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Beef round and pot roast question

post #1 of 6
Thread Starter 

I'd like to make a pot roast, I usually make it with chuck but I'm wanting to try it with a round cut.  Not sure what the difference is between Top round, bottom round and eye round.  Is there much of a difference here between these cuts and which would be best for pot roast?

 

Also, how can I get a nice brown gravy in my pot roast?  I've always put a bit of tomato or paste in mine and it ends up too sweet.  I look forward to hearing some good pot roast recipes.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 6

I have always used bottom round or brisket. Top round, Knuckle face and eye round lend themselves better to raosting and are pricier.  Brown meat first put in pot add beef stock,mirepoix, herbs, spices and I use Tomato powder. I start it on open burner then into oven with cover on. This is where a Dutch oven comes in handy. in oven its even heat and no direct flame underneith to burn.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 6

For me, I always use chuck, can't beat the taste. Sure it's a bit fattier than the other cuts, but the flavor is far superior.

I season, then dredge in seasoned flour, brown in a bit of oil, add onion, fresh thyme, garlic, lots of pepper, shot of red wine, beef stock, stewed tomatoes.

Bring to a boil, cover and in to the oven until tender. I add my carrots, celery, potatoes, etc about an hour before the meat is done.

 

Strain off the liquid, tighten with a bit of roux, re-season, eat!

post #4 of 6
Thread Starter 

No doubt chuck is great.  But I'm bored with it.  I want to try my hand at other cuts that are more difficult to prepare. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 6

I would not say one is more difficult hen the other as they all basicly start the same

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 6
Thread Starter 
Quote:
Originally Posted by chefedb View Post

I would not say one is more difficult hen the other as they all basicly start the same

 

You're right, I guess I'm just trying to pinpoint what the differences are between the cuts and figure out which cut would be the best to use for pot roast.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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