What is a good supermarket cut of beef for a pot roast?
I like chuck roast. My late MIL used to make a mean pot roast - she preferred arm roast.
I like top round for pot roast, it's a nice solid piece of meat for cutting neat slices. I prefer chuck for a long slow braise, very tasty but more stringy and heavily fatted throughout, tends to separate rather than lending itself to neat slicing.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ````````````
What is a good supermarket cut of beef for a pot roast?
I like chuck roast. My late MIL used to make a mean pot roast - she preferred arm roast.
I like top round for pot roast, it's a nice solid piece of meat for cutting neat slices. I prefer chuck for a long slow braise, very tasty but more stringy and heavily fatted throughout, tends to separate rather than lending itself to neat slicing.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ````````````
Yep, Chuck is great for that falling apart you can cut it with a fork beef; excellent done in a crock pot. I'm with you on the top round for a real roasted cut of beef done in the oven. Slices nicely. Roast rare to medium rare for best flavour. Pile some cubed potatoes, parsnips and carrots around it (brushed lightly with a little olive oil and sprinkled with salt & pepper) in the last hour of cooking.
