close

Privacy guaranteed - Your email is not shared with anyone.

pot roast

Discussion in 'Food Forum' started by lucky8926, Oct 12, 2004.

  1. lucky8926

    lucky8926

    Messages:
    122
    Likes Received:
    0
    Joined:
    Sep 27, 2004
    Location:
    Central IL
    What is the leanest "part" to use for a pot roast ie- shoulder, etc
     
  2. grantglock

    grantglock /dev/null

    Messages:
    219
    Likes Received:
    0
    Joined:
    Feb 20, 2004
    Location:
    Iowa
    any of the rounds or a rump roast. They will not be the most tender cuts of meat though. Cook a long time or they will be tough.

    marbelizeing = tender

    different grades:
    select = less marbelizeing the cheapest
    choiice = medium marbelizeing
    prime = most marbelizeing and also the most expensive
     

  3. lucky8926

    lucky8926

    Messages:
    122
    Likes Received:
    0
    Joined:
    Sep 27, 2004
    Location:
    Central IL
  4. Miss Maggie

    Miss Maggie

    Messages:
    275
    Likes Received:
    0
    Joined:
    Aug 12, 2004
    Location:
    Mayberry, RFD
    I love to fix chuck roast. Usually I'll brown it in a small amount of butter in a frying pan and salt it down with Lawry's Seasoning Salt. Then I'll wrap it in foil and place it in the oven for 2-2.5 hours. Nothing to it and it's usually juicy and tender.
     
  5. Mild Bill

    Mild Bill Millennium Member

    Messages:
    2,748
    Likes Received:
    5
    Joined:
    Oct 18, 1999
    Location:
    Tampa, Florida
    I would not use a "lean" cut of meat!
    The meat has to be flavorful and soft...
    Well marbled boneless rib meat, blade steaks, Brisket, or Chuck roast cut into large chunks
    and "browned" will make the best beef stew or pot roast...

    Simmer it for 3+ hours...

    If you're avoiding excess fat, simply cook it the day before and refrigerate it overnight.

    In the morning there'll be a hard plate of fat on the surface that is easily removed...


    One of my specialties...

    Bone apateet!

    ;c