What meat makes the best roast?
The following three cuts will all make a fine pot roast: Chuck: From the front portion of the animal. Look for chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm. Brisket: From the breast or lower chest with long strands of meat.
Here are the very best beef cuts to keep on hand to slow cook:
- Chuck steak.
- Round steak.
- Blade steak.
- Skirt steak.
- Shin (gravy) beef.
- Any of them can be used in beef stew or substituted for what your recipe calls for:
- Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck.
- Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast, Top Round, Round Tip Roast.
- English Roast, Pot Roast.
- It is often referred to as the poor man's rib eye and that is for good reason. Rib eyes are cut from the 6th to the 12th rib of the cow. The chuck eye is cut off the 5th rib. These are chuck EYE steaks.
- My top choice for all stew recipes is chuck roast. This cut is from the hard-working shoulder muscles, and while initially quite tough, cubes of chuck roast break down into tender, succulent, richly-flavored bites over the course of cooking. Round roasts, rump roasts, and pot roasts are also all good choices for stews.
Short Loin Roasts. The short loin, which sits just behind the ribs and in front of the sirloin, also contains flavorful and tender meat. The tenderloin, a particularly tender and flavorful roast, comes from the short loin.
- 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. It is well-suited to the Cook's Illustrated salt/fridge/rinse/sear/low-heat roast method that is often discussed on this board: http://chowhound.chow.com/topics/608907. m.
- When Meat Is the Main: When cooking something like steak, roast, chicken, or pork, where meat is the main feature of the meal and paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers.
- Give it 20 minutes' cooking at the initial temperature; after that turn the heat down to gas mark 5, 375°F (190°C) and cook it for 15 minutes to the pound (450 g) – this will give you rare beef. Add 15 minutes to the total cooking time for medium rare and 30 minutes for well done.
- Salt and pepper roast all over.
- Place roast in roasting pan in a pre-heated oven at 450 for 15 minute.
- Add a little water in pan to loosen up juices.
- Turn down oven to 325 and cook for 1 hour and 10 minute.
- Take out and cover with aluminun foil for 30 minute.
- Cut it across the grain: One way to make tougher meats tender starts with your knife and fork (or on your cutting board).
- Cook it to the right temp: Plenty of issues with tough meat can be dealt with simply by cooking it correctly.
- Cook it slowly:
- Try pounding:
- Related Links:
- TENDERLOIN. CHUCK.
- Tenderloin Steak. (Filet Mignon,
- The most tender. of all beef cuts.
- Top Blade Steak. (Flat Iron)
- A relatively new cut from the shoulder that is well marbled yet extremely tender.
- Top Loin Steak. (New York Strip,
- A lean, flavorful favorite. Essentially a T-bone steak with the tenderloin meat removed.
- Slow Braise. Sear the stew meat in a sauce pan coated with olive oil on low heat until all sides are browned. Searing helps to caramelize the proteins in the meat and seal in moisture, which makes the meat tender. You can also choose a dutch oven or a slow cooker, depending upon your preference.
Updated: 24th September 2018