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Pot Roast

Posted by happylady1957 (My Page) on
Fri, Dec 13, 13 at 8:05

Hello Everyone,

Which cut of beef do you consider best for Pot Roast? I plan on cooking it in my slow cooker.

Do you feel first cut brisket is the way to go, or how about a bottom round?

I want it to be especially good, as I am serving it at a small dinner.

TIA!


Follow-Up Postings:

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RE: Pot Roast

I prefer chuck; it has more fat and flavor. Round roasts can be a tad dry.


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RE: Pot Roast

I, too, prefer chuck. I love to put one in the slow cooker when it's cold outside and cook all day for an easy hot meal for dinner. I only do brisket in the oven; I've never tried it in the slow cooker.


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RE: Pot Roast

Chuck gets my vote too.


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RE: Pot Roast

I usually prefer a chuck too tho have occasionally done a small brisket--but more ofter use the brisket cut into small, small chunks to make a chili.

Diane


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RE: Pot Roast

Neither brisket nor round, if you can use chuck roast, the more fat the better.


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RE: Pot Roast

I just happened to go to my local butcher shop today and asked them this question. Answer: Chuck

I bought 4.5 lbs.


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RE: Pot Roast

Easy recipe: Chuck roast, seasoned, large thinly sliced onion, gobs of crushed garlic, 1 cup red wine, in the slow cooker.

We like it served like French dip sandwiches.


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RE: Pot Roast

Well, chuck roast it is! Sushipup, that French dip recipe sounds wonderful! Thank you everyone


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RE: Pot Roast

I pulled out the old NYTimes cookbook and chanced upon the beef roast recipes & procedures. The curious things was it gave a low-temp and a high temp procedure, but it never said what sort of cut to use. Did people just know it in those days? Beef is rather a mystery for me.
Pot roast, yes, always chuck!


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RE: Pot Roast

Make the chuck in the crockpot tonight. Fantastic.


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