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Pot roast came out greasy?

7960 Views 22 Replies 10 Participants Last post by  rick alan
How could I have fixed that? I seared my meat "Chuck roast" in minimal oil, Then I sautéed onions garlic in the same pan, added wine reduced by half. Meat went in with wine, dropped in stock tomato spice. Then into oven for three hours at 325 checked it at lest 4 times did not see any large amounts of oil hanging on top. My vegetables went in the last hour which proved to be a mistake should have gone in sooner. After all that the flavor of the sauce was great, the meat did not seem as tender as I thought it would be. What bothered me the most is when I stir the sauce, my spatula was covered in oil when I removed it. Should I try next time to cut the meet up in smaller pieces and trim as much visible fat off. Prior to searing or should I keep it on top of my range and skim more?
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I'd have to think you simply had a rotten, tough, fatty piece of meat that just kept leaching fat. I always use "pot roast" rather than than ordinary chuck. everything is brought to a boil before the oven, starting high then reducing to around 325 and then 275, it's just the way I do it, you don't want the internal temp of the meat too hi to avoid internal liquid loss and stringiness. Internal liquid loss is why people experience next day improvement. The "smokers" no about this unwanted tissue breakdown and liquid loss. Done with this in mind I find fresh out of the oven to be by far the best.

3 hours has always been enough for a 4-5lb pot roast but regular chuck takes a little longer. I carefully skim with a spoon I ground sharp edges on that allows me to skim with minimal liquid taken with the fat. I still put it in the fridge to solidify the fat and retrieve the little bit of liquid, some things you just do for the fun of it.
I am not understanding what you are saying "pot roast" "chuck roast" is not the same ?
The best cut of meat for pot roast
To select your roast, choose a tough cut with abundant marbling. Here are our top picks:

Beef Chuck Roast
A boneless chuck roast is our first pick for pot roast. It has outstanding marbling, making the roast tender and juicy when braised. Cut from the shoulder just above the short rib, it is a tougher, albeit more affordable cut than those from the front part of the animal, like the sirloin or short loin.

Other cuts that are either the same (under a different name) or come from the same area are the chuck eye, blade roast, shoulder roast, shoulder steak, arm steak, arm roast, cross-rib roast, or seven-bone roast. Some butchers also sell the chuck generically labeled as "pot roast."

Beef Brisket
While brisket is most known for barbecue recipes and typically cooked in a smoker, it makes an outstanding pot roast. Cut from the chest, or the lower, front portion of the animal, brisket has abundant fat that works well in a roast. If you are feeding a family, keep in mind that compared to the chuck, brisket comes with a premium price tag.

Other similar cuts include the flat cut, beef brisket flat half, and beef brisket point half.

Bottom Round Roast
The bottom round roast is typically used for roast beef but can make an excellent pot roast. This roast comes from the round primal or the rear part of the cow. It is leaner than either the brisket or chuck, so you may need to add some additional fat to prevent your pot roast from drying out.

The cut can also be called bottom round, rump roast, or London broil - when it is cut into steaks.
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I am not understanding what you are saying "pot roast" "chuck roast" is not the same ?
There is a cut the butchers call pot roast. Around here they charge an extra dollar a pound for it. Sometimes they just mix it in with the rest. I sort of know what it looks like, but can't really describe it. I think you can google it. With experience you can sort of tell the quality of a piece of meat, whether it's chuck, NY strip, ribeye, etc.
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