Perfect Pot RoastMmmmmm…the perfect pot roast. The weather is colder and there is nothing like coming home to the delicious smell of a pot roast cooking. But how do you know which cut to pick? How do you begin to prepare & cook a pot roast?
Roasts are best when cooked slowly at a low temperature, usually in the oven or a crockpot. The more one of our steers uses a muscle during his life, the tougher the meat. Roasts are part of those cuts which are used often. Tough cuts of beef work best for slow cooking because this gives them time to cook in the juices and become tender and flavorful. You may have to try a couple different cuts to decide which cut is your favorite.
Chuck Roast is a common cut of meat used for pot roasts. Chuck roast comes from the cow’s shoulder and have a delicious meaty flavor. You can choose a chuck with the bone in or a boneless cut. Cooking a bone in chuck roast can give you the advantage of a thicker broth that is good for gravy.
Eye of Round Roasts or other round roasts are also great for pot roasts, and they are cut from the rear leg of the cow.
Rump Roasts make excellent pot roasts and come from the rump of the cow. All that movement during a steer’s lifetime gives you what you might expect, a flavorful piece of meat, perfect for pot roasts.
Size: As a rule of thumb, you will want to have half a pound of boneless meat per person. Or you could plan for ¾ lb to 1 lb. per person for a boneless cut. And 1 lb to 1 ¼ lb person for a bone in cut.
Tips for cooking:
Sear the meat before roasting. Before you place your roast in the oven or crock pot pepper & salt all sides of the meat. Then sear it on the stove for 1-2 minutes on all sides of the meat in olive oil. Taking the time to sear your meat before you slow cook it will lock in moisture which is a win with a tougher piece of meat, and it increases the flavor.
Do the same for the veggies with your roast!
Use fresh herbs if you have them. Dried herbs are great! But if you want to wow your crowd, use fresh rosemary & thyme sprigs to take it up a notch.
Ingredients:
Hilltop choice roast (chuck, arm, shoulder, or rump)
2 Tbsp Olive Oil
Hilltop Salt & Pepper Rub
1 bag of AliMade Beef Broth
5-6 whole carrots
2 Sweet Onions
Instructions:Season roast with Hilltop Salt & Pepper Rub to taste. Wash carrots and slice into 2-3 inch pieces. Peel onions and cut in half.Place olive oil in pan and brown carrots & onions. Remove to bowl. Brown roast on all sides in same pan. Once browned, add roast to crock pot and pour 1 bag of AliMade Beef Broth into pot covering most of the roast. Add browned carrots and onions. Cook in crock pot on low for 5-6 hours.
