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What cut of beef do you like to use for pot roast?

findthelight2000 2011/10/13 21:54:25
Related Topics: Beef, Pot
Chuck Roast
Round Roast
Sirloin Roast
Beef Brisket
Other, please explain
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  • bricklyn 2011/10/14 04:35:51
    Other, please explain
    bricklyn
    +2
    The cheapest available. You cook it for a long time and that is what makes it tender.
  • findthe... bricklyn 2011/10/14 04:55:35
    findthelight2000
    I marinate mine for 24 hrs, then cook it on the lowest setting overnight. Then I drain the juices and refrigerate the solids from the juice. Then about an hour before dinner, I take them out of the fridge and most of the fat can then be easily removed from both the solids, and the juice. I heat the solids in an oven in a covered roasting pan. Then I add a little wine to the juices and cook it until it tastes just right, than I thicken it with a little cornstarch mixed with water. Before serving, I arrange the cut meat and vegetables on a platter, drizzle a little gravy over it, and place the rest of the gravy in a gravy bowl for guests to add what they want of it.
  • bricklyn findthe... 2011/10/15 20:14:44
    bricklyn
    What do you marinate it in?
  • findthe... bricklyn 2011/10/15 22:23:35 (edited)
    findthelight2000
    +1
    I use different kinds of marinade. There is one that I use called "Florida Marinade" that gets me a lot of compliments. It is Hurricane Bay brand - I get it at Publix. florida marinade
  • JanHopkins 2011/10/14 03:51:58
    Other, please explain
    JanHopkins
    +1
    It used to be called a round bone arm roast. It's a cut that is hard to find these days.
  • findthe... JanHopkins 2011/10/14 05:00:47
    findthelight2000
    I remember those, they used to be what my mother always used. But I haven't seen them anywhere. I think it is a beef shank roast, but the ones I see today are smaller and cut more like thick steaks instead of roasts.

    beef cut used for pot roast
  • JanHopkins findthe... 2011/10/14 06:01:58
    JanHopkins
    +1
    My mothers pot roast recipie is the bomb. I am very upset about the lack of decent cuts these days. I noticed that they take the flavorful round part of the meat and compress it into a tiny plastic package and sell it seperately for a high price.
  • sickoftheright 2011/10/14 03:45:55
    Round Roast
    sickoftheright
    +2
    Slow cook it it's great
  • mrscas 2011/10/14 02:51:16 (edited)
    Chuck Roast
    mrscas
    +2
    I like chuck roast or english roast. They are always lean and tender. I cook them in my crock pot.
  • Balladeer-PWCM-POTL 2011/10/14 00:28:23
    Other, please explain
    Balladeer-PWCM-POTL
    +1
    my favorite is called the Boston butte cut sometimes called the london broil....perfect for braizing which is what the classic pot roast truly is
  • findthe... Ballade... 2011/10/14 05:06:56
    findthelight2000
    There are two kinds of London broil, one comes from the sirloin, and the other comes from the chuck. Different areas use different terms for cuts of beef, I'm not familiar with the one you mentioned, so I'll have to look up Boston butte to let you know which cut it is.
    Thanks for posting.
  • Ballade... findthe... 2011/10/14 05:11:59
    Balladeer-PWCM-POTL
    +1
    remeber a tough cut like the chuck is great for BRAIZING which is all a pot roast is...seared then slowly roasted in a moist envroment...the action is to loosen the muscle fibers and release the collagen
  • Paradox25 2011/10/14 00:12:27
    Chuck Roast
    Paradox25
    +2
    Chuck roast because it gets more tender easier.
  • bricklyn Paradox25 2011/10/14 04:37:07
    bricklyn
    +1
    Any cut of meat that is cook in a broth for long enough will be tender.
  • Ballade... bricklyn 2011/10/14 05:12:58
    Balladeer-PWCM-POTL
    +2
    true but a pot roast is technically a braize where only a small amount of liquid is used...,,,chuckle in human terms it's a sauna with moist heat
  • Paradox25 bricklyn 2011/10/15 00:20:21
    Paradox25
    I don't know since I never made a pot roast, but I use a chuck roast when I make soup so I went by that. I didn't have as much luck using other types of beef since no matter how long I cooked them they didn't get as tender as the chuck.
  • bricklyn Paradox25 2011/10/15 20:16:01
    bricklyn
    Any cheap meat, when cooked slow with liquid will be tender. The trick is the low temperature.
  • sjalan 2011/10/13 23:54:01 (edited)
    Chuck Roast
    sjalan
    +2
    7 bone in Chuck Roast about cut about 8 inches thick. Slow cook it with all the trimmings.

    Before cooking use deep penetrating spline tenderizing tool on it and marinade is in Bragg's Apple Cider Vinegar with Papya Juice for 1/2 hour then do a spice rub of Bragg's Sprinkle - All Natural Herb & Spice Seasoning leave it in a closed container for about 6 hours and then slow cook it on the stove with all the fixings potatoes, carrots, onions, ginger and garlic.

    The most deliciously tender and mouth watering meat you will ever eat.
  • bricklyn sjalan 2011/10/14 04:37:58
    bricklyn
    +1
    Any cut of meat cooked like that will be tender and juicy.
  • sjalan bricklyn 2011/10/14 06:09:08
    sjalan
    +1
    They may be tener and juicy but the taste is totally different.
  • findthe... sjalan 2011/10/14 05:09:29
    findthelight2000
    +1
    Sounds good. Papaya is a natural meat tenderizer. I don't know if we have Bragg's products here in Florida. I'll have to look for them.
    Good ideas, Thank you.
  • sjalan findthe... 2011/10/14 06:08:36
    sjalan
    +1
    Here ya go. All the stores in Florida that are supposed to carry the Bragg's products.

    http://bragg.com/reseller/ret...
  • Loverofcountry 2011/10/13 23:26:59 (edited)
    Chuck Roast
    Loverofcountry
    +1
    It uses to be called a bread and butter roast. It had small rib bones along one side. Now it's called a cross-rib roast



    bread butter roast rib bones acrossed cross-rib roast
  • findthe... Loverof... 2011/10/14 05:12:13
    findthelight2000
    +1
    It kind of looks like a boneless chuck roast with the bones still attached. That looks good. I wouldn't remove the bones though, they can add a lot of flavor to the broth.

    Thank you.
  • CHUCK - Liberal in Seattle 2011/10/13 23:26:00
    Chuck Roast
    CHUCK - Liberal in Seattle
    +3
    chuck pot roast

    Tender and flavorful!
  • Pat 2011/10/13 22:41:58
    Other, please explain
    Pat
    +1
    In general, I don't eat beef because I don't like it. I've never made a pot roast and wouldn't know where to begin. I haven't even had a hamburger in over two years, not my favorite either. I do eat chicken and some fish.
  • findthe... Pat 2011/10/13 22:50:18
    findthelight2000
    That's good..., we really should stay away from red meats anyway. Later I'll have to post some chicken and fish questions that may be of some added interest to you.

    Thanks for answering.
  • Pat findthe... 2011/10/13 23:02:31
    Pat
    +1
    Thanks for asking!
  • Chukroast 2011/10/13 22:41:48
    Sirloin Roast
    Chukroast
    +1
    Go with the best.
  • M A 2011/10/13 22:35:21
    Chuck Roast
    M A
    +2
    Just bought one
  • Jake - 4Q2 2011/10/13 22:25:19
    Other, please explain
    Jake - 4Q2
    +2
    That would be..."pot roast"
    pot roast for sale
  • findthe... Jake - 4Q2 2011/10/13 22:54:57 (edited)
    findthelight2000
    +1
    Although many cuts of meats are classified and some advertised as "pot roast" - it is not a properly classed "cut" of beef.

    Thanks for answering though.
  • findthe... Jake - 4Q2 2011/10/14 05:14:40
    findthelight2000
    +1
    The one in the picture looks like a London Broil - sirloin cut.
  • Boris Badinov 2011/10/13 22:03:03
    Chuck Roast
    Boris Badinov
    +2
    Juicy..
  • themadhare ~IJM 2011/10/13 21:55:33
    Chuck Roast
    themadhare ~IJM
    +2
    chuck or seven bone. they have the best texture and flavor
  • findthe... themadh... 2011/10/13 22:43:25
    findthelight2000
    +1
    I agree.

    muppet chef
  • themadh... findthe... 2011/10/13 22:45:13

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