Arm roast, also called round bone pot roast, is close to chuck but somewhat more tender. It is cut from the chuck primal a large cut that is divided into smaller portions. Like chuck and rump roast, it can't handle dry cooking methods, but is great for pot roasts and stews. Cut into thin steaks and tenderized, it is known as Swiss steak or cubed steak; breaded, fried and served with gravy, this is known as chicken fried steak or country fried steak. A top blade pot roast is more tender than the under blade pot roast, two cuts from between the cow's ribs and shoulder blades.
Some people find it tender enough to use a dry cooking method, but since it contains a good amount of connective tissue it is a good candidate for pot roast. Top blade roasts have a horizontal line of gristle running through them, which you should remove before serving.
All three of the following touch cuts make a great pot roast. A chuck roast is cut from the shoulder and neck region of the animal and may be labeled chuck roast, shoulder steak, boneless chuck roast, or chuck shoulder pot roast. Slightly fattier than brisket or round, chuck has a richer taste but is higher in saturated fats. A chuck roast is hard to slice neatly because the shoulder muscles run in different directions.
The brisket is cut from the breast or lower chest and is sold as a wide, flat cut, with its fat primarily on the outside. Brisket is best sliced against the grain of the meat for maximum tenderness. This is a spring of rosemary, and I like to add about 3 or 4 sprigs. Just leave it all intact and throw it in. And rosemary is a very easy plant to grow in a container. Try it! But if you only have dried rosemary in your spice cabinet, who cares?
Use it! This is a sprig of fresh thyme, which I love and adore. I use about 3 sprigs. Time to put it in the oven. Put the lid on, then roast in a degree oven for 3 hours, for a 3 pound roast. For a 4 to 5 pound roast, plan on 4 hours. Just find a hobby that will occupy your thoughts and actions for the time it takes for your roast to cook. Needlepointing, scrapbooking, birdwatching, and spelunking are just a few of the many options available. Now remove the meat to a cutting board and test it with a fork.
See how easily it splits apart? You can literally see the melted connective tissue between the meat. Or you can just shred all the meat with two forks. Which reminds me, I never addressed The Potato Issue at the beginning of this post. I do NOT like to put potatoes into the pot with the meat.
Heck, you can used baked potatoes, twice baked potatoes…even cooked egg noodles! Wait a minute. That sounds pretty good…. Then spoon some vegetables onto the plate.
And the potatoes. I really tasted the rosemary, and the meat was so tender it really did melt in my mouth. This recipe is fantastic! Extremely flavorful and the best I've ever had. Leftovers delicious too.
This was my first time cooking a pot roast OMG! It was the best pot roast I've ever eaten in my life. I followed the recipe exactly except I added a couple of tablespoons of flour after the onions were sauteed then deglazed with just a little of the wine, I also added mushrooms with the carrots and potatoes and it was superb! The gravy came out perfect, not thin and not too thick.
I can't wait to eat the leftovers tonight. I will definitely be making this again and again and again and would not hesitate to serve to company. This was a big hit! I accidentally bought a 2 lb roast instead of 3lb, so I added more carrots and used the same amount of liquid based on other reviews I read.
Otherwise, everything was as directed and it came out perfect! I definitely think it is important to keep the potatoes in large chunks as they are pretty soft in the end and will break apart easily.
So delicious and juicy! New family favorite. I followed the recipe with a few modifications to make it easier for me. After I browned the roast, I placed it in my crockpot. Then I cooked the onions, added on top of my roast and deglazed my skillet with the red wine before adding it to the crockpot. I added a bag of the peeled small carrots and I halved or quartered unpeeled, small red potatoes.
I added the bay leaf, garlic, etc. It was yummy! I haven't made pot roast in over 25 years. Just seemed to boring. Soooooo glad I did. Just smelling it cook got his appetite aroused. I felt like weeping. Great recipe. My only change was adding green beans a while after the carrots.
I also thickened the sauce with some corn starch but next time I will grate some potato to thicken the gravy. E mailed to my daughters who are excellent cooks. This was really good BUT it took way longer to cook than the recipe called for, not sure if it is my oven. Taste was really good though. Per other readers I added 1 T. Next time I might make mashed potatoes and use carrots, turnips and mushrooms.
Highly recommended and a big hit with the family! This is the perfect pot roast. I like to change up a few little things like adding extra garlic and I always love to add a bit of dijon mustard to my pot roasts. I will typically make mashed potatoes on the side so I will usually leave out the potatoes and instead put rainbow carrots makes it extra pretty!
Great recipe! Excellent recipe. Added 1 tbl tomato paste with wine mixture and 1 tbl Worcestershire sauce when adding carrots and potatoes. This recipe was very good and not too salty, as many pot roast recipes can be, especially when they call for onion soup mix. The only issue I had was with the cut of meat, just too fatty I used chuck. Next time I will use a first cut briscuit which is the cut of meat that I traditionally use for pot roast.
Very nice flavor though! I have hesitated to make pot roast because chuck can be so fatty. Before cooking, I untied the roast, trimmed off most of the fat, and retied. I followed the recipe exactly per instructions.
Next time I may add a bit more liquid as we love the sauce. As others have said, the onions just melted into it. Will definitely make again. Agree with everyone here that this is the tastiest pot roast recipes. Followed the recipe exactly except I used dried thyme instead of fresh, the most wonderful indescribable flavor with the most tender meat.
Can't wait to make this again!! I tend to think of pot roast as a hardy meal with a gravy vs liquid broth. This would make good beef sandwiches but not a pot roast dinner. I added celery and more bay leaves - other that followed exactly and was delicious served with spaetzle.
This was a fool proof recipe. I substituted both a can of gravy and a cup of water for both the beef broth and the wine. I also simmered on top of the stove instead of putting in the oven. I made the pot roast 3 times and it came out great tasting each time. I just added red wine vinegar as well as pinot noir, and then, a tablespoon of tomato paste in the last 20 minutes.
Had to repeat all over again the next day. It was that good. Absolutely delicious! I use only grass fed beef so I brought the meat to room temperature and reduced cooking times on each by 15mins. I also used a LeCreuset cast iron pot which may have made the difference in keeping the meat so tender.
Added turnips to the veg mix. The second hour could probably be reduced further to mins. I have a good crockpot recipe as well, but this beat it by far. Other than that, I followed the recipe to a T. Simply just put everything in a slow cooker and cooked in on low for about 8 hours. Delicious and easy!
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