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Pot Roast 101: Choosing The Right Cut of Meat

pot roast 101: choosing the right cut of meat

It’s hard to find someone who doesn’t love the comforting taste and smell of pot roast cooking. Pot roast is inexpensive to make, yields a ton of food and did I mention it makes your house smell amazing?! Read on as D’Arcy’s Meat Market dives into the actual definition of pot roast, and how to choose the right cut of beef to make sure your next roast is a success!

What IS Pot Roast?

Pot roast is a braised beef dish, made by browning a cut of beef and then slow-cooking it in a liquid in a covered dish. The cooking method is more important than the recipe itself. The spices and liquids may change, but cooking pot roast low and slow is critical to its success. Slow cooking will ensure the meat gets tender, juicy and aromatic.

The Key to A Great Beef Pot Roast? The Cut of Meat

The best beef pot roasts come from the cooking it “low and slow”, otherwise known as braising. Tougher cuts of meat are better for braising, as they have a high collagen content, little fat and see a lot of movement on the animal. When cooked properly, the collagen will break down into gelatin and help to tenderize the meat. When selecting a cut of meat for your next pot roast, choose one of the following:

  • Chuck: This is taken from the front portion of the cow and consists of the neck, shoulder blade, and upper arm. While tough, this cut of meat is packed with flavour.
  • Brisket: The brisket is the breast or lower chest area of the cow. Even though this cut has a higher fat content than other cuts, it still needs lots of time and low-temperature cooking to break down and tenderize.
  • Round: This is taken from the rear leg area of the cow. This cut is fairly lean but tough as it gets a lot of exercise. There are three main areas of the round: top, bottom, and the knuckle.

Contact D’Arcy’s Today

D’Arcy’s Meat Market carries only the highest quality Alberta beef. Stop by the shop and one of our experts will help you pick out the perfect cut for your next pot roast.

 

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