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 If you think that purchasing a beef tenderloin
is the only way to be sure you'll cook up a tender roast, then
I've got good news for you. Other cuts of meat can be just as
flavorful and tender as the most expensive cuts.
Roasts such as rump, chuck or
brisket are considered to be less tender than tenderloin or sirloin
because they are leaner and have less marbling (layers of fat
that occur evenly distributed in the meat). Marbling makes the
meat tender, juicy, and flavorful after cooking. To compensate
for marbling, such roasts can be braised (cooked in a small amount
of liquid, covered with a lid, for an extended period of time
over low heat). The result is moist, tender and delicious.
Labels on beef cuts at the meat
counter are often confusing. For example, chuck roast is a common
cut for use in pot roast recipes and definitely should be cooked
by braising. Boston cut, a specific type of chuck roast, is generally
easier to tenderize. The name of a specific cut of beef may vary
regionally and with the grocery store or meat market. If you're
ever in doubt, ask your butcher to identify specific cuts of
beef for you and to specify the best method of cooking for each
particular cut. However, follow the simple steps and guidelines
given here, and you will enjoy a delicious, tender pot-roasted
meal everytime!
Three Easy Steps
To Cooking a Pot Roast
(Braising or Pot Roasting)
- Lightly coat with seasoned flour,
if desired. Slowly brown meat on all sides in a small amount
of oil in heavy pan. Pour off drippings. Season as desired.
- Add 1/2 to 2 cups liquid, such
as broth, water, juice, beer and/or wine, to pan. Bring to a
boil; reduce heat. (If doing corned beef brisket, add enough
liquid to cover.)
- Cover tightly and simmer gently
over low heat on top of the range, or in a preheated 325°F
(160°C) oven, according to timetable below or until beef
is fork-tender. (It is not necessary to turn pot roast or steak
over during cooking.) The cooking liquid may be thickened or
reduced, as desired.
Cooking
Guidelines For Beef Pot Roasts
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|
Beef Cut |
Thickness/Weight |
Approximate Total
Cooking Time
(covered over
low heat) |
| Chuck
Pot Roast, boneless (Arm, Shoulder or Blade) |
2-1/2 to 4 lb |
2 to 3 hours |
|
Bottom Rump Roast |
3 to 4 lb |
2-1/2 to 3-1/4 hours |
| Brisket,
Fresh |
2-1/2 to 4 lb |
2-1/2 to 3 hours |
| Beef
Brisket, Corned |
2-1/2 to 3-1/2
lb
3-1/2 to 5 lb
|
2-1/2 to 3-1/2
hours
3-1/2 to 4-1/2 hours
|
Pot Roast Recipes
Source for cooking guidelines
and tips courtesy of www.Beef.Org.
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