what sort of meat do I purchase in the United Kingdom to make a Pot Roast?

Question

I am in the UK staying with my sister and the recipe calls for 5 pound Pot RoastWaht sort of meat do I ask for here

Answer 1

Lamb. Beef. Whatever meat you fancy..

Answer 2

Rolled brisket of beef is the most common, but you can cook any type of meat pot roast style. I looked on internet pot roast recipes, and they give so many ideas as to what to do. Have a look at some of those. They contain pork, beef, veal, lamb (mutton is a good one!). Good luck.

Answer 3

How many are you cooking for? 5lb is an awful lot of meat!
You can pot roast any sort of meat - it is a long, slow cooking method (rather like cooking a stew except that the meat is left in one large lump which can be carved).
When we were students, in the 50's, we used breast of lamb (which was the cheapest thing we could buy at 5p a pound), take out the bones , stuff it with lots of stuffing, then roll it and tie it. Cooked slowly on a bed of veges, it was our treat of the week!
So, rolled brisket is good, boned shoulder of lamb, pork, whole chicken, haunch of venison; anything you like.

Answer 4

Probably the best cut of beef for this would be a silverside, or it is also called an aitchbone (althought there is no bone in it - great language english) not too much fat on it and it does like being pot roasted.

Answer 5

Beef. Bottom Round Cut.

Answer 6

Brisket,Silverside,top rump are all braising cuts,although nowadays Butchers (especially supermarket butchers) are
trying to pass off Silverside & top rump as roasting joints by
tying fat to them with string,if these two imposters are roasted at normal roasting temperatures they are tough,if roasted at
all it should be at a lower temp. and an hour longer.

Answer 7

Bolar blade, rolled roast or uncorned silverside.

Answer 8

Beef , Top round or any cut the lends itself for braising

Answer 9

Ask the Butcher.

Answer 10

beef topside is the best