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Discussion in 'Food Forum' started by lucky8926, Oct 12, 2004.
What is the leanest "part" to use for a pot roast ie- shoulder, etc
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
select = less marbelizeing the cheapest
choiice = medium marbelizeing
prime = most marbelizeing and also the most expensive
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.
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...