" <[email hidden]> wrote in
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>
> > Hairy wrote:
> >> What is a good supermarket cut of beef for a pot
> >> roast? Any recipe suggestions? Thanks, Dave
> >
> > I like rump roast, but chuck is very good also.
> >
>
> I'm not really sure exactly what part of beef it is,
> but I really like an "English Cut" roast. It's a
> flattish usually with ample fat running through it.
>
> -- Flank?

No, English Cut is definitely not flank steak.

Okay-twas just a guess anyway.

Doing a bit of research, I find that an English Cut is
actually a cut of Chuck Roast. The following is a lot of
detail on Chuck.

From Cook's Thesaurus...

Chuck Cuts:

7-bone pot roast = 7-bone roast = center cut pot roast =
chuck roast center cut Notes: This is a tough cut of meat,
so it's usually braised or cooked in liquid to tenderize it.
A steak from this roast is called a 7-bone steak.
Substitutes: arm roast OR blade pot roast

7-bone steak = center chuck steak Notes: This is an
economical steak cut from a 7-bone pot roast. It's rather
tough, so your best bet is to braise it. If you insist on
grilling or broiling it, be sure to marinate it overnight to
make it as tender as possible. Substitutes: top blade steak
OR under blade steak

arm roast = arm pot roast = arm chuck roast = chuck arm
roast = round bone pot roast = round bone roast Notes: This
is just a butcher's blade away from the shoulder roast, and
the main difference between the two is that the arm roast
has a round bone in it and is slightly more tender. You can
use this for a pot roast, or cut it up for stew meat, but
it's too tough to cook with dry heat. A steak cut from this
roast is called an arm steak. Substitutes: shoulder roast OR
bottom round OR cross rib roast

arm steak = arm chuck steak = arm Swiss steak = round bone
steak = round bone Swiss steak Notes: This is a steak cut
from an arm roast. It's too tough to grill or broil, but
it's very tasty if you braise it. Substitutes: 7-bone steak
OR under blade steak OR shoulder steak

blade roast = blade pot roast = blade chuck roast Notes:
This makes a good pot roast, but it's too tough to cook
using dry heat. Substitutes: arm pot roast OR cross rib
roast OR brisket

chuck eye = mock tender = chuck fillet = chuck filet = chuck
tender = Scotch tender Notes: This is one of the more tender
cuts from the chuck section, so you can cook it in liquid or
roast it in the oven. A steak cut from this roast is called
a chuck eye steak. Substitutes: top blade roast

chuck eye steak = chuck fillet steak = chuck filet steak =
beauty steak
= chuck tender steak = fish steak Notes: This steak
= isn't bad,
considering it's a chuck steak. In fact, it's tender enough
to grill or broil, provided that you marinate it overnight
first. Substitutes: top blade steak OR eye of round steak
OR top sirloin OR round tip steak

chuck steak Notes: Chuck steaks comes from the neck and
shoulder of the beef, and they tend to be chewy but
flavorful and inexpensive. Most of them are too tough to
grill, broil, or pan-fry--it's better to braise them or cut
them up as stew meat. If you must grill one, make sure you
marinate it overnight first. Substitutes: round steak
(leaner) OR T-bone steak (more tender)

cross rib roast = cross rib pot roast = Boston cut =
English cut roast = English roast = thick rib roast = bread
and butter cut = beef chuck cross rib pot roast Notes: If
boneless, this is sometimes called an English roll. This
makes a fine pot roast, but it's too tough to roast with
dry heat. Substitutes: arm roast OR blade pot roast OR 7-
bone roast

pot roast Notes: These are economical roasts that are too
tough to be oven roasted, but they become tender if cooked
in a liquid for several hours. Several cuts work well as
pot roasts, particularly the 7-bone pot roast, arm roast,
blade roast, chuck eye, cross rib roast, shoulder roast,
top blade pot roast, under blade pot roast, bottom round
roast, eye round roast, and rump roast.

shoulder roast = shoulder pot roast = English roast
Notes: This boneless cut is located right behind the arm
roast on the carcass. It's rather tough, so it's usually
cooked in a liquid. Substitutes: arm roast OR bottom
round OR cross rib roast

shoulder steak = English steak = clod steak Notes: This
makes for a fairly tough steak, but you can grill or
broil it provided that you first marinate it overnight.
It's even better braised. Substitutes: top blade steak OR
chuck eye steak

top blade pot roast = flat iron roast = lifter roast = puff
roast = triangle roast Notes: This is both literally and
figuratively a cut above the tougher under blade pot roast.
Meat from the top blade often is made into a pot roast, or
cut up, marinated, and used for fajitas. A steak cut from
the top blade pot roast is called a top blade steak.
Substitutes: 7-bone pot roast OR under blade pot roast

top blade steak = book steak = butler steak = lifter steak =
petite steak = top chuck steak = flat iron steak Notes:
Though a lowly chuck steak, this cut is tender enough to
grill, broil, or pan-fry, as long as you marinate it first.
If you don't mind cutting around some gristle, this is an
economical and flavorful steak. It's also great for making
fajitas. Substitutes: eye of round steak OR top sirloin OR
round tip steak

under blade pot roast = bottom chuck roast = California
roast = under-cut roast Notes: This cut is tougher than a
top blade pot roast, but it's flavorful and economical. It
makes a fine pot roast, but it's too tough to roast with dry
heat. A steak cut from this is called an under blade steak.
Substitutes: 7-bone pot roast OR top blade pot roast

under blade steak = bottom chuck steak = California steak
Notes: This is a steak cut from an under blade roast. It's
not tender enough to grill, broil, or fry, but it's quite
flavorful if braised. Substitutes: top blade steak (more
tender) OR arm steak

-- Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.