what is your choice of meat for a pot roast?

Question

i usually buy chuck roast or your basic roast,no matter how i cook it mine never just fall apart,always has to be cut more like a steak than a pot roast

whatever otsego says i do that but i think its the choice of meat im using

Answer 1

Try using a bottom round or rump roast, These are the cuts that are usually referred to in recipes like Yankee pot roast or sauerbraten.

Answer 2

Pork Butt, makes an excellent pot roast meat. Oddly enough, that's what I'm having for dinner tonight.

I sauteed some vidalia onions, garlic and mushrooms in a little olive oil and after a few minutes I added the pork butt and seared it on all 4 sides, until it had a nice brown sear to it. Then I added some spices, and stuck it in my roasting pan along with 2 cups of beef stock, and my root vegetables...and it's been cooking for the last 3 hours at 325...it should be ready in another hour or so.

Answer 3

I always browned my pot roast all around in a deep pot, threw in some onions and then added water and let it stew basically with cover on, till tender. It was never dry that way, nice and tender always with lots of sauce to make gravy as well.

You can spice the beef well and even stick in some garlic cloves, if you like that.
As a finishing touch, you could add some beef consomme if the juice is not strong enough.
STir some flour into water, whirl and use it to thicken to gravy. A bit of sour cream doesn't hurt either.
Mmmmmm....haven't made that in years.

Answer 4

I think chuck roast really is your best bet, or a cut that is well marbled with fat. Why don't you try searing it first? I rub the outside of my roast with flour, salt, pepper, garlic powder and gravy mix and sear it in a frying pan on both sides for about 2-3 minutes. This seals in the juices. I put mine in a crock pot set on the low setting with a can of mushroom soup over the top. Juicy and tender every time.

Answer 5

Try using a crock pot or slow cooker. Set it for 6-8 hours in a marinade, and use a top roast or rump roast for the beef. Sirlion is the best but can get pricy.

Answer 6

Beef....it's the only meat you put in pot roast. By the way you gotta get a good cut of meat and you gotta baste it alot to keep it moist. You know what is going to sound weird (only because I NEVER buy stuff off info-mercials) but the Set-it and For-get it rotistier overn thing. It really does work and your meat just falls right off the bone. A friend of mine got and i was joking with her it was a waste of money until i tried her roast....holy crap it was good. i went out and got one for myself!!

Answer 7

I use tender chuck roast. Cook it SLOW I do mine for 8 hours in the crockpot on low.... It turns out perfect!!! All falling apart like you are talking about

Answer 8

pot roast, try putting it in a cooking bag. works for me everytime.also you can put in a roasting pan.

Answer 9

chuck roast, slow cook it at 325 degs. for 4 hrs. Don't let it dry out , add water if you have to.

Answer 10

Kobe beef is the way to go, but if you can't find it, try a tenderloin. As long as it is USDA prime beef, I sugguest it.

Chuck is a very good cut of meat too, as it is typically the "shoulders" of the cow.