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FOOD & ENTERTAINING > MEAT GUIDE
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Pot roasts come from the more heavily exercised chuck and round sections.
Consequently, they are less tender and more economical. Pot roasts require
moist heat — braising — to tenderize the muscle fibers and to develop
the natural beef flavors.
WHICH CUTS?
Commonly available beef chuck pot roasts are shoulder,
chuck arm, chuck blade and chuck 7-Bone. Chuck pot roasts have
more fat, and therefore more flavor, than those from the round.
Beef round roasts suitable for pot roasting are round tip, round rump,
bottom round and eye round roasts.
Most beef round and chuck pot roasts can be used interchangeably, with
only slight adjustments in cooking time. Take advantage of this fact if the
cut specified in the recipe is not available, or when certain cuts are on
special in the meat department.
Beef brisket, a boneless cut available both fresh and corned, also requires
moist heat. Brisket cuts include whole brisket, point half/point cut,
flat half/flat cut and middle cut. The flat half is often referred to as
first cut or thin cut; it is less fatty and therefore more desirable.
HOW MUCH TO BUY?
- Boneless beef chuck pot roasts will yield 3 three-ounce servings of cooked,
trimmed beef per pound. Bone-in beef chuck pot roasts will yield 2 to
2-1/2 three-ounce servings of cooked, trimmed beef per pound.
- Beef round roasts will yield 3-1/2 to 4 three-ounce servings of cooked,
trimmed beef per pound.
- Beef brisket and corned beef brisket will yield 2-1/2 to 3 three-ounce
servings of cooked, trimmed beef per pound.
PREPARE THE POT ROAST PROPERLY BEFORE COOKING:
• To preserve juiciness, leave a thin layer of fat on pot roast. Trim fat
after cooking.
- Pat pot roast dry with paper toweling to promote browning.
- Add salt and salty seasonings after browning. Salt added before cooking
draws out moisture and inhibits browning.
- Use flour, seasoned with salt, pepper and herbs, to lightly coat beef before
cooking, if desired. The coating helps seal in flavor and moisture and is
especially suitable with lean beef round roasts. (Corned beef is not usually
coated with flour.)
BRAISING BASICS:
- Brown pot roast slowly, over medium heat, to develop rich color and
flavor. Use a heavy pan and a small amount of oil. (Corned beef is not
usually browned.)
- Use a small amount of liquid — 1/2 to 2 cups is usual. Good choices
include water, broth, wine, beer, fruit or vegetable juice or a combination.
- Bring liquid to a boil, then quickly reduce heat to a level that just
maintains a slow simmer.
- Cover pan tightly to retain the steam that will tenderize the beef. Don’t lift
the cover unnecessarily to turn the pot roast or to stir.
- Simmer gently. Low heat keeps beef moist and promotes tenderness.
Boiling will dry and toughen the pot roast.
- Pot roasts may be braised on top of the stove or in a preheated
325°F oven.
- Pot roasts can be braised in oven cooking bags. Follow package directions.
- Pan juices from braising are very flavorful. Thicken them with flour or
cornstarch, or cook over medium-high heat to reduce to sauce consistency
and serve with pot roast.
DETERMINING DONENESS
- Simmer until pot roast is fork-tender. To test, insert a utility fork into thickest part of the pot roast. When the fork can be
inserted without resistance and then releases easily when pulled out, the pot roast is done.
- Don’t overcook. Cooking beyond the fork-tender stage can result in dry, stringy beef.
CARVING CUES
- Carve chuck pot roasts into thin to medium slices.
- Carve round roasts into thin slices.
- Carve brisket and corned beef diagonally across the grain into thin slices.
A PERFECT POT ROAST IN 3 EASY STEPS!
Following the three steps below, using the most traditional cooking method of braising the pot roast in the oven or on the stovetop, will
guarantee a perfect pot roast every time.
1 In a heavy pan, slowly brown 2-1/2 to 4-lb. pot roast on all sides in small amount of oil. Pour off drippings.
2. Add small amount of liquid. Bring to a boil, reduce heat to low.
3. Cover tightly and simmer gently over low heat on top of range or in a 325°F oven for 2-3 hours or until beef is fork-tender.
You can also use a slow cooker or a pressure cooker, both of which require less liquid than conventional braising because less liquid is lost
during cooking. Choose a compact, uniformly shaped roast and follow the manufacturer’s instructions.
HELPFUL HINT! Avoid a messy clean-up by braising your pot roast in an oven cooking bag or an aluminum foil packet.
YANKEE POT ROAST
3 TO 3-1/2 HOURS
1 boneless beef chuck pot roast (arm, shoulder or blade) (2-1/2 lb)
1/3 cup all-purpose flour
1 Tbsp vegetable oil
1 can (14 to 14-1/2 oz) beef broth
1/2 cup dry red wine
1-1/2 tsp dried thyme
2 pkg (16 oz each) frozen stew vegetable mixture
1. Combine flour and 3/4 tsp each salt and pepper. Lightly coat beef pot roast with 2
Tbsp flour mixture. Heat oil in stockpot over medium heat until hot; brown pot roast.
2. Mix remaining flour mixture with broth, wine and thyme until smooth. Add to pot;
bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables;
bring to a boil. Reduce heat; simmer, covered, 30 to 45 minutes or until beef
and vegetables are fork-tender. Skim fat.
3. Carve pot roast; season with salt. Serve with vegetables and sauce.
6 servings
TANGY BBQ BEEF SANDWICHES
2-3/4 TO 3-1/4 HOURS
1 boneless beef chuck pot roast (arm, shoulder or blade) (2-1/2 lb)
2 tsp olive oil
1 can (14 to 14-1/2 oz) beef broth
2 Tbsp minced garlic
1-1/2 cups barbecue sauce
Rolls, split
1. Heat oil in stockpot over medium heat until hot; brown beef pot roast.
Sprinkle with salt and pepper.
2. Add broth and garlic; bring to a boil. Reduce heat; cover tightly and simmer
2 to 2-1/2 hours or until beef is fork-tender.
3. Remove pot roast; cool slightly. Skim fat; reserve cooking liquid. Shred pot roast
with 2 forks.
4. Combine beef and barbecue sauce in saucepan. Cook and stir over medium heat 8
to 10 minutes, adding cooking liquid as needed to keep beef moist. Serve in rolls.
6 servings
SEASONED RICE WITH GREEN BEANS
2 Tbsp butter
3/4 cup each chopped onion and red bell pepper
1 clove garlic, minced
1 pkg (9 oz) frozen French-style green beans, defrosted
3 cups hot cooked rice
1/3 cup slivered almonds, toasted
1. Heat butter in large skillet over medium heat. Add onion, bell pepper
and garlic; cook and stir 5 minutes or until tender.
2. Add beans; cook and stir 2 minutes.
3. Add rice and almonds; heat through. Serve immediately.
4 to 6 servings
SIMPLE SAVORY BEEF POT ROAST
Makes 6 servings.
Total preparation and cooking time: 2-3/4 to 3 hours
1 boneless beef chuck blade pot roast (2-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup Burgundy or dry red wine
2 tablespoons minced garlic
3 cups frozen vegetable blend (any variety)
1 tablespoon chopped fresh thyme
Salt
Prepared mashed potatoes (optional)
Additional fresh thyme (optional)
1. Spray stockpot with cooking spray; heat over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper.
2. Add wine and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.
3. Remove pot roast; keep warm. Skim fat from cooking liquid; bring to a boil. Reduce heat to medium; cook 5 minutes. Add frozen vegetables to stockpot; bring to a boil. Reduce heat to medium; cook, uncovered, 5 to 7 minutes or until vegetables are tender and liquid is reduced slightly. Stir in 1 tablespoon thyme. Season with salt, as desired.
4. Carve pot roast into thin slices; serve with vegetable mixture and mashed potatoes, if desired. Garnish with additional thyme, if desired.
Nutrition information per serving: 341 calories; 15 g fat (6 g saturated fat; 6 g monounsaturated fat); 113 mg cholesterol; 308 mg sodium; 13 g carbohydrate; 3.0 g fiber; 36 g protein; 3.9 mg niacin; 0.5 mg vitamin B6; 2.6 mcg vitamin B12; 4.9 mg iron; 28.8 mcg
selenium; 11.0 mg zinc.
This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; a good source of fiber and niacin.
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